An initiative to improve dysphagia care: Development of an educational cookbook ‘46 dysphagia diet menus’

IF 3.6 2区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY

International Journal of Gastronomy and Food Science Pub Date : 2025-06-19 DOI:10.1016/j.ijgfs.2025.101230

Varanya Techasukthavorn , Kamonchanok Khasuwan , Apichaya Phitphol

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引用次数: 0

Abstract

As dysphagia diet standards in Thailand do not provide detailed guidelines for preparing Texture-Modified Diet (TMD), there is a critical gap in resources to support individuals with swallowing difficulties. This study aimed to address this issue by developing an educational dysphagia diet cookbook and evaluating its user satisfaction through feedback gathered after implementation. Dysphagia diet recipes were designed using the International Dysphagia Diet Standardisation Initiative (IDDSI) framework to be nutrient-rich, high in energy and protein, encouraging adequate intake for individuals with dysphagia. A feedback survey was conducted among healthcare professionals using a structured online questionnaire to assess the cookbook's utility. The cookbook, written in Thai and launched in January 2023, is divided into three sections: an overview of dysphagia care, guidance on the IDDSI framework, and 46 dysphagia diet recipes. Overall, the survey results showed high satisfaction. Challenges such as preparation complexity and ingredient availability were noted. Suggestions for improvement included adding video tutorials, an e-book format, and regionally adapted recipes. The '46 Dysphagia Diet Menus' cookbook demonstrates significant potential as a practical resource for dysphagia management. Future enhancements will focus on replacing identified challenges to improve accessibility and usability for healthcare providers and caregivers.

查看原文本刊更多论文

一项改善吞咽困难护理的倡议：开发教育食谱“46种吞咽困难饮食菜单”

由于泰国的吞咽困难饮食标准没有提供准备质地改良饮食（TMD）的详细指南，因此在支持吞咽困难患者的资源方面存在严重差距。本研究旨在解决这一问题，通过开发一个教育性的吞咽困难饮食食谱，并通过实施后收集的反馈来评估其用户满意度。吞咽困难饮食食谱是根据国际吞咽困难饮食标准化倡议（IDDSI）框架设计的，营养丰富，高能量和蛋白质，鼓励吞咽困难患者摄入足够的食物。在医疗保健专业人员中进行了一项反馈调查，使用结构化的在线问卷来评估食谱的效用。这本食谱是用泰语写的，于2023年1月推出，分为三个部分：吞咽困难护理概述、IDDSI框架指导和46种吞咽困难饮食食谱。总体而言，调查结果显示满意度很高。指出了制备复杂性和成分可用性等挑战。改进建议包括增加视频教程、电子书格式和适合地区的食谱。“46吞咽困难饮食菜单”烹饪书显示了作为吞咽困难管理实用资源的巨大潜力。未来的增强将侧重于替换已确定的挑战，以提高医疗保健提供者和护理人员的可访问性和可用性。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

International Journal of Gastronomy and Food Science Social Sciences-Cultural Studies

CiteScore

5.30

自引率

10.50%

发文量

170

审稿时长

45 days

期刊介绍： International Journal of Gastronomy and Food Science is a peer-reviewed journal that explicitly focuses on the interface of food science and gastronomy. Articles focusing only on food science will not be considered. This journal equally encourages both scientists and chefs to publish original scientific papers, review articles and original culinary works. We seek articles with clear evidence of this interaction. From a scientific perspective, this publication aims to become the home for research from the whole community of food science and gastronomy. IJGFS explores all aspects related to the growing field of the interaction of gastronomy and food science, in areas such as food chemistry, food technology and culinary techniques, food microbiology, genetics, sensory science, neuroscience, psychology, culinary concepts, culinary trends, and gastronomic experience (all the elements that contribute to the appreciation and enjoyment of the meal. Also relevant is research on science-based educational programs in gastronomy, anthropology, gastronomic history and food sociology. All these areas of knowledge are crucial to gastronomy, as they contribute to a better understanding of this broad term and its practical implications for science and society.