“I like to accommodate as much as possible”: A survey of food service professionals’ awareness of dysphagia and experiences in dietary modifications

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High levels of awareness regarding dysphagia were reported by food service professionals, yet barriers remain for implementing dietary modifications effectively.
Among 124 respondents, most expressed confidence in catering to dietary modification needs, but challenges persist in practice.
An electronic survey employed descriptive and qualitative methods to analyze awareness and experiences related to dysphagia and dietary needs.
Implementing effective education and training materials for food service professionals may help bridge the gap in accommodating dietary modifications.

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Survey shows food service professionals are aware of dysphagia and dietary modifications, indicating training gaps in practice.

Packer et al. (2025) studied this question.

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