Oral movements and the perception of semi-solid foods

2011 ◽  
Vol 104 (3) ◽  
pp. 423-428 ◽  
Author(s):  
René A. de Wijk ◽  
Anke M. Janssen ◽  
Jon F. Prinz
Keyword(s):  
Solid Foods ◽  
Oral Movements ◽  
Semi Solid

scholarly journals Infant Feeding and Weaning Practices among Kashmiri Rural Population

JMS SKIMS ◽  
2009 ◽  
Vol 12 (2) ◽  
pp. 46-48
Author(s):  
Tabasum Ara ◽  
Khurshid Banday ◽  
Afshan Gul
Keyword(s):  
Standard Deviation ◽  
Infant Feeding ◽  
Breast Feeding ◽  
Rural Women ◽  
Rural Population ◽  
Age Group ◽  
Solid Foods ◽  
On Demand ◽  
Semi Solid ◽  
Reconstituted Milk

Objective: The study was carried out with the aim to assess infant feeding and weaning practices among Kashmiri rural population. Materials and Methods: The present investigation comprised 85 rural women having their children in the age group of 1-24 months. Samples were selected randomly .Data was analyzed in the form of percentages, mean and standard deviation. Results: Average age of exclusive breast feeding was 9.41±2.32 months.88.23 per cent of mothers fed colostrum to their babies while as 11.77 per cent were of the opinion that it is not good for baby’s health. Only 23.52 per cent considered breast milk as a complete food for their infants. The most common reason for terminating breast feeding was subsequent pregnancy.Upto 4 months of age infants were fed on demand. Cow’s milk or reconstituted milk was introduced by 80 per cent of respondents between the ages of 9-12 months. The foods introduced were chut and biscuits softened in tea, banana, mashed rice with milk, porridge, egg, cerelac and nestum. Conclusion: Breast feeding was a universal practice in rural women. Most of the infants were fed colostrum without knowing its importance. A small percentage of subjects weaned their babies from 4-6 months of age. Hence, mothers need to be educated about the significance of colostrum and introduction of semi- solid foods at an appropriate age. J Med Sci.2009;12(2):46-48  

In vitro simulation of the oral processing of semi-solid foods

2007 ◽  
Vol 21 (3) ◽  
pp. 397-401 ◽  
Author(s):  
J.F. Prinz ◽  
A.M. Janssen ◽  
R.A. de Wijk
Keyword(s):  
Solid Foods ◽  
In Vitro Simulation ◽  
Oral Processing ◽  
Semi Solid

Instrumental and sensory quantification of oral coatings retained after swallowing semi-solid foods

2006 ◽  
Vol 51 (12) ◽  
pp. 1071-1079 ◽  
Author(s):  
J.F. Prinz ◽  
L. Huntjens ◽  
R.A. de Wijk
Keyword(s):  
Solid Foods ◽  
Semi Solid

scholarly journals No difference in compensation for sugar in a drink versus sugar in semi-solid and solid foods

2016 ◽  
Vol 156 ◽  
pp. 35-42 ◽  
Author(s):  
Nouf S. Gadah ◽  
Lesley A. Kyle ◽  
Jessica E. Smith ◽  
Jeffrey M. Brunstrom ◽  
Peter J. Rogers
Keyword(s):  
Solid Foods ◽  
Semi Solid

scholarly journals Exploring variability in detection thresholds of microparticles through participant characteristics

2019 ◽  
Vol 10 (9) ◽  
pp. 5386-5397 ◽  
Author(s):  
Marco Santagiuliana ◽  
Inés Sampedro Marigómez ◽  
Layla Broers ◽  
John E. Hayes ◽  
Betina Piqueras-Fiszman ◽  
...  
Keyword(s):  
Physiological Characteristics ◽  
Detection Thresholds ◽  
Solid Foods ◽  
Participant Characteristics ◽  
Semi Solid ◽  
Product Familiarity

This study investigated how product familiarity and physiological characteristics of participants affect detectability of microparticles in viscous and semi-solid foods.

Perceived creaminess of semi-solid foods

2006 ◽  
Vol 17 (8) ◽  
pp. 412-422 ◽  
Author(s):  
R.A de Wijk ◽  
M.E.J. Terpstra ◽  
A.M. Janssen ◽  
J.F. Prinz
Keyword(s):  
Solid Foods ◽  
Semi Solid

scholarly journals The Early Introduction of Complementary (Solid) Foods: A Prospective Cohort Study of Infants in Chengdu, China

Nutrients ◽  
2019 ◽  
Vol 11 (4) ◽  
pp. 760 ◽  
Author(s):  
Chuan Yu ◽  
Colin Binns ◽  
Andy Lee
Keyword(s):  
Cohort Study ◽  
Prospective Cohort Study ◽  
Prospective Cohort ◽  
Maternal Education ◽  
Further Education ◽  
Health Staff ◽  
Complementary Foods ◽  
Early Introduction ◽  
Solid Foods ◽  
Semi Solid

The objective of this study was to document the types of foods introduced to infants before six months of age and identify factors associated with their early introduction. A prospective cohort study of infant feeding for the first six months after birth was undertaken in the city of Chengdu, PR China. The participants were 845 mothers who delivered their infants in hospitals in Chengdu. Mothers were interviewed within 15 days of giving birth and were followed up with for six months. The outcome measures were the introduction of complementary foods to infants within four and six months postpartum. Complementary foods are defined as any food, whether manufactured or locally prepared, used as a complement to breast milk or infant formula. In this study the emphasis was on solids and not liquid foods. More than 94% of the infants were given complementary foods (semi-solid or solid foods) before the age of six months and 10% by four months. The most commonly introduced food was infant cereal, which was given to three quarters of the infants by six months. Multivariate analysis showed that maternal education level was a significant factor affecting the introduction of complementary foods before four months, adjusted odds ratio 2.983 (1.232–7.219), with the more educated mothers introducing complementary foods earlier. More antenatal and postnatal health promotion efforts are required to highlight the benefits of introducing solid foods later than is the current practice in Chengdu, at or close to six months of age. Further education is also required for training health professionals including pediatricians, midwives, and community health staff.

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