This study aims to investigate the knowledge of speech therapists about characteristics of food used in the management of dysphagia. This was a quantitative descriptive study, performed using an online questionnaire (SurveyMonkey®) about the desirable food and beverages attributes to facilitate deglutition in dysphagia rehabilitation: texture, viscosity, temperature, taste, and moisture. Participants were separated into two groups, experts in dysphagia and no experts in dysphagia. Differences between the two groups were compared using the Freeman–Halton extension of the Fisher exact probability test and chi‐square test. From 1,072 respondents, 752 were included and 572 were experts in dysphagia. The speech therapist expert in dysphagia answered correctly about the texture and viscosity, while no experts answered correctly only about viscosity. The other attributes, temperature, taste, and moisture, were incorrectly answered by both groups. The speech therapists demonstrated reduced knowledge regarding the characteristics of foods most indicated for patients with dysphagia.

中文翻译：

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食物特征和口咽性吞咽困难：语言治疗师怎么说

这项研究旨在调查言语治疗师有关吞咽困难处理中所用食物特性的知识。这是一项定量描述性研究，使用在线调查表（SurveyMonkey®）进行了有关所需的食品和饮料属性的信息，以促进吞咽困难康复中的粘连：质地，粘度，温度，味道和水分。参与者分为两组，吞咽困难专家和吞咽困难专家。使用Fisher精确概率检验和卡方检验的Freeman-Halton扩展比较两组之间的差异。在1,072名受访者中，包括752名和572名吞咽困难专家。吞咽困难的言语治疗专家对质地和粘度给出了正确的答案，而对于粘稠度没有专家给出正确的答案。两组均未正确回答其他属性（温度，味道和湿度）。言语治疗师对吞咽困难患者最常使用的食物的特征知之甚少。