What’s written in the peer-reviewed literature, about 3D food printing, that mentions swallowing disorders?

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Any mention of swallowing disorders in 3D food printing literature was picked up in our systematic searches – we only sought peer reviewed publications that were full journal articles; the following references are based on a search of scientific databases up to June 2016.

The search was updated for the publication of this journal article, so you will find some additional references in this paper. https://scholarspace.manoa.hawaii.edu/handle/10125/60009

1.         Bechthold L, Fischer V, Hainzlmaier A, Hugenroth D, Ivanova L, Kroth K, et al. 3D Printing A Qualitative Assessment of Applications, Recent Trends and the Technology’s Future Potential. Berlin: Center for Digital Technology and Management; 2015.

2.         Bhusnure OG, Gholve SV, Sugave BK, Dongre RC, Gore SA, Giram PS. 3D Printing & Pharmaceutical Manufacturing: Opportunities and Challenges. 2016. 2016;5(1):4723-38.

3.         Celi M, Rudkin J. Drawing food trends: design potential in shaping food future. Futures. 2016.

4.         Cuadros TR, Aguilera JM. Gels as Precursors of Porous Matrices for Use in Foods: a Review. Food Biophysics. 2015;10(4):487-99.

5.         Dunne JL, Dahl WJ. A novel solution is needed to correct low nutrient intakes in elderly long-term care residents. Nutrition Reviews. 2007;65(3):135-8.

6.         Forstner S, Rusu A. Development of personalised food for the nutrition of elderly consumers. In: Dumitras DE, Jitea IM, Aerts S, editors. Know your food. Wageningen, The Netherlands: Wageningen Academic Publishers; 2015. p. 24-8.

7.         Godoi FC, Prakash S, Bhandari BR. 3d printing technologies applied for food design: Status and prospects. Journal of Food Engineering. 2016;179:44-54.

8.         Gormley R. Innovations in attractive and sustainable food for health: Outcomes from the EFFoST Annual Meeting 2014, Uppsala, Sweden. Trends in Food Science & Technology. 2015;43(1):124-8.

9.         Gormley R. Food Science Research and Innovation:- Delivering sustainable solutions to the global economy and society: Outcomes from the EFFoST Annual Meeting 2015, Athens, Greece. Trends in Food Science & Technology. 2016;50:254-61.

10.       Hauser M, Jonas K, Riemann R. Measuring salient food attitudes and food-related values. An elaborated, conflicting and interdependent system. Appetite. 2011;57(2):329-38.

11.       Hays NP, Roberts SB. The anorexia of aging in humans. Physiology & Behavior. 2006;88(3):257-66.

12.       Jacquot JM, Pouderoux P, Piat C, Strubel D. Management. Presse Medicale. 2001;30(33):1645-56.

13.       Kelkar S, Stella S, Boushey C, Okos M. Developing novel 3D measurement techniques and prediction method for food density determination. Procedia Food Science. 2011;1:483-91.

14.       Landa J, Jenkins J, Wu J, Szu H. Future Enhancements to 3D Printing and Real Time Production. In: Szu HH, Dai L, editors. Independent Component Analyses, Compressive Sampling, Wavelets, Neural Net, Biosystems, and Nanoengineering Xii. Proceedings of SPIE. 91182014.

15.       Lorefalt B, Granerus AK, Unosson M. Avoidance of solid food in weight losing older patients with Parkinson’s disease. Journal of Clinical Nursing. 2006;15(11):1404-12.

16.       Ötles S, Önal A. Computer-aided engineering softwares in the food industry. Journal of Food Engineering. 2004;65(2):311-5.

17.       Pallottino F, Hakola L, Costa C, Antonucci F, Figorilli S, Seisto A, et al. Printing on Food or Food Printing: a Review. Food and Bioprocess Technology. 2016;9(5):725-33.

18.       Parma V, Castiello U, Köster EP, Mojet J. Selecting food. The contribution of memory, liking, and action. Appetite. 2014;76:186-96.

19.       Peng Z. 3D Food Printer: Development of Desktop 3d Printing System for Food Processing. Singapore: National University of Singapore; 2015.

20.       Rio A, Cawadias E. Nutritional advice and treatment by dietitians to patients with amyotrophic lateral sclerosis/motor neurone disease: a survey of current practice in England, Wales, Northern Ireland and Canada. Journal of Human Nutrition and Dietetics. 2007;20(1):3-13.

21.       Riva G. The PERFORMANCE concept. Cyberpsychology, Behavior and Social Networking. 2016;19(1):61.

22.       Saguy IS. Challenges and opportunities in food engineering: Modeling, virtualization, open innovation and social responsibility. Journal of Food Engineering. 2016;176:2-8.

23.       Schulz RJ, Nieczaj R, Moll A, Azzaro M, Egge K, Becker R. Dysphagia treatment in a clinical-geriatric setting: PEG and functional therapy of dysphagia. Zeitschrift Fur Gerontologie Und Geriatrie. 2009;42(4):328-35.

24.       Serizawa R, Shitara M, Gong J, Makino M, Kabir MH, Furukawa H. 3D Jet Printer of Edible Gels for Food Creation. In: Goulbourne NC, Naguib HE, editors. Behavior and Mechanics of Multifunctional Materials and Composites 2014. Proceedings of SPIE. 90582014.

25.       Sher D, Tutó X. Review of 3D Food Printing. Design Issues. 2015;31:104-17.

26.       Smithers GW. Food Science – Yesterday, Today, and Tomorrow.  Reference Module in Food Science: Elsevier; 2016.

27.       Spence C, Okajima K, Cheok AD, Petit O, Michel C. Eating with our eyes: From visual hunger to digital satiation. Brain and Cognition.

28.       Steele CM, Greenwood C, Ens I, Robertson C, SeidmanCarlson R. Mealtime difficulties in a home for the aged: Not just dysphagia. Dysphagia. 1997;12(1):43-50.

29.       Sun J, Peng Z, Yan L, Fuh JYH, Hong GS. 3D Food Printing – An Innovative Way of Mass Customization in Food Fabrication. International Journal of Bioprinting. 2015;1(1):27-38.

30.       Sun J, Peng Z, Zhou W, Fuh JYH, Hong GS, Chiu A. A Review on 3D Printing for Customized Food Fabrication. Procedia Manufacturing. 2015;1:308-19.

31.       Sun J, Zhou WB, Huang DJ, Fuh JYH, Hong GS. An Overview of 3D Printing Technologies for Food Fabrication. Food and Bioprocess Technology. 2015;8(8):1605-15.

32.       Taylor KA, Barr SI. Provision of small, frequent meals does not improve energy intake of elderly residents with dysphagia who live in an extended-care facility. Journal of the American Dietetic Association. 2006;106(7):1115-8.

33.       Tian J, Bryksa BC, Yada RY. Feeding the world into the future – food and nutrition security: the role of food science and technology. Frontiers in Life Science. 2016:1-12.

34.       Wegrzyn TF, Golding M, Archer RH. Food Layered Manufacture: A new process for constructing solid foods. Trends in Food Science & Technology. 2012;27(2):66-72.

35.       Westergren A, Unosson M, Ohlsson O, Lorefalt B, Hallberg IR. Eating difficulties, assisted eating and nutritional status in elderly (>= 65 years) patients in hospital rehabilitation. International Journal of Nursing Studies. 2002;39(3):341-51.

36.       Wirth R, Dziewas R, Beck AM, Clave P, Hamdy S, Heppner HJ, et al. Oropharyngeal dysphagia in older persons – from pathophysiology to adequate intervention: a review and summary of an international expert meeting. Clinical Interventions in Aging. 2016;11:189-208.

37.       Wright L, Cotter D, Hickson M. The effectiveness of targeted feeding assistance to improve the nutritional intake of elderly dysphagic patients in hospital. Journal of Human Nutrition and Dietetics. 2008;21(6):555-62.

38.       Wright L, Cotter D, Hickson M, Frost G. Comparison of energy and protein intakes of older people consuming a texture modified diet with a normal hospital diet. Journal of Human Nutrition and Dietetics. 2005;18(3):213-9.

Published by C3DPrintio

This is the blog of the #c3dprintio #3Dprintedfoods project. Funded by the ARC under DP200101462, our team of Professor Bronwyn Hemsley Professor Susan Balandin and Dr Stephen Dann and their Foodini 3D food printer sidekick will look at the feasibility of making safe 3D Printed Food for People with Swallowing Disabilities. 3D Printed Food for People with Swallowing Disability. This project aims to identify ways that 3D food printing (additive manufacturing using real food in a device like a ink-jet printer) could be used to improve the visual appeal of puree meals for people with swallowing difficulty, who make up ~8% of the world's population. This study will be the first to include people with swallowing disability (e.g., related to cerebral palsy, stroke, older age) and their supporters in examining the views and experiences of stakeholders on the impact of 3D food printing on quality of life, enjoyment, participation, and safety. Outcomes include new knowledge on factors affecting the implementation of 3D food printing in disability and aged care services, to inform policy, practice, and future research.

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