Nutrition Care Management Practices for In-Patients with Dysphagia in Korean Clinical Settings
- Author:
Dasom KIM
1
;
Kyung Eun LEE
Author Information
- Publication Type:Original Article
- Keywords: Dysphagia; Diet; Patients; Nutrition; Knowledge
- MeSH: Caregivers; Deglutition Disorders; Diet; Education; Gyeonggi-do; Hospitals, General; Humans; Korea; Long-Term Care; Malnutrition; Nutritionists; Seoul; Statistics as Topic; Surveys and Questionnaires; Tertiary Care Centers; Viscosity
- From:Clinical Nutrition Research 2019;8(4):272-283
- CountryRepublic of Korea
- Language:English
- Abstract: This study aimed to examine nutrition care management for in-patients with dysphagia and to evaluate knowledge on nutrition care related to dysphagia among dietitians in clinical settings. A total of 554 questionnaires were distributed to dietitians at hospitals located in Seoul and Gyeonggi Province in Korea, and 147 responses were used for data analysis after excluding responses with significant missing data. Study participants worked at general hospitals (37.2%), long-term care hospitals (24.3%), hospitals (19.2%), and tertiary hospitals (11.5%). Prior education and training related to dysphagia was received by 69.9% of the respondents. The percentage of hospitals that had diet guidelines for dysphagia was 68.0%. Dysphagia diets of 2 levels and 3 levels were provided in 55.1% and 34.7% of the hospitals, respectively. Overall 74.7% of the dietitians responded that they provided information on dysphagia diets to in-patients and caregivers, but only 45.7% of dietitians did so in the long-term care hospitals. Among the respondents who used commercial thickening agents, 77.2% used only one type of commercial thickening agent. Patients or caregivers (75.7%) or nurses (34.5%) were reported to modify viscosity of liquid. Dietitians showed low levels of knowledge on nutrition care related to dysphagia (a mean of 5.14 based on possible scores from 0 to 10 points). To promote nutritional consumption and prevent malnutrition and aspiration, hospitals need the standardized diet guidelines, and dietitians should improve their expertise in nutritional care for patients with dysphagia.
