The Impact of Food Viscosity and Preference on Treating a Feeding Problem
| العنوان: | The Impact of Food Viscosity and Preference on Treating a Feeding Problem |
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| المؤلفون: | Meara X. H. McMahon, Matthew J. Konst, Aaron D. Lesser, Melissa Gonzalez |
| المصدر: | Journal of Developmental and Physical Disabilities. 29:547-555 |
| بيانات النشر: | Springer Science and Business Media LLC, 2017. |
| سنة النشر: | 2017 |
| مصطلحات موضوعية: | 050103 clinical psychology, Communication, business.industry, digestive, oral, and skin physiology, 05 social sciences, Food consumption, Physical Therapy, Sports Therapy and Rehabilitation, 030206 dentistry, medicine.disease, Food preference, Feeding difficulty, Liquid content, 03 medical and health sciences, 0302 clinical medicine, Mashing, Developmental and Educational Psychology, medicine, Feeding disorder, 0501 psychology and cognitive sciences, Food science, Lip closure, business, Psychology |
| الوصف: | Mechanical or manual manipulation of food (i.e., texture manipulation) can influence food consumption for children with feeding difficulties. The processes (e.g., using a blender, mashing food items with a fork, adding water) used to modify texture do not always produce a consistent viscosity. The differences may be due to varying liquid added to modify the texture and the liquid content of the food. An individual’s preference for food items has also been shown to influence acceptance of food. In the current study, we conducted a food viscosity assessment to determine the effect on bite acceptance with lip closure on the spoon for a high- and low-preferred food at high, medium, and low viscosities. Results indicated that both preference and viscosity of food affected bite acceptance with lip closure. The results suggest that viscosity of manipulated texture is one variable to consider in the consumption of preferred and nonpreferred foods for individuals with feeding difficulties. |
| تدمد: | 1573-3580 1056-263X |
| URL الوصول: | https://explore.openaire.eu/search/publication?articleId=doi_________::aa1e1abd6ed55ce3cc06ee796bc4730a https://doi.org/10.1007/s10882-017-9542-4 |
| حقوق: | CLOSED |
| رقم الأكسشن: | edsair.doi...........aa1e1abd6ed55ce3cc06ee796bc4730a |
| قاعدة البيانات: | OpenAIRE |
Find this article in full text from Springer Verlag. | تدمد: | 15733580 1056263X |
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