Examining the Content and Outcomes of Training in Dysphagia and Mealtime Management: A Systematic Review Informing Co-Design of New Training.

Reddacliff, C; Hemsley, B; Smith, R; Dalton, S; Jones, S; Fitzpatrick, A; Given, F; Kelly, J; Lawson, X; Darcy, S; Debono, D; Benfer, K; Balandin, S

Examining the Content and Outcomes of Training in Dysphagia and Mealtime Management: A Systematic Review Informing Co-Design of New Training.

Reddacliff, C Hemsley, B

Smith, R

Dalton, S Jones, S Fitzpatrick, A Given, F Kelly, J Lawson, X Darcy, S

Debono, D

Benfer, K Balandin, S

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Publisher:: American Speech-Language-Hearing Association
Publication Type:: Journal Article
Citation:: American Journal of Speech-Language Pathology, 2022, 31, (3), pp. 1535-1552
Issue Date:: 2022-05-10

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Field	Value	Language
dc.contributor.author	Reddacliff, C
dc.contributor.author	Hemsley, B https://orcid.org/0000-0002-6255-3140
dc.contributor.author	Smith, R https://orcid.org/0000-0001-9523-785X
dc.contributor.author	Dalton, S
dc.contributor.author	Jones, S
dc.contributor.author	Fitzpatrick, A
dc.contributor.author	Given, F
dc.contributor.author	Kelly, J
dc.contributor.author	Lawson, X
dc.contributor.author	Darcy, S https://orcid.org/0000-0002-5394-2566
dc.contributor.author	Debono, D https://orcid.org/0000-0003-2095-156X
dc.contributor.author	Benfer, K
dc.contributor.author	Balandin, S
dc.date.accessioned	2022-10-10T00:54:41Z
dc.date.available	2022-10-10T00:54:41Z
dc.date.issued	2022-05-10
dc.identifier.citation	American Journal of Speech-Language Pathology, 2022, 31, (3), pp. 1535-1552
dc.identifier.issn	1558-9110
dc.identifier.issn	1558-9110
dc.identifier.uri	http://hdl.handle.net/10453/162411
dc.description.abstract	PURPOSE: Dysphagia (swallowing difficulty) impacts physical health, quality of life, and mealtime enjoyment. Staff who provide mealtime assistance to people with dysphagia require adequate training to help ensure that the mealtimes are safe and enjoyable. This systematic review examined literature relating to training in dysphagia (e.g., recognizing signs and symptoms) and mealtime assistance, its components, and benefits for people with dysphagia. METHOD: In July 2020, five scientific databases were searched for papers meeting the inclusion criteria relating to mealtime assistance training. The quality of the studies was evaluated using the Quality Assessment Tool for Studies of Diverse Design, with scores ranging from 38.1% to 83.3%. We completed a qualitative synthesis using the data extracted from the included studies. RESULTS: Twenty-four studies met the inclusion criteria. Participants in these studies benefited from both group training and one-on-one training. Training programs had many formats including computer-based, face-to-face, individual training, and group training. Each included study demonstrated some level of positive impact to the learners, such as improved knowledge and skills in mealtime management for people with dysphagia. No studies reported negative outcomes. Training duration ranged from 30 min to 5 days. CONCLUSIONS: The benefits of different components of mealtime training (e.g., group training, or face-to-face training) for mealtime assistance for people with dysphagia were reviewed. Further research is needed to compare the effectiveness of different training formats, involving not only the assistant but also people with dysphagia as both trainers and trainees, and determine the health outcomes of training programs for people with dysphagia.
dc.format	Print-Electronic
dc.language	eng
dc.publisher	American Speech-Language-Hearing Association
dc.relation.ispartof	American Journal of Speech-Language Pathology
dc.relation.isbasedon	10.1044/2022_AJSLP-21-00231
dc.rights	info:eu-repo/semantics/closedAccess
dc.subject	1103 Clinical Sciences, 1702 Cognitive Sciences, 2004 Linguistics
dc.subject.classification	Speech-Language Pathology & Audiology
dc.subject.mesh	Deglutition Disorders
dc.subject.mesh	Eating
dc.subject.mesh	Humans
dc.subject.mesh	Meals
dc.subject.mesh	Quality of Life
dc.subject.mesh	Deglutition Disorders
dc.subject.mesh	Eating
dc.subject.mesh	Humans
dc.subject.mesh	Meals
dc.subject.mesh	Quality of Life
dc.subject.mesh	Humans
dc.subject.mesh	Deglutition Disorders
dc.subject.mesh	Eating
dc.subject.mesh	Quality of Life
dc.subject.mesh	Meals
dc.title	Examining the Content and Outcomes of Training in Dysphagia and Mealtime Management: A Systematic Review Informing Co-Design of New Training.
dc.type	Journal Article
utslib.citation.volume	31
utslib.location.activity	United States
utslib.for	1103 Clinical Sciences
utslib.for	1702 Cognitive Sciences
utslib.for	2004 Linguistics
pubs.organisational-group	/University of Technology Sydney
pubs.organisational-group	/University of Technology Sydney/Faculty of Business
pubs.organisational-group	/University of Technology Sydney/Faculty of Business/Management Discipline
pubs.organisational-group	/University of Technology Sydney/Faculty of Health
pubs.organisational-group	/University of Technology Sydney/e-Press
pubs.organisational-group	/University of Technology Sydney/Faculty of Health/Graduate School of Health
pubs.organisational-group	/University of Technology Sydney/Faculty of Health/Graduate School of Health/GSH.Speech Pathology
pubs.organisational-group	/University of Technology Sydney/Centre for Health Technologies (CHT)
utslib.copyright.status	closed_access	*
pubs.consider-herdc	false
dc.date.updated	2022-10-10T00:54:39Z
pubs.issue	3
pubs.publication-status	Published
pubs.volume	31
utslib.citation.issue	3

Abstract:

PURPOSE: Dysphagia (swallowing difficulty) impacts physical health, quality of life, and mealtime enjoyment. Staff who provide mealtime assistance to people with dysphagia require adequate training to help ensure that the mealtimes are safe and enjoyable. This systematic review examined literature relating to training in dysphagia (e.g., recognizing signs and symptoms) and mealtime assistance, its components, and benefits for people with dysphagia. METHOD: In July 2020, five scientific databases were searched for papers meeting the inclusion criteria relating to mealtime assistance training. The quality of the studies was evaluated using the Quality Assessment Tool for Studies of Diverse Design, with scores ranging from 38.1% to 83.3%. We completed a qualitative synthesis using the data extracted from the included studies. RESULTS: Twenty-four studies met the inclusion criteria. Participants in these studies benefited from both group training and one-on-one training. Training programs had many formats including computer-based, face-to-face, individual training, and group training. Each included study demonstrated some level of positive impact to the learners, such as improved knowledge and skills in mealtime management for people with dysphagia. No studies reported negative outcomes. Training duration ranged from 30 min to 5 days. CONCLUSIONS: The benefits of different components of mealtime training (e.g., group training, or face-to-face training) for mealtime assistance for people with dysphagia were reviewed. Further research is needed to compare the effectiveness of different training formats, involving not only the assistant but also people with dysphagia as both trainers and trainees, and determine the health outcomes of training programs for people with dysphagia.

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http://hdl.handle.net/10453/162411