Objective: This investigation examined the effect of an International Dysphagia Diet Standardization Initiative (IDDSI) training program on registered nurses’ (RN) ability to test and identify Level 5 Minced and Moist textures. The investigation took place in a rural critical access hospital. Participants of this investigation were three RNs working full-time with an active nursing license in Wisconsin. Methods: This multiple baseline across participants design utilized staggered initiation of the independent variable, an IDDSI training program. The primary investigator utilized observation and simulation training methods in this program to teach participants through globally accessible IDDSI.org print and video materials. The dependent variable of this investigation was the ability to test and identify Level 5 Minced and Moist textures as measured in percentage correct when presented with a tray of various food items. Results: Visual analysis of the data revealed that the IDDSI training program had an immediate and significant impact on the participant’s ability to test and identify Level 5 Minced and Moist textures. An accelerating trend from baseline to intervention was noted across all participants, each meeting the goal criterion within three to four sessions. Conclusion: Findings of this investigation demonstrated that an IDDSI training program significantly improved the ability of RNs to test and identify Level 5 Minced and Moist textures. Further research in different settings, such as skilled nursing facilities, is recommended, as well as with different medical professionals.
