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Chemosensory Disorders and Nutrition
Published in Alan R. Hirsch, Nutrition and Sensation, 2023
Carl M. Wahlstrom, Alan R. Hirsch, Bradley W. Whitman
Among patients with anorexia, there is an elevation in sour and bitter recognition thresholds, but there is no abnormality in sweet or salt taste detection thresholds. Neither are there abnormal sweet superthreshold intensity judgments or detection threshold in anorexic or bulimic patients (Casper, Kirschner, Sandstead, Jacob, and Davis 1980; Lacey, Stanley, Crutchfield and Crisp 1977; Sunday and Halmi 1990). Furthermore, anorexic patients demonstrate an aversion to high-fat foods, but this may be due to food texture rather than taste (Mela 1988).
Nutrition
Published in Barbara Smith, Linda Field, Nursing Care, 2019
When assisting with feeding, it is important that the patient is in the optimum position (Figure 5.6 and Exhibit 5.4). The nurse should offer support if required but should aim to maintain the patient’s independence as this will help with rehabilitation (Simpson, 2002). They should adhere to Dysphagia Diet Food Texture Descriptors (National Patient Safety Agency et al., 2012); this helps to standardise terminology used by staff (Penney, 2014).
Enteral Feeding in Palliative Care: Cultural Aspects and Beyond
Published in Victor R. Preedy, Handbook of Nutrition and Diet in Palliative Care, 2019
Helen Yue-Lai Chan, Kitty Ka Yee Wong
An old man diagnosed with dementia cannot tolerate oral feeding for months. He often choked during mealtime although the food texture is adjusted. The old man had been admitted to the hospital several times due to aspiration pneumonia. The speech therapist noted that oral feeding was no longer a safe practice for him. Thus, the medical doctor proposed tube feeding to the old man's family members. The old man's wife thought that inserting a feeding tube was cruel as it induces discomfort and deprives his enjoyment for eating. However, his children thought otherwise: continual oral feeding is cruel as the old man will be susceptible to starvation, malnutrition and aspiration pneumonia. The nurses and care assistants were hesitant to feed him for fear of liability.
Kappaphycus Alvarezii Compound Powder Prevents Chemotherapy-Induced Intestinal Mucositis in BALB/c Mice
Published in Nutrition and Cancer, 2022
Qing Zhang, Sainan Zhou, Phaik Eem Lim, Biqian Wei, Changhu Xue, Yong Xue, Qingjuan Tang
Among food supplements, liquid food and semi-liquid food with high nutrition were considered more suitable for patients with CIMI (18). Rheological properties determine liquid food texture as indicated by the International Dysphagia Diet Standardization Initiative (19). Furthermore, sensory indicators are the most intuitive indicators for products that consumers desire to buy. Some studies have shown that there is a positive correlation between antioxidant capacity and the content of active components in plant raw materials (20, 21). Notably, the 2,2-diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging rates were commonly used as activity indices. Therefore, in the current study, the formulation of the Kappaphycus alvarezii compound powder was designed based on rheological properties, sensory evaluation, and antioxidant activity.
Facial asymmetry and chewing sides in twins
Published in Acta Odontologica Scandinavica, 2022
Elina V. Heikkinen, Ville Vuollo, Virpi Harila, Antanas Sidlauskas, Tuomo Heikkinen
The prevalence of PCS ranges from 45% to 98%, and using the right side instead of the left is much more common among people [5,6,19,24]. However, there are numerous factors affecting PCS. The central nervous system controls chewing sidedness if a person does not have relevant peripheral asymmetries [3,5]. Genes may also affect the forming of PCS [13]. Gender and race also affect PCS; women have been found to chew more asymmetrically compared to men, and Caucasian children to have more right-side wear than African-American children [19,25]. Among twins, the second-born twin has PCS on the right side more frequently than the first-born twin [26]. Young children usually chew quite asymmetrically because they are incapable of moving food from one side to the other [6]. In addition, adults aged 40–69 years have been found to chew more asymmetrically than younger and older adults [19]. Chewing sidedness is also partly determined by dental status and food texture [5,7,24].
A survey of speech pathologist practice patterns for consulting registered dieticians when recommending diet alterations
Published in Speech, Language and Hearing, 2022
Ed M. Bice, Kristine E. Galek, Alicia K. Vose
Because dysphagia increases the risk of food and/or fluid aspiration into the airways, possibly leading to pneumonia, dietary modification is a fundamental aspect of dysphagia management (O'Keefe, 2018). SLPs often recommend altered diets with a goal to improve swallow efficiency and protect the airway from the unwanted invasion of food or liquids. However, a recent systematic review highlighted that while slow bolus movement of thicker liquids may reduce the risk of aspiration, it increases the risk of post-swallow residue in the pharynx (Steele et al., 2015). Related to modification of solid foods, there is very little evidence regarding changes to swallowing physiology or outcomes that could guide practice patterns for improving swallow safety or efficiency. The literature does suggest that food texture cohesiveness, hardness, and slipperiness are likely relevant properties for modifying swallowing function (Steele et al., 2015).