Dysphagia Diet Food Texture Descriptors
1 CEU Course: Dysphagia diet food descriptors developed in response to concerns relating to patient safety and a request from industry and in-house caterers for detailed guidance on categories of texture.
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Brief Description: 1 CEU Course
Who developed the Descriptors?
The descriptors were developed by the National Patient Safety Agency (NpSA) Dysphagia Expert Reference Group in association with Cardiff and Vale University Health’Board. This group included representatives from nursing, speech and language therapy, dietetics, hospital catering and industry. These descriptors replace previous versions that were developed by the British Dietetic Association (BDA) and Royal College of Speech and Language Therapists (RCSLT). These new 2011 descriptors have been endorsed by the BDA, RCSLI Hospital Caterers Association (HCA) and the National
Nurses Nutrition Group (NNNG). Consultation has taken place with representatives from a wide range of manufacturers of dysphagia products throughout the development process.
Why were the descriptors developed?
The descriptors were developed in response to concerns relating to patient safety and a request from industry and in-house caterers for detailed guidance on categories of texture.
What is the rationale for the Descriptors?
The descriptors were developed from both the 2002 British Dietetic Association/Royal College of Speech and Language Therapists National Descriptors for Texture Modification in Adults and the Cardiff and Vale University Health Board’s 2010 interpretation of these original descriptors. The scientific evidence in this field is limited. These descriptors are therefore based on the best available current evidence, on texture descriptors produced internationally, and a consensus of expert opinion. As new evidence emerges these descriptors will need to be amended.
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