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[International Classification Systems for Texture-Modified Foods].

I-Chin Wang1

  • 1MS, Research Scientist, Product and Process Research Center, Food Industry Research and Development Institute, Taiwan, ROC. icw@firdi.org.tw.

Hu Li Za Zhi the Journal of Nursing
|August 5, 2020
PubMed
Summary
This summary is machine-generated.

Texture-modified foods and thickened liquids aid older adults with swallowing difficulties. This review examines four international classification systems to improve communication and care for dysphagia patients.

Keywords:
EatenderInternational Dysphagia Diet Standardisation Initiativesmile care foodtexture modified fooduniversal design foods

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Area of Science:

  • Gerontology
  • Food Science
  • Clinical Nutrition

Background:

  • The global older adult population is rapidly increasing, with Taiwan projected to become a super-aged society by 2026.
  • Oropharyngeal physiological degradation in older adults can lead to dysphagia, malnutrition, and reduced quality of life.
  • Texture-modified foods and thickened liquids are crucial interventions for individuals with chewing or swallowing disorders.

Purpose of the Study:

  • To review and compare four international texture-modified food classification systems.
  • To highlight the importance of standardized food texture classification for effective communication among healthcare professionals, caregivers, and industry.
  • To improve the quality of care for individuals with dysphagia.

Main Methods:

  • Literature review of existing international texture-modified food classification systems.
  • Analysis of the frameworks, categories, and applications of each system.
  • Comparison of the International Standardization Committee for Dysphagia, Japanese Universal Design Foods, Smile Care Food, and Eatender (Taiwan) systems.

Main Results:

  • Four distinct classification systems were identified: International Standardization Committee for Dysphagia, Japanese Universal Design Foods, Smile Care Food, and Eatender.
  • These systems vary in their development, categorization criteria (e.g., hardness, viscosity, chewing/swallowing function), and application.
  • Standardized classification facilitates consistent terminology and improves diet safety and user quality of life.

Conclusions:

  • Standardized classification of texture-modified foods is essential for consistent communication and improved care for individuals with dysphagia.
  • International collaboration on these systems can enhance the quality of life for the growing aging population with eating difficulties.
  • Further research and adoption of standardized systems are recommended globally.