JCPSLP Vol 16 no 3 2014_FINAL_WEB
Table 3. Thematic categorisation of focus group data
Major themes
Subthemes
Examples
Peer support
Sharing tips and ideas
Information and training
Dysphagia and meal assistance
Induction workshop is valued Need for regular training and updates, e.g., at annual staff training days Need for regular information sessions to take into account changing client circumstances Access to responsive and on-site speech pathology Support workers observe changes in swallowing and refer to speech pathologist
Client-specific information
Collaboration
Speech pathology
Others
Effective collaboration with all who support the client is important
Staffing
Supervision of students, casual and new staff
Unsafe practices put clients at risk Responsibility for client safety Importance of compliance
Permanent DSWs
Leadership role
Documentation
Mealtime guidelines
Value of clear, accessible guidelines Documentation of DSW’s ideas
Handover
Need for information when new clients enter service
Informed choice
Contracts assist clients to learn about risks and empower DSWs
Complexities
Acknowledging complexities
Range of complex needs Choice versus risk
Communication barriers
Understanding individual preferences
Making adjustments
Allocating sufficient time to assist Accommodating individual preferences
Equipment
Need for equipment that meets individual needs
Attitudes
Need to foster affirming attitudes towards adults with dysphagia
across the three focus groups and was identified as an important area for continuous improvement. DSWs indicated they valued mealtime guidelines. A suggestion was made to document effective tips and ideas from DSWs. DSWs also identified the need for improved handover processes, particularly when new clients enter a service. Training emerged as a key theme, with consensus among DSWs that training be provided on a regular basis. Some informants suggested annual updates with a focus on client-specific information and information sharing among team members. This theme was corroborated by questionnaire results (see Table 4) in which one of the top three items rated by DSWs as extremely important was that “training be provided for DSWs in mealtime assistance” (16/17). The other two questionnaire items rated most frequently as extremely important by DSWs were that ‘there be greater emphasis on a multidisciplinary team approach to supporting people with disabilities with eating and swallowing difficulties’ (16/17), and “people with disabilities are consulted as much as possible when their mealtime guidelines are being developed” (14/17). Client perspectives The overwhelming theme that emerged from interviews with adults with dysphagia was the importance of understanding
and attending to individual needs and respecting preferences and choice. Seven of the twelve informants provided suggestions for improvements to their mealtime experience. Suggestions included: being assisted first, going out for lunch more often, having a quiet mealtime environment and ensuring support staff are seated, and do not rush meal assistance. Tension between individual preferences and organisational constraints was evident. One adult with dysphagia indicated they did not like having dinner at an early and set time each night. Two indicated they preferred a quiet mealtime environment and acknowledged that this was not always possible. Two adults with dysphagia expressed a dislike for having to wait while DSWs attended to other tasks and one informant indicated they did not like being assisted by casual staff. Family perspectives Sixteen questionnaires from family members were received, representing a 22% response rate. Two key themes emerged: the need for training for DSWs and the importance of understanding and meeting individual needs. The three items rated extremely important at greatest frequency were that “training be provided for DSWs in mealtime assistance” (14/16), “training be provided for DSWs in the preparation of thickened drinks and texture
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JCPSLP Volume 16, Number 3 2014
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