Dysphagia management in Europe: whether knowledge and skills are sufficient?

Abstract

The article analyses the situation of dysphagia management in Europe: its prevalence, problems, management measures, and discusses the theoretical knowledge and practical skills of professionals dealing with dysphagia in different fields. The aim of the study was to assess the knowledge of professionals involved in the management of dysphagia (dieticians, nutritionists, nurses, speech therapists, food technologists, etc.) about dysphagia and to investigate the need for education of professionals on the management of dysphagia in the Europe. The study found that most of specialists had moderate knowledge in the field of dysphagia, however, a significant part rated their knowledge as poor. Less than half of the professionals use standardised information and methods to identify and determine the levels of modified texture foods and have no knowledge of how to feed patients with dysphagia. The study shows that there is a need to improve professionals' knowledge of dysphagia, and the best way to do this is to include it in the curricula of health sciences (medicine, nutrition and nursing). It is also necessary to develop a methodological tool that can be used by professionals in these fields in all European countries.