Food Classification for Swallowing Disorders Perception by Senior Population

Area of Science:

• Food Science
• Gerontology
• Biomedical Engineering

Background:

• Dysphagia affects many, particularly older adults, necessitating texture-modified diets (TMDs).
• Current dysphagia diet guidelines (IDDSI, BDA, Smile Care) rely on expert perception, with unclear links to physical parameters.
• Understanding user comprehension and instrumental measurement accuracy is crucial for TMD safety and efficacy.

Purpose of the Study:

• To identify discrepancies between instrumental measurements and human-based dysphagia diet classifications.
• To understand comprehension challenges faced by elderly individuals using these guidelines.
• To evaluate the accuracy of current methods in assessing food textures for dysphagia.

Main Methods:

• Utilized Texture Profile Analysis (TPA) and viscosity measurements for food characterization.
• Implemented an imitative International Dysphagia Diet Standardisation Initiative (IDDSI) method for food classification.
• Collected participant classifications of foods using IDDSI, BDA, and Smile Care systems, alongside qualitative feedback.

Main Results:

• Imitative IDDSI methods showed a tendency to over-classify high-viscosity semi-solid foods compared to participant assessments.
• Significant disagreements arose among participants for foods with intermediate or ambiguous textures.
• Elderly participants reported guidelines as overly technical, with unclear or confusing information.

Conclusions:

• Existing instrumental and human-based methods for classifying TMDs may not fully align, especially for complex textures.
• Elderly individuals with dysphagia encounter difficulties understanding and applying current diet guidelines.
• Improvements are needed, such as providing clearer instructions, simple language, and comparative food examples to enhance user adherence and safety.