The Experts below are selected from a list of 144 Experts worldwide ranked by ideXlab platform
S Nicklaus - One of the best experts on this subject based on the ideXlab platform.
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Fostering infant food texture acceptance: A pilot intervention promoting food texture introduction between 8 and 15 months.
Appetite, 2020Co-Authors: C Tournier, C Bernad, J Madrelle, J Delarue, G Cuvelier, C Schwartz, S NicklausAbstract:Healthy infant feeding practices form the basis of healthy eating behaviour later in life. The effect of providing parents with recommendations on textured food introduction between 8 and 15 months on children's experience with and acceptance of textured Foods was studied. Sixty parent/child dyads were randomly assigned to a control group (CG) receiving current French recommendations and an intervention group (IG) receiving a brochure with supplementary advice, tips and monthly counselling on food texture introduction. After the intervention, parents completed self-report measures about the introduction of 188 food items, including purees, soft/small pieces, hard/large pieces and double textures. Children's acceptance of eight textured Foods was assessed in a laboratory setting. Parents in the IG introduced more soft/small food pieces (P = 0.004) but not more complex textures (P = 0.15). There was no group difference in children acceptance for any of the textured Foods offered in the laboratory. Independent of their study group, children's exposure to texture was associated with birth order, self-feeding with fingers, low gagging frequency and seldom use of commercial baby Foods. Higher acceptance was associated with higher exposure to food pieces but not to Pureed Foods (either smooth or rough) and with children's eating behavioural traits (high food enjoyment, high food responsiveness and low food fussiness). This pilot intervention demonstrated that providing information can be effective in promoting the introduction of small and soft food pieces, but the most effective way to influence the introduction of more challenging textures (hard pieces and double texture) is uncertain. Further research should focus on the identification of barriers to complex texture introduction and on how building on this knowledge for a population-based public health intervention.
Lisa M. Duizer - One of the best experts on this subject based on the ideXlab platform.
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Characterizing the Dynamic Textural Properties of Hydrocolloids in Pureed Foods-A Comparison Between TDS and TCATA.
Foods, 2019Co-Authors: Madhu Sharma, Lisa M. DuizerAbstract:Pureed Foods, a compensatory diet for dysphagia, require the incorporation of hydrocolloids in order to be swallowed safely. The effect of hydrocolloid addition on textural dynamics of Pureed Foods has not yet been investigated. Starch and xanthan were added to levels that allowed products to meet the criteria of the International Dysphagia Diet Standardization Initiative. Nine Pureed carrot matrices made with two concentrations of starch, xanthan, and their blends were characterized for textural evolution using two dynamic sensory techniques: Temporal Dominance of Sensations (TDS) and Temporal Check-All-That-Apply (TCATA). Each test, with four replications, was conducted with 16 panelists. Results indicate that purees were divided into two groups based on sensory responses––grainy and smooth were the primary differentiating attributes for these two groups. Grainy was associated with starch-added samples, while samples with xanthan (alone and in blends) were smooth and slippery. For both groups, thickness was perceived during the first half of processing, adhesiveness in the second half of oral processing, and mouthcoating was perceived toward the end of processing. A comparison of results from these tests showed that both TDS and TCATA gave similar information about texture dynamics and product differentiation of Pureed Foods.
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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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effect of hydrocolloid type on texture of Pureed carrots rheological and sensory measures
Food Hydrocolloids, 2017Co-Authors: Madhu Sharma, Eleana Kristo, Milena Corredig, Lisa M. DuizerAbstract:This research is an investigation of the effect of selected hydrocolloids on the texture of Pureed Foods. Modified starch, xanthan, carrageenan, carboxymethyl cellulose, pectin, gellan, and two proprietary hydrocolloids were added to Pureed carrots and textural properties were examined. ThickenUp®, a commonly used modified corn starch thickener used when making Pureed Foods, was used as a reference. Rheological measurements, texture profile analysis (TPA), and sensory testing were employed to characterize the texture of the purees. It was hypothesized that hydrocolloids have no effect on texture and sensory properties of Pureed carrots once the viscosity is matched at a shear rate of 50 s−1. The results indicated clear differences in the behaviour of hydrocolloids under small and large deformation measures. Carrageenan had a very stiff structure, which was susceptible to fragmentation, while CMC with a weak gel structure was easy to form a swallow-able bolus. It was observed that although pectin had a strong gel structure at rest, it had a high cohesiveness when subjected to large deformation. Trained panel sensory results indicated textural similarities amongst a starch-gum blend, xanthan and CMC. Viscosity at 10 s−1, yield point (rheology) and gumminess (TPA) correlated well with three sensory attributes amongst the five tested by the panel.
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characterizing commercial Pureed Foods sensory nutritional and textural analysis
Journal of nutrition in gerontology and geriatrics, 2014Co-Authors: Laurel Ettinger, Heather H Keller, Lisa M. DuizerAbstract:Dysphagia (swallowing impairment) is a common consequence of stroke and degenerative diseases such as Parkinson's and Alzheimer's. Limited research is available on Pureed Foods, specifically the qualities of commercial products. Because research has linked Pureed Foods, specifically in-house Pureed products, to malnutrition due to inferior sensory and nutritional qualities, commercial purees also need to be investigated. Proprietary research on sensory attributes of commercial Foods is available; however direct comparisons of commercial Pureed Foods have never been reported. Descriptive sensory analysis as well as nutritional and texture analysis of commercially Pureed prepared products was performed using a trained descriptive analysis panel. The Pureed Foods tested included four brands of carrots, of turkey, and two of bread. Each commercial puree was analyzed for fat (Soxhlet), protein (Dumas), carbohydrate (proximate analysis), fiber (total fiber), and sodium content (Quantab titrator strips). The purees were also texturally compared with a line spread test and a back extrusion test. Differences were found in the purees for sensory attributes as well as nutritional and textural properties. Findings suggest that implementation of standards is required to reduce variability between products, specifically regarding the textural components of the products. This would ensure all commercial products available in Canada meet standards established as being considered safe for swallowing.
C Tournier - One of the best experts on this subject based on the ideXlab platform.
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Fostering infant food texture acceptance: A pilot intervention promoting food texture introduction between 8 and 15 months.
Appetite, 2020Co-Authors: C Tournier, C Bernad, J Madrelle, J Delarue, G Cuvelier, C Schwartz, S NicklausAbstract:Healthy infant feeding practices form the basis of healthy eating behaviour later in life. The effect of providing parents with recommendations on textured food introduction between 8 and 15 months on children's experience with and acceptance of textured Foods was studied. Sixty parent/child dyads were randomly assigned to a control group (CG) receiving current French recommendations and an intervention group (IG) receiving a brochure with supplementary advice, tips and monthly counselling on food texture introduction. After the intervention, parents completed self-report measures about the introduction of 188 food items, including purees, soft/small pieces, hard/large pieces and double textures. Children's acceptance of eight textured Foods was assessed in a laboratory setting. Parents in the IG introduced more soft/small food pieces (P = 0.004) but not more complex textures (P = 0.15). There was no group difference in children acceptance for any of the textured Foods offered in the laboratory. Independent of their study group, children's exposure to texture was associated with birth order, self-feeding with fingers, low gagging frequency and seldom use of commercial baby Foods. Higher acceptance was associated with higher exposure to food pieces but not to Pureed Foods (either smooth or rough) and with children's eating behavioural traits (high food enjoyment, high food responsiveness and low food fussiness). This pilot intervention demonstrated that providing information can be effective in promoting the introduction of small and soft food pieces, but the most effective way to influence the introduction of more challenging textures (hard pieces and double texture) is uncertain. Further research should focus on the identification of barriers to complex texture introduction and on how building on this knowledge for a population-based public health intervention.
C Schwartz - One of the best experts on this subject based on the ideXlab platform.
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Fostering infant food texture acceptance: A pilot intervention promoting food texture introduction between 8 and 15 months.
Appetite, 2020Co-Authors: C Tournier, C Bernad, J Madrelle, J Delarue, G Cuvelier, C Schwartz, S NicklausAbstract:Healthy infant feeding practices form the basis of healthy eating behaviour later in life. The effect of providing parents with recommendations on textured food introduction between 8 and 15 months on children's experience with and acceptance of textured Foods was studied. Sixty parent/child dyads were randomly assigned to a control group (CG) receiving current French recommendations and an intervention group (IG) receiving a brochure with supplementary advice, tips and monthly counselling on food texture introduction. After the intervention, parents completed self-report measures about the introduction of 188 food items, including purees, soft/small pieces, hard/large pieces and double textures. Children's acceptance of eight textured Foods was assessed in a laboratory setting. Parents in the IG introduced more soft/small food pieces (P = 0.004) but not more complex textures (P = 0.15). There was no group difference in children acceptance for any of the textured Foods offered in the laboratory. Independent of their study group, children's exposure to texture was associated with birth order, self-feeding with fingers, low gagging frequency and seldom use of commercial baby Foods. Higher acceptance was associated with higher exposure to food pieces but not to Pureed Foods (either smooth or rough) and with children's eating behavioural traits (high food enjoyment, high food responsiveness and low food fussiness). This pilot intervention demonstrated that providing information can be effective in promoting the introduction of small and soft food pieces, but the most effective way to influence the introduction of more challenging textures (hard pieces and double texture) is uncertain. Further research should focus on the identification of barriers to complex texture introduction and on how building on this knowledge for a population-based public health intervention.
G Cuvelier - One of the best experts on this subject based on the ideXlab platform.
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Fostering infant food texture acceptance: A pilot intervention promoting food texture introduction between 8 and 15 months.
Appetite, 2020Co-Authors: C Tournier, C Bernad, J Madrelle, J Delarue, G Cuvelier, C Schwartz, S NicklausAbstract:Healthy infant feeding practices form the basis of healthy eating behaviour later in life. The effect of providing parents with recommendations on textured food introduction between 8 and 15 months on children's experience with and acceptance of textured Foods was studied. Sixty parent/child dyads were randomly assigned to a control group (CG) receiving current French recommendations and an intervention group (IG) receiving a brochure with supplementary advice, tips and monthly counselling on food texture introduction. After the intervention, parents completed self-report measures about the introduction of 188 food items, including purees, soft/small pieces, hard/large pieces and double textures. Children's acceptance of eight textured Foods was assessed in a laboratory setting. Parents in the IG introduced more soft/small food pieces (P = 0.004) but not more complex textures (P = 0.15). There was no group difference in children acceptance for any of the textured Foods offered in the laboratory. Independent of their study group, children's exposure to texture was associated with birth order, self-feeding with fingers, low gagging frequency and seldom use of commercial baby Foods. Higher acceptance was associated with higher exposure to food pieces but not to Pureed Foods (either smooth or rough) and with children's eating behavioural traits (high food enjoyment, high food responsiveness and low food fussiness). This pilot intervention demonstrated that providing information can be effective in promoting the introduction of small and soft food pieces, but the most effective way to influence the introduction of more challenging textures (hard pieces and double texture) is uncertain. Further research should focus on the identification of barriers to complex texture introduction and on how building on this knowledge for a population-based public health intervention.
