<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2174-5145</journal-id>
<journal-title><![CDATA[Revista Española de Nutrición Humana y Dietética]]></journal-title>
<abbrev-journal-title><![CDATA[Rev Esp Nutr Hum Diet]]></abbrev-journal-title>
<issn>2174-5145</issn>
<publisher>
<publisher-name><![CDATA[Academia Española de Nutrición y Dietética]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2174-51452023000100007</article-id>
<article-id pub-id-type="doi">10.14306/renhyd.27.1.1825</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Abordaje dietético de la disfagia orofaríngea en establecimientos de salud públicos y privados de la República Argentina, año 2021: estudio exploratorio]]></article-title>
<article-title xml:lang="en"><![CDATA[Dietary approach of oropharyngeal dysphagia in public and private health establishments in Argentina, year 2021: exploratory study]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gabriela-Zulueta]]></surname>
<given-names><![CDATA[María]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ferreira]]></surname>
<given-names><![CDATA[María Laura]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rainieri]]></surname>
<given-names><![CDATA[María Daniela]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Freijo]]></surname>
<given-names><![CDATA[María Soledad]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chaves]]></surname>
<given-names><![CDATA[Carola Alejandra]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Sosa]]></surname>
<given-names><![CDATA[Romina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Godoy-Moriena]]></surname>
<given-names><![CDATA[Paola]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Astegiano]]></surname>
<given-names><![CDATA[Paulina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Asociación Argentina de Nutrición Enteral y Parenteral Grupo de Estudio de Disfagia ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Argentina</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2023</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2023</year>
</pub-date>
<volume>27</volume>
<numero>1</numero>
<fpage>63</fpage>
<lpage>71</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S2174-51452023000100007&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S2174-51452023000100007&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S2174-51452023000100007&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción: La disfagia hace referencia a la alteración en el proceso deglutorio; su tratamiento requiere un abordaje multidisciplinario para garantizar la seguridad y eficacia de la alimentación. El objetivo fue describir la existencia y características de equipos interdisciplinarios para el abordaje de la disfagia orofaríngea (DOF) en pacientes adultos y pediátricos, y el uso de tipificaciones de planes de alimentación adaptados a tal fin, en establecimientos de salud con internación de la República Argentina.  Metodología: Estudio exploratorio. Muestreo no aleatorio, por conveniencia. Se aplicó un cuestionario de diseño propio dirigido a Licenciados en Nutrición. Los datos fueron procesados con VCCStat - Beta3.0®. Se calcularon porcentajes, medidas de tendencia central y dispersión, e IC95%.  Resultados: La muestra quedó conformada por 100 establecimientos de 22 provincias. Solo el 38% (IC95%: 28,6-48,3) contaba con equipos interdisciplinarios para el abordaje de la DOF, y apenas el 12% estaba bien conformado y en pleno funcionamiento. En el 75,8% (IC95%: 63,0-85,4) de los casos la principal dificultad percibida para su conformación fue la falta de profesionales vinculados al abordaje de la DOF. El 40% (IC95%: 30,5-50,3) no contaba con listas de menú tipificadas para la alimentación oral adaptada de pacientes con DOF. Solo un 11% y 6% de las instituciones utilizaban la nomenclatura propuesta por IDDSI para describir las consistencias de líquidos y alimentos, respectivamente.  Conclusiones: En la mayoría de los casos no existían equipos interdisciplinarios para el abordaje de la DOF. Tampoco existían planes de alimentación de textura modificada tipificados ni consenso respecto a la nomenclatura para describirlos. La capacitación y especialización de los profesionales de la salud y la decisión de cada institución para fomentar la conformación de equipos interdisciplinarios son hoy una necesidad.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction: Dysphagia refers to the alteration in the swallowing process; its treatment requires a multidisciplinary approach to ensure the safety and efficacy of feeding. The aim of this study was to describe the existence and characteristics of interdisciplinary teams in the treatment of oropharyngeal dysphagia (OPD) in adult and pediatric patients, and the use of typifications of oral diets adapted for this purpose, in health institutions with hospitalization in the Argentine Republic.  Methodology: Exploratory study. Non-random sampling. A self-designed questionnaire aimed at Registered Dietitians was applied. Data was processed with VCCStat - Beta3.0®. Descriptive statistics were calculated with CI95%.  Results: 100 health institutions were sampled, from 22 districts. 38% (IC95%: 28.6-48.3) had interdisciplinary teams for the treatment of OPD, and only 12% were well formed and fully operational. 75.8% (IC95%: 63.0-85.4) reported that the greatest difficulty in forming an interdisciplinary team was the lack of professionals linked to OPD treatment. 40% (IC95%: 30.5-50.3) did not have standardized diets designed for this group of patients. Only 11% and 6% of institutions used IDDSI nomenclature to describe consistency of food and beverages.  Conclusions: In most cases there were no interdisciplinary teams for treatment of patients with OPD, neither standardized diets nor consensus regarding the nomenclature used to describe textures and consistencies. Training and specialization of health professionals and the will of each institution to promote interdisciplinary teams to treat OPD are urgently needed.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Disfagia]]></kwd>
<kwd lng="es"><![CDATA[Equipo Interdisciplinario]]></kwd>
<kwd lng="es"><![CDATA[IDDSI]]></kwd>
<kwd lng="es"><![CDATA[Dieta de Textura Modificada]]></kwd>
<kwd lng="en"><![CDATA[Dysphagia]]></kwd>
<kwd lng="en"><![CDATA[Interdisciplinary Team]]></kwd>
<kwd lng="en"><![CDATA[IDDSI]]></kwd>
<kwd lng="en"><![CDATA[Texture-modified Food]]></kwd>
</kwd-group>
</article-meta>
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