Mechanical and rheological categorization of food patterns suitable for older adults with swallowing limitation
The improvement in the nutritional status of older adults with swallowing limitations, as could happen in Alzheimer's, has prompted modified-texture food design, including thick liquids that reduce the risk of aspiration. National Dysphagia Diet and the International Dysphagia Diet Standardizat...
Gespeichert in:
| Veröffentlicht in: | International journal of food properties 2022-12, Vol.25 (1), p.2627-2660 |
|---|---|
| Hauptverfasser: | , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 2660 |
|---|---|
| container_issue | 1 |
| container_start_page | 2627 |
| container_title | International journal of food properties |
| container_volume | 25 |
| creator | Katherine Sofia, Torrez-Ortiz Sotelo-Díaz, Luz Indira Caez-Ramírez, Gabriela R |
| description | The improvement in the nutritional status of older adults with swallowing limitations, as could happen in Alzheimer's, has prompted modified-texture food design, including thick liquids that reduce the risk of aspiration. National Dysphagia Diet and the International Dysphagia Diet Standardization Initiative classified food accordingly with dysphagia severity level by literature sources without considering preparation and service conditions. The rheological and mechanical behavior of 34 liquid, 35 semisolid, and solid food commonly included in elderly menus was categorized by dysphagia severity level, considering preparation conditions and evaluation at service temperature. Data were fitted to the Power Law and Herschel-Bulkley models. Rheological behavior found thixotropic and pseudoplastic fluids in the range of 0.13 |
| doi_str_mv | 10.1080/10942912.2022.2140811 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2742863992</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><doaj_id>oai_doaj_org_article_f145af328dbc47ccbec73929dc1c91fc</doaj_id><sourcerecordid>2742863992</sourcerecordid><originalsourceid>FETCH-LOGICAL-c451t-c34251ce30a6db0e0ca707e2e665091e520f0e49f67f84fe77db2d515a5c1bb83</originalsourceid><addsrcrecordid>eNp9kU2PFCEQhjtGE9fVn2BC4rlXCpru5qbZ-LHJGi96JtUFzDBhmhGYTNZfL7OzevTCR-Wppwhv170FfgN85u-B60FoEDeCi7bAwGeAZ90VKCl6IefxeTs3pj9DL7tXpew4h1kCv-rSN0dbXANhZLhalrcuxbR5vBNWt0k5_MYa0sqSZz4lyw5Yq8trYeUYKi7RtXJmKVqXGdpjrIWdQt2ycsIY0ymsGxbDvqFny-vuhcdY3Jun_br7-fnTj9uv_f33L3e3H-97GhTUnuQgFJCTHEe7cMcJJz454cZRcQ1OCe65G7QfJz8P3k2TXYRVoFARLMssr7u7i9cm3JlDDnvMDyZhMI-FlDcGcw0UnfEwKPRSzHahYSJaHE1SC20JSIOn5np3cR1y-nV0pZpdOua1Pd-IaRDzKLUWjVIXinIqJTv_bypwc87J_M3JnHMyTzm1vg-XvrC2f9zjKeVoTcWHmLLPuFIoRv5f8QetT5vl</addsrcrecordid><sourcetype>Open Website</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2742863992</pqid></control><display><type>article</type><title>Mechanical and rheological categorization of food patterns suitable for older adults with swallowing limitation</title><source>DOAJ Directory of Open Access Journals</source><source>Access via Taylor & Francis (Open Access Collection)</source><source>EZB-FREE-00999 freely available EZB journals</source><creator>Katherine Sofia, Torrez-Ortiz ; Sotelo-Díaz, Luz Indira ; Caez-Ramírez, Gabriela R</creator><creatorcontrib>Katherine Sofia, Torrez-Ortiz ; Sotelo-Díaz, Luz Indira ; Caez-Ramírez, Gabriela R</creatorcontrib><description><![CDATA[The improvement in the nutritional status of older adults with swallowing limitations, as could happen in Alzheimer's, has prompted modified-texture food design, including thick liquids that reduce the risk of aspiration. National Dysphagia Diet and the International Dysphagia Diet Standardization Initiative classified food accordingly with dysphagia severity level by literature sources without considering preparation and service conditions. The rheological and mechanical behavior of 34 liquid, 35 semisolid, and solid food commonly included in elderly menus was categorized by dysphagia severity level, considering preparation conditions and evaluation at service temperature. Data were fitted to the Power Law and Herschel-Bulkley models. Rheological behavior found thixotropic and pseudoplastic fluids in the range of 0.13 < n < 0.69; 0.48 < K < 62081, without elastic limit. Solid and semisolid food were classified by hardness as 4-pureed (H ≤ 15000), 5-Minced & moist, and 6-Soft & bite-sized (15000 ≤ H ≤ 40000), 7-Regular-Easy to chew (H > 40000). Analyzing the rheological and mechanical behavior attributes allowed the categorization by type of dysphagia. Outcomes for food with individualized attributes are useful for older adult caregivers at home and in professional clinical care, emphasizing people with cognitive impairment, including Alzheimer's.]]></description><identifier>ISSN: 1094-2912</identifier><identifier>EISSN: 1532-2386</identifier><identifier>DOI: 10.1080/10942912.2022.2140811</identifier><language>eng</language><publisher>Abingdon: Taylor & Francis</publisher><subject>Cognitive ability ; Diet ; Dysphagia ; Elderly ; Food ; Mechanical properties ; Nutritional status ; Older people ; Rheology ; Standardization ; Swallowing ; Swallowing limitations ; Texture</subject><ispartof>International journal of food properties, 2022-12, Vol.25 (1), p.2627-2660</ispartof><rights>Published with license by Taylor & Francis Group, LLC. © 2022 Torrez-Ortiz Katherine Sofia, Luz Indira Sotelo-Díaz and Gabriela R Caez-Ramírez 2022</rights><rights>Published with license by Taylor & Francis Group, LLC. 2022. This work is licensed under the Creative Commons Attribution – Non-Commercial License http://creativecommons.org/licenses/by-nc/4.0/ (the “License”). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c451t-c34251ce30a6db0e0ca707e2e665091e520f0e49f67f84fe77db2d515a5c1bb83</citedby><cites>FETCH-LOGICAL-c451t-c34251ce30a6db0e0ca707e2e665091e520f0e49f67f84fe77db2d515a5c1bb83</cites><orcidid>0000-0002-7522-4936</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://www.tandfonline.com/doi/pdf/10.1080/10942912.2022.2140811$$EPDF$$P50$$Ginformaworld$$Hfree_for_read</linktopdf><linktohtml>$$Uhttps://www.tandfonline.com/doi/full/10.1080/10942912.2022.2140811$$EHTML$$P50$$Ginformaworld$$Hfree_for_read</linktohtml><link.rule.ids>314,780,784,864,2102,27502,27924,27925,59143,59144</link.rule.ids></links><search><creatorcontrib>Katherine Sofia, Torrez-Ortiz</creatorcontrib><creatorcontrib>Sotelo-Díaz, Luz Indira</creatorcontrib><creatorcontrib>Caez-Ramírez, Gabriela R</creatorcontrib><title>Mechanical and rheological categorization of food patterns suitable for older adults with swallowing limitation</title><title>International journal of food properties</title><description><![CDATA[The improvement in the nutritional status of older adults with swallowing limitations, as could happen in Alzheimer's, has prompted modified-texture food design, including thick liquids that reduce the risk of aspiration. National Dysphagia Diet and the International Dysphagia Diet Standardization Initiative classified food accordingly with dysphagia severity level by literature sources without considering preparation and service conditions. The rheological and mechanical behavior of 34 liquid, 35 semisolid, and solid food commonly included in elderly menus was categorized by dysphagia severity level, considering preparation conditions and evaluation at service temperature. Data were fitted to the Power Law and Herschel-Bulkley models. Rheological behavior found thixotropic and pseudoplastic fluids in the range of 0.13 < n < 0.69; 0.48 < K < 62081, without elastic limit. Solid and semisolid food were classified by hardness as 4-pureed (H ≤ 15000), 5-Minced & moist, and 6-Soft & bite-sized (15000 ≤ H ≤ 40000), 7-Regular-Easy to chew (H > 40000). Analyzing the rheological and mechanical behavior attributes allowed the categorization by type of dysphagia. Outcomes for food with individualized attributes are useful for older adult caregivers at home and in professional clinical care, emphasizing people with cognitive impairment, including Alzheimer's.]]></description><subject>Cognitive ability</subject><subject>Diet</subject><subject>Dysphagia</subject><subject>Elderly</subject><subject>Food</subject><subject>Mechanical properties</subject><subject>Nutritional status</subject><subject>Older people</subject><subject>Rheology</subject><subject>Standardization</subject><subject>Swallowing</subject><subject>Swallowing limitations</subject><subject>Texture</subject><issn>1094-2912</issn><issn>1532-2386</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2022</creationdate><recordtype>article</recordtype><sourceid>0YH</sourceid><sourceid>DOA</sourceid><recordid>eNp9kU2PFCEQhjtGE9fVn2BC4rlXCpru5qbZ-LHJGi96JtUFzDBhmhGYTNZfL7OzevTCR-Wppwhv170FfgN85u-B60FoEDeCi7bAwGeAZ90VKCl6IefxeTs3pj9DL7tXpew4h1kCv-rSN0dbXANhZLhalrcuxbR5vBNWt0k5_MYa0sqSZz4lyw5Yq8trYeUYKi7RtXJmKVqXGdpjrIWdQt2ycsIY0ymsGxbDvqFny-vuhcdY3Jun_br7-fnTj9uv_f33L3e3H-97GhTUnuQgFJCTHEe7cMcJJz454cZRcQ1OCe65G7QfJz8P3k2TXYRVoFARLMssr7u7i9cm3JlDDnvMDyZhMI-FlDcGcw0UnfEwKPRSzHahYSJaHE1SC20JSIOn5np3cR1y-nV0pZpdOua1Pd-IaRDzKLUWjVIXinIqJTv_bypwc87J_M3JnHMyTzm1vg-XvrC2f9zjKeVoTcWHmLLPuFIoRv5f8QetT5vl</recordid><startdate>20221231</startdate><enddate>20221231</enddate><creator>Katherine Sofia, Torrez-Ortiz</creator><creator>Sotelo-Díaz, Luz Indira</creator><creator>Caez-Ramírez, Gabriela R</creator><general>Taylor & Francis</general><general>Taylor & Francis Ltd</general><general>Taylor & Francis Group</general><scope>0YH</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>8FD</scope><scope>FR3</scope><scope>P64</scope><scope>DOA</scope><orcidid>https://orcid.org/0000-0002-7522-4936</orcidid></search><sort><creationdate>20221231</creationdate><title>Mechanical and rheological categorization of food patterns suitable for older adults with swallowing limitation</title><author>Katherine Sofia, Torrez-Ortiz ; Sotelo-Díaz, Luz Indira ; Caez-Ramírez, Gabriela R</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c451t-c34251ce30a6db0e0ca707e2e665091e520f0e49f67f84fe77db2d515a5c1bb83</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2022</creationdate><topic>Cognitive ability</topic><topic>Diet</topic><topic>Dysphagia</topic><topic>Elderly</topic><topic>Food</topic><topic>Mechanical properties</topic><topic>Nutritional status</topic><topic>Older people</topic><topic>Rheology</topic><topic>Standardization</topic><topic>Swallowing</topic><topic>Swallowing limitations</topic><topic>Texture</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Katherine Sofia, Torrez-Ortiz</creatorcontrib><creatorcontrib>Sotelo-Díaz, Luz Indira</creatorcontrib><creatorcontrib>Caez-Ramírez, Gabriela R</creatorcontrib><collection>Access via Taylor & Francis (Open Access Collection)</collection><collection>CrossRef</collection><collection>Chemoreception Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>DOAJ Directory of Open Access Journals</collection><jtitle>International journal of food properties</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Katherine Sofia, Torrez-Ortiz</au><au>Sotelo-Díaz, Luz Indira</au><au>Caez-Ramírez, Gabriela R</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Mechanical and rheological categorization of food patterns suitable for older adults with swallowing limitation</atitle><jtitle>International journal of food properties</jtitle><date>2022-12-31</date><risdate>2022</risdate><volume>25</volume><issue>1</issue><spage>2627</spage><epage>2660</epage><pages>2627-2660</pages><issn>1094-2912</issn><eissn>1532-2386</eissn><abstract><![CDATA[The improvement in the nutritional status of older adults with swallowing limitations, as could happen in Alzheimer's, has prompted modified-texture food design, including thick liquids that reduce the risk of aspiration. National Dysphagia Diet and the International Dysphagia Diet Standardization Initiative classified food accordingly with dysphagia severity level by literature sources without considering preparation and service conditions. The rheological and mechanical behavior of 34 liquid, 35 semisolid, and solid food commonly included in elderly menus was categorized by dysphagia severity level, considering preparation conditions and evaluation at service temperature. Data were fitted to the Power Law and Herschel-Bulkley models. Rheological behavior found thixotropic and pseudoplastic fluids in the range of 0.13 < n < 0.69; 0.48 < K < 62081, without elastic limit. Solid and semisolid food were classified by hardness as 4-pureed (H ≤ 15000), 5-Minced & moist, and 6-Soft & bite-sized (15000 ≤ H ≤ 40000), 7-Regular-Easy to chew (H > 40000). Analyzing the rheological and mechanical behavior attributes allowed the categorization by type of dysphagia. Outcomes for food with individualized attributes are useful for older adult caregivers at home and in professional clinical care, emphasizing people with cognitive impairment, including Alzheimer's.]]></abstract><cop>Abingdon</cop><pub>Taylor & Francis</pub><doi>10.1080/10942912.2022.2140811</doi><tpages>34</tpages><orcidid>https://orcid.org/0000-0002-7522-4936</orcidid><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 1094-2912 |
| ispartof | International journal of food properties, 2022-12, Vol.25 (1), p.2627-2660 |
| issn | 1094-2912 1532-2386 |
| language | eng |
| recordid | cdi_proquest_journals_2742863992 |
| source | DOAJ Directory of Open Access Journals; Access via Taylor & Francis (Open Access Collection); EZB-FREE-00999 freely available EZB journals |
| subjects | Cognitive ability Diet Dysphagia Elderly Food Mechanical properties Nutritional status Older people Rheology Standardization Swallowing Swallowing limitations Texture |
| title | Mechanical and rheological categorization of food patterns suitable for older adults with swallowing limitation |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-23T08%3A37%3A33IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Mechanical%20and%20rheological%20categorization%20of%20food%20patterns%20suitable%20for%20older%20adults%20with%20swallowing%20limitation&rft.jtitle=International%20journal%20of%20food%20properties&rft.au=Katherine%20Sofia,%20Torrez-Ortiz&rft.date=2022-12-31&rft.volume=25&rft.issue=1&rft.spage=2627&rft.epage=2660&rft.pages=2627-2660&rft.issn=1094-2912&rft.eissn=1532-2386&rft_id=info:doi/10.1080/10942912.2022.2140811&rft_dat=%3Cproquest_cross%3E2742863992%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2742863992&rft_id=info:pmid/&rft_doaj_id=oai_doaj_org_article_f145af328dbc47ccbec73929dc1c91fc&rfr_iscdi=true |