Abstract
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.
Original language | English |
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Pages (from-to) | 3-7 |
Number of pages | 5 |
Journal | Topics in Clinical Nutrition |
Volume | 28 |
Issue number | 1 |
DOIs | |
State | Published - Jan 2013 |
ASJC Scopus subject areas
- Nutrition and Dietetics