{"?xml":{"@version":"1.0"},"edm:RDF":{"@xmlns:dc":"http://purl.org/dc/elements/1.1/","@xmlns:edm":"http://www.europeana.eu/schemas/edm/","@xmlns:wgs84_pos":"http://www.w3.org/2003/01/geo/wgs84_pos","@xmlns:foaf":"http://xmlns.com/foaf/0.1/","@xmlns:rdaGr2":"http://rdvocab.info/ElementsGr2","@xmlns:oai":"http://www.openarchives.org/OAI/2.0/","@xmlns:owl":"http://www.w3.org/2002/07/owl#","@xmlns:rdf":"http://www.w3.org/1999/02/22-rdf-syntax-ns#","@xmlns:ore":"http://www.openarchives.org/ore/terms/","@xmlns:skos":"http://www.w3.org/2004/02/skos/core#","@xmlns:dcterms":"http://purl.org/dc/terms/","edm:WebResource":[{"@rdf:about":"http://www.dlib.si/stream/URN:NBN:SI:doc-YLC6A4OK/25d7dbad-4820-4d71-baa2-77683fc4deb0/PDF","dcterms:extent":"247 KB"},{"@rdf:about":"http://www.dlib.si/stream/URN:NBN:SI:doc-YLC6A4OK/da166b71-d5f3-4f1a-a10a-443517936bca/TEXT","dcterms:extent":"47 KB"}],"edm:TimeSpan":{"@rdf:about":"1929-2026","edm:begin":{"@xml:lang":"en","#text":"1929"},"edm:end":{"@xml:lang":"en","#text":"2026"}},"edm:ProvidedCHO":{"@rdf:about":"URN:NBN:SI:doc-YLC6A4OK","dcterms:isPartOf":[{"@rdf:resource":"https://www.dlib.si/details/urn:nbn:si:spr-a30mfzkp"},{"@xml:lang":"sl","#text":"Zdravniški vestnik"}],"dcterms:issued":"2024","dc:creator":["Pogorelčnik, Tina","Vogrinčič, Barbara"],"dc:contributor":"Pogorelčnik, Tina","dc:format":[{"@xml:lang":"sl","#text":"številka:5/6"},{"@xml:lang":"sl","#text":"letnik:93"},{"@xml:lang":"sl","#text":"str. 160-170"}],"dc:identifier":["DOI:10.6016/ZdravVestn.3474","ISSN:1318-0347","COBISSID:203330563","URN:URN:NBN:SI:doc-YLC6A4OK"],"dc:language":"en","dc:publisher":{"@xml:lang":"sl","#text":"Slovensko zdravniško društvo"},"dc:subject":[{"@xml:lang":"sl","#text":"disfagija"},{"@xml:lang":"sl","#text":"IDDSI"},{"@xml:lang":"sl","#text":"teksturno prilagajanje"},{"@xml:lang":"sl","#text":"testne metode"},{"@xml:lang":"sl","#text":"zanesljivost med ocenjevalci"}],"dcterms:temporal":{"@rdf:resource":"1929-2026"},"dc:title":{"@xml:lang":"sl","#text":"Inter-rater reliability in the Testing methods of the International Dysphagia Diet Standardization Initiative (IDDSI) in Slovenian language| Skladnost med ocenjevalci pri uporabi testnih metod Mednarodne iniciative za standardizacijo diet pri disfagiji v slovenščini|"},"dc:description":[{"@xml:lang":"sl","#text":"Background: Texture modification of drinks and food is a widespread clinical intervention for managing dysphagia. The descriptive and experiential approach to measurement is mainly used by healthcare professionals, caregivers, and patients. This study examines the inter-rater reliability of the International Dysphagia Diet Standardization Initiative (IDDSI) Testing methods on different food samples from the hospital’s central kitchen. Methods: Nine previously trained healthcare professionals of different professional backgrounds and working experiences independently evaluated 34 food samples in IDDSI levels 4, 5, 6, and 7.1, using a Slovenian translation of the IDDSI Audit Tools. The 12 descriptive food characteristics were observed during the two consecutive days of data collection, representing 7 IDDSI Testing Methods. The Fleiss’ Kappa was used as a measure of agreement. Results: Perfect agreement among raters was found for the Fork drip test regarding both observed parameters: dripping and holding shape. All ratings of participants were completely the same. Therefore, Fleiss’ Kappa is considered (? =1) in both cases. Moderate agreement (? = 0.583) was found in particle size assessment. Fair agreement was observed in the Fork Pressure Test (? = 0.361) and Finger Test, indicating bolus separation (? = 0.328), pressure (? = 0.305), and moisture (? = 0.297). Fair agreement was also found for the Fork/Spoon Separation Test (? = 0.265) and the Spoon Tilt Test in parameters of holding shape on the spoon (? =0.233) and stickiness (? = 0.327). No statistically significant results were found in the assessment of adhesiveness (? = 0.059) in the Spoon Tilt Test and assessment of a typical pattern (? = 0.039) in the Fork Pressure Test. Conclusions: The study proved the Fork Drip Test to be a comprehensive and highly reliable assessment tool, while the other IDDSI Testing Methods showed low inter-rater reliability. The study highlights the risks of low agreement among raters. It draws attention to the IDDSI descriptors, which should be improved with additional instructions or standardised training protocol for learning the IDDSI Testing Methods"},{"@xml:lang":"sl","#text":"Izhodišča: Prilagajanje konsistence hrane oz. tekočine je razširjen klinični ukrep pri obvladovanju disfagije. Strokovnjaki, negovalci in bolniki večinoma uporabljajo opisne in izkustvene načine za preverjanje ustreznosti teksture in konsistence hrane. Ta študija preučuje skladnost med ocenjevalci pri uporabi testnih metod Mednarodne Iniciative za standardizacijo diet pri disfagiji (angl. International Diet Dysphagia Initiative, IDDSI) na različnih vzorcih hrane, ki jih je pripravila centralna bolnišnična kuhinja. Metode: Skupaj 9 posebej usposobljenih zdravstvenih delavcev z različnim strokovnim ozadjem in delovnimi izkušnjami je z uporabo slovenskega prevoda ocenjevalnega orodja IDDSI Audit Tools neodvisno ocenilo 34 vzorcev hrane v stopnjah IDDSI 4, 5, 6 in 7.1. V dveh zaporednih dneh zbiranja podatkov so opazovali 12 opisnih značilnosti živil, ki so skupaj predstavljale 7 testnih metod IDDSI. Za oceno zanesljivosti so uporabili koeficient Fleiss Kappa. Rezultati: Pri testu kapljanja z vilic je bilo ugotovljeno popolno soglasje med ocenjevalci glede obeh opazovanih parametrov: kapljanje in ohranjanje oblike. Vsi odgovori ocenjevalcev so bili popolnoma enaki, zato lahko Fleiss kappa razumemo kot popolno ujemanje med ocenjevalci (? = 1). Pri oceni velikosti koščkov hrane je bilo ugotovljeno zmerno ujemanje (? = 0,583). Delno ujemanje je bilo ugotovljeno na testu s pritiskom vilic (? = 0,361) in testu s prsti za parametre: razkosanje bolusa (? = 0,328), pritisk (? = 0,305) in vlažnost (? = 0,297). Prav tako je bilo delno ujemanje ugotovljeno za test razkosanja z vilicami/žlico (? = 0,265) in test nagiba žlice za parametra ohranjanje oblike (? = 0,233) in lepljivost (? = 0,327). Statistično neznačilne so bile ocene skladnosti za adhezivnost na testu nagiba žlice (? = 0,059) ter med opazovanjem odtisa vilic pri testu s pritiskom vilic (? = 0,039). Zaključek: Študija dokazuje, da je test kapljanja z vilic kot ocenjevalno orodje razumljivo opisan test in ima visoko zanesljivost med ocenjevalci. Ocenjevanje teksturno prilagojene hrane z ostalimi testnimi metodami IDDSI pa izkazuje prenizko zanesljivost med ocenjevalci. Študija opozarja na tveganja ob slabem ujemanju med ocenjevalci in osvetljuje vidike, ki bi jih po taksonomiji IDDSI morali dopolniti z dodatnimi opisi, navodili ali standardiziranim programom učenja testnih metod"}],"edm:type":"TEXT","dc:type":[{"@xml:lang":"sl","#text":"znanstveno časopisje"},{"@xml:lang":"en","#text":"journals"},{"@rdf:resource":"http://www.wikidata.org/entity/Q361785"}]},"ore:Aggregation":{"@rdf:about":"http://www.dlib.si/?URN=URN:NBN:SI:doc-YLC6A4OK","edm:aggregatedCHO":{"@rdf:resource":"URN:NBN:SI:doc-YLC6A4OK"},"edm:isShownBy":{"@rdf:resource":"http://www.dlib.si/stream/URN:NBN:SI:doc-YLC6A4OK/25d7dbad-4820-4d71-baa2-77683fc4deb0/PDF"},"edm:rights":{"@rdf:resource":"http://creativecommons.org/licenses/by-nc/4.0/"},"edm:provider":"Slovenian National E-content Aggregator","edm:intermediateProvider":{"@xml:lang":"en","#text":"National and University Library of Slovenia"},"edm:dataProvider":{"@xml:lang":"sl","#text":"Slovensko zdravniško društvo"},"edm:object":{"@rdf:resource":"http://www.dlib.si/streamdb/URN:NBN:SI:doc-YLC6A4OK/maxi/edm"},"edm:isShownAt":{"@rdf:resource":"http://www.dlib.si/details/URN:NBN:SI:doc-YLC6A4OK"}}}}