July 22nd | Live Webinar: Transitional Foods
July 22nd, 2020 | Live Webinar: Transitional Foods: Updates on Their Behavior, Use and Benefits in both the Adult and Pediatric Populations
Recording available at Webinar: Transitional Foods
National Foundation of Swallowing Disorders (NFOSD) invited guest speakers, Dr. Reva and Dr. Samantha Shune to help demystify transitional foods - especially solid foods that dissolve in the mouth to softer textures.
- Understand the difference between transitional food behaviors in the mouth in comparison to IDDSI benchtop methods.
- Classification of transitional foods and the importance of the oral environment
- Learn the role transitional foods can play in dysphagia management
This presentation will define and categorize types of transitional foods. The potential benefits of improved choices, increased textures and ultimately improved dining enjoyment will be discussed. Use in the pediatric population will be discussed with examples of use presented in specific special needs populations.
The IDDSI testing method for transitional foods will be discussed and the variation in results obtained with this test will be shown between known transitional foods. Two research methods of evaluating the dissolution patterns of transitional foods in the oral environment will be described with relevant clinical implications discussed (5,7).
The external environment (air, humidity, length of exposure) play a significant role in the transitional behavior of these foods and ultimately their safety. The oral environment (amount of saliva, degree of tongue pressure, anterior-posterior transit time) also has a significant impact as well. Both groups of factors will be discussed in detail providing a broader scope of understanding of patient selection, and proper use.
Ultimately expanding our knowledge of transitional foods will improve our understanding of use with the goal of improving patient engagement and outcomes.