The Care England and Oak House Kitchen Dysphagia White Paper introduces consistent training standards at scale, which alongside increased regulation, will ensure that care providers are delivering the highest level of dysphagia care possible.
Dysphagia, a condition affecting swallowing, presents significant challenges for those living with the condition and has a profound impact on their health and quality of life. Prompt intervention and effective management of dysphagia are essential for improving patient outcomes and reducing care related risks, such as aspiration pneumonia and malnutrition. Addressing these challenges can also directly influence Care Quality Commission (CQC) ratings, an essential aspect of care provider performance.
The prevalence of dysphagia in nursing homes is alarmingly high, with estimates suggesting between 50% and 75% of residents are affected. Despite this, public awareness remains limited, leading to delayed diagnosis and intervention. For example, mortality rates from choking in care homes far exceed those from diagnosed food allergies and food poisoning in the general population, highlighting a critical gap in the industry’s attention to safe food preparation for individuals with swallowing difficulties.
This white paper serves as both a call to action and a roadmap for improvement. If we work together as health and social care professionals, we can look to increase awareness and standardise care practices, thus reducing the negative impacts of dysphagia and improve the lives of millions of individuals across the UK and beyond.
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