Discipline of Speech-Language Pathology, School of Health Sciences, University of KwaZulu-Natal, Durban.
S Afr J Commun Disord. 2021 Jun 30;68(1):e1-e12. doi: 10.4102/sajcd.v68i1.806.
Various fields of study have alluded to food textural, and its associated acoustic, properties (i.e. food textural acoustics). However, because of the challenging nature of the inclusion of acoustic properties in diet textural modifications in dysphagia (swallowing disorders), this construct has not been sufficiently considered in the field.
To investigate the sensibility of food textural acoustics as a construct to understand eating for individuals with dysphagia.
The study design was based on qualitative evidence synthesis methodologies. This involved revised scoping review methods (peer-reviewed published articles from 1980 to 2020 over seven databases), with an adapted consultation phase through online focus group discussions with six world experts. The data was analysed using frequency and thematic analysis, and ideology critique.
A total of 11 articles were included in the revised scoping review analysis (seven research studies and four review articles). The analysis of these articles revealed a lack of diversity in geography, discipline and perspective exploring the construct of food textural acoustics. A total of three themes with three associated core arguments emerged from the revised scoping review and the consultation phase. These arguments highlighted (1) the need to study food textural acoustics because of its salience and pleasure responses, (2) possible methodological dilemmas in studying food textural acoustics due to the complexity of eating, and (3) considerations with regard to the approach and positioning adopted when studying the construct.
Food textural acoustics may be a sensible construct to understand eating for individuals with dysphagia. As eating is a complex process, there is a need to challenge the methods we use when studying this construct of food textural acoustics. We hope that this article inspires researchers and practitioners to think differently by using textural, and its associated acoustic, properties as a way to reimagine dysphagia practice, especially for those from low- to middle-income contexts such as South Africa and Brazil.
不同领域的研究都提到了食物质地及其相关的声学特性（即食物质地声学）。然而，由于在吞咽障碍（吞咽障碍）的饮食质地修改中纳入声学特性具有挑战性，因此该结构在该领域尚未得到充分考虑。
研究食物质地声学作为一种理解吞咽障碍个体进食的结构的敏感性。
研究设计基于定性证据综合方法。这涉及修订的范围审查方法（1980 年至 2020 年期间在七个数据库中发表的同行评审文章），并通过与六位世界专家进行在线焦点小组讨论进行了适应性咨询阶段。使用频率和主题分析以及意识形态批判对数据进行分析。
修订的范围审查分析共纳入 11 篇文章（七项研究和四项综述文章）。对这些文章的分析表明，探索食物质地声学结构的地理、学科和视角缺乏多样性。从修订的范围审查和咨询阶段共出现了三个主题和三个相关的核心论点。这些论点强调了（1）由于其显着性和愉悦反应，需要研究食物质地声学，（2）由于进食的复杂性，研究食物质地声学可能存在方法学困境，以及（3）在研究该结构时应考虑的方法和定位。
食物质地声学可能是理解吞咽障碍个体进食的一种敏感结构。由于进食是一个复杂的过程，因此我们需要挑战研究食物质地声学这一结构时使用的方法。我们希望本文能够启发研究人员和从业者以不同的方式思考，将质地及其相关的声学特性作为重新想象吞咽障碍实践的一种方式，特别是对于南非和巴西等中低收入国家/地区的人。
