The influence of temperature variation on the levels of the International Dysphagia Diet Standardization Initiative.

ABSTRACT:

Purpose

To analyze the influence of temperature on the flow/texture of different foods, immediately after preparation and after one hour, and 2) To compare the influence of varying the cook in food preparation, in relation to food flow.

Methods

This is a quantitative and experimental study. The IDDSI standardized flow test was used to evaluate the remaining volume in the syringe and the levels of foods (porridge, smoothie, liquid soup, and pureed light soup) prepared by different cooks, in triplicate, at time zero (T0) and after one hour (T1).

Results

Differences in temperature were observed in all foods at T0 and T1 (p < 0.05). The IDDSI level changed only in porridge, from level 3 to 4 (p = 0.043). Modifications were observed in the preparation by different cooks fo

SUBMITTER: Santo TCDE 

PROVIDER: S-EPMC11405055 | biostudies-literature | 2024

REPOSITORIES: biostudies-literature