Pureed Foods: Texture Testing with the Slump Test
For individuals with dysphagia, the texture of puréed foods is extremely important. If the puréed foods are either too thick or too thin, it can make it more difficult to swallow. The slump test is a quick, easy, and inexpensive way to assess the texture of foods. This 4-page fact sheet describes t...
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| Format: | Article |
| Language: | English |
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The University of Florida George A. Smathers Libraries
2016-02-01
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| Series: | EDIS |
| Subjects: | |
| Online Access: | https://journals.flvc.org/edis/article/view/127718 |
| _version_ | 1797196375999381504 |
|---|---|
| author | Wendy J. Dahl |
| author_facet | Wendy J. Dahl |
| author_sort | Wendy J. Dahl |
| collection | DOAJ |
| description |
For individuals with dysphagia, the texture of puréed foods is extremely important. If the puréed foods are either too thick or too thin, it can make it more difficult to swallow. The slump test is a quick, easy, and inexpensive way to assess the texture of foods. This 4-page fact sheet describes the slump test, how to perform a slump test, and how the slump test can be used to evaluate the texture of puréed foods. Written by Wendy J. Dahl, and published by the Food Science and Human Nutrition Department, December 2015.
FSHN15-12/FS276: Pureed Foods: Texture Testing with the Slump Test (ufl.edu)
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| first_indexed | 2024-04-24T06:27:05Z |
| format | Article |
| id | doaj.art-8874ce4e423d4741ab16caadd9cb997e |
| institution | Directory Open Access Journal |
| issn | 2576-0009 |
| language | English |
| last_indexed | 2024-04-24T06:27:05Z |
| publishDate | 2016-02-01 |
| publisher | The University of Florida George A. Smathers Libraries |
| record_format | Article |
| series | EDIS |
| spelling | doaj.art-8874ce4e423d4741ab16caadd9cb997e2024-04-23T04:42:21ZengThe University of Florida George A. Smathers LibrariesEDIS2576-00092016-02-0120161Pureed Foods: Texture Testing with the Slump TestWendy J. Dahl0University of Florida For individuals with dysphagia, the texture of puréed foods is extremely important. If the puréed foods are either too thick or too thin, it can make it more difficult to swallow. The slump test is a quick, easy, and inexpensive way to assess the texture of foods. This 4-page fact sheet describes the slump test, how to perform a slump test, and how the slump test can be used to evaluate the texture of puréed foods. Written by Wendy J. Dahl, and published by the Food Science and Human Nutrition Department, December 2015. FSHN15-12/FS276: Pureed Foods: Texture Testing with the Slump Test (ufl.edu) https://journals.flvc.org/edis/article/view/127718Puréed foodFS276 |
| spellingShingle | Wendy J. Dahl Pureed Foods: Texture Testing with the Slump Test EDIS Puréed food FS276 |
| title | Pureed Foods: Texture Testing with the Slump Test |
| title_full | Pureed Foods: Texture Testing with the Slump Test |
| title_fullStr | Pureed Foods: Texture Testing with the Slump Test |
| title_full_unstemmed | Pureed Foods: Texture Testing with the Slump Test |
| title_short | Pureed Foods: Texture Testing with the Slump Test |
| title_sort | pureed foods texture testing with the slump test |
| topic | Puréed food FS276 |
| url | https://journals.flvc.org/edis/article/view/127718 |
| work_keys_str_mv | AT wendyjdahl pureedfoodstexturetestingwiththeslumptest |