Views on the usability, design, and future possibilities of a 3D food printer for people with dysphagia: outcomes of an immersive experience

Hemsley, Bronwyn; Dann, Stephen; Reddacliff, Courtney; Smith, Rebecca; Given, Fiona; Gay, Valerie; Leong, Tuck Wah; Josserand, Emmanuel; Bull, Chriss; Palmer, Stuart; Balandin, Susan

doi:10.1080/17483107.2022.2131914

Cited by 2 publications

(3 citation statements)

References 20 publications

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“…In spite of this, 3D food printing for dysphagia has the following disadvantages: high cost, limited compatible materials, slow mass printing, and unattractive appearances. Furthermore, a considerable number of consumers have shown concern or even negative attitudes towards the food safety and nutritional values of 3D-printed products [119,121]. Consequently, it is hoped that more alternative ingredients with environmental, nutritional, and economic values, such as surpluses and by-products from food production or novel protein sources from insects and algae, can be developed to facilitate the application of this technique.…”

Section: Designing Food Texture With 3d Printingmentioning

confidence: 99%

Section: Black Fungusmentioning

confidence: 99%

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Food Processing and Nutrition Strategies for Improving the Health of Elderly People with Dysphagia: A Review of Recent Developments

Liu,

Zheng,

et al. 2024

Foods

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Dysphagia, or swallowing difficulty, is a common morbidity affecting 10% to 33% of the elderly population. Individuals with dysphagia can experience appetite, reduction, weight loss, and malnutrition as well as even aspiration, dehydration, and long-term healthcare issues. However, current therapies to treat dysphagia can routinely cause discomfort and pain to patients. To prevent these risks, a non-traumatic and effective treatment of diet modification for safe chewing and swallowing is urgently needed for the elderly. This review mainly summarizes the chewing and swallowing changes in the elderly, as well as important risk factors and potential consequences of dysphagia. In addition, three texture-modified food processing strategies to prepare special foods for the aged, as well as the current statuses and future trends of such foods, are discussed. Nonthermal food technologies, gelation, and 3D printing techniques have been developed to prepare soft, moist, and palatable texture-modified foods for chewing and swallowing safety in elderly individuals. In addition, flavor enhancement and nutrition enrichment are also considered to compensate for the loss of sensory experience and nutrients. Given the trend of population aging, multidisciplinary cooperation for dysphagia management should be a top priority.

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Section: Designing Food Texture With 3d Printingmentioning

confidence: 99%

Section: Black Fungusmentioning

confidence: 99%

Food Processing and Nutrition Strategies for Improving the Health of Elderly People with Dysphagia: A Review of Recent Developments

Liu,

Zheng,

et al. 2024

Foods

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“…Elderly individuals can have oral injury problems such as decreased occlusion force, tooth loss, and reduced salivary secretion, causing discomfort and requiring the intake of texture-modified food [7]. Over the past decades, 3D food-printing technologies have been proposed as a technology-driven solution for providing visually appealing texture-modified foods to those with dysphagia [8]. Extrusion-based 3D printing is the most extensively used since it is successful with a wide variety of food materials [9].…”

Section: Particular Texture Of 3d-printing Ink To Eat Safetymentioning

confidence: 99%

Advances in the Potential Application of 3D Food Printing to Enhance Elderly Nutritional Dietary Intake

Xie

Liu

Zhang

et al. 2023

Foods

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The contradiction between the growing demand from consumers for “nutrition & personalized” food and traditional industrialized food production has consistently been a problem in the elderly diet that researchers face and discuss. Three-dimensional (3D) food printing could potentially offer a solution to this problem. This article reviews the recent research on 3D food printing, mainly including the use of different sources of protein to improve the performance of food ink printing, high internal phase emulsion or oleogels as a fat replacement and nutrition delivery system, and functional active ingredients and the nutrition delivery system. In our opinion, 3D food printing is crucial for improving the appetite and dietary intake of the elderly. The critical obstacles of 3D-printed food for the elderly regarding energy supplements, nutrition balance, and even the customization of the recipe in a meal are discussed in this paper. By combining big data and artificial intelligence technology with 3D food printing, comprehensive, personalized, and customized geriatric foods, according to the individual traits of each elderly consumer, will be realized via food raw materials-appearance-processing methods. This article provides a theoretical basis and development direction for future 3D food printing for the elderly.

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Views on the usability, design, and future possibilities of a 3D food printer for people with dysphagia: outcomes of an immersive experience

Cited by 2 publications

References 20 publications

Food Processing and Nutrition Strategies for Improving the Health of Elderly People with Dysphagia: A Review of Recent Developments

Food Processing and Nutrition Strategies for Improving the Health of Elderly People with Dysphagia: A Review of Recent Developments

Advances in the Potential Application of 3D Food Printing to Enhance Elderly Nutritional Dietary Intake

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