8 / 64
62
JCPSLP
Volume 19, Number 2 2017
Journal of Clinical Practice in Speech-Language Pathology
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)
.
n
Dietitians
n
Food Services Managers
n
SLPs
n
Nursing Staff
n
Others
n
Quality & Safety Staff
n
Food services/Nutritian Researchers
n
Environmental Services
n
Consumer Representatives
n
Medical Officers
n
Nutritian Clinical Nurse Consultants
n
Public Health Representatives
100
90
80
70
60
50
40
30
20
10
0
Percent
Respondents
Figure 2. Who is involved in food services meetings?
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
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
• 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