More than a meal: a constructivist grounded theory of mealtime quality of life and inclusion for people with a swallowing disability (research)

Location
University of Technology Sydney, Ultimo, NSW, 2007
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This study is about the impacts of swallowing difficulties (dysphagia) on quality of life, participation, and inclusion.

We are also looking at the use of 3D food printing to create visually appealing texture-modified foods for people with dysphagia.

What is involved?

You can participate online via Zoom for all four parts of the study:

  1. The researcher will look at a copy of documents in your home health records relating to your mealtimes (e.g., mealtime plan, swallowing assessment report).
  2. Rebecca Smith will observe you eating your usual food during one of your usual mealtimes. This is to check you are able to swallow puree foods safely. This will take approximately 45 minutes.
  3. An interview for 1–1.5 hours, to ask you about your swallowing difficulties and their impact of quality of life. You can be interviewed with a support person who may also assist with the questions. The interview will include discussion about any documents related to your mealtimes.
  4. You can take part in a 3D food printing experience where you will be able to observe the researchers, prepare, create, and present 3D-printed food. This will take approximately 1 hour.

Who can take part?

We are looking for people who:

  • are able to provide informed consent to take part
  • have swallowing difficulties
  • need a special texture diet (e.g., puree food, soft foods, minced/mashed), and
  • are able to swallow puree foods safely.

Contact

This research project is being run by Rebecca Smith, a PhD candidate at the University of Technology Sydney. Please contact Rebecca Smith via email rebecca.j.smith@student.uts.edu.au for more information.

Participant information sheet (PDF 712 KB)