Perceptions and Preferences of Foam-Based Foods for Dysphagia: A Mixed-Methods Study

Nurul Atikah Binte Zulkifli and Rachael Tock Jiaqian
2300194@sit.singporetech.edu.sg
2302780@sit.singaporetech.edu.sg

The main objective of this research is to examine the perceptions and preferences of healthy elderly individuals and adults with dysphagia regarding foam-based food products. Swallowing difficulties (dysphagia) and age-related swallowing changes in older adults (presbyphagia) can make eating challenging and risky. Foam-based foods are airy foods that dissolve quickly in the mouth, potentially offering a safer, more enjoyable option for people with these conditions. However, limited options have been designed for individuals with swallowing difficulties in Singapore, and little is known about local perceptions of such foods.

Who can participate?
Group 1:
- Healthy elderly aged 60-100 years old
- No swallowing difficulties

Group 2:
- Adult aged 21-100 years old with swallowing difficulties
- Diagnosed with dysphagia by an speech therapist
- Able to eat at least minced and moist foods

What will participation entail?
(1) 60 minute interview
(2) Tasting 6 foam-based food products

Interested to help us make a difference?
Click on the appropriate link below or scan the QR code in the poster.
Link for healthy elderly: https://qualtricsxmxq26cqzbk.qualtrics.com/jfe/form/SV_9BnNC1KlCtd6ZUi
Link for adult with dysphagia:
https://qualtricsxmgdhkf7ggt.qualtrics.com/jfe/form/SV_bQuBScXdmMWdZe6

Participation is entirely voluntary. A token of appreciation will be given for your time!

If you have any questions, feel free to contact any of the study team members below:

Student Researchers:
Nurul Atikah Binte Zulkifli and Rachael Tock Jiaqian
2300194@sit.singporetech.edu.sg
2302780@sit.singaporetech.edu.sg