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- Rothenberg, Elisabet, et al.
(författare)
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Texture-modified meat and carrot products for elderly people with dysphagia : preference in relation to health and oral status
- 2007
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Ingår i: Scandinavian Journal of Food and Nutrition. - : Taylor & Francis. - 1748-2976 .- 1748-2984. ; 51:4, s. 141-147
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Tidskriftsartikel (refereegranskat)abstract
- Background: Reduced taste and smell, chewing problems and swallowing dysfunction are common among elderly people and affect perception, food choice and the ability to eat. Objective: To study the preference for texture-modified carrot and meat products in elderly people aiming to meet the needs of people with impaired chewing and/or swallowing. Design: Data were collected using questionnaires focusing on health, oral status and preference for the products. Altogether, 108 elderly people in ordinary housing (OH) and 50 living in special housing (SH) in Malmö (SH-M) and Göteborg (SH-G) participated. Results: 19% had a body mass index 522, predominantly in SH (24%). Stroke was reported by 20% of the subjects in SH. Among those with subjectively experienced difficulties in swallowing (12%), 58% reported coughing, 21% a gurgly voice in association with food intake and 50% obstruction during swallowing. Only 20% with subjective swallowing difficulties had been specifically examined regarding this problem. All the tested products were easy to masticate and swallow. Compared with OH, people in SH-M found the meatproducts easier to masticate and swallow. Compared with OH, subjects in SH found the carrot products easier to masticate. Conclusions: There is a need to develop tasty texture-modified nutritious food products for people with mastication and/or swallowing problems. Possible factors for differences in preference between groups, in this study OH and SH, may be related to health status in general and specifically mastication and swallowing functions.
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| 2. |
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| 3. |
- Karlsson, A. M., et al.
(författare)
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Prosodic Phrasing in Tonal and Non-tonal Dialects of Kammu
- 2007
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Ingår i: Proceedings of the 16th International congress of phonetic sciences. ; , s. 1309-1312
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Konferensbidrag (refereegranskat)abstract
- Kammu, a Mon-Khmer language spoken in Northern Laos, is a language that has developed lexical tones rather recently, from the point of view of language history. One of the main dialects of this language is a tone language with high or low tone on each syllable, while the other main dialect lacks lexical tones. The dialects differ only marginally in other respects. This type of language material allows us to investigate how the existence of lexical tones in a language influences the use of intonation, especially as a signal for focus and phrasing. We performed an introductory study of tonal means of phrasing in the tonal and non-tonal dialects of Kammu. As expected, we do find differences in boundary signaling. In both dialects, we found differences between (pragmatically) marked and unmarked boundaries. At marked phrase boundaries we find signaling of focus and of some expressive meanings. The difference between the two dialects is in the functional load of the intonational gestures. Thus, pragmatically marked boundaries are assigned high pitch in the tonal dialect, while in the non-tonal dialect it is a pitch fall that has high pragmatic load.
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| 4. |
- Rothenberg, E., et al.
(författare)
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Texture-modified meat and carrot products for elderly people with dysphagia : Preference in relation to health and oral status
- 2007
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Ingår i: Scandinavian Journal of Food and Nutrition. - : Informa UK Limited. - 1748-2976 .- 1748-2984. ; 51:4, s. 141-147
-
Tidskriftsartikel (refereegranskat)abstract
- Background: Reduced taste and smell, chewing problems and swallowing dysfunction are common among elderly people and affect perception, food choice and the ability to eat. Objective: To study the preference for texture-modified carrot and meat products in elderly people aiming to meet the needs of people with impaired chewing and/or swallowing. Design: Data were collected using questionnaires focusing on health, oral status and preference for the products. Altogether, 108 elderly people in ordinary housing (OH) and 50 living in special housing (SH) in Malmö (SH-M) and Göteborg (SH-G) participated. Results: 19% had a body mass index ?22, predominantly in SH (24%). Stroke was reported by 20% of the subjects in SH. Among those with subjectively experienced difficulties in swallowing (12%), 58% reported coughing, 21% a gurgly voice in association with food intake and 50% obstruction during swallowing. Only 20% with subjective swallowing difficulties had been specifically examined regarding this problem. All the tested products were easy to masticate and swallow. Compared with OH, people in SH-M found the meat products easier to masticate and swallow. Compared with OH, subjects in SH found the carrot products easier to masticate Conclusions: There is a need to develop tasty texture-modified nutritious food products for people with mastication and/or swallowing problems. Possible factors for differences in preference between groups, in this study OH and SH, may be related to health status in general and specifically mastication and swallowing functions. © 2007 Taylor & Francis.
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