Food texture modification is commonly used as an intervention for people with dysphagia (swallowing impairment). However, the field currently lacks a proper understanding of how this intervention works. The overall goal of this project was to collect measurements of food bolus transit through the oropharynx (i.e., mouth and throat) during chewing, oral processing and swallowing.
Aim: To explore chewing and oral processing behaviors across solid foods of different consistencies (minced and moist, soft \& bite-sized, regular). Healthy adult participants will be asked to swallow foods representative of the "minced and moist", "soft and bite-sized" and "regular" consistency levels of the International Dysphagia Diet Standardisation Initiative. We will measure the number of chews taken per bolus and the overall duration of chewing to understand differences across consistencies.
Study Type
OBSERVATIONAL
Enrollment
20
Food prepared in three different consistencies: minced and moist, soft and bite-sized and regular, as defined by the International Dysphagia Diet Standardisation Initiative
Toronto Rehabilitation Institute - University Health Network
Toronto, Ontario, Canada
Number of Chewing Cycles Per Bolus
Using surface electromyography (sEMG) of the masseter muscle, we will count the number of muscle contraction spikes (i.e. chewing cycles) seen for chewing activity for a single comfortable bite of each bolus type.
Time frame: Baseline (single timepoint only)
Total Chewing Duration Per Bolus
Using surface electromyography (sEMG) of the masseter muscle, we will count the total duration of chewing activity for a single comfortable bite of each bolus type.
Time frame: Baseline (single timepoint only)
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