Comprehension and acceptance of International Dysphagia Diet Standardization Initiative (IDDSI) among food service dietitian in Ministry of Health Malaysia Hospitals

For all ages, the International Dysphagia Diet Standardization Initiative (IDDSI) offers standardization criteria for thickened liquids and food with altered textures specifically for dysphagia patients. In Malaysia, no research has been done on IDDSI yet. This study investigated how Malaysian food service dietitians perceived and accepted IDDSI. Three focus group (FGDs) sessions included twelve food service dietitians who work at Ministry of Health hospitals. The participants are generally familiar with the IDDSI, although they are not as familiar with the testing methods used or size descriptors for each level. Low comprehension and awareness, a lack of training and direction, a lack of time, labor, and equipment were all obstacles to implementing IDDSI. By increasing awareness and knowledge of IDDSI, offering training that includes every staff member, and implementing step-by-step techniques are suggested to overcome barriers. Because the scale of motivation level was also neutral, the acceptance of IDDSI is however neutral.