E17 IDDSI in Aged Care: What the Research Says About Texture Modified Meals in Nursing Homes with Vanessa Chan
Dysphagia Research BitesShow Notes
Safety, nutrition, enjoyment and the dining experience all need to be part of the conversation when we are talking about texture modified meals in aged care. In this episode of Dysphagia Research Bites, Chantelle sits down with Vanessa Chan to unpack a mixed methods study looking into these very things. They explore the whole journey of a meal, from the kitchen to the dining room, and what speech pathologists can do to influence it.
In this episode we cover: Why the whole mealtime workflow matters, from preparation and labelling through to serving and feeding assistance Whether texture modified diets are being over-prescribed, and what happens when recommendations are changed without an SLP review Why an instrumental assessment isn't always feasible in the community and aged care, and what that means for practice The problem with texture modified menus: limited variety, inconsistent quality and nutritional gaps How access to drinks, thickening practices and staff training can affect residents' hydration and safety Why some residents choose to avoid the dining room, and how our own assumptions as clinicians can get in the way How well IDDSI has been implemented in practice, and what needs to improve Why choking risk deserves more attention in our profession
The publication this episode is based on: Wu, X., Yousif, L., Miles, A., & Braakhuis, A. (2022). Exploring meal provision and mealtime challenges for aged care residents consuming texture-modified diets: A mixed methods study. Geriatrics, 7(3), 67. https://doi.org/10.3390/geriatrics7030067. PMID: 35735772.
Additional resources for aged care providers can be found at Swallowing and Dysphagia Support: https://www.swallowinganddysphagiasupport.com.au
For more community-based clinical resources and evidence-based dysphagia education beyond the podcast, head to: www.dysphagiabites.com
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