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

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 in this research by completing a short, 15-minute online survey examining the impacts of dysphagia on quality of life, and the feasibility of 3D food printing. You may remain anonymous throughout the survey if you wish to. To take the survey, go to https://redcap.link/dysphagiaimpacts

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 575 KB)