Evaluation of the uptake of the Australian standardized terminology and definitions for texture modified foods and fluids

Abstract

This paper discusses the uptake of standardized terminology and definitions for texture modified foods and fluids. The Australian dietetic and speech-language pathology associations endorsed national standards in 2007. This project sought to determine the barriers and enablers for use of the national standards in clinical practice. Cross-sectional online surveys were developed, including open- and closed-response questions. The surveys targeted different professional groups in Australia including speech-language pathologists, dietitians, nurses, and food service personnel. Australian accredited universities were contacted to determine penetration of the standards. A total of 574 surveys were received. Sixty-five per cent of respondents indicated full implementation, 23% partial implementation, and 10% no implementation of the standards in their workplace. Speech-language pathologists and dietitians were most likely to have championed implementation of the standards. Barriers to implementation included: lack of knowledge about the standards, time, and resistance to change. Enablers included: encouragement to use the standards and ‘buy-in’ from stakeholders. Benefits of implementation included: consistent terminology and perceived improvements in patient safety. It was concluded that the standards have been successfully implemented in a majority of facilities and Australian universities. This study provides insight into the complexity of introducing and managing change in healthcare environments.

Keywords::

• Dysphagia
• texture modification
• clinical standards
• change management
• dysphagia terminology

Declaration of interest: This project was funded by Nestlé Medical Nutrition, Australia, which has a commercial interest in the production of texture-modified fluids. The funding organization was not involved in the design of the project, its conduct, or the writing and interpretation of the results. None of the authors have a financial interest in the sponsor company. The sponsor had no input into the preparation or approval of the manuscript. Dr Julie Cichero has been an educational speaker for the Nestlé Nutrition Institute.