It’s crunch time: Exploring the sensibility of food textural acoustics for individuals with dysphagia

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dc.citation.issue1
dc.citation.volume68
dc.contributor.authorKarani TF
dc.contributor.authorPillay M
dc.coverage.spatialSouth Africa
dc.date.accessioned2023-09-07T02:18:05Z
dc.date.accessioned2023-09-21T22:15:06Z
dc.date.available2021-06-30
dc.date.available2023-09-07T02:18:05Z
dc.date.available2023-09-21T22:15:06Z
dc.date.issued2021-06-30
dc.date.updated2023-09-07T01:37:39Z
dc.description(c) 2021 The Author/sen_US
dc.description.abstractBackground: Various fields of study have alluded to food textural, and its associated acoustic, properties (i.e. food textural acoustics). However, because of the challenging nature of the inclusion of acoustic properties in diet textural modifications in dysphagia (swallowing disorders), this construct has not been sufficiently considered in the field. Objective: To investigate the sensibility of food textural acoustics as a construct to understand eating for individuals with dysphagia. Method: The study design was based on qualitative evidence synthesis methodologies. This involved revised scoping review methods (peer-reviewed published articles from 1980 to 2020 over seven databases), with an adapted consultation phase through online focus group discussions with six world experts. The data was analysed using frequency and thematic analysis, and ideology critique. Results: A total of 11 articles were included in the revised scoping review analysis (seven research studies and four review articles). The analysis of these articles revealed a lack of diversity in geography, discipline and perspective exploring the construct of food textural acoustics. A total of three themes with three associated core arguments emerged from the revised scoping review and the consultation phase. These arguments highlighted (1) the need to study food textural acoustics because of its salience and pleasure responses, (2) possible methodological dilemmas in studying food textural acoustics due to the complexity of eating, and (3) considerations with regard to the approach and positioning adopted when studying the construct. Conclusion: Food textural acoustics may be a sensible construct to understand eating for individuals with dysphagia. As eating is a complex process, there is a need to challenge the methods we use when studying this construct of food textural acoustics. We hope that this article inspires researchers and practitioners to think differently by using textural, and its associated acoustic, properties as a way to reimagine dysphagia practice, especially for those from low- to middle-income contexts such as South Africa and Brazil.
dc.format.extente1-e12
dc.identifierhttps://www.ncbi.nlm.nih.gov/pubmed/34212746
dc.identifier.citationKarani TF, Pillay M. (2021). It's crunch time: Exploring the sensibility of food textural acoustics for individuals with dysphagia.. S Afr J Commun Disord. 68. 1. (pp. e1-e12).
dc.identifier.doi10.4102/sajcd.v68i1.806
dc.identifier.eissn2225-4765
dc.identifier.elements-typejournal-article
dc.identifier.harvestedMassey_Dark
dc.identifier.issn0379-8046
dc.identifier.urihttp://hdl.handle.net/10179/20121
dc.languageeng
dc.publisherAOSIS
dc.relation.isPartOfS Afr J Commun Disord
dc.rightsCC BY 4.0en_US
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/en_US
dc.subjectdysphagia
dc.subjectfood acoustics
dc.subjectmultisensory eating
dc.subjectperception
dc.subjectphysiology
dc.subjecttexture
dc.subjectAcoustics
dc.subjectDeglutition Disorders
dc.subjectFood
dc.subjectHumans
dc.subjectSouth Africa
dc.titleIt’s crunch time: Exploring the sensibility of food textural acoustics for individuals with dysphagia
dc.typeJournal article
pubs.elements-id447453
pubs.organisational-groupOther
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