Nutrition assessment and intervention in the patient with dysphagia: challenges for quality improvement.
Dysphagia, a symptom characterized by difficulty swallowing, is an independent predictor of poor outcome, worsening morbidity, increasing the risk for hospital readmissions, health care costs and mortality. Dysphagia is a result of a number of illnesses including neurological diseases, after surgery for head and neck pathology, observed in the intensive care unit after prolonged endotracheal intubation among others, and is particularly frequent in the elderly. Dysphagia increases the incidence of malnutrition, which in turn delays patient recovery. Treatment of dysphagia can be successful, but requires the use of multidisciplinary teams. A focus on the management of malnutrition including prevention and treatment is essential. Perhaps the biggest challenge is the lack of awareness of the presence of dysphagia and malnutrition, so that only a minority of patients are identified and successfully treated. We propose that better identification and treatment of dysphagia could occur with the systematic implementation of clinical practice improvement processes with a consequent decrease in morbidity, mortality and cost.
Nestlé HealthCare Nutrition, Nestlé Health Science, Florham Park, NJ, USA.
Juan B
JB
Ochoa
D003679:Deglutition; D003680:Deglutition Disorders / Q000150:complications / Q000175:diagnosis / Q000628:therapy*; D006801:Humans; D044342:Malnutrition / Q000209:etiology / Q000517:prevention & control / Q000628:therapy; D015596:Nutrition Assessment; D010348:Patient Care Team; D010818:Practice Patterns, Physicians' / Q000592:standards; D058996:Quality Improvement