000165117 001__ 165117
000165117 005__ 20251212165958.0
000165117 0247_ $$2doi$$a10.3390/healthcare13233140
000165117 0248_ $$2sideral$$a146626
000165117 037__ $$aART-2025-146626
000165117 041__ $$aeng
000165117 100__ $$0(orcid)0000-0002-2147-9263$$aRemón, Sara$$uUniversidad de Zaragoza
000165117 245__ $$aKnowledge levels and learning needs in dysphagia management: perspectives from professional and non-professional stakeholders in five european countries
000165117 260__ $$c2025
000165117 5060_ $$aAccess copy available to the general public$$fUnrestricted
000165117 5203_ $$aObjectives: Dysphagia represents a significant global health concern with particularly high prevalence in specific clinical conditions, yet educational gaps persist among healthcare professionals and caregivers. This observational, cross-sectional quantitative study aimed to provide a comprehensive overview of the current self-perceived knowledge and learning needs among stakeholders involved in dysphagia management.
Methods: An international online survey was conducted in five European countries (Greece, Italy, Lithuania, Spain, and Turkey) with 463 participants: 297 professionals (healthcare and non-health specialists, educators, students) and 166 non-professionals (patients, family members, caregivers, interested individuals). Two structured questionnaires explored self-perceived knowledge, learning needs, relevancy of thematic areas, and preferred learning methods. Chi-square and Fisher’s exact tests were used for statistical comparisons.
Results: Professionals reported higher self-perceived knowledge than non-professionals (p < 0.001), yet both groups expressed comparable needs for further education. Priority learning areas varied by respondent profile: “Identification & Treatment” was prioritized by both speech-language pathologists and healthcare specialists, as well as by non-professionals, while dietitian-nutritionists focused on “Diet & Nutrition” and “Food Preparation”. Short-duration courses and visual, hands-on learning tools were preferred across groups.
Conclusions: This study highlights a broad demand for dysphagia education among professionals and non-professionals. Tailored, technology-enhanced learning programs could bridge existing knowledge gaps, strengthen multidisciplinary collaboration, and support better daily management of dysphagia.
000165117 540__ $$9info:eu-repo/semantics/openAccess$$aby$$uhttps://creativecommons.org/licenses/by/4.0/deed.es
000165117 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000165117 700__ $$0(orcid)0000-0001-5765-2972$$aFerrer-Mairal, Ana$$uUniversidad de Zaragoza
000165117 700__ $$aBradauskiene, Vijole
000165117 700__ $$aCortés, Ana Cristina
000165117 700__ $$0(orcid)0000-0002-5407-3876$$aSanclemente, Teresa$$uUniversidad de Zaragoza
000165117 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000165117 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000165117 773__ $$g13, 23 (2025), 3140 [18 pp.]$$pHealthcare (Basel)$$tHealthcare (Switzerland)$$x2227-9032
000165117 8564_ $$s2324116$$uhttps://zaguan.unizar.es/record/165117/files/texto_completo.pdf$$yVersión publicada
000165117 8564_ $$s2413241$$uhttps://zaguan.unizar.es/record/165117/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000165117 909CO $$ooai:zaguan.unizar.es:165117$$particulos$$pdriver
000165117 951__ $$a2025-12-12-14:43:00
000165117 980__ $$aARTICLE