Texture-modified meals for hospital patients

Cichero, Julie A. Y.

doi:10.1016/b978-1-78242-334-8.00006-7

Cited by 22 publications

(14 citation statements)

References 63 publications

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“…Food features that increase choking risk include the physical textural, size and shape of foods. For example, foods that are fibrous, hard, firm, stringy, chewy, sticky, dry, crumbly, crunchy or shaped in such a way that they can occlude the airway (round or long) pose a choking risk [35]. Foods that are consistently associated with choking and reported on autopsy findings include meat, bread, sandwiches and toast, amongst others.…”

Section: Choking Risk: Healthy and Frail Eldersmentioning

confidence: 99%

Age-Related Changes to Eating and Swallowing Impact Frailty: Aspiration, Choking Risk, Modified Food Texture and Autonomy of Choice

2018

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Reductions in muscle mass and strength are well known complications of advancing age. All muscles of the body are affected, including those critical to chewing and swallowing. A diagnosis of frailty and its features of weakness and unintentional weight loss are particularly relevant to the aging swallowing system. Age related changes to eating and swallowing function means that there is a natural tendency for elders to self-select ‘soft’ foods due to loss of dentition and fatigue on chewing. However, it is not well known that tooth loss and poor dental status is associated with increased choking risk, especially as people age. In fact, people over 65 years of age have seven times higher risk for choking on food than children aged 1–4 years of age. Texture modified foods are provided clinically to reduce choking risk and manage dysphagia. Although certain food textures offer greater swallowing safety, they significantly restrict food choice. This commentary paper will highlight age-related changes to the eating and swallowing system, noting especially those that are relevant for frail elders. Swallowing impairments also affect the ability to manage liquids, and aspiration risk in healthy and frail elders is also discussed. Modified food textures that are most often recommended by clinicians to maintain sufficient oral intake and reduce choking risk will be described, while also highlighting the nutritional challenges associated with these foods and offering some solutions. The ethical challenges associated with balancing the autonomy of choice of food textures with swallowing safety will be addressed.

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Section: Choking Risk: Healthy and Frail Eldersmentioning

confidence: 99%

Age-Related Changes to Eating and Swallowing Impact Frailty: Aspiration, Choking Risk, Modified Food Texture and Autonomy of Choice

2018

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“…Hardness is a key characteristic when considering the initial or first bite, whereas cohesiveness is considered during mastication. Considering the values of hardness and cohesiveness of food as listed in Table , it is seen that when food has higher hardness, cohesiveness should also be high to lower the fracturability of food and prevent choking from food fragments (Cichero, ).…”

Section: Dysphagiamentioning

confidence: 99%

Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review

Sungsinchai

Niamnuy

Wattanapan

et al. 2019

Comp Rev Food Sci Food Safe

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Dysphagia or swallowing difficulty is a common morbidity experienced by those who have suffered a stroke or those undergone such treatments as head and neck surgeries. Dysphagic patients require special foods that are easier to swallow. Various technologies, including high‐pressure processing, high‐hydrodynamic pressure processing, pulsed electric field treatment, plasma processing, ultrasound‐assisted processing, and irradiation have been applied to modify food texture to make it more suitable for such patients. This review surveys the applications of these technologies for food texture modification of products made of meat, rice, starch, and carbohydrates, as well as fruits and vegetables. The review also attempts to categorize, via the use of such key characteristics as hardness and viscosity, texture‐modified foods into various dysphagia diet levels. Current and future trends of dysphagia food production, including the use of three‐dimensional food printing to reduce the design and fabrication time, to enhance the sensory characteristics, as well as to create visually attractive foods, are also mentioned.

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“…The food industry needs to develop and offer innovative food products with modified texture or rheology, palatable, and nutritious [63] to help overcome aging related anorexia [71]. Texture modified foods are processed products with a soft texture or a reduced particle size, as well as thickened liquids (drinks) oriented towards the market segment of OA with eating dysfunctions [72]. Food textures for the OA population should be soft and moist, while sticky and adhesive textures should be avoided as well as fibrous structures that are not easily disintegrated [73].…”

Section: Foods For Oa: the Importance Of Texture And Other Sensorymentioning

confidence: 99%

Considerations for the Development of Innovative Foods to Improve Nutrition in Older Adults

2019

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The population of older adults is growing globally. This increase has led to an accumulation of chronic illnesses, so-called age-related diseases. Diet and nutrition are considered the main drivers of the global burden of diseases, and this situation applies especially to this population segment. It relates directly to the development of coronary heart disease, hypertension, some types of cancer, and type 2 diabetes, among other diseases, while age-associated changes in body composition (bone and muscle mass, fat, sarcopenia) constitute risk factors for functional limitations affecting health status and the quality of life. Older adults present eating and swallowing problems, dry mouth, taste loss, and anorexia among other problems causing “anorexia of aging” that affects their nutritional status. The strategies to overcome these situations are described in this study. The impact of oral food processing on nutrition is discussed, as well as approaches to improve food acceptance through the design of innovative foods. These foods should supply a growing demand as this group represents an increasing segment of the consumer market globally, whose needs must be fulfilled.

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Texture-modified meals for hospital patients

Cited by 22 publications

References 63 publications

Age-Related Changes to Eating and Swallowing Impact Frailty: Aspiration, Choking Risk, Modified Food Texture and Autonomy of Choice

Age-Related Changes to Eating and Swallowing Impact Frailty: Aspiration, Choking Risk, Modified Food Texture and Autonomy of Choice

Texture Modification Technologies and Their Opportunities for the Production of Dysphagia Foods: A Review

Considerations for the Development of Innovative Foods to Improve Nutrition in Older Adults

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