Objective Quantification of Subjective Impressions of Words and Photographs Related to Texture and Consistency of Food

Abstract

For mastication and/or swallowing disorders in patients, the solid component of food is softer and/or in smaller pieces, and the liquid component is thicker. We usually use subjective words to communicate the level of the texture and consistency, but their levels are not certain. To objectify the level communicated by words related to texture and consistency, we conducted a questionnaire survey.

One hundred and sixty-five dietitians who work in hospitals or in facilities for the elderly or the physically challenged returned the questionnaire. They marked a visual analog scale for words and photographs related to the size of pieces, hardness and viscosity.

We quantified the subjective impression of the words and photographs related to the texture and consistency. The values of those items make it possible to classify meals for dysphagia. However, the following facts were also found: 1) The variance for some words was wide. 2) There were multiple words for the same level of texture and consistency. This may cause confusion when they report patient information to other dietitians. This data may be a useful reference for recognizing the current status and problems.