JCPSLP Vol 19 No 2 2017

100

n Dietitians

90

n Food Services Managers

n SLPs

80

n Nursing Staff

70

n Others

60

n Quality & Safety Staff

50

n Food services/Nutritian Researchers

40 Percent

n Environmental Services

30

n Consumer Representatives

20

n Medical Officers

10

n Nutritian Clinical Nurse Consultants

n Public Health Representatives

0

Respondents

Figure 2. Who is involved in food services meetings?

The role was also perceived by nine respondents to have generic value-adding potential (12%), with one commenting: Currently at the [facility name here] SLPs spend a significant number of hours attending [food services] meetings, conducting meal audits, contributing to chef education on modified diets etc. [These SLPs] are also expected to maintain their clinical caseload – given no specific funding for food services. A dedicated role in food services would ensure SLPs were involved in discussions about modified diets… a consistent face would improve lines of communication, allow for a more coordinated approach to the service. (Participant 40) Considerations about the position A proportion of respondents (n = 28, 36%) were in favour of the position but had specific comments about how it should be funded or utilised. Four participants (5%) commented on the need for funding to support such a role, as well as a need for protected non-patient contact time: Would be a wonderful idea if there was funding to support such a role… (Participant 49) I believe it would be beneficial, as currently we are retrospectively managing the issues rather than being proactive… it consumes a significant amount of clinical time… (Participant 58)

I think it’s a wonderful role that can make a huge difference for patient satisfaction as well as safety at meal times… this [role] would hopefully result in audits completed sooner [and] reduced risk, as issues could be worked through quickly…. A further six respondents (8%) commented on the potential of the role to enhance the relationship between SLPs and food services. Participant 18 explained: The feedback we get from food services is the lack of understanding for reasons for dysphagia related diets, and from the SLPs is about the lack of food services insight into potential hazards. Having someone to bridge the gap would be invaluable. Five respondents also commented that the role would have potential to promote education of food services staff in hospitals and community organisations: SLPs play a huge role in the education of food services staff, and to ensure texture-modified diets and thickened fluids meet the requirements for patient safety. (Participant 93) I think it [food services position] is beneficial in hospitals and nursing homes and in organisations such as Meals on Wheels or those providing a Food Service to people with dysphagia. Education, compliancy and quality are areas SLPs can contribute to… (Participant 101) .

Table 4: Perceptions of respondents from open ended questions

Broad theme Benefits of a dedicated SLP position in food services

Considerations for a dedicated SLP position in food services

• A part-time role may be more suitable than a full-time one • A temporary/ project related role may be more suitable than a part- time or full time position • There is a need for protected non-clinical time and funding for food services tasks • The local context should be considered if health services choose to create such a role; for example, it may not be a priority in rural areas

Subthemes

• Patient benefits: safety and quality of meals • Enhances relationships between SLP and food services • Promotes education of staff • A range of value-adding potential, such as joint speech-language pathology/nutrition research, development of resources and procedures

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JCPSLP Volume 19, Number 2 2017

Journal of Clinical Practice in Speech-Language Pathology