Speaker Biography


B.Sc Rehabilitation-Speech & Hearing, College of Applied Medical Sciences, King Saud University, Riyadh, Saudi Arabia. Postgraduate Certificate Evidence Based Therapy, College of Clinical Therapist, University College Cork, Cork, Ireland. Current Position: Senior Speech Therapist in King Fahad Specialist Hospital- Dammam, Member of the Saudi Society for Speech Language Pathology & Audiology, Irish Speech and Hearing Association and European Society for Swallowing Disorder


Statement of the Problem: Dysphagia is a common problem that is seen in some neurological, oncology and post-surgical cases in adults and pediatrics. Patients with dysphagia may require liquids and food that could vary in thickness and texture. Providing patients with incorrect diet will increase risk of choking, coughing, aspiration, silent aspiration, malnutrition and dehydration. King Fahad Specialist Hospital- Dammam has a Diet Manual that includes dysphagia diet based on the Manual of American Dietetic Association. However, there is no standard measure to classify this diet. The purpose of this study is to implement international updated dysphagia diet in KFSH- Dammam and to be first MOH hospital in Eastern Province Saudi Arabia using standardized dysphagia diet. It was found that in October 2012, International Dysphagia Diet Standardization Initiative was initiated at the meeting of European Society of Swallowing Disorders in Spain. Aim of IDDSI is to develop international standardized terminology and definitions for texture-modified foods and thickened liquids. Methodology & Theoretical Orientation: Lean methodology was used over a period of 8 months (April – December, 2018), project team was organized from Speech Therapy, Nutrition Therapy and Nursing Departments under the guidance of Quality Department, process map was drawn, followed by cause-and-effect analysis to understand variations. Implementation process was started by collecting data in Neuro/ Neurosurgical and Pediatric Wards to figure out the percentage of correct liquid thickness that is matching our assessment. Drinking testing method was applied to all liquids and oral supplements being served in the hospital. Food tasting method was conducted on the second year. Conclusion & Significance: By the end of 2018, the percentage of correct liquid thickness that are matching the dietitian order reached more than 90% accuracy. In 2019, the implementation was completed. Applying IDDSI, increased patient safety, improves quality of care and reduce cost