Open AccessIt’s crunch time: Exploring the sensibility of food textural acoustics for individuals with dysphagia
Author(s) -
Tasneem F. Karani,
Mershen Pillay
Publication year - 2021
Publication title -
south african journal of communication disorders
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.296
H-Index - 11
eISSN - 2225-4765
pISSN - 0379-8046
DOI - 10.4102/sajcd.v68i1.806
Subject(s) - construct (python library) , psychology , computer science , programming language
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.