Acceptability and identification of scooped versus molded puréed foods

Canadian Journal of Dietetic Practice and Research

Volumn 75, Issue 3, 2014, Pages 145-147

  Lepore, Jamila R ^a   Sims, Charles A ^a   Gal, Nancy J ^a   Dahl, Wendy J ^a  

^a UNIVERSITY OF FLORIDA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

ADULT; ADVERSE EFFECTS; AGED; AGING; ANALYSIS; CHEMISTRY; COMPARATIVE STUDY; DIET THERAPY; DYSPHAGIA; FEMALE; FLORIDA; FOOD; FOOD FREEZING; FOOD HANDLING; FOOD PREFERENCE; HUMAN; MALE; MEAT; MECHANICS; PHYSICAL CHEMISTRY; SENSATION; VEGETABLE;

ADULT; AGED; AGING; DEGLUTITION DISORDERS; FEMALE; FLORIDA; FOOD HANDLING; FOOD PREFERENCES; FOODS, SPECIALIZED; FROZEN FOODS; HUMANS; MALE; MEAT PRODUCTS; MECHANICAL PHENOMENA; PHYSICOCHEMICAL PHENOMENA; SENSATION; VEGETABLES;

EID: 84923912504     PISSN: 14863847     EISSN: 22929592     Source Type: Journal    
DOI: 10.3148/cjdpr-2014-004     Document Type: Article

References (13)

1. Chen P-H, Golub JS, Hapner ER, Johns III MM. Prevalence of perceived dysphagia and quality-of-life impairment in a geriatric population. Dysphagia. 2009;24:1-6. PMID: 18368451. doi: 10.1007/s00455-008-9156-1.
2. Roy N, Stemple J, Merrill RM, Thomas L. Dysphagia in the elderly: preliminary evidence of prevalence, risk factors, and socioemotional effects. Ann Otol Rhinol Laryngol. 2007;116:858-65. PMID: 18074673.
3. Ginocchio D, Borghi E, Schindler A. Dysphagia assessment in the elderly. Nutr Ther Metab. 2002;27:9-15.
4. Lister R. Oropharyngeal dysphagia and nutritional management. Curr Opin Gastroenterol. 2006;22:341-6. PMID: 16760746. doi: 10.1097/01.mog.0000231804.57407.7b.
5. Blaise M. Mealtime experiences of hospitalized older patients requiring a purée consistency diet. Thesis. University of Montréal, Montréal, Quebec; 2009.
6. Schiffman SS, Warwick ZS. Effect of flavor enhancement of foods for the elderly on nutritional status, food intake, biochemical indices, and anthropometric measures. Physiol Behav. 1993;53:395-402. doi: 10.1016/0031-9384(93)90224-4.
7. Schiffman SS, Warwick ZS. Use of flavor-amplified foods to improve nutritional-status in elderly persons. Ann NY Acad Sci. 1989;561:267-76. doi: 10.1111/j.1749-6632.1989.tb20988.x.
8. Schiffman S. Food recognition by elderly. J Gerontol. 1977;32:586-92. PMID: 886165. doi: 10.1093/geronj/32.5.586.
9. Murphy C. Cognitive and chemosensory influences on age-related changes in the ability to identify blended foods. J Gerontol. 1985;40:47-52. PMID: 3965560. doi: 10.1093/geronj/40.1.47.
10. Cassens D, Johnson E, Keelan S. Enhancing taste, texture, appearance, and presentation of pureed food improved resident quality of life and weight status. Nutr Rev. 1996;54:S51-S4. PMID: 8919682. doi: 10.1111/j.1753-4887.1996.tb03790.x.
11. Stahlman LB, Garcia JM, Hakel M, Chambers E. Comparison ratings of pureed versus molded fruits: preliminary results. Dysphagia. 2000;15:2-5. doi: 10.1007/s004559910002.
12. Bartoshuk LM, Duffy VB, Fast K, Green BG, Prutkin J, Snyder DJ. Labeled scales (e.g. category, Likert, VAS) and invalid across-group comparisons: what we have learned from genetic variation in taste. Food Qual Prefer. 2002;14:125-38. doi: 10.1016/S0950-3293(02)00077-0.
13. Poste LM, Mackie DA, Butler G, Larmond E. Laboratory methods for sensory analysis of food. Research Branch, Agriculture Canada, Publication 1864/E. Ottawa: Communication Group - Publishing Centre; 1991.