Date of Award
4-21-2025
Document Type
Thesis
Degree Name
Communication Disorders, MCD
First Advisor
Shanon Brantley
Committee Members
Christina Akbari; Emily Weston
Abstract
Dysphagia, defined as impaired swallowing, affects children and is often treated by modifying food textures and thickening liquids before consumption. Early intervention day treatment (EIDT) facilities serve children with developmental delays and medical conditions that may require food modification such as thickened liquids. Inaccuracies in thickened liquid consistency have been documented in multiple professions, leading to potential negative health implications for the consumer. This study aimed to evaluate food service providers in EIDT facilities and the implementation of thickened liquids plans, training factors, and the accuracy of liquid thickening. Using interviews with five administrators (n=5) and observation of thickened liquid production by ten (n=10) food service providers, the data revealed similar implementation of thickened liquid plans by food service providers (i.e. cafeteria staff and classroom technicians). Most participants reported receiving one brief training and yet reported high confidence when thickening liquids. However, only half (n=5/10) of participants produced liquids accurately, posing a serious health risk. These findings suggest the need for improved training and the utilization of objective testing methods in these types of facilities.
Rights Management
This work is licensed under a Creative Commons Attribution 4.0 International License.
Recommended Citation
Fullen, Keelin G., "Training And Thickening Skills Among Food Service Professionals in Early Intervention Day Treatment Facilities" (2025). Student Theses and Dissertations. 668.
https://arch.astate.edu/all-etd/668
