Authors (including presenting author) :
CHAN YF, TSAI CF, LAI BK, SIU TS, PO Y, KNG C
Affiliation :
Community Geriatric Assessment Services (CGAS), Ruttonjee Hospitals, HKEC
Introduction :
The International Dysphagia Diet Standardization Initiatives (IDDSI) is an international recognized standard in classification of levels of dysphagia diet and has been recently adopted by the Hospital Authority to align standard classification of dysphagia diet in the whole corporate. Such change and transition may bring confusion to caregivers especially staff of RCHEs have to take care of patients consuming different consistency of food. Knowledge enrichment on the dysphagic diet is necessary to enhance smooth transition to new IDDSI. Speech therapy of Multi-disciplinary Outreaching Support Team (MOSTE) in collaboration with the Community Geriatric Assessment Service (CGAS) of HKEC had launched collaborative briefing sessions to introduce IDDSI to RCHEs staff.
Objectives :
1. Promulgate safe and person-centered technique and practice in preparing new classification of modified food and fluid for dysphagia patient to align standard between hospitals and RCHEs.
2. Enhance medico-social collaboration between CGAS, MOSTE and community partners for engagement in shared care and practices
Methodology :
Workgroup was set up with representative from of HKEC CGAS and MOSTE.
A structured briefing session were outlined with advice and related information about promulgation of IDDSI in hospital being sought from Speech Therapist of RTSKH and shared with MOSTE to prepare education material. All healthcare workers of RCHEs of HKEC were invited to join the training. Two identical sessions were provided via tele-conferencing devices to fit in the operation schedule of RCHEs. Pre-and-post questionnaires for knowledge enrichment, and satisfaction survey were prepared to evaluate the outcomes.
Result & Outcome :
Two identical sessions by zoom lecture were launched in September 2021, 52 RCHEs (both CGAS and non-CGAS coverage), with total 66 RCHE staff joined the lectures. The average score in knowledge enrichment among participants after the lecture showed 13% increase in comparing with pre-lecture quiz. Significant improvement (21.1%) was showed in the correct description between minced diet and pureed diet, and increased 29.1% showed in correct choose the standard tool for measurement of liquid texture. Over 90% of participants rated positively in the 6-point scale of the satisfaction survey regarding the training contents, effort of speakers and duration of lectures.
