The Impact of Food Viscosity and Preference on Treating a Feeding Problem

Matthew J. Konst, Aaron D. Lesser, Meara McMahon, Melissa Gonzalez

Research output: Contribution to journalArticlepeer-review

Abstract

Mechanical or manual manipulation of food (i.e., texture manipulation) can influence food consumption for children with feeding difficulties. The processes (e.g., using a blender, mashing food items with a fork, adding water) used to modify texture do not always produce a consistent viscosity. The differences may be due to varying liquid added to modify the texture and the liquid content of the food. An individual’s preference for food items has also been shown to influence acceptance of food. In the current study, we conducted a food viscosity assessment to determine the effect on bite acceptance with lip closure on the spoon for a high- and low-preferred food at high, medium, and low viscosities. Results indicated that both preference and viscosity of food affected bite acceptance with lip closure. The results suggest that viscosity of manipulated texture is one variable to consider in the consumption of preferred and nonpreferred foods for individuals with feeding difficulties.

Original languageEnglish (US)
Pages (from-to)547-555
Number of pages9
JournalJournal of Developmental and Physical Disabilities
Volume29
Issue number4
DOIs
StatePublished - Aug 1 2017

Keywords

  • Dysphagia
  • Feeding disorder
  • Food preference
  • Food viscosity
  • Texture manipulation

ASJC Scopus subject areas

  • Physical Therapy, Sports Therapy and Rehabilitation
  • Developmental and Educational Psychology

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