Line spread as a visual clinical tool for thickened liquids

Purpose: Preparing modified liquids to a target level of consistency as specified by the speech-language pathologist is critical to service delivery. This study explored the value of line spread testing (distance a liquid flows) in comparison to viscometry readings for differentiating a variety of modified liquids prepared to nectar-thick vs. honey-like consistency. Method: We tested combinations of four thickening products (three starch-based and one gum-based thickener) prepared with six serving temperature beverages that had various levels of fat, fiber, and added nutrients. A total of 32 product/liquid combinations measured within the target range of 80-800 centipoise (cP). Measurements were recorded from the Line Spread Test (after 60 seconds of spread) and a Brookfield RVDV-II+ viscometer. Results: Nectar-thick and honey-like consistencies significantly differed in their degree of spread. Using our line spread apparatus, a value of 4.5 centimeters (cm) differentiated between nectar-thick and honey-like consistencies. There was an inverse correlation (-.75) between viscometer data and line spread test results across consistencies. Conclusions: The Line Spread Test may be a cost effective method for assisting with staff training in the preparation of thickened liquids in different care environments by providing visual feedback about sample consistency

The impact of modification techniques on the rheological properties of dysphagia foods and liquids

Modifying food and textures of food has been done for decades within the food science and technology field. More recently, modifying texture of foods has been used to manage swallowing disabilities (dysphagia). Swallowing disabilities are often associated with dehydration and malnutrition, thus nutritional intervention has formed part of serving texture-modified diets. The question remains whether these modification techniques are viable for individuals with swallowing disabilities living in majority world countries. This study used two modification methods on a widely used Specialized Nutritious Food (SNF) to determine whether it may be modified and used in dysphagia management. The techniques had to be ergonomic and economically appropriate for individuals with swallowing disabilities living in majority world countries. The International Dysphagia Diet Standardization Initiative's (IDDSI) standards were used to determine whether the texturally modified SNF is safe for swallowing. Rheological measurements were performed to determine apparent viscosity and structure recovery of each sample. The effects of two modification techniques, aeration and particle separation, on the rheological properties of the SNF were also measured and analyzed. It was determined that both milk and water could be used with this SNF to create a dysphagia diet, but only under certain conditions. The overall results indicated that heating the samples increased the apparent viscosity and exacerbated lumping. Room temperature samples had less lumps and could be classified to the desired levels of the IDDSI (Level 2 and Level 4). Using a whisk to aerate the samples reduced lumps significantly and using a sieve to separate particles of liquid samples eliminated lumps. This article is protected by copyright. All rights reserved