Design of an instrument of food consistency classification (in Spanish) for persons with dysphagia to be used in clinical practice and research

LUCIANO, SOFIA; CUESTAS EDUARDO; CIERI, MARIA ELISABETH; RODRIGUEZ MARCO, PILAR; RUIZ BRUNNER, MARÍA DE LAS MERCEDES; VALFRÉ, ALEJANDRA

Conferencia; 24th International Conference on Clinical Nutrition; 2019

In treatment of dysphagia food consistency modification is frequently required, but sometimes it is hard for persons and caregivers to understand prissily the indications. The aim of this study was to develop and validate an instrument that can be used in research or clinical practice with patients to explain the different consistencies that they need. The design was based on international classifications for food consistency and was evaluated by health professionals with experience in dysphagia from Argentina. It was an interdisciplinary group, size established with theoretical saturation. A questionnaire with a Likert scale was used. A Delphi survey was used until a minimum of 80% agreement was established. To validate the instrument, agreement and reliability were tested with persons with dysphagia and caregivers using absolute agreement and kappa coefficient (p