Christina H Smith
Affiliation: University College London
- The influence of food texture and liquid consistency modification on swallowing physiology and function: a systematic reviewCatriona M Steele
International Dysphagia Diet Standardisation Initiative IDDSI Working Committee, Brisbane, Australia
Dysphagia 30:2-26. 2015..The literature suggests a need to classify food and fluid behavior in the context of the physiological processes involved in oral transport and flow initiation. ..
- Lee Silverman voice treatment versus standard NHS speech and language therapy versus control in Parkinson's disease (PD COMM pilot): study protocol for a randomized controlled trialCatherine M Sackley
School of Rehabilitation Sciences, University of East Anglia, Earlham Road, Norwich NR4 7TJ, UK
Trials 15:213. 2014....
- An observational study of adults with Down syndrome eating independentlyChristina H Smith
Language and Communication, Division of Psychology and Language Sciences, University College London, Chandler House, 2 Wakefield Street, London, WC1N 1PF, UK
Dysphagia 29:52-60. 2014..Further study into the causes of these oral feeding difficulties, their implications for social integration, and their potential remediation is required. ..
- Thickened fluids: investigation of users' experiences and perceptionsChristina H Smith
Psychology and Language Sciences, University College London, London WC1N 1PF, UK Electronic address
Clin Nutr 33:171-4. 2014..Fluid thickeners are an important and commonly-used strategy to manage swallowing difficulties however there are no reports of the perceptions and experiences of parents of children using thickeners...
- Effect of aging on stimulated salivary flow in adultsChristina H Smith
Division of Psychology and Language Sciences, University College London, London, UK
J Am Geriatr Soc 61:805-8. 2013..The assessment tool is easily administered and inexpensive and lends itself to use in many different clinical and research settings by different professionals...
- Oral and oropharyngeal perceptions of fluid viscosity across the age spanChristina H Smith
Department of Human Communication Science, University College London, London, England
Dysphagia 21:209-17. 2006..Men exhibited a more marked deterioration in sensitivity than women. This study contributes to the literature on oral and oropharyngeal perceptions and on aging. The results provide a basis for work with individuals with dysphagia...
- The effect of saliva on the viscosity of thickened drinksBen Hanson
Department of Mechanical Engineering, University College London UCL, London, UK
Dysphagia 27:10-9. 2012..In contrast, thickened orange juice (pH 3.8) was not observed to undergo any measurable reduction in viscosity under the action of saliva...
- Effects of saliva on starch-thickened drinks with acidic and neutral pHBen Hanson
Department of Mechanical Engineering, University College London, London, UK
Dysphagia 27:427-35. 2012..6 for Coca Cola to 6.2 for black coffee. Again, low pH slowed the effect of saliva. For many popular drinks, having pH of 3.6 or less, viscosity was not significantly affected by the addition of saliva...
- What do parents of children with dysphagia think about their MDT? A qualitative studyEmma Cowpe Jebson
Speech and Language Therapy, Royal Free Hospital, London, UK
BMJ Open 4:e005934. 2014..To seek the experiences and perspectives of parents caring for children with dysphagia, with emphasis on their experiences of working within their child's multidisciplinary team (MDT)...
- Variation of the apparent viscosity of thickened drinksMark O'Leary
Mechanical Engineering, University College London UCL, London, UK
Int J Lang Commun Disord 46:17-29. 2011..Some thickened fluids have previously been shown to exhibit time-varying non-Newtonian flow behaviour, which may complicate attempts at subjective viscosity judgement...