A Developmental Texture Framework for Food Texture Progression: Implications for Feeding Development, Oral Motor Skills, and Pediatric Feeding Disorder

IF 2.8 3区 农林科学 Q2 FOOD SCIENCE & TECHNOLOGY
Amy L. Delaney, Sarah Staskiewicz, Suzanne Evans Morris, Sarah Smith-Simpson, Praveen S. Goday
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引用次数: 0

Abstract

The introduction of food textures in a child's first 2 years of life plays a vital role in growth, nutrition, and feeding development. However, the absence of a standardized texture framework for studying texture progression limits both pediatric feeding research and the ability to diagnose pediatric feeding disorder (PFD) based on age-appropriate expectations. To address this gap, authors Delaney and Goday proposed data sharing from the Nestlé Feeding Infant-Toddler Study (FITS) to explore texture progression and define age-appropriate texture expectations. In response, Nestlé assembled a multidisciplinary panel of feeding experts to create standardized textures but did not provide financial or nonfinancial assistance for this study. This panel integrated literature on global guidelines, texture classification systems, the International Dysphagia Diet Standardization Initiative, food properties, and developmental research. Through an iterative process, they developed a framework with standardized definitions based on food properties. The framework categorizes food textures into five main groups: liquids, purees, mashed solids, chewable solids, and combination foods. These categories are based on food properties (flow rate/cohesiveness, moisture content, firmness, particle size, and particle distribution) and oral motor skills (biting, chewing, tongue force, and tongue control). Each category is further divided into three subcategories. The texture category is determined by how the food is prepared and presented, rather than its original form. This property-based framework offers flexibility in classifying foods based on preparation and presentation, making it ideal for coding existing data and supporting at-home data collection. By establishing a standardized language for food textures, the framework will help fill gaps in normative data, assist in PFD diagnostics, and support future research and clinical applications.

食物质地进展的发育性质地框架:对喂养发育、口腔运动技能和儿童喂养障碍的影响
在孩子生命的头2年里,食物结构的引入对生长、营养和喂养发展起着至关重要的作用。然而,缺乏一个标准化的质地框架来研究质地的进展限制了儿科喂养研究和基于年龄相适应的预期诊断儿科喂养障碍(PFD)的能力。为了解决这一差距,作者Delaney和Goday提出了来自雀巢喂养婴幼儿研究(FITS)的数据共享,以探索纹理进展并定义适合年龄的纹理期望。作为回应,雀巢召集了一个多学科的喂养专家小组来创建标准化的纹理,但没有为这项研究提供经济或非经济援助。该小组整合了全球指南、质地分类系统、国际吞咽困难饮食标准化倡议、食品特性和发展研究方面的文献。通过一个迭代过程,他们开发了一个基于食物属性的标准化定义框架。该框架将食物结构分为五大类:液体、泥状、固体泥、可咀嚼固体和混合食物。这些分类是基于食物的特性(流速/粘性、水分含量、硬度、颗粒大小和颗粒分布)和口腔运动技能(咬、嚼、舌力和舌控制)。每个类别又进一步分为三个小类别。质地类别是由食物的制作和呈现方式决定的,而不是它的原始形式。这种基于属性的框架在根据制备和呈现对食品进行分类方面提供了灵活性,使其成为对现有数据进行编码和支持在家收集数据的理想选择。通过建立食物质地的标准化语言,该框架将有助于填补规范数据的空白,协助PFD诊断,并支持未来的研究和临床应用。
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来源期刊
Journal of texture studies
Journal of texture studies 工程技术-食品科技
CiteScore
6.30
自引率
9.40%
发文量
78
审稿时长
>24 weeks
期刊介绍: The Journal of Texture Studies is a fully peer-reviewed international journal specialized in the physics, physiology, and psychology of food oral processing, with an emphasis on the food texture and structure, sensory perception and mouth-feel, food oral behaviour, food liking and preference. The journal was first published in 1969 and has been the primary source for disseminating advances in knowledge on all of the sciences that relate to food texture. In recent years, Journal of Texture Studies has expanded its coverage to a much broader range of texture research and continues to publish high quality original and innovative experimental-based (including numerical analysis and simulation) research concerned with all aspects of eating and food preference. Journal of Texture Studies welcomes research articles, research notes, reviews, discussion papers, and communications from contributors of all relevant disciplines. Some key coverage areas/topics include (but not limited to): • Physical, mechanical, and micro-structural principles of food texture • Oral physiology • Psychology and brain responses of eating and food sensory • Food texture design and modification for specific consumers • In vitro and in vivo studies of eating and swallowing • Novel technologies and methodologies for the assessment of sensory properties • Simulation and numerical analysis of eating and swallowing
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