Characterizing process control of fluid viscosities in nursing homes

Smith, Terra L.; Sun, Maria; Pippin, Jennifer

doi:10.1016/j.jada.2004.03.025

Cited by 22 publications

(16 citation statements)

References 10 publications

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“…Some researchers have suggested that the line spread is consistent enough to be used as a screening test for product viscosity in clinical settings and can be used in staff training demonstrations to show differences in thickness of nectar and honey-like foodstuffs [38,43,44]. In contrast to the mentioned researches, the critics questioned the ability of LST to provide a reliable results.…”

Section: Methods Of Measuring Rheological Propertiesmentioning

confidence: 99%

“…In contrast to the mentioned researches, the critics questioned the ability of LST to provide a reliable results. For example, Nicosia et al reported limited functions of LST and declared that LST was only able to differentiate between liquids with very different consistencies when fluid density was held relatively constant (i.e., between nectar and honey categories); but there was no predictive relationship between line spread values and viscosity beyond this gross separation [41,[43][44][45].…”

Section: Methods Of Measuring Rheological Propertiesmentioning

confidence: 99%

See 1 more Smart Citation

Rheological aspects of dysphagia-oriented food products: A mini review

Zargaraan

Rastmanesh

Fadavi

et al. 2013

Food Science and Human Wellness

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Dysphagia is a symptom, commonly found in healthcare residents and the elderly, may lead to undernutrition and negative effects on quality of life. Providing special food products that cannot only be swallowed by patients but also meet nutritional requirements is a challenge for food rheologists and healthcare staff. The purpose of this paper was to review the literature on rheological aspects of dysphagia-oriented products. Also, some suggestions were proposed for better exploitation of rheological data in the field of dysphagia-rheology.

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Section: Methods Of Measuring Rheological Propertiesmentioning

confidence: 99%

Section: Methods Of Measuring Rheological Propertiesmentioning

confidence: 99%

Rheological aspects of dysphagia-oriented food products: A mini review

Zargaraan

Rastmanesh

Fadavi

et al. 2013

Food Science and Human Wellness

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“…These include poor sensory characteristics [19,20], the influence of dispersing media [21][22][23], the effect of standing time [24], the effect of temperature [25,26], and lack of training/education of end users [27].…”

Section: Introductionmentioning

confidence: 99%

Consistently Inconsistent: Commercially Available Starch-Based Dysphagia Products

et al. 2009

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Individuals with dysphagia may be prescribed thickened fluids to promote a safer and more successful swallow. Starch-based thickening agents are often employed; however, these exhibit great variation in consistency. The aim of this study was to compare viscosity and the rheological profile parameters complex (G*), viscous (G″), and elastic modulus (G') over a range of physiological shear rates. UK commercially available dysphagia products at "custard" consistency were examined. Commercially available starch-based dysphagia products were prepared according to manufacturers' instructions; the viscosity and rheological parameters were tested on a CVOR Rheometer. At a measured shear rate of 50 s(-1), all products fell within the viscosity limits defined according to the National Dysphagia Diet Task Force guidelines. However, at lower shear rates, large variations in viscosity were observed. Rheological parameters G*, G', and G″ also demonstrated considerable differences in both overall strength and rheological behavior between different batches of the same product and different product types. The large range in consistency and changes in the overall structure of the starch-based products over a range of physiological shear rates show that patients could be receiving fluids with very different characteristics from that advised. This could have detrimental effects on their ability to swallow.

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“…Dysphagia is a symptom of many disorders or diseases, and affects individuals from birth throughout the age continuum, but it appears to be predominant (40-60%) in the institutionalised elderly population, which is growing in Australia and other parts of the world (AASH, 1994;Germain, Dufresne, & Ramaswamy, 2006;Smith, Sun, & Pippin, 2004). Swallowing occurs in four cooperative phases, and the characteristics (e.g.…”

Section: Introductionmentioning

confidence: 99%