Instrumental method for International Dysphagia Diet Standardisation Initiative's (IDDSI) standard fork pressure test

Pematilleke, Nelum; Kaur, Mandeep; Adhikari, Benu; Torley, Peter

doi:10.1016/j.jfoodeng.2022.111040

Cited by 15 publications

(2 citation statements)

References 18 publications

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“…To identify and classify dysphagia foods, the IDDSI, International Dysphagia Diet Standardization Initiative, has been established (Cichero et al, 2017; Pematilleke et al, 2022). It is a global initiative, which aims to establish and implement standardized terminology to describe food textures.…”

Section: Introductionmentioning

confidence: 99%

Sensory properties of thickened tomato soup enhanced with different sources of protein (whey, soy, hemp, and pea)

Amyoony,

Dabas,

Gorman

et al. 2023

Journal of Texture Studies

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Thickened soup formulations were created with different proteins (hemp, soy, pea, and whey) to improve protein and fluid intake. The formulations consisted of a control soup, and soups with 6% whey protein, 6% hemp protein, 6% pea protein, and 6% soy protein by volume. The suitability of the samples for those living with dysphagia was evaluated using the international dysphagia diet standardization initiative (IDDSI) spoon tilt test and a sensory trial (51 older adults and 51 younger adults). The sensory trial used nine‐point hedonic scales and check‐all‐that‐apply to evaluate the different formulations. The sample with the whey addition was not significantly different than the control in terms of liking of flavor and texture, but it decreased the participants' overall liking. The hemp, pea, and soy decreased overall liking as well as liking of flavor and texture. They were associated with off‐flavors, aftertaste, and astringency. The responses from the older and younger adults were compared and significant differences were found in their liking of the texture, with the older adults finding the formulations' texture significantly more acceptable. Overall, the study identified that hemp, pea, and soy did not create acceptable thickened soup formulations and the hemp and pea formulations did not achieve a consistency level that is acceptable for those living with dysphagia.

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Section: Introductionmentioning

confidence: 99%

Sensory properties of thickened tomato soup enhanced with different sources of protein (whey, soy, hemp, and pea)

Amyoony,

Dabas,

Gorman

et al. 2023

Journal of Texture Studies

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“…These people and their families need professional help, which can be provided by multiprofessional dysphagia management team that includes phoniatricians, otorhinolaryngologists, speech-language pathologists, gastroenterologists, neurologists, intensive care physicians, nutritionalists, and food technologists (Smith-Tamaray et al, 2011; Denk-Linnert et al, 2022). The International Dysphagia Diet Standardisation Initiative (IDDSI) developed globally standardized terminology, definitions for texture-modified foods and liquids applicable to individuals with dysphagia of all age groups, and a dysphagia diet framework (Cichero et al, 2017), simple instrumental method for determining food texture levels are also provided (Pematilleke et al, 2022). The problem is that practitioners currently have little knowledge of these methodologies and rarely apply them in practice.…”

Section: Introductionmentioning

confidence: 99%

Disfagijos valdymas Europoje: ar pakanka žinių ir įgūdžių?

Bradauskienė

Šunokaitė

Ežerskienė

et al. 2023

DAV

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Straipsnyje analizuojama situacija, susijusi su disfagijos valdymu Europoje: jos paplitimas, sukeliamos problemos bei valdymo priemonės, aptariama specialistų, susiduriančių su disfagija įvairiose srityse, teorinės žinios bei praktiniai įgūdžiai. Tyrimo tikslas – įvertinti specialistų, susijusių su disfagijos valdymu (dietologų, dietistų, slaugytojų, logoterapeutų, maisto ruošimo technologų ir kt.) žinias apie disfagiją ir ištirti specialistų švietimo poreikį minėtose šalyse. Tyrimo metu nustatyta, kad nemaža dalis respondentų savo žinias apie disfagiją vertina nepakankamai gerai, mažiau nei pusė specialistų naudoja standartizuotą informaciją bei metodus modifikuotos tekstūros maisto lygiams įvardinti bei nustatyti, neturi žinių kaip reikia maitinti pacientus, sergančius disfagija. Tyrimas parodė, kad būtina gilinti specialistų žinias apie disfagiją, o geriausias būdas tai padaryti – įtraukti šią tematiką į sveikatos mokslų (medicinos, mitybos ir slaugos krypčių) studijų programas. Taip pat būtina parengti metodinę priemonę, kuria galėtų naudotis minėtų sričių specialistai visose Europos šalyse.

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New In Vitro and In Situ Instrumental Approaches for Food Texture Research

Glumac

2023

Food Texturology: Measurement and Perception of Food Textural Properties

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Instrumental method for International Dysphagia Diet Standardisation Initiative's (IDDSI) standard fork pressure test

Cited by 15 publications

References 18 publications

Sensory properties of thickened tomato soup enhanced with different sources of protein (whey, soy, hemp, and pea)

Sensory properties of thickened tomato soup enhanced with different sources of protein (whey, soy, hemp, and pea)

Disfagijos valdymas Europoje: ar pakanka žinių ir įgūdžių?

New In Vitro and In Situ Instrumental Approaches for Food Texture Research

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