Modifying Food Textures: Practices and Beliefs of Staff Involved in Nutrition Care.

Purpose: Modifying food texture is an important part of dysphagia management, yet less is known about the day-to-day practices that might impact the nutritional well-being of patients. This study surveyed staff involved in the service delivery of texture-modified foods with the objectives to gain information about roles and responsibilities, instruction and knowledge about modifying foods, and beliefs about the use of texture-modified foods in nutrition care.

Method: We created a 21-item survey about texture-modified foods.