The Impact of Food-Shaping Techniques on Nutrition, Mealtime Experiences, and Quality of Life for Older Adults in Aged Care Settings: A Systematic Review.

Chen, L; Hemsley, B; Debono, D

The Impact of Food-Shaping Techniques on Nutrition, Mealtime Experiences, and Quality of Life for Older Adults in Aged Care Settings: A Systematic Review.

Chen, L Hemsley, B

Debono, D

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Publisher:: Springer Nature
Publication Type:: Journal Article
Citation:: Curr Nutr Rep, 2023, pp. 1-23
Issue Date:: 2023-09-04

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Field	Value	Language
dc.contributor.author	Chen, L
dc.contributor.author	Hemsley, B https://orcid.org/0000-0002-6255-3140
dc.contributor.author	Debono, D https://orcid.org/0000-0003-2095-156X
dc.date.accessioned	2023-11-01T01:06:31Z
dc.date.available	2023-08-08
dc.date.available	2023-11-01T01:06:31Z
dc.date.issued	2023-09-04
dc.identifier.citation	Curr Nutr Rep, 2023, pp. 1-23
dc.identifier.issn	2161-3311
dc.identifier.issn	2161-3311
dc.identifier.uri	http://hdl.handle.net/10453/172933
dc.description.abstract	OBJECTIVE: Food-shaping methods, particularly for texture-modified foods, present numerous opportunities to improve the visual appeal of food and potentially the nutrition of older people with dysphagia (swallowing difficulty). This review appraises and synthesizes the evidence on the use of food-shaping methods to enhance nutrition in older adults with swallowing difficulties. METHODS: In August 2022, five electronic databases (PubMed, CINAHL, Scopus, Cochrane Library, and Web of Science) were searched for original research related to the intersection of nutrition, food shaping, and older adults with swallowing difficulties. Characteristics of included studies were described and data from results and findings extracted for analysis across studies. RESULTS: Eighteen studies met the inclusion criteria and encompassed a variety of settings, including aged care settings (n = 15) and food science laboratories (n = 3). Qualitative and quantitative findings demonstrated a variety of impacts of food shaping for the older adult with swallowing difficulty, including enhanced nutrition and wellbeing. The content themes identified across studies were: links between food shaping and nutrition, shaping food for individual choice, food shaping for enjoyment, a combination of supporting factors, collaborative inter-disciplinary teams and roles, and implementation aligns with local contexts. CONCLUSION: With recent growth in research on food shaping, the body of studies reviewed identified an influence of food-shaping methods on the nutritional status of older adults with swallowing difficulties. Given the identified potential benefit of food shaping and attention to the visual appeal of food for older people, further research examining links between food shaping and nutrition are warranted.
dc.format	Print-Electronic
dc.language	eng
dc.publisher	Springer Nature
dc.relation	http://purl.org/au-research/grants/arc/DP200101462
dc.relation.ispartof	Curr Nutr Rep
dc.relation.isbasedon	10.1007/s13668-023-00493-w
dc.rights	info:eu-repo/semantics/openAccess
dc.subject	1111 Nutrition and Dietetics
dc.subject.classification	3210 Nutrition and dietetics
dc.title	The Impact of Food-Shaping Techniques on Nutrition, Mealtime Experiences, and Quality of Life for Older Adults in Aged Care Settings: A Systematic Review.
dc.type	Journal Article
utslib.location.activity	United States
utslib.for	1111 Nutrition and Dietetics
pubs.organisational-group	/University of Technology Sydney
pubs.organisational-group	/University of Technology Sydney/Faculty of Health
pubs.organisational-group	/University of Technology Sydney/Faculty of Health/Public Health
pubs.organisational-group	/University of Technology Sydney/Faculty of Health/Graduate School of Health
pubs.organisational-group	/University of Technology Sydney/Faculty of Health/Graduate School of Health/GSH.Speech Pathology
utslib.copyright.status	open_access	*
dc.date.updated	2023-11-01T01:06:30Z
pubs.publication-status	Published online

Abstract:

OBJECTIVE: Food-shaping methods, particularly for texture-modified foods, present numerous opportunities to improve the visual appeal of food and potentially the nutrition of older people with dysphagia (swallowing difficulty). This review appraises and synthesizes the evidence on the use of food-shaping methods to enhance nutrition in older adults with swallowing difficulties. METHODS: In August 2022, five electronic databases (PubMed, CINAHL, Scopus, Cochrane Library, and Web of Science) were searched for original research related to the intersection of nutrition, food shaping, and older adults with swallowing difficulties. Characteristics of included studies were described and data from results and findings extracted for analysis across studies. RESULTS: Eighteen studies met the inclusion criteria and encompassed a variety of settings, including aged care settings (n = 15) and food science laboratories (n = 3). Qualitative and quantitative findings demonstrated a variety of impacts of food shaping for the older adult with swallowing difficulty, including enhanced nutrition and wellbeing. The content themes identified across studies were: links between food shaping and nutrition, shaping food for individual choice, food shaping for enjoyment, a combination of supporting factors, collaborative inter-disciplinary teams and roles, and implementation aligns with local contexts. CONCLUSION: With recent growth in research on food shaping, the body of studies reviewed identified an influence of food-shaping methods on the nutritional status of older adults with swallowing difficulties. Given the identified potential benefit of food shaping and attention to the visual appeal of food for older people, further research examining links between food shaping and nutrition are warranted.

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http://hdl.handle.net/10453/172933