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An Evaluation of Characteristics of Baby Food in Correlation to an International Diet Standardization Protocol

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2019, Master of Arts, Miami University, Speech Pathology and Audiology.
Purpose: This study evaluated characteristics of baby food in order to increase clinical knowledge about pediatric dysphagia. Important characteristics included viscosity, flow rate, cohesion, adhesion, and temperature. Samples were selected from three popular organic and non-organic brands (Gerber, Beechnut, Earth’s Best) and included four manufacturing stages and a variety of ingredients (fruits, vegetables, proteins, and blends). Methods: The International Dysphagia Diet Standardization Initiative (IDDSI) and a rheometer was used in order to identify characteristics of baby foods for evaluation. Results: A significant difference was found between the brands and between the nonorganic and organic brands. No logical progression in manufacturing stages was observed; the highest manufacturing stage possessed the lowest IDDSI level. Reduced temperature of samples yielded an overall increase in IDDSI level and all samples demonstrated shear-thinning behaviors when increased force was applied. Conclusions: Findings from the results suggest clear clinical implications including the need for clinicians/caregivers to understand the characteristics of the food presented to the child and how changes in temperature and amount of agitation applied can affect the behavior of the food. Additionally, clinicians/caregivers should know how to implement IDDSI and evaluate foods.
Donna Scarborough, PhD (Advisor)
Michael Bailey Van Kuren, PhD (Committee Member)
Susan Brehm, PhD (Committee Member)
36 p.

Recommended Citations

Citations

  • Pax, L. A. (2019). An Evaluation of Characteristics of Baby Food in Correlation to an International Diet Standardization Protocol [Master's thesis, Miami University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=miami1556023554595383

    APA Style (7th edition)

  • Pax, Larson. An Evaluation of Characteristics of Baby Food in Correlation to an International Diet Standardization Protocol. 2019. Miami University, Master's thesis. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=miami1556023554595383.

    MLA Style (8th edition)

  • Pax, Larson. "An Evaluation of Characteristics of Baby Food in Correlation to an International Diet Standardization Protocol." Master's thesis, Miami University, 2019. http://rave.ohiolink.edu/etdc/view?acc_num=miami1556023554595383

    Chicago Manual of Style (17th edition)