Review Informing the Design of 3D Food Printing for People with Swallowing Disorders: Constructive, Conceptual, and Empirical Problems

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dc.contributor.author Hemsley, Bronwyn
dc.contributor.author Palmer, Stuart
dc.contributor.author Kouzani, Abbas
dc.contributor.author Adams, Scott
dc.contributor.author Balandin, Susan
dc.date.accessioned 2019-01-03T00:41:37Z
dc.date.available 2019-01-03T00:41:37Z
dc.date.issued 2019-01-08
dc.description.abstract The aim of this review was to examine 3D food printing literature, its focus on problems and solutions, and its capacity for problem-solving in relation to the provision of texture-modified food for people with swallowing disorders (dysphagia). In June 2016 and 2018 the first and fourth authors searched 4 scientific databases with the key terms in 3D food printing and dysphagia to locate relevant peer reviewed journal articles for review. In total, 16 papers were included, and examined for: (a) problems, solutions, and potential for problem-solving capacity expressed in 3D food printing literature to date, and (b) applications of 3D printed foods in specific populations with swallowing disorders. Future research and development of 3D food printing technologies could consider empirical and conceptual problems, along with the multi-dimensional nature of special nutritional or swallowing needs. Taking these issues into account would facilitate the translation of findings into real-world outcomes and benefits.
dc.format.extent 10 pages
dc.identifier.doi 10.24251/HICSS.2019.692
dc.identifier.isbn 978-0-9981331-2-6
dc.identifier.uri http://hdl.handle.net/10125/60009
dc.language.iso eng
dc.relation.ispartof Proceedings of the 52nd Hawaii International Conference on System Sciences
dc.rights Attribution-NonCommercial-NoDerivatives 4.0 International
dc.rights.uri https://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject Advances in Design Science Research
dc.subject Organizational Systems and Technology
dc.subject Dysphagia, 3D printing, 3D printed food, Design
dc.title Review Informing the Design of 3D Food Printing for People with Swallowing Disorders: Constructive, Conceptual, and Empirical Problems
dc.type Conference Paper
dc.type.dcmi Text
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