Development of an objective method for assessing viscosity of formulated foods and beverages for the dysphagic diet

Journal of the American Dietetic Association

Volumn 96, Issue 6, 1996, Pages 585-588

  Mann, Linda L ^a   Wong, Kwan ^a  

^a MOUNT SAINT VINCENT UNIVERSITY   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

ANALYSIS OF VARIANCE; ARTICLE; BEVERAGE; CANADA; DIET THERAPY; DYSPHAGIA; ECONOMICS; ELEMENTAL DIET; HUMAN; PH; PREDICTION AND FORECASTING; QUALITY CONTROL; REPRODUCIBILITY; STANDARD; TEMPERATURE; VISCOSITY;

ANALYSIS OF VARIANCE; BEVERAGES; CANADA; DEGLUTITION DISORDERS; FOOD, FORMULATED; HUMANS; HYDROGEN-ION CONCENTRATION; PREDICTIVE VALUE OF TESTS; QUALITY CONTROL; REPRODUCIBILITY OF RESULTS; TEMPERATURE; VISCOSITY;

EID: 0030160228     PISSN: 00028223     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0002-8223(96)00160-5     Document Type: Article

References (19)

1. Logemann J. Evaluation and Treatment of Swallowing Disorders. San Diego, Calif: College-Hill Press; 1983.
2. Li M, Brasseur JG, Kern MK, Dodds WJ. Viscosity measurements of barium sulfate mixtures for use in motility studies of the pharynx and esophagus. Dysphagia. 1992; 7(1):17-30.
3. Williams M. Dysphagia - the new frontier. Nutr Today. 1992; 27(3):26-31.
4. Dantos O, Kern MK, Massey BT, Dodds WJ, Kahrilas PJ, Brasseur JG, Cook IJ, Lang IM. Effect of swallowed bolus variables on oral and pharyngeal phases of swallowing. Am J Physiol. 1990; 258:G675-G681.
5. Mirro JF, Patey C. Developing a dysphagia dietary program. Semin Speech Language. 1991; 12(3):218-227.
6. Martin AW. Dietary management of swallowing disorders. Dysphagia. 1991; 6(3):129-134.
7. Curran J, Groher ME. Development and dissemination of an aspiration risk reduction diet. Dysphagia. 1990; 5(1):6-12.
8. Szczesniak AS. Correlating sensory with instrumental texture measurements - an overview of recent developments. J Texture Studies. 1987; 18:1-15.
9. PosteLM, Mackie DA, Butler G, Larmond E. Laboratory Methods for Sensory Analysis of Food. Ottawa, Canada: Agriculture Canada; 1991.
10. Szczesniak AS, Brandt MA, Friedman H. Development of standard rating scales for mechanical parameters of texture and correlation between the objective and sensory methods of texture evaluation. J Food Sci. 1963; 28:397-403.
11. McWilliams M. Experimental Food and Laboratory Manual. 3rd ed. Redondo Beach, Calif: Plycon Press; 1989.
12. Bourne ML. Food Texture and Viscosity. New York, NY: Academic Press; 1982.
13. Robertson HM, Pattillo MS. A strategy for providing food to the patient with neurologically based dysphagia. J Can Diet Assoc. 1993; 54:198-201.
14. Stanck K, Hensley C, Van Riper C. Factors affecting use of food and commercial agents to thicken liquids for individuals with swallowing disorders. J Am Diet Assoc. 1992; 92:488-490.
15. Civille GV, Szczesniak AS. Guidelines to training a texture profile panel. J Tex Studies. 1973; 4:204-223.
16. Stone H, Sidel J, Oliver S, Woolsey A, Singleton RC. Sensory evaluation by qualitative descriptive analysis. Food Technol. 1974; 28(11):24-34.
17. Mendenhall W. A Course in Business Statistics. 2nd ed. Boston, Mass: PWS-KENT Publishing; 1988.
18. Godshall MA, Solms J. Flavor and sweetener interactions with starch. Food Technol. 1992; 46(6):140-145.
19. Guinard JX, Marty C. Time-intensity measurement of flavor release from a model gel system: effect of gelling agent type and concentration. J Food Sci. 1995; 60:727-730.