Dysphagia, a condition commonly associated with older adults suffering from stroke or degenerative diseases, often requires a modified texture food diet. Although commercial pureed foods are available in Canada for treatment of dysphagia, little is known regarding their sensory, nutritional, and textural properties, and whether these foods are liked among consumers. The objectives of this research were to characterize the sensory, nutritional, and textural properties of commercial pureed carrot, turkey, and bread products and to determine their liking in two groups of older adults; non-dysphagic and pureed consumers. It was found that commercial pureed foods differed significantly across brands in these properties and liking differed between the two study populations. Future research should focus on creating standards for commercial companies to follow to ensure that all products are as safe as possible for swallowing. / OMAFRA, CIHR
| Identifer | oai:union.ndltd.org:LACETR/oai:collectionscanada.gc.ca:OGU.10214/3929 |
| Date | 06 September 2012 |
| Creators | Ettinger, Laurel |
| Contributors | Duizer, Lisa |
| Source Sets | Library and Archives Canada ETDs Repository / Centre d'archives des thèses électroniques de Bibliothèque et Archives Canada |
| Language | English |
| Detected Language | English |
| Type | Thesis |
Page generated in 0.0022 seconds