JCPSLP Vol 16 no 3 2014_FINAL_WEB

Table 4. Combined questionnaire results – family, DSW and allied health professionals

Valid cases

Unimportant n(%)

Neither n(%)

Important n(%)

Extremely important n(%)

1. Training be provided for support workers in mealtime assistance

0 (0%)

0 (0%)

4 (7%)

53 (93%)

57

2. Training be mandatory for support workers involved in mealtime assistance 3. Training be provided for support workers in the preparation of thickened drinks and texture modified food

0 (0%)

1 (2%)

12 (21%)

44 (77%)

57

0 (0%)

1 (2%)

9 (16%)

47 (82%)

57

4. Mealtime assistance training be accredited

1 (2%)

5 (9%)

28 (50%)

22 (39%)

56

5. People who need full mealtime assistance get 1:1 assistance at mealtimes

0 (0%)

2 (4%)

15 (26%)

40 (70%)

57

6. Mealtime guidelines be developed for all people needing them

0 (0%)

0 (0%)

12 (22%)

43 (78%)

55

7. People with disability are consulted as much as possible when their mealtime guidelines are being developed 8. Family members are consulted as much as possible when mealtime guidelines for their relative are being developed 9. The preferences, choices and decisions of people with disability are paramount when developing mealtime guidelines

0 (0%)

0 (0%)

15 (27%)

40 (73%)

55

0 (0%)

1 (2%)

25 (44%)

31 (54%)

57

0 (0%)

4 (7%)

20 (36%)

32 (57%)

56

10. Mealtime equipment be attractive and aesthetically pleasing

1 (2%)

17 (30%)

22 (38%)

17 (30%)

57

11. Height adjustable chairs be available for people assisting

0 (0%)

5 (9%)

31 (54%)

21 (37%)

57

12. People are meal assisted in supportive environments

0 (0%)

2 (3%)

33 (58%)

22 (39%)

57

13. People with disability are weighed regularly

0 (0%)

3 (5%)

34 (61%)

19 (34%)

56

14. The target weight or healthy weight range of people with disability is identified and documented

0 (0%)

5 (9%)

32 (56%)

20 (35%)

57

15. Making healthy food choices is encouraged and actively promoted

0 (0%)

2 (3%)

34 (60%)

21 (37%)

57

16. Disability organisations have dysphagia policies

0 (0%)

1 (2%)

9 (16%)

46 (82%)

56

17. Disability organisations have choking incident reporting and referral procedures

0 (0%)

1 (2%)

14 (24%)

42 (74%)

57

18. Nutrition and swallowing risk screening occurs for people at risk

1 (2%)

1 (2%)

12 (21%)

43 (75%)

57

modified food” (14/16), and “people who need full meal assistance get 1:1 assistance at mealtimes” (14/16). A number of respondents expressed a desire that DSWs provide individual attention to their relative during meal assistance and interact in a warm and compassionate manner. Having DSWs with the skills and knowledge to meet the needs of people with dysphagia was indicated as a priority. Respondents highlighted the importance of compliance with mealtime guidelines and regular training opportunities to accommodate for high staff turnover. Seven family members indicated speech pathology services as the most valuable support for their relative, including two who called for better access to these services. Respondents also appreciated speech pathologists consulting closely with families and respecting the family’s preferences. 19. Greater emphasis on collaborative approaches to dysphagia management 20. Greater emphasis on a multidisciplinary team approach to dysphagia management

0 (0%)

1 (2%)

17 (30%)

38 (68%)

56

0 (0%)

0 (0%)

20 (35%)

37 (65%)

57

Allied health professional perspectives Twenty-four responses to the online survey were received (a response rate could not be determined given indirect recruitment of AHPs). Results indicated overwhelming support for all service elements; however the items rated most often as extremely important were that “training be provided for DSWs in mealtime assistance” (23/24), “mealtime guidelines be developed for all people needing them” (21/24), and “disability organisations have dysphagia policies” (21/24). According to the AHPs who completed the survey, DSWs should be offered continuing educational opportunities in dysphagia and meal assistance, rather than discrete, one- off workshops. This group also identified documentation and compliance with mealtime guidelines as priorities.

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JCPSLP Volume 16, Number 3 2014

Journal of Clinical Practice in Speech-Language Pathology