This project investigated the effects of body temperature, saliva, and bolus dwell time on flow rate of water prethickened to nectar consistency. Ten females were given 25-mL bolus volumes of water thickened to nectar consistency, held the bolus intraorally for a specified time, and then expectorated into a cylinder. Bolus temperature and bolus flow were measured. Boluses became thinner and warmer with increasing intraoral dwell time. Knowing that the intended nectar-thick liquid consistency is not maintained once taken into the mouth has direct implications for both dysphagia diagnostic testing and rehabilitation.
|Number of pages||5|
|Journal||Topics in Clinical Nutrition|
|State||Published - Jan 2013|
ASJC Scopus subject areas
- Nutrition and Dietetics