The measurement of thickened liquids used for the management of dysphagia

Nicholson, T. M., Torley, P. J. and Cichero, J. A. Y. (2008). The measurement of thickened liquids used for the management of dysphagia. In: Albert Co, Gary Leal and Ralph Colby, AIP conference proceedings. XVth International Congress on Rheology : The Society of Rheology 80th annual meeting, Monterey, USA, (627-629). 3-8 August 2008. doi:10.1063/1.2964788


Author Nicholson, T. M.
Torley, P. J.
Cichero, J. A. Y.
Title of paper The measurement of thickened liquids used for the management of dysphagia
Conference name XVth International Congress on Rheology : The Society of Rheology 80th annual meeting
Conference location Monterey, USA
Conference dates 3-8 August 2008
Proceedings title AIP conference proceedings   Check publisher's open access policy
Journal name Xvth International Congress On Rheology - the Society of Rheology 80th Annual Meeting, Pts 1 and 2   Check publisher's open access policy
Place of Publication Melville, USA
Publisher American Institute of Physics
Publication Year 2008
Sub-type Fully published paper
DOI 10.1063/1.2964788
ISBN 0735405492
9780735405493
ISSN 0094-243X
Editor Albert Co
Gary Leal
Ralph Colby
Volume 1027
Start page 627
End page 629
Total pages 3
Language eng
Abstract/Summary Dysphagia is a condition where a person has difficulty in swallowing. This can lead to reduced dietary intake, dehydration and malnutrition and also aspiration of material into the lungs and asphyxiation. Using thickened fluids slow the act of swallowing and by doing so enhance safe swallowing. A common method of thickening drinks is to use a powdered thickener, but this can lead to problems in ensuring that the consistency of the degree of thickening appropriate to an individual is maintained by those making up the fiuids. There is also no assurance that the thickness of thickened liquids is consistent across commercial manufacturers. In this field viscosity is typically measured using a Line Spread Test, with the resulting viscosities being described by such terms as nectar- honey- or pudding-thick. This test is prone to many variations in operating conditions and so cannot provide accurate reproducible data. In this paper we have used conventional rheology (dynamic oscillatory using a couette cell) to provide quantitative measurement of the development in thickness of various beverages as a function of time. It was found fruit juices typically required less thickener and milk more to achieve the same thickness, but that the degree of thickening varied non-linearly with addition level
Subjects 0904 Chemical Engineering
Keyword Dysphagia
Thickened fluids
Line Spread Test
Viscoscity
Q-Index Code EX
Q-Index Status Provisional Code

 
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