ESPEN Guideline on Hospital Nutrition
Clinical Nutrition
Thibault, R., Abbasoglu, O., et al. (2021).
Clinical Nutrition, 40(12), 5684-5709.
This guideline provides recommendations on the management of diet and nutrition of hospitalized patients. Recommendations only pertaining to an SLP's scope of practice were highlighted in this summary.
European Society for Clinical Nutrition and Metabolism
<div>"Older persons with malnutrition or at risk of malnutrition and signs of oropharyngeal dysphagia and/or chewing problems shall be offered texture-modified, enriched foods as a compensatory strategy to support adequate dietary intake" (GPP; p. 5700).</div>
<div>Individuals at risk of dysphagia, including those with stroke, neurogenic/neuromuscular disorders, head and neck cancer, amyotrophic lateral sclerosis, and traumatic cervical spinal cord injury, should be screened for dysphagia. If indicated, a swallowing assessment is performed by a speech-language pathologist, and the need and type of modified texture diet should be identified (GPP).</div>
<div>"In the initial stages of dysphagia, adequate nutrition intake may be achieved through dietary modification to include soft, semisolid, or semi-liquid consistencies, in combination with appropriate swallowing techniques" (GPP; p. 5701).</div>
