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International Dysphagia Diet Standardization Initiative and Dietetic Professionals

Mulkern, Ashley
http://orcid.org/0000-0002-0908-121X
http://rave.ohiolink.edu/etdc/view?acc_num=ucin1595243813821332

Abstract Details

2020, MS, University of Cincinnati, Allied Health Sciences: Nutrition.
Purpose: The purpose of this study was two-fold: 1) to determine dietetic students’ change in knowledge following standardized online IDDSI training provided by IDDSI.org and 2) to examine if standardized hands-on training of the IDDSI guidelines given to dietetic students following the standardized online IDDSI training improved IDDSI knowledge and ability to classify and prepare foods to the appropriate IDDSI levels compared to students who received a second dose of the standardized online IDDSI training provided at IDDSI.org. Methods: Students who were within one year of graduating from the University of Cincinnati’s Coordinated Program of Dietetics with their Bachelor of Science were recruited as participants for this study. Participants (n=17) completed a validated baseline quiz pertaining to their knowledge of the IDDSI guidelines upon arrival. Participants were randomly assigned to one of two groups: Group A – Self Study (n=7) or Group B – Hands-on Training (n=10). Both groups were asked to complete an IDDSI lab practical, which involved classifying 21 pre-modified food and liquid samples to the correct IDDSI level after receiving 30-minutes of self-study using the online IDDSI.org curriculum. After classification, all participants were asked to complete the same validated knowledge quiz as they did upon arrival. Group A then received an additional 30-minutes of self-study with the online IDDSI.org curriculum while Group B received a 30-minute hands-on training to practice the IDDSI classification and ask questions. All participants were then asked to classify the same 21 pre-modified IDDSI food and liquid samples prior to repeating the knowledge quiz for the third time. Lastly, all participants received brief instruction and materials to modify 6 pre-determined food and beverage recipes to a particular IDDSI levels on their own to test their ability to prepare foods to IDDSI guidelines. Data was collected via electronic survey. Results: Participants showed a significant increase in their overall knowledge of IDDSI guidelines after one exposure to the IDDSI online self-study + hands-on training in comparison to two exposures to the IDDSI online self-study only after adjustment for demographic characteristics (p = 0.0095). There was no significant difference among participants following either training intervention in regards to ability to classify and prepare pre-modified foods according to IDDSI specifications. Conclusion: These results suggest that 30-minutes of hands-on IDDSI training after 30-minutes of IDDSI self-study with online materials can enhance IDDSI knowledge more than self-study alone for dietetic students and practicing dietitians. However, additional time or more in-depth hands on activities may be needed to produce a greater change in ability to classify and prepare foods according to new IDDSI standards. These findings are particularly important for dietitians who engage in dysphagia care and help patients translate dysphagia recommendations into their daily meal planning.
Sarah Couch, Ph.D. (Committee Chair)
Emily Van Walleghen, Ph.D. (Committee Member)
53 p.
Nutrition
dysphagia; IDDSI; hands-on training; dietetic students; self study; dietetics

Recommended Citations

Citations

  • Mulkern, A. (2020). International Dysphagia Diet Standardization Initiative and Dietetic Professionals [Master's thesis, University of Cincinnati]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1595243813821332

    APA Style (7th edition)

  • Mulkern, Ashley. International Dysphagia Diet Standardization Initiative and Dietetic Professionals. 2020. University of Cincinnati, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=ucin1595243813821332.

    MLA Style (8th edition)

  • Mulkern, Ashley. "International Dysphagia Diet Standardization Initiative and Dietetic Professionals." Master's thesis, University of Cincinnati, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1595243813821332

    Chicago Manual of Style (17th edition)

ucin1595243813821332
343
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This open access ETD is published by University of Cincinnati and OhioLINK.