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The Rheology of Liquids: A Comparison of Clinicians’ Subjective Impressions and Objective Measurement

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Abstract

Texture-modified diets are commonly prescribed for patients with dysphagia; it is therefore important to demonstrate that clinicians form accurate impressions of the rheological (flow) properties of the items that they recommend for their clients. We explored the correlation between objective rheological measurement and clinicians’ subjective impressions of liquid consistency, rated on the bases of product labeling and sampling. Ten liquids, ranging from thin through nectar-thick and honey-thick to spoon-thick consistencies, were selected for study. Rheological analysis was conducted using a Carri-Med CSL Controlled Stress Rheometer. Fifty speech-language pathologists ranked the liquids in order of perceived viscosity, based on their interpretation of the product packaging and label. Product nomenclature proved insufficient to accurately represent the consistency class to which each liquid belonged. A second group of 16 speech-language pathologists rated the perceived relative viscosity and density of nectar-thick and honey-thick juice items in blinded two-point discrimination tests of stirring-resistance, oral manipulation, and vessel weight. Physical sampling of these two products enabled clinicians to reliably perceive relative viscosity and density differences between the nectar- and honey-thick items.

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Acknowledgements

We gratefully acknowledge the assistance of Jamie Patmore in conducting the rheological measurement portion of this research. Preparation of this manuscript was supported by a Natural Sciences and Engineering Research Council of Canada postgraduate scholarship held by the first author.

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Authors and Affiliations

  1. Oral Dynamics Laboratory, Graduate Department of Speech-Language Pathology, University of Toronto, Toronto, Ontario, Canada

    Catriona M. Steele MHSc, SLP(C), CCC-SLP, Reg. CASLPO & Pascal H. H. M. Van Lieshout PhD

  2. Department of Food Science, University of Guelph, Guelph, Ontario, Canada

    Douglas H. Goff PhD

Authors
  1. Catriona M. Steele MHSc, SLP(C), CCC-SLP, Reg. CASLPO
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  2. Pascal H. H. M. Van Lieshout PhD
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  3. Douglas H. Goff PhD
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Corresponding author

Correspondence to Catriona M. Steele MHSc, SLP(C), CCC-SLP, Reg. CASLPO.

Appendix Clinician Survey

Appendix Clinician Survey

I am currently conducting a study to determine how clinicians perceive the relative consistency of a variety of liquids (listed below in alphabetical order).

Please rank the following liquid items in order of consistency (1 being the “thinnest” and 10 being the “thickest”). Do NOT use the same number twice (i.e., please rank each of the three honey-thick liquids with a different number).

——  Apple Juice

——  Applesauce (President’s Choice “Just Apples Appletreet)

——  Chocolate Milk

——  JELL-O Chocolate Pudding

——  Novartis RESOURCE® Chocolate Dairy Thick (Honey Consistency)

——  Novartis RESOURCE® Original Dairy Thick (Honey Consistency)

——  Novartis RESOURCE® Thickened Apple Juice (Honey Consistency)

——  Novartis RESOURCE® Thickened Apple Juice (Nectar Consistency)

——  Water

——  Yogurt (Minigo Fromage Frais by Yoplait)

Thank you VERY MUCH for your contribution.

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Steele, C.M., Van Lieshout, P.H. & Goff, D.H. The Rheology of Liquids: A Comparison of Clinicians’ Subjective Impressions and Objective Measurement . Dysphagia 18, 182–195 (2003). https://doi.org/10.1007/s00455-002-0104-1

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