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Texture modification has become one of the most common forms of intervention for dysphagia, and is widely considered important for promoting safe and efficient swallowing. However, to date, there is no single convention with respect to the terminology used to describe levels of liquid thickening or food texture modification for clinical use. As a first step(More)
BACKGROUND Following a series of fatal choking incidents in one UK specialist service, this study evaluated the detail included in incident reporting. This study compared the enhanced reporting system in the specialist service with the national reporting and learning system. METHODS Eligible reports were selected from a national organization and a(More)
Dysphagia is estimated to affect ~8% of the world’s population (~590 million people). Texture-modified foods and thickened drinks are commonly used to reduce the risks of choking and aspiration. The International Dysphagia Diet Standardisation Initiative (IDDSI) was founded with the goal of developing globally standardized terminology and definitions for(More)
Conservative estimates suggest that dysphagia (difficulty swallowing) affects approximately 8 % of the world's population. Dysphagia is associated with malnutrition , dehydration, chest infection and potentially death. While promising treatments are being developed to improve function, the modification of food texture and liquid thickness has become a(More)
The aim of this series is to introduce the topic of human factors and to show how it can be used in nursing practice on the ward and in nursing management, to improve the safety of patient care. Human factors can be used to make many aspects of working life easier, and if it is easier to do it is less likely to go wrong. This article discusses the(More)
The provision of good nutrition has long been recognised as essential for hospital patients and ensuring patients received adequate food used to be a key nursing responsibility. However, changes in the preparation and delivery of hospital food and in the nurse's role. have reduced nurses' control over their patients' diet. This article reports on the(More)