Knowledge levels and learning needs in dysphagia management: perspectives from professional and non-professional stakeholders in five european countries
Remón, Sara (Universidad de Zaragoza) ; Ferrer-Mairal, Ana (Universidad de Zaragoza) ; Bradauskiene, Vijole ; Cortés, Ana Cristina ; Sanclemente, Teresa (Universidad de Zaragoza)
Resumen: Objectives: 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.
Idioma: Inglés
DOI: 10.3390/healthcare13233140
Año: 2025
Publicado en: Healthcare (Switzerland) 13, 23 (2025), 3140 [18 pp.]
ISSN: 2227-9032
Tipo y forma: Article (Published version)
Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
Exportado de SIDERAL (2025-12-12-14:43:00)
Visitas y descargas
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.
Idioma: Inglés
DOI: 10.3390/healthcare13233140
Año: 2025
Publicado en: Healthcare (Switzerland) 13, 23 (2025), 3140 [18 pp.]
ISSN: 2227-9032
Tipo y forma: Article (Published version)
Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)
You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. Exportado de SIDERAL (2025-12-12-14:43:00)
Permalink:
Visitas y descargas
Este artículo se encuentra en las siguientes colecciones:
Articles > Artículos por área > Nutrición y Bromatología
Articles > Artículos por área > Tecnología de Alimentos
Record created 2025-12-12, last modified 2025-12-12