从执业的语音和语言治疗师对过渡性食物的关键纹理属性的定性见解,用于失调管理
Seh Ling Kwong1,2, Julia Mei Wan Lee1, Suk Meng Goh1
1Singapore Institute of Technology, Singapore, Singapore.
Journal of texture studies
|January 30, 2026
概括
语音治疗师确定了关键的过渡性食物属性,用于治疗失调症,强调快速的纹理变化和易于分解. 目前的测试方法需要改进,以更好地临床应用这些食品.
科学领域:
- 食品科学与营养 食品科学与营养
- 临床听力学和语言病理学.
- 老年病学和康复治疗
背景情况:
- 过渡性食物,由国际消化障碍饮食标准化倡议 (IDDSI) 定义,在消化障碍管理方面具有潜力.
- 临床应用受到不清楚的指导方针和对其纹理特性有限的理解所阻碍.
研究的目的:
- 为了确定过渡期食品的关键纹理属性.
- 收集语音和语言治疗师对其特征和适合失调饮食的见解.
主要方法:
- 在新加坡,有4个重点小组与15名语音和语言治疗师合作.
- 对10个食品样本进行感官评估和IDDSI测试.
- 对定性数据进行主题分析.
主要成果:
- 确定了关键标准:快速过渡时间 (5-10秒),质地变化均,分解力最小,凝聚力强,没有粘性.
- 婴儿泡菜和水等食物被认为是合适的;奶酪泡菜和雪松蛋糕不那么合适.
- 感官和IDDSI测试之间的差异突出了当前协议的局限性.
结论:
- 这些发现支持改进过渡期食品的定义和测试方法.
- 提供了开发标准化消化障碍护理产品的基础数据.
- 强调需要考虑适合年龄,口味和实际实施.
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