"I like to accommodate as much as possible": A survey of food service professionals' awareness of dysphagia and experiences in dietary modifications.
Purpose: Limited literature exists on food service professionals' awareness of dysphagia and skills in accommodating consumers' dietary needs, including providing texture-modified meals across settings. As such, the current study aimed to explore food service professionals' awareness of dysphagia an...
| Publicado en: | International Journal of Speech-Language Pathology Vol. 28; no. 4; pp. 663 - 674 |
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| Autores principales: | , , , , , , |
| Formato: | research tables/charts Journal Article |
| Publicado: |
Taylor & Francis Ltd
Aug2026
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=196565346&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 196565346 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 17549507 8NBH jtl: International Journal of Speech-Language Pathology issn: 17549507 maglogo: Y pubinfo: dt: Aug2026 vid: 28 iid: 4 pid: 377 pub: Taylor & Francis Ltd place: Philadelphia, Pennsylvania artinfo: ui: 196565346 187404592 196565346 196565346 10.1080/17549507.2025.2544738 196565346 ppf: 663 ppct: 11 formats: fmt: – @attributes: type: T – @attributes: type: P tig: atl: "I like to accommodate as much as possible": A survey of food service professionals' awareness of dysphagia and experiences in dietary modifications. aug: au: Packer, Rebecca L. Howells, Simone Lim, Esther Kay Ying Hutchison, Alana Rumbach, Anna Wishart, Laurelie Brown, Bena affil: School of Health and Rehabilitation Sciences, The University of Queensland, Brisbane, Australia sug: subj: Deglutition Disorders Needs Assessment Professional Knowledge Evaluation Employee Attitudes Evaluation Work Experiences Evaluation Food Services Human Australia United States Multicenter Studies Descriptive Research Qualitative Studies Confidence Content Analysis Lifelong Learning Menu Planning Restaurants Hospitals Convenience Sample Vietnam China Administrative Personnel Cross Sectional Studies Descriptive Statistics ab: Purpose: Limited literature exists on food service professionals' awareness of dysphagia and skills in accommodating consumers' dietary needs, including providing texture-modified meals across settings. As such, the current study aimed to explore food service professionals' awareness of dysphagia and their experiences in accommodating various types of dietary modifications across a range of workplace settings. Method: An electronic survey was administered to food service professionals to determine self-assessed awareness of dysphagia, experiences of accommodating food/fluid modification requests, and perspectives on available education and training. Convenience and snowball sampling were utilised for recruitment. Result: Responses (n = 124), primarily from Australia and the US, were analysed using descriptive and qualitative methods. The majority of respondents were aware of dysphagia and reported confidence in accommodating various types of dietary modifications. Content analysis of open-ended responses further illustrated existing challenges and limitations to implementing texture-modified diets within workplaces, strategies for accommodating changes, and attitudes towards lifelong learning. Conclusion: While high levels of awareness and confidence were reported, barriers continue to limit the translation of these positive attitudes into practice. Improved education and training materials delivered in multiple modalities and targeted at all levels of food service professionals are indicated. pubtype: Academic Journal doctype: research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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