The Experts below are selected from a list of 204 Experts worldwide ranked by ideXlab platform
Lisa M. Duizer - One of the best experts on this subject based on the ideXlab platform.
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Intake and Factors Associated with Consumption of Pureed Food in Long Term Care: An Analysis of Making the Most of Mealtimes (M3) Project.
Journal of nutrition in gerontology and geriatrics, 2018Co-Authors: V. Vucea, Heather Keller, Lisa M. Duizer, J.m. Morrison, Alison M. Duncan, Christina Lengyel, Susan E. SlaughterAbstract:Residents living in long term care (LTC) who consume a Pureed diet tend to have inadequate intake; understanding factors associated with poor intake in this group of residents is not well established. This study examined the adequacy of nutrient intake among LTC residents consuming a Pureed diet and the factors associated with this intake (n = 67). Data was collected as part of a cross-sectional study conducted in 32 LTC homes. Weighed Food intake was measured on three non-consecutive days and analyzed using Food Processor software. Intake of nutrients were adjusted for intra-individual variability and compared to the Estimated Average Requirement or Adequate Intake for women only. Consumers of a Pureed diet had low micronutrient intakes. Multivariate analysis found that the average number of staff assisting with a meal was associated with energy and protein intake. Overcoming eating challenges, careful menu planning and nutrient-dense options for Pureed diets in LTC are recommended.
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Modified Texture Food Use is Associated with Malnutrition in Long Term Care: An Analysis of Making the Most of Mealtimes (M3) Project.
Journal of Nutrition Health & Aging, 2018Co-Authors: V. Vucea, Heather Keller, Lisa M. Duizer, J.m. Morrison, Alison M. Duncan, Christina Lengyel, Susan E. Slaughter, Natalie Carrier, Catriona M. SteeleAbstract:Modified texture Food (MTF), especially Pureed is associated with a high prevalence of under-nutrition and weight loss among older adults in long term care (LTC); however, this may be confounded by other factors such as dependence in eating. This study examined if the prescription of MTF as compared to regular texture Food is associated with malnutrition risk in residents of LTC homes when diverse relevant resident and home-level covariates are considered. Making the Most of Mealtimes (M3) is a cross-sectional multi-site study. 32 LTC homes in four Canadian provinces. Regular (n= 337) and modified texture Food consumers (minced n= 139; Pureed n= 68). Malnutrition risk was determined using the Mini Nutritional Assessment short-form (MNA-SF) score. The use of MTFs, and resident and site characteristics were identified from health records, observations, and standardized assessments. Hierarchical linear regression analyses, accounting for clustering, were performed to determine if the prescription of MTFs is associated with malnutrition risk while controlling for important covariates, such as eating assistance. Prescription of minced Food [F(1, 382)=5.01, p=0.03], as well as Pureed Food [F(1, 279)=4.95, p=0.03], were both significantly associated with malnutrition risk among residents. After adjusting for age and sex, other significant covariates were: use of oral nutritional supplements, eating challenges (e.g., spitting Food out of mouth), poor oral health, and cognitive impairment. Prescription of minced or Pureed Foods was significantly associated with the risk of malnutrition among residents living in LTC facilities while adjusting for other covariates. Further work needs to consider improving the nutrient density and sensory appeal of MTFs and target modifiable covariates.
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Keeping consumers safe: Food providers' perspectives on Pureed Food.
Journal of nutrition in gerontology and geriatrics, 2014Co-Authors: Heather Keller, Lisa M. DuizerAbstract:Twelve focus groups were conducted in five sites with 80 allied health providers to identify their perspectives on providing Pureed Food to consumers. Thematic care analysis was completed to summarize and interpret these data. Providers' greatest concern was keeping consumers safe, and the right texture was prioritized over sensory appeal and acceptance. Providers recognized that these Foods impacted the quality of life of consumers and worked to rationalize these diets with residents/patients and their families. In addition, offering Foods they knew to be poorly accepted affected their self-concept as providers. As a result of these challenges, they did whatever they could in the kitchen and tableside to promote intake of Pureed Foods. Those in the “Food chain” of Pureed Food provision suggested several ways to further improve these products. Greater communication between those who assist consumers with eating and those who produce the Pureed Food they consume is needed to promote acceptable Pureed products.
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What Do Consumers Think of Pureed Food? Making the Most of the Indistinguishable Food
Journal of nutrition in gerontology and geriatrics, 2014Co-Authors: Heather Keller, Lisa M. DuizerAbstract:This qualitative study is based on in-depth interviews with 15 consumers (+4 family members) of Pureed Food. Transcripts were thematically analyzed to summarize and interpret these data. Although no consumer enjoyed eating Pureed Food, some were grateful to be able to be nourished orally. Food was described as being poor in terms of sensory appeal, and products were often indistinguishable from each other. Consistency in production, delivery, and approach to presentation was identified to be a challenge that affected the acceptance of products, and variety was often lacking. However, consumers saw the necessity of the texture and provided several suggestions that are practicable and feasible for improving their experience and “making the best of it.” This is the first in-depth study on consumer perception of Pureed Food. It not only provides insights into their experience and the impacts on their quality of life but also provides information about ways providers can improve upon these products.
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In-House Pureed Food Production in Long-Term Care: Perspectives of Dietary Staff and Implications for Improvement
Journal of nutrition in gerontology and geriatrics, 2014Co-Authors: Nila Ilhamto, Heather Keller, Katrina Anciado, Lisa M. DuizerAbstract:Texture modification of Foods to a Pureed consistency is a common management approach for older adults with dysphagia. Long-term care (LTC) facilities commonly produce some Pureed Food in-house. This study investigated challenges and preferred practices associated with the production of Pureed Food in LTC facilities. Nutrition Managers (n = 27) and cooks (n = 26) from 25 Ontario LTC facilities were recruited for one-on-one, semistructured interviews. Interviews were digitally recorded, transcribed, and analyzed using inductive thematic analysis. Four themes arose from the data to exemplify challenges in production, including (a) difficulty in using standardized recipes, (b) varied interpretation of governmental guidelines, (c) lack of consistency in terminology and texture, and (d) wanting to improve the visual appeal. These challenges were reported to reduce the quality of in-house produced Pureed Food. Preferred practices to overcome these challenges were also provided by participants, such as involving...
Alexander Wong - One of the best experts on this subject based on the ideXlab platform.
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Towards computer vision powered color-nutrient assessment of Pureed Food
arXiv: Computer Vision and Pattern Recognition, 2019Co-Authors: Kaylen J. Pfisterer, Robert Amelard, Braeden Syrnyk, Alexander WongAbstract:With one in four individuals afflicted with malnutrition, computer vision may provide a way of introducing a new level of automation in the nutrition field to reliably monitor Food and nutrient intake. In this study, we present a novel approach to modeling the link between color and vitamin A content using transmittance imaging of a Pureed Foods dilution series in a computer vision powered nutrient sensing system via a fine-tuned deep autoencoder network, which in this case was trained to predict the relative concentration of sweet potato purees. Experimental results show the deep autoencoder network can achieve an accuracy of 80% across beginner (6 month) and intermediate (8 month) commercially prepared Pureed sweet potato samples. Prediction errors may be explained by fundamental differences in optical properties which are further discussed.
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A new take on measuring relative nutritional density: The feasibility of using a deep neural network to assess commercially-prepared puréed Food concentrations
Journal of Food Engineering, 2018Co-Authors: Kaylen J. Pfisterer, Audrey G. Chung, Robert Amelard, Alexander WongAbstract:Abstract Dysphagia affects 590 million people worldwide and increases risk for malnutrition. Pureed Food may reduce choking, however preparation differences impact nutrient density making quality assurance necessary. This paper is the first study to investigate the feasibility of computational Pureed Food nutritional density analysis using an imaging system. Motivated by a theoretical optical dilution model, a novel deep neural network (DNN) was evaluated using 390 samples from thirteen types of commercially prepared purees at five dilutions. The DNN predicted relative concentration of the puree sample (20%, 40%, 60%, 80%, 100% initial concentration). Data were captured using same-side reflectance of multispectral imaging data at different polarizations at three exposures. Experimental results yielded an average top-1 prediction accuracy of 92.2% ± 0.41% with sensitivity and specificity of 83.0% ± 15.0% and 95.0% ± 4.8%, respectively. This DNN imaging system for nutrient density analysis of Pureed Food shows promise as a novel tool for nutrient quality assurance.
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differential color space analysis for investigating nutrient content in a Pureed Food dilution flavor matrix a step toward objective malnutrition risk assessment
Optical Diagnostics and Sensing XVIII: Toward Point-of-Care Diagnostics, 2018Co-Authors: Kaylen J. Pfisterer, Robert Amelard, Alexander WongAbstract:Dysphagia (swallowing difficulty) increases risk for malnutrition and affects at least 15p of American older adults, and 590 million people worldwide. Malnutrition is associated with increased mortality, increased morbidity, decreased quality of life, and accounts for over d15 billion (USD) health-care related costs each year. While modified texture diets (e.g., Pureed Food) reduce the risk of choking, quality assurance is necessary for monitoring nutrient density to ensure Food meets nutritional requirements. However, current methods are subjective and time consuming. The purpose of this study was to investigate the feasibility of optical techniques for an objective assessment of Food nutrient density in Pureed samples. Motivated by a theoretical optical dilution model, broadband spectral images of commercially prepared puree samples were acquired. Specifically, 13 flavors at five dilutions relative to initial concentration, each with six replicates, were acquired for a total of 390 samples. Puree samples were prepared and loaded onto a white reflectance back plane to maximize photon traversal path length through the puree. The sample was illuminated with a tungsten-halogen illumination source fitted with a front glass fabric diffuser for spatially homogeneous illumination. This broadband illuminant was chosen to observe as many Food-light spectral absorbance interactions as possible. Flavor-stratified correlation analysis was performed on this Food image dataset to investigate the relationship between nutritional information and color space transformations. A special case of blueberry is presented as the effect of anthocyanins was quantitatively observed through normalized spectral trends in response to pH perturbations across dilutions.
Melissa Theisen - One of the best experts on this subject based on the ideXlab platform.
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Effects of the Removal of the Tracheotomy Tube on Swallowing During the Fiberoptic Endoscopic Exam of the Swallow (FEES)
Dysphagia, 2005Co-Authors: Joseph Donzelli, Susan Brady, Michele Wesling, Melissa TheisenAbstract:This study investigated the effects, if any, that the presence of a tracheotomy tube has on the incidence of laryngeal penetration and aspiration in patients with a known or suspected dysphagia. This was a prospective, repeated-measure design study. A total of 37 consecutive patients with a tracheotomy tube underwent a fiberoptic endoscopic evaluation of swallowing (FEES). Patients were first provided with Pureed Food boluses with the tracheotomy tube in place. The tracheotomy tube was then removed and the tracheostoma site was covered with gauze and gentle hand pressure was applied. The patients were then evaluated without the tracheotomy tube in place with additional puree. Aspiration status was in agreement with and without the tracheotomy tube in place in 95% (35/37) of the patients. The two patients who demonstrated a different swallowing pattern with regard to aspiration demonstrated aspiration only when the tracheotomy tube was removed. Laryngeal penetration status was in agreement with and without the tracheotomy tube in place in 78% (29/37) of the patients. For the majority of the patients, the removal of the tracheotomy tube made no difference in the incidence of aspiration and/or laryngeal penetration. Results of this study do not support the clinical notion that the patient’s swallowing function will improve once the tracheotomy tube has been removed.
Heather Keller - One of the best experts on this subject based on the ideXlab platform.
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Intake and Factors Associated with Consumption of Pureed Food in Long Term Care: An Analysis of Making the Most of Mealtimes (M3) Project.
Journal of nutrition in gerontology and geriatrics, 2018Co-Authors: V. Vucea, Heather Keller, Lisa M. Duizer, J.m. Morrison, Alison M. Duncan, Christina Lengyel, Susan E. SlaughterAbstract:Residents living in long term care (LTC) who consume a Pureed diet tend to have inadequate intake; understanding factors associated with poor intake in this group of residents is not well established. This study examined the adequacy of nutrient intake among LTC residents consuming a Pureed diet and the factors associated with this intake (n = 67). Data was collected as part of a cross-sectional study conducted in 32 LTC homes. Weighed Food intake was measured on three non-consecutive days and analyzed using Food Processor software. Intake of nutrients were adjusted for intra-individual variability and compared to the Estimated Average Requirement or Adequate Intake for women only. Consumers of a Pureed diet had low micronutrient intakes. Multivariate analysis found that the average number of staff assisting with a meal was associated with energy and protein intake. Overcoming eating challenges, careful menu planning and nutrient-dense options for Pureed diets in LTC are recommended.
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Modified Texture Food Use is Associated with Malnutrition in Long Term Care: An Analysis of Making the Most of Mealtimes (M3) Project.
Journal of Nutrition Health & Aging, 2018Co-Authors: V. Vucea, Heather Keller, Lisa M. Duizer, J.m. Morrison, Alison M. Duncan, Christina Lengyel, Susan E. Slaughter, Natalie Carrier, Catriona M. SteeleAbstract:Modified texture Food (MTF), especially Pureed is associated with a high prevalence of under-nutrition and weight loss among older adults in long term care (LTC); however, this may be confounded by other factors such as dependence in eating. This study examined if the prescription of MTF as compared to regular texture Food is associated with malnutrition risk in residents of LTC homes when diverse relevant resident and home-level covariates are considered. Making the Most of Mealtimes (M3) is a cross-sectional multi-site study. 32 LTC homes in four Canadian provinces. Regular (n= 337) and modified texture Food consumers (minced n= 139; Pureed n= 68). Malnutrition risk was determined using the Mini Nutritional Assessment short-form (MNA-SF) score. The use of MTFs, and resident and site characteristics were identified from health records, observations, and standardized assessments. Hierarchical linear regression analyses, accounting for clustering, were performed to determine if the prescription of MTFs is associated with malnutrition risk while controlling for important covariates, such as eating assistance. Prescription of minced Food [F(1, 382)=5.01, p=0.03], as well as Pureed Food [F(1, 279)=4.95, p=0.03], were both significantly associated with malnutrition risk among residents. After adjusting for age and sex, other significant covariates were: use of oral nutritional supplements, eating challenges (e.g., spitting Food out of mouth), poor oral health, and cognitive impairment. Prescription of minced or Pureed Foods was significantly associated with the risk of malnutrition among residents living in LTC facilities while adjusting for other covariates. Further work needs to consider improving the nutrient density and sensory appeal of MTFs and target modifiable covariates.
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Keeping consumers safe: Food providers' perspectives on Pureed Food.
Journal of nutrition in gerontology and geriatrics, 2014Co-Authors: Heather Keller, Lisa M. DuizerAbstract:Twelve focus groups were conducted in five sites with 80 allied health providers to identify their perspectives on providing Pureed Food to consumers. Thematic care analysis was completed to summarize and interpret these data. Providers' greatest concern was keeping consumers safe, and the right texture was prioritized over sensory appeal and acceptance. Providers recognized that these Foods impacted the quality of life of consumers and worked to rationalize these diets with residents/patients and their families. In addition, offering Foods they knew to be poorly accepted affected their self-concept as providers. As a result of these challenges, they did whatever they could in the kitchen and tableside to promote intake of Pureed Foods. Those in the “Food chain” of Pureed Food provision suggested several ways to further improve these products. Greater communication between those who assist consumers with eating and those who produce the Pureed Food they consume is needed to promote acceptable Pureed products.
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What Do Consumers Think of Pureed Food? Making the Most of the Indistinguishable Food
Journal of nutrition in gerontology and geriatrics, 2014Co-Authors: Heather Keller, Lisa M. DuizerAbstract:This qualitative study is based on in-depth interviews with 15 consumers (+4 family members) of Pureed Food. Transcripts were thematically analyzed to summarize and interpret these data. Although no consumer enjoyed eating Pureed Food, some were grateful to be able to be nourished orally. Food was described as being poor in terms of sensory appeal, and products were often indistinguishable from each other. Consistency in production, delivery, and approach to presentation was identified to be a challenge that affected the acceptance of products, and variety was often lacking. However, consumers saw the necessity of the texture and provided several suggestions that are practicable and feasible for improving their experience and “making the best of it.” This is the first in-depth study on consumer perception of Pureed Food. It not only provides insights into their experience and the impacts on their quality of life but also provides information about ways providers can improve upon these products.
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In-House Pureed Food Production in Long-Term Care: Perspectives of Dietary Staff and Implications for Improvement
Journal of nutrition in gerontology and geriatrics, 2014Co-Authors: Nila Ilhamto, Heather Keller, Katrina Anciado, Lisa M. DuizerAbstract:Texture modification of Foods to a Pureed consistency is a common management approach for older adults with dysphagia. Long-term care (LTC) facilities commonly produce some Pureed Food in-house. This study investigated challenges and preferred practices associated with the production of Pureed Food in LTC facilities. Nutrition Managers (n = 27) and cooks (n = 26) from 25 Ontario LTC facilities were recruited for one-on-one, semistructured interviews. Interviews were digitally recorded, transcribed, and analyzed using inductive thematic analysis. Four themes arose from the data to exemplify challenges in production, including (a) difficulty in using standardized recipes, (b) varied interpretation of governmental guidelines, (c) lack of consistency in terminology and texture, and (d) wanting to improve the visual appeal. These challenges were reported to reduce the quality of in-house produced Pureed Food. Preferred practices to overcome these challenges were also provided by participants, such as involving...
Wendy J. Dahl - One of the best experts on this subject based on the ideXlab platform.
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Sensory Acceptability of Puréed Foods
EDIS, 2013Co-Authors: Jamila R. Lepore, Wendy J. DahlAbstract:It is important that we enjoy the Food we eat. This makes for a better quality of life. This is no different for those people needing to be on Pureed diets due to swallowing problems. And just like you wouldn’t want to serve guests a recipe without trying it first, you don’t want to serve a Pureed Food without knowing that it is appealing. This 5-page fact sheet was written by Jamila R. Lepore and Wendy J. Dahl and published by the UF Department of Food Science and Human Nutrition, November 2012. http://edis.ifas.ufl.edu/fs206
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Spoon Test for Puréed Food
2012Co-Authors: Wendy J. Dahl, Jamila R. LeporeAbstract:Spoon Test for Pureed Food (FSHN1211/FS204) Pureed Foods prepared for people with swallowing problems should meet the recommended textural guidelines. Proper texture is the priority when creating purees. A Pureed Food should have a uniform texture that is “spoon thick” and does not require chewing. It should not be too dry, sticky, lumpy, or thin. Adjustments in thickness may be made according to the individual’s specific needs. This 2-page fact sheet was written by Wendy J. Dahl and Jamila R. Frazier and published by the UF Department of Food Science and Human Nutrition, November 2012. http://edis.ifas.ufl.edu/fs204
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Food and Nutrition Practices and Education Needs in Florida's Adult Family Care Homes
Journal of Nutrition Education and Behavior, 2012Co-Authors: Wendy J. Dahl, Amanda L. Ford, Nancy J. GalAbstract:Objective: To determine the Food and nutrition practices and education needs of Florida's adult family care homes as a baseline for developing extension programming to improve the nutritional well-being of frail older adults. Design, Setting and Participants: Contact information for adult family care homes (AFCH) was obtained from the Florida Agency for Health Care Administration Web site. A survey was carried out statewide targeting individuals responsible for menu planning and Food preparation in the AFCH. Key informant interviews with extension faculty were conducted to identify extension's role in potential programming. Outcome Measures and Analysis: The 30-item survey, through SurveyMonkey or telephone interview, included questions on Food and nutrition education, supplement use, and menu planning. Results: Response rate was 55%, with 86% being owners of AFCH. Most AFCH did not use a menu and reported infrequent use of supplements. Food safety education was received by 85% of homes; menu planning, 35%; special diets, 25%; and no Food and nutrition education in 2 years, 20%. A strong need was indicated for education on special diets (91%), menu planning (88%), Pureed Food (58%), and the nutritional needs of the elderly (83%). The major barrier identified by respondents was lack of time for education, specifically onsite education. Key informants agreed that extension has a key role in this programming. Conclusions and Implications: There is a significant need for Food and nutrition education in Florida's adult family care homes. Extension programming to meet this educational need may result in improved nutritional well-being of frail older adults in care. However, training of extension agents is needed. Funding: None.
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Protein Content of puréed Diets: Implications for Planning
Canadian Journal of Dietetic Practice and Research, 2007Co-Authors: Wendy J. Dahl, Susan J. Whiting, Robert T. TylerAbstract:Purpose: Texture-modified diets offered in long-term care (LTC) facilities are often prepared from the regular menu, planned using Canada's Food Guide to Healthy Eating. The appropriateness of protein levels of Pureed diets in LTC facilities was determined. Methods: Protein content was measured in 29 duplicate diets, collected from 20 urban LTC facilities in Saskatchewan (SK) and Ontario (ON). Mealtime Pureed Food intakes of 20 LTC residents were assessed. The target protein levels were calculated as estimated average requirements plus one or two standard deviations of intake, thus allowing for moderate (16%) or low (2.5%) risk of inadequacy, respectively. Results: The duplicate diets provided 57.9 ± 7.9 and 85.4 ± 31.1 g/day of protein in SK and ON, respectively. Protein intake of SK LTC residents consuming Pureed Food averaged 54 ± 19 g/day. Only 43% of the SK Pureed diets provided more than 59 g/day of protein and none provided more than 78 g/day; in contrast, 87% and 40% of ON Pureed diets provided mo...
