Investigation of the Dietary Guidance Provided by Dieticians or Registered Dieticians to Patients with Dysphagia Returning to Living at Home

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  • Shimizu Ryo
    Department of Nutrition, Faculty of Health Sciencs, Aomori University of Health and Welfare

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Other Title
  • 摂食嚥下障害者の在宅移行時における管理栄養士又は栄養士による食事指導に関する調査
  • セッショクエンカ ショウガイシャ ノ ザイタク イコウジ ニ オケル カンリ エイヨウシ マタ ワ エイヨウシ ニ ヨル ショクジ シドウ ニ カンスル チョウサ

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Abstract

Objective: An investigation was conducted on the dietary guidance provided by dieticians or registered dieticians to patients with dysphagia returning to living at home after hospitalization or a stay in an elderly care nursing facility, as well as to examine the necessity of this guidance, and the challenges and solutions for implementation.<br>Methods: A self-administered survey was issued to the director of nutrition departments of elderly care nursing facilities and hospitals in Aomori Prefecture. Contents of the survey included number of beds, number of dieticians and registered dieticians, the importance and implementation of dietary guidance for patients with dysphagia returning to living at home, and the necessities for implementing dietary guidance.<br>Results: Sixty percent of hospitals and 40% of elderly care nursing facilities implemented dietary guidance through dieticians or registered dieticians during patients’ transition to living at home, and more than 90% of institutions that did not offer such guidance replied that it is important. The average number of beds per registered dietitian in hospitals implementing guidance was significantly lower than that in institutions not implementing guidance. Additionally, the following factors, listed in order of importance, were deemed necessary for implementing guidance: “requests for meals instruction,” “information regarding the patient’s departure,” and “offering informational leaflets.”<br>Conclusion: The consensus was that dietary guidance is necessary. The results of the present study suggest that the number of registered dietitians is sufficient, and that promotion of instruction requests and offering of leaflets is likely to result in higher levels of implementation of dietary guidance.

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