More than a dollop: 3D printed food to improve the health and wellbeing of people eating texture modified food
Liezhou Zhong1, Pilvi Kemppinen1, Joshua Lewis1,2,3,4, Amanda Devine1, Ros Sambell1, Jo Rees1, Jonathan Hodgson1,2 1Nutrition & Health Innovation Research Institute, School of Medical and Health Sciences, Edith Cowan University, JOONDALUP, Western Australia, Australia2Discipline of Internal Medicine, Medical School, The University of Western Australia, Perth, Western Australia, Australia3 Royal Perth Hospital Research Foundation, Perth, Western Australia, Australia4Centre for Kidney Research, Children’s Hospital at Westmead, School of Public Health, Sydney Medical School, the University of Sydney, Sydney, New South Wales, Australia
Abstract
An estimated 50–75% of older Australians living in residential aged care facilities report swallowing difficulties (dysphagia). Accordingly, over one-third of residents are prescribed texture modified food, which is generally minced, pureed, or thickened foods. Clear evidence shows that the diets of residents on texture modified food are severely restricted in both food choice and variety. Equally as problematic, texture modified food is nutritionally diluted because of the extra added water and food thickeners, and is often overcooked to allow processing to the required consistency. Texture modified food is commonly presented as unattractive “dollops” or “ice cream scoops” of food. Utilising state-of-the-art three-dimensional (3D) food printing and freeze drying in our Future Foods and Digital Gastronomy laboratory, this study developed and optimised 3D food printing technology to create over forty 3D printed food options for aged care residents who require texture modified food. The food options were nutrient-dense, fruit and vegetable-based, and ready for implementation. Semis-structured interviews were undertaken with 12 aged care staff (including dietitians, chefs and facility managers) in three WA-based care providers. Results revealed that the printed foods were “interesting, attractive and something different to what is currently provided”. The printed food options had high overall acceptability and can help residents identify what they are eating. 3D food printing and freeze drying technology are promising in producing next-generation texture modified food to improve health and wellbeing of many vulnerable communities requiring texture modified food.
Biography
Dr Liezhou Zhong is a Postdoctoral Research Fellow in the Nutrition & Health Innovation Research Institute within the School of Medical and Health Sciences. His research focuses on how new food processing technologies, such as 3D food printing can improve human nutrition and health. He established the Future Foods & Digital Gastronomy Laboratory at ECU and is the lead researcher of the lab.