The role of sensory information on oral processing of food: effect of texture and volume on bolus preparation
Glacken, Stephanie Ann Dunn
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Glacken, S. (2014) The role of sensory information on oral processing of food: effect of texture and volume on bolus preparation, no. 52.
The motivation for this study is the fact there is a limited knowledge about how sensory information of food affects the oral preparatory phase of swallowing. The study aims to investigate how the sensory information of texture and volume effect the oral preparation of a bolus. Ultrasound was the instrumentation used throughout the study to collect data and visualise the tongue during swallowing. The data was collected from five participants who were Level 4 Speech and Language Therapy students, who had no oro-motor or swallowing problems. The materials of water, yoghurt and yoghurt with cornflakes were used, using volumes of 5ml and 15ml. Two separate blocks were created: a known block- where the participant could visualise the food material they were eating, and an unknown block- where a blind fold was used to prevent the participant from visualising the material. The computer software Articulate Assistant Advanced was used to analyse the data. The study found overall there was a greater duration of oral preparatory time for an unknown bolus. There was also an increase in oral preparatory time as the viscosity of a bolus increased. It also found that different tongue shapes are produced depending on bolus texture, volume and whether the bolus is known or unknown. This study adds to the paucity of research of sensory information on the preparatory phase of swallowing and the use of ultrasound in swallowing.