This study compared the viscosity (thickness) of five different liquids thickened to nectar- or honey-like consistencies with a variety of thickening products. Samples were prepared using manufacturer guidelines and viscosity was measured at the recommended time to thicken (standard) and also after 10 and 30 min. Centipoise (cP) measurements of the samples were compared across products and within product lines for each level of thickness at all three time periods. Statistical analysis showed that the viscosity of a nectar- or honey-like liquid was highly dependent on the type of thickening product and the time it was allowed to thicken. Variability in viscosity measurements also was noted within a product line for thickening various liquids. Results are discussed in relation to the National Dysphagia Diet guidelines for nectar- and honey-like consistencies.

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Consumers of organically grown fruits and vegetables often believe that these products taste better than conventional produce. However, comparison of produce from supermarket shelves does not permit adequate assessment of this consumer perception, given potentially confounding cultivar and environmental effects. We used replicated side-by-side plots to produce organic and conventional vegetables for consumer sensory studies. In one test, red loose leaf lettuce, spinach, arugula, and mustard greens, grown organically and conventionally, were evaluated for overall liking as well as for intensity of flavor and bitterness. Another consumer test was conducted comparing organically and conventionally grown tomatoes, cucumbers, and onions. Overall, organically and conventionally grown vegetables did not show significant differences in consumer liking or consumer-perceived sensory quality. The only exception was in tomatoes where the conventionally produced tomato was rated as having significantly stronger flavor than the organically produced tomato. However, overall liking was the same for both organic and conventional samples. As conventional tomatoes also were scored marginally significantly higher in ripeness and a positive correlation was found between ratings of flavor intensity and ripeness, the flavor difference observed could not be simply ascribed to the contrasting growing conditions. Consumer panelists in both tests considered organic produce to be healthier (72%) and more environmentally friendly (51%) than conventional produce, while 28% considered organic produce to have better taste. Covariance analysis indicated that consumer demographics affected sensory comparisons of organic and conventional lettuce and cucumbers. Future study is needed to substantiate the influence of segmentation of consumers on their preference for organic food.

This study reports the viscosity (thickness) of nectar-and honey-thick liquids measured at a typical serving temperature. Centipoise (cP) measurements were compared for three products (two starch and one gum-based thickener) mixed with five beverages that set for three time intervals (manufacturer recommended time to thicken, 10 and 30 minutes). The serving temperature of the cold beverages was 4º C (water, apple juice, orange juice, and milk), and the hot beverage (coffee) was measured at 70º C. Statistical analysis showed that all factors interacted with one another, meaning that the viscosity of a nectar-or honey-like liquid varies greatly depending on the type of thickening agent and beverage combination in relation to the amount of time its thickens. Simply Thick, the gum-based thickener, typically produced samples that were the least viscous but they maintained a more consistent level of thickness over time.Serving temperature results are contrasted with viscosity measurements collected at room temperature, showing variable thickening patterns especially related to the type of thickening agent.Key Words: viscosity, thickened liquids, temperature 2 Complex issues surround the use of thickened liquids in dysphagia management including aspects of their preparation and service delivery. Current practice patterns suggest that many facilities make use of thickened liquids that require some type of preparation such as a powder or gel-product mixed with a beverage to produce a target level of thickness.1 Achieving an appropriate level of consistency is complicated by a number of factors including insufficient production information on labels about thickening properties, vague guidelines about their preparation, as well as staff compliance in their service delivery. [2][3][4] Additionally, thickening products alter flavor and texture characteristics of the base beverage and produce different thickening patterns over time. [5][6][7][8] Variability across products and within products is of added concern since clinical judgments of thickness are not reliable. 9Temperature also affects thickness of liquids. Bourne 10 noted that the "viscosity of fluids is highly temperature dependent" (p. 235). The effect often is described by the Arrhenius relationship which indicates that the natural logarithm of the viscosity of most liquids shows a direct inverse relationship to temperature. 11 This inverse relationship (thickness decrease with temperature increase) has been documented with both liquid and semi-solid consistencies. 12-14Additionally, some products (such as water) have a preferred temperature that impacts its consumption. 15 Temperature manipulation often is a consideration related to aspects of swallowing. For example, a cold bolus is applied to enhance the immediacy of a pharyngeal swallow response and recognition of the bolus in the mouth for some patients with dysphagia. 16,17 Other patients demonstrate improved esophageal function in response to hot water swallows. 18The viscosity measurement of a thick...

The patient's nursing staff typically oversees nutritional care plans that may include modifications to oral fluids to enable their patients to safely drink by mouth. Additional consideration should be given to training procedures and possible noncompliance with preparation guidelines.