Professional caregivers, such as nursing staff, are sometimes reluctant to give people with dysphagia snacks or beverages for fear on non-adherence to their specialized diets. The International Dysphagia Diets Standardization Initiative (IDDSI) framework, along with its auditing methods, has shown potential as a training tool to objectively teach professional caregivers about texturally modified diets; however, verbal or written instruction alone has not been effective to improve caregivers’ ability to actually implement texturally modified diets. The aim of this investigation is to improve caregivers’ competence to implement texturally modified diets by teaching them a standardized framework for diet texture modification to assist with safe nutrition and hydration intake for their patients with dysphagia.
