Parent‐reported ease of eating foods of different textures in young children with Down syndrome

Ross, Carolyn F.; Bernhard, Charles B; Smith‐Simpson, Sarah

doi:10.1111/jtxs.12410

Cited by 20 publications

(38 citation statements)

References 37 publications

(62 reference statements)

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“…In the oral phase, immature chewing pattern and poor bolus control are common concerns. In children 1-4 years of age, common difficulties are chewy, firm and gummy/rubbery food texture, whereas creamy, soft and puree texture are often reported to be accepted (31). However, with increased age, also crispy, dry and hard food texture were more likely to be managed by the child (31).…”

Section: Feeding and Swallowing Problemsmentioning

confidence: 99%

Nutritional challenges in children and adolescents with Down syndrome

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Hope

et al. 2020

The Lancet Child & Adolescent Health

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Several features and comorbidities in DS have nutritional implications and consequences, which needs to be addressed in further detail. In this review, we searched and assessed the literature from year 2000-2019 and found in total 57 nutritionally relevant articles.In infancy and early childhood, children with DS have high risk of oral motor difficulties and pharyngeal dysphagia with aspiration, which requires systematic attention. To improve nutritional status in children with underweight and clinical signs of feeding problems further evaluation of underlying causes is required. Clinical interventions should promote swallowing safety and development of feeding abilities.Already from 4-5 years of age overweight may become a concern. To prevent disease later in life, there is an urgent need for more research on nutritional aspects in prevention and treatment of obesity for adolescents with DS. The present review did not find any data to support the use of dietary supplementation except when deficiency is documented. In addition, the literature presented clearly documents the need for more research using larger study samples, and control groups, addressing important nutritional challenges in children and adolescents with DS.

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Section: Feeding and Swallowing Problemsmentioning

confidence: 99%

Nutritional challenges in children and adolescents with Down syndrome

Nordstrøm

Retterstøl

Hope

et al. 2020

The Lancet Child & Adolescent Health

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“…The 16 products were selected based on their representation of the texture spectrum (n = 15 textures). From our previous work (Ross et al, 2019), we were particularly interested in exploring the range of textures that were considered "difficult" by parents of CWDS (including firm and hard) and textures cited more frequently as "easy" textures included crispy, dissolvable, and smooth. These textures were represented along PC1 of the texture PCA.…”

Section: Final Selection Of Food Productsmentioning

confidence: 99%

“…Many parents have similarly identified texture as a main contributor to their child's feeding difficulty (Russell & Worsley, 2013;Werthmann et al, 2015), particularly among children diagnosed with Down syndrome (DS; Ross, Bernhard, & Smith-Simpson, 2019). DS is the most common chromosomal condition of babies in the United States, with approximately 6,000 babies born in the United States annually being diagnosed with DS (CDC, 2019;Mai et al, 2019).…”

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confidence: 99%

“…Food texture challenges in CWDS have been associated with oral motor delays (Field et al, 2003) and cranial and muscular differences (Gisel, Lange, & Niman, 1984a;Hennequin, Faulks, Veyrune, & Bourdiol, 1999). As such, the prevalence of food texture sensitivities in children with DS is likely higher than in CTD (Ross et al, 2019). Among CWDS, 51% of children aged 1 month to 12 years (Field et al, 2003) showed selectivity by food texture.…”

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confidence: 99%

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Development of a home‐use method for the evaluation of food products by children with and without Down syndrome

Surette

Bernhard

Smith‐Simpson

et al. 2021

Journal of Texture Studies

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This article describes the development of a method to evaluate the acceptance of different snack food textures by children with food texture sensitivities, including children with and without Down syndrome (DS). An in-home use test (HUT) was developed to reflect recent taste study and allow greater recruitment. In this study, parents with children (ages 11-60 months) with DS (CWDS) and without (typically developing, CTD) were recruited and based on responses to several questions, children were categorized as food texture sensitive (TS) or nontexture sensitive (NTS). In total, 111 CWDS (49 TS and 62 NTS) and 107 CTD (42 TS and 65 NTS) participated.To select the food products for assessment, a trained panel profiled commercially available infant and toddler solid snack foods (n = 41), from which 16 products were selected and sorted into four flavor groupings. For the HUT, participating children evaluated each food product once per day for 6 days. Parents recorded their children's reactions to each food product; a panel of trained coders coded each video for verbal and nonverbal behaviors using a novel coding scheme. Parent prompts were also coded. Several challenges were experienced during this study, including poorquality videos, and standardization of the home environment during the feeding sessions. However, the high degree of successful completion of the HUT (96%) was attributed to the high motivation of the parents involved, as well as the close interaction between the experimenters and the participants on an individual family level. K E Y W O R D S children, Down syndrome, food, home use test method, texture | INTRODUCTIONHealthy eating is an essential part of nutrient intake and child development. When food intake is inhibited by food selectivity or picky eating, there is cause for concern of poor dietary intake and nutrient

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“…One study showed the reluctance of children (4–5 years old) with DS to chew food, instead displaying a preference to suck on an item until swallowed (Anil et al, 2019; Gisel, Lange, & Niman, 1984a; Gisel, Lange, & Niman, 1984b). In a survey of parents of children (1–4 years) with Down syndrome ( n = 157), chewy and firm were more frequently listed as “difficult” textures by parents (Ross, Bernhard, & Smith‐Simpson, 2019). Textures found to be cited more frequently as “easy” textures included creamy , crispy/crunchy , dissolvable , mushy , puree , smooth , and soft .…”

Section: Introductionmentioning

confidence: 99%

Development and application of specific questions to classify a child as food texture sensitive

Ross

Surette

Bernhard

et al. 2021

Journal of Texture Studies

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Understanding food texture sensitivity in children is important in guiding food selection. The objective of this work was to develop a short questionnaire that could be completed by parents in nonclinical settings to provide a categorization for food texture sensitivity in children. This study evaluated the distribution of children as texture sensitive (TS) or non‐texture sensitive (NTS) and the predictive validity of these questions to explain rejection of specific food textures. Three sets of survey data were examined, including data from a home‐use test (HUT) in children with and without Down syndrome (DS), and lingual tactile sensitivity measured by grating orientation task (GOT). From three parent‐completed surveys, the use of the questionnaire yielded a similar distribution of children in the TS category (16–22%) as previously reported. TS children (4–36 months) were more likely to reject specific food textures, including chewy, hard, lumpy, and “tough meat” (p < .05). A higher percentage of children with a diagnosis of DS were TS (36.9%). Children who were TS showed increased negative behaviors to foods and ate less than NTS children. In older children (5–12 years), TS children were fussier than NTS children (p < .001). Lingual tactile sensitivity was not significantly different by TS/NTS categorization (p = .458). This study demonstrated that the use of these five questions specific to food texture provides a useful tool in categorizing a child as TS/NTS, with this information being useful in selecting preferred food textures. Future studies involving these TS questions should perform psychometric assessments and measures of criterion validity using other questionnaires.

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Parent‐reported ease of eating foods of different textures in young children with Down syndrome

Cited by 20 publications

References 37 publications

Nutritional challenges in children and adolescents with Down syndrome

Nutritional challenges in children and adolescents with Down syndrome

Development of a home‐use method for the evaluation of food products by children with and without Down syndrome

Development and application of specific questions to classify a child as food texture sensitive

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