Assessment of Nurses’ Knowledge on the Impact of an International Dysphagia Diet Standardisation Initiative (IDDSI)-Based Training Program in Rehabilitation Hospital: A Pre- and Post-Study

Sakinah Kamal

doi:10.56532/mjsat.v6i3.735

Authors

Sakinah Kamal Cheras Rehabilitation Hospital, Ministry of Health Malaysia, Cheras, Kuala Lumpur, Malaysia https://orcid.org/0000-0002-8252-5665

DOI:

https://doi.org/10.56532/mjsat.v6i3.735

Keywords:

Dysphagia, IDDSI framework, Food texture modification, Liquid consistency, Nursing education

Abstract

Dysphagia, or difficulty swallowing, often requires modifying food textures and liquid consistencies to ensure patient safety and proper nutrition. The International Dysphagia Diet Standardisation Initiative (IDDSI) framework, introduced in 2013, provides standardized guidelines for these modifications. This study evaluates nurses’ understanding of food texture and liquid consistency modifications before and after a training program based on the IDDSI framework, aiming to improve interdisciplinary communication, reduce discrepancies in dietary management, and enhance safety for patients with dysphagia. A quantitative pre- and post-test study using convenience sampling was conducted to evaluate nurses’ knowledge of dysphagia and the IDDSI framework. Knowledge was assessed with ten validated questions. The training program, delivered by a multidisciplinary core team including dietitians, speech therapists, and medical specialists, featured interactive learning, hands-on activities, and demonstrations. Participants completed assessments before (pre-test) and after (post-test) the training to measure knowledge improvement. The training program significantly increased nurses' knowledge (t = -8.43, df = 32, p < 0.001), according to a paired samples t-test. This suggests that the training sessions effectively improved the nurses' understanding of the IDDSI framework. The study reveals that nurses' understanding of modifications in food texture and liquid consistency has been significantly improved by the IDDSI training program. According to the findings, implementing this knowledge into practice can improve the care provided to individuals experiencing dysphagia by ensuring safer and more reliable food preparation techniques.

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