Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Deglutition01:25

Deglutition

2.5K
Swallowing, otherwise known as deglutition, facilitates the transport of food from the mouth to the stomach. It is a multifaceted process that involves both the tongue and the muscles of the throat and esophagus. Saliva and mucus aid in this process, which takes approximately 4 to 8 seconds for semi-solid or solid food and around 1 second for liquids or very soft food.
Swallowing can be divided into three stages: the voluntary phase, the pharyngeal phase, and the esophageal phase. Although the...
2.5K
Enteral Nutrition II: Nasointestinal and Gastrostomy Feeding01:15

Enteral Nutrition II: Nasointestinal and Gastrostomy Feeding

284
Enteral nutrition encompasses various methods of delivering nutrition directly to the gastrointestinal (GI) tract, bypassing traditional oral intake. It is particularly beneficial for patients who cannot eat by mouth but have a functioning digestive system. Key methods include nasointestinal feeding, gastrostomy, and jejunostomy, each suited to different clinical scenarios based on the patient's needs and condition.
Nasointestinal Feeding
Nasointestinal feeding involves placing a tube...
284
Enteral Nutrition I: Orogastric and Nasogastric Feeding01:26

Enteral Nutrition I: Orogastric and Nasogastric Feeding

463
Enteral nutrition delivers nutrients directly to the stomach or small intestine through a tube. This method is appropriate for patients who cannot eat but still have a functioning digestive system. It is also beneficial for individuals with swallowing difficulties, anorexia, malabsorption, or those who have undergone gastrointestinal (GI) surgery.
Orogastric (OG) and nasogastric (NG) feeding are two standard methods used for enteral nutrition. Enteral nutrition is often preferred over...
463
Physiology of the Gastrointestinal System I: Ingestion and Propulsion01:22

Physiology of the Gastrointestinal System I: Ingestion and Propulsion

850
The physiology of the gastrointestinal system begins with ingestion as food enters the mouth.
850
Upper GI Series: Barium Swallow01:24

Upper GI Series: Barium Swallow

873
The Barium Swallow Study, or a Barium Esophagogram, is a diagnostic imaging method used to visualize the upper gastrointestinal (GI) tract, including the esophagus, stomach, and small intestine. It employs barium sulfate, a radiopaque contrast material, to provide clear images of the upper digestive system, helping to identify abnormalities, diseases, or structural issues.
Purpose and Procedure
Patients undergoing this procedure ingest a liquid containing barium sulfate with a chalky...
873
Esophageal Strictures-II: Clinical Features and Management01:26

Esophageal Strictures-II: Clinical Features and Management

157
Patients with esophageal strictures often experience a range of symptoms. Initially, they may have difficulty swallowing solid foods, which can progress to include liquids. Additional symptoms may involve chest pain or discomfort, regurgitating food and fluids, heartburn, unintentional weight loss, coughing or choking during meals, and hoarseness.
Healthcare providers should gather a comprehensive medical history and conduct a physical examination for diagnosis. If esophageal stricture is...
157

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

Extended Reality in Otolaryngology-Head & Neck Surgery: A State-of-the-Art Review.

Otolaryngology--head and neck surgery : official journal of American Academy of Otolaryngology-Head and Neck Surgery·2026
Same author

Measurement Variability of Peak Flow: A Laboratory Experiment Comparing Cough Testing Equipment.

Journal of speech, language, and hearing research : JSLHR·2026
Same author

Women Pioneers in Laryngology: The First Female Fellows of the American Laryngological Association.

The Laryngoscope·2026
Same author

Evaluating Injection Laryngoplasty Skills Using a Foundation Model: A Feasibility Study.

The Laryngoscope·2026
Same author

Swallowing-related quality of life in progressive supranuclear palsy.

Neurodegenerative disease management·2026
Same author

Gender and Academic Rank Disparities in Electronic Health Record Burden Among Otolaryngologists.

The Laryngoscope·2026

Related Experiment Video

Updated: Sep 10, 2025

Adapting Human Videofluoroscopic Swallow Study Methods to Detect and Characterize Dysphagia in Murine Disease Models
08:32

Adapting Human Videofluoroscopic Swallow Study Methods to Detect and Characterize Dysphagia in Murine Disease Models

Published on: March 1, 2015

21.5K

Transitional Foods and Their Effects on Swallowing Safety and Efficiency: An Exploratory Study.

Valentina Mocchetti1, Reva Barewal2, James A Curtis1,3

  • 1Sean Parker Institute for the Voice, Department of Otolaryngology-Head and Neck Surgery, Weill Cornell Medicine, New York, New York, USA.

The Laryngoscope
|August 25, 2025
PubMed
Summary

Transitional foods improve swallowing efficiency compared to pureed and regular textures in adults with dysphagia. Further research is needed to confirm effects on swallowing safety.

Keywords:
IDDSIflexible endoscopic evaluation of swallowing (FEES)pharyngeal residuetransitional foods

More Related Videos

Minimally Invasive Murine Laryngoscopy for Close-Up Imaging of Laryngeal Motion During Breathing and Swallowing
07:22

Minimally Invasive Murine Laryngoscopy for Close-Up Imaging of Laryngeal Motion During Breathing and Swallowing

Published on: December 1, 2023

649
Coordinate Mapping of Hyolaryngeal Mechanics in Swallowing
14:13

Coordinate Mapping of Hyolaryngeal Mechanics in Swallowing

Published on: May 6, 2014

18.3K

Related Experiment Videos

Last Updated: Sep 10, 2025

Adapting Human Videofluoroscopic Swallow Study Methods to Detect and Characterize Dysphagia in Murine Disease Models
08:32

Adapting Human Videofluoroscopic Swallow Study Methods to Detect and Characterize Dysphagia in Murine Disease Models

Published on: March 1, 2015

21.5K
Minimally Invasive Murine Laryngoscopy for Close-Up Imaging of Laryngeal Motion During Breathing and Swallowing
07:22

Minimally Invasive Murine Laryngoscopy for Close-Up Imaging of Laryngeal Motion During Breathing and Swallowing

Published on: December 1, 2023

649
Coordinate Mapping of Hyolaryngeal Mechanics in Swallowing
14:13

Coordinate Mapping of Hyolaryngeal Mechanics in Swallowing

Published on: May 6, 2014

18.3K

Area of Science:

  • Swallowing physiology
  • Food texture analysis
  • Dysphagia management

Background:

  • Transitional foods, which change texture with minimal chewing, are often recommended for pharyngeal swallowing dysfunction.
  • However, their impact on swallowing safety and efficiency remains unclear.
  • This study aimed to compare swallowing outcomes across transitional, pureed, and regular food textures.

Purpose of the Study:

  • To compare swallowing efficiency and safety between transitional, pureed, and regular food textures.
  • To analyze differences in residue and number of swallows required for each texture.
  • To provide evidence for optimizing dietary recommendations in dysphagia management.

Main Methods:

  • Retrospective analysis of flexible endoscopic evaluation of swallowing (FEES) data from adult outpatients.
  • Inclusion criteria: FEES containing transitional, pureed, and regular food textures.
  • Blind analysis of FEES by paired raters using multilevel statistical models to compare outcomes.

Main Results:

  • A total of 219 swallowing trials were analyzed.
  • Pureed foods required more swallows than transitional foods (p=0.011).
  • Transitional foods resulted in less epiglottic, oropharyngeal, and hypopharyngeal residue compared to pureed and regular foods (p<0.05).

Conclusions:

  • Transitional foods demonstrated superior swallowing efficiency compared to pureed and regular textures in a diverse group of dysphagic adults.
  • Findings suggest transitional foods may be beneficial for improving swallowing efficiency.
  • Prospective studies are recommended to evaluate the effects of transitional foods on swallowing safety in specific dysphagia populations.