의료 전문가의 점도증진제 사용에 대한 수행도의 차이
Difference in Performance of Health Professionals on the Use of Food Thickeners for Dysphagia
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참고문헌
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초록
Objective: This study examined whether related experts within the same organ know the standardized viscosity system of fluids and can manufacture solutions consistently. Methods: The subjects of this study were 22 rehabilitation ward nurses, 21 non-rehabilitation ward nurses, and 19 occupational therapists. The additional thickeners, manufacturing time and order, viscosity appropriateness, and solution homogeneity were measured for IDDSI level 4, 3, and 2 solutions manufactured using xanthan gum-based food thickeners. Results: The viscosity appropriateness in the three groups in stages IDDSI levels 4 and 3, but there was a significant difference among the three groups in stage IDDSI level 2. The factors affecting viscosity appropriateness were group and homogeneity of solution. The rehabilitation nurse group produced thicker solutions than the IDDSI standard compared to the other group. The homogeneity of the solution showed significant differences among the three groups in IDDSI levels 4, 3, and 2. The factors affecting homogeneity included the manufacturing order and job group, which often resulted in a clumping phenomenon when water was added first. Compared to the groups of therapists, the clumping phenomenon was significantly higher in the nurse (IDDSI level 3) and non-rehabilitation nurse groups (IDDSI level 4, 3) than the occupational therapists group. Conclusion: This study showed that awareness and education about the liquid stage are necessary for medical personnel involved in hydration for patients with dysphagia and that consistent application using a standardized food thickener protocol at an institution is necessary.
Abstract
Objective: This study examined whether related experts within the same organ know the standardized viscosity system of fluids and can manufacture solutions consistently. Methods: The subjects of this study were 22 rehabilitation ward nurses, 21 non-rehabilitation ward nurses, and 19 occupational therapists. The additional thickeners, manufacturing time and order, viscosity appropriateness, and solution homogeneity were measured for IDDSI level 4, 3, and 2 solutions manufactured using xanthan gum-based food thickeners. Results: The viscosity appropriateness in the three groups in stages IDDSI levels 4 and 3, but there was a significant difference among the three groups in stage IDDSI level 2. The factors affecting viscosity appropriateness were group and homogeneity of solution. The rehabilitation nurse group produced thicker solutions than the IDDSI standard compared to the other group. The homogeneity of the solution showed significant differences among the three groups in IDDSI levels 4, 3, and 2. The factors affecting homogeneity included the manufacturing order and job group, which often resulted in a clumping phenomenon when water was added first. Compared to the groups of therapists, the clumping phenomenon was significantly higher in the nurse (IDDSI level 3) and non-rehabilitation nurse groups (IDDSI level 4, 3) than the occupational therapists group. Conclusion: This study showed that awareness and education about the liquid stage are necessary for medical personnel involved in hydration for patients with dysphagia and that consistent application using a standardized food thickener protocol at an institution is necessary.
참고문헌 (29)
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