Syracuse

A new prototype to perform the fork method of the International Dysphagia Diet Standardisation Initiative (IDDSI) in a texturometer

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Lancha, João, Parlatore | Guedes, Jaqueline, Souza | Bitencourt, Bruna, Sousa | Gomes, Bruna, de Oliveira | Augusto, Pedro

Edité par CCSD -

Description of prototype. Dysphagia is a condition defined by the difficulty in chewing and swallowing foods, which can be associated with malnutrition, dehydration, chest infection, and potential risk of death. The International Dysphagia Diet Standardisation Initiative (IDDSI) developed standard methods intended to be simple to classify foods and beverages into different levels, which are related with the different needs of patients. Although interesting, those methods lack scientific data and reproducibility. This work developed a prototype to be coupled in a texturometer to perform the IDDSI fork test. The probe was designed in CAD and cut in aluminium sheets by a CNC machine, being then assembled. Its geometry was designed to hold and press a fork, imitating the thumb in the original test, and its project is available to every laboratory interested in assembling and testing itthus allowing comparison among works. Some examples of applications are described, including cooked vegetables (potato and carrot), a fresh fruit (banana) and a model food (starch gel).

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