Aim: To explore chewing and oral processing behaviors across solid foods of different consistencies (minced and moist, soft & bite-sized, regular).~Healthy adult participants will be asked to swallow foods representative of the minced and moist, soft and bite-sized and regular consistency levels of the International Dysphagia Diet Standardisation Initiative.~We will measure the number of chews taken per bolus and the overall duration of chewing to understand differences across consistencies.
Food texture modification is commonly used as an intervention for people with dysphagia (swallowing impairment). However, the field currently lacks a proper understanding of how this intervention works. The overall goal of this project was to collect measurements of food bolus transit through the oropharynx (i.e., mouth and throat) during chewing, oral processing and swallowing.