Finger Foods Research Articles

Mealtime energy intake and feeding behaviour in children who fail to thrive: a population‐based case‐control study

The essential link between energy needs and energy intake is feeding behaviour, yet few studies have directly observed feeding behaviour in children who have failed to thrive. A cohort of 961 term infants was screened to identify children with first year weight gain below the 5th centile in order to examine their feeding behaviour and food intake. A nested case-control study was used with direct observation at 13-21 months over two lunchtime meals, one consisting of finger foods and the other of 'spoon foods'. Thirty children who failed to thrive and 57 controls were studied. The video-tapes were coded for feeding behaviour using a behavioural coding inventory which distinguishes between children feeding themselves and responding to being fed by their mother. The main outcome measures were counts of five feeding actions (give, accept, feedself, refuse, reject) and measures of energy intake, the weight of food eaten and meal duration. There were systematic differences in feeding behaviour between meal types, with mothers feeding their child more often at meals comprising spoon foods and children feeding themselves more often at meals comprising finger foods. By weight, more food was consumed at the spoon food meals, but energy intake was no higher, showing that the children compensated for the differing energy yields of the foods. Children who failed to thrive took in less energy than controls, and were less likely to sit in a highchair throughout the meal, but there were no clear differences in other aspects of feeding behaviour. Food type is an important variable when studying childhood feeding behaviour. Children who fail to thrive take in less energy than controls of the same age, despite there being no major differences in mealtime feeding behaviour.

Fat reduction affects quality of akara (fried cowpea paste)

SummaryAkara, a fried finger food made from cowpeas (Vigna unguiculata), is popular in West Africa and has been shown to be acceptable to American consumers. Akara is, however, a high‐fat food (about 31%, dry wt basis). We determined the effects of incorporating two modifiers, high amylose cornstarch or extruded cowpea flour, on akara fat content and consumer acceptability. The modifiers were used at the 10% level. Akara fat content was reduced by 26.1% with cornstarch and by 36.8% with extruded cowpea flour. There were no significant differences in sensory ratings among samples, and all samples received acceptable ratings (6 = like slightly) for overall liking.

ENHANCED CONVENIENCE OF AKARA PREPARATION WITH A TWO-STAGE FRYING PROCESS

Akara is a fried finger food that is very popular in West Africa. It has the potential to increase the consumption of cowpeas in the United States if made more convenient to prepare. Fried foods are very popular, but tend to be consumed to a greater extent in foodservice settings than in the home. Therefore, if akara were made convenient for this use, its utilization could be increased. The samples in this study were initially cooked by frying and then fried a second time in order to either reheat or complete cooking. The three variables were pre and postcooking times [seconds (s)] and starch level (%). Fat content of akara ranged from 31 to 41% and moisture content from 39 to 49%. Instrumental color measurements showed a darker product than samples from previous studies with L* (Lightness) values of about 37 to 47; texture measurements (peak force) ranged from 512 to 660 newtons (n). Crust thickness also increased with a second frying step. Internal temperatures were recorded on the partially cooked and the finished-cooked samples. Temperatures ranged from 66.3C to 96.3C depending on the level of each variable. Cooking time had more of an effect on internal temperatures than did the starch level. The temperatures of the finish-fried samples showed a direct relationship with postcooking time.

Using finger foods to promote independence, well-being and good nutrition in people with dementia

Using finger foods to promote independence, well-being and good nutrition in people with dementia

Risk factors for failure to thrive: a population-based survey.

To identify whether differences exist between failure to thrive children and controls in either demographic characteristics or parental rating of their eating and other behaviour. As part of an intervention study, 97 children with failure to thrive were identified by population screening and received a standardized assessment by their health visitor at a median age of 15.1 months. This included standard questions to parents concerning their perception of their child's feeding history and behaviour. Their responses were compared with the parents of 28 normally growing children aged 16-18 months, systematically sampled from the same district. Cases had fallen through a mean of 1.69 weight standard deviation score and were markedly underweight for height. The case families had similar levels of deprivation, both to controls and city norms, and only four showed evidence of major neglect. Failure to thrive children had significantly more infancy feeding problems and were introduced to solids and finger foods later than controls; they were significantly more often described as variable eaters, undemanding and shy and less often as hungry. Cases liked most foods, but significantly less so than controls. This suggests that the role of deprivation and neglect has been overstated and that undemanding behaviour, low appetite and poor feeding skills may contribute to the onset and persistence of failure to thrive.

Multivariate analysis of diet among three-year-old children and associations with socio-demographic characteristics. The Avon Longitudinal Study of Pregnancy and Childhood (ALSPAC) Study Team.

The study of the whole diet in combination rather than the consumption of individual food items or the intake of specific nutrients could be enlightening. This has been previously performed using principal components analysis (PCA) on adult diets but not on those of children. The frequency of consumption of a range of food items was recorded for 10,139 3-y-old children by their mothers using self-completion postal questionnaires. These children form part of the Avon Longitudinal Study of Pregnancy and Childhood (ALSPAC). PCA was performed to identify individual dietary types which were then related to various socio-economic and demographic characteristics. Four distinct dietary components were obtained explaining 23.5% of the total variation in the sample, and the socio-demographic characteristics of the sample were related to them. The first represented a diet based on convenience foods and was associated with younger, less educated mothers and the presence of older siblings. The second was associated with a high consumption of foods currently considered to be healthy and was particularly related to vegetarian mothers and higher education levels. The third component described the established British 'meat and two veg' diet and was associated with girls and children with no older siblings, while the fourth had high loadings for snack and finger foods and was related to socially advantaged conditions and the presence of older siblings. Identifiable groups of mothers were associated with feeding their child each of the four dietary types, supporting the hypothesis that social, demographic and lifestyle factors relating to the mother have an influence on the early eating patterns of children. This analysis will form a basis for the future study of various childhood outcomes including growth, health and development. University of Bristol European Journal of Clinical Nutrition (2000) 54, 73-80

Acceptability and Feasibility of Finger Foods

Acceptability and Feasibility of Finger Foods

Care and Nutrition: Concepts and Measurement

Care is the provision in the household and the community of time, attention, and support to meet the physical, mental, and social needs of the growing child and other household members. The significance of care has best been articulated in the framework developed by the United Nations Children's Fund (UNICEF). This paper extends the UNICEF model of care and summarizes the literature on the relationship of care practices and resources to child nutrition. The paper also summarizes attempts to measure the various dimensions of care. The concept of care is extended in two directions: first, we define resources needed by the caregiver for care and, second, we show that the child's own characteristics play a role in the kind of care that he or she receives. The literature summary and methodological recommendations are made for six types of resources for care and for two of the least studied care practices: complementary feeding and psychosocial care. The other care practices are care for women, breast-feeding, food preparation, hygiene, and home health practices. Feeding practices that affect a child's nutritional status include adaptation of feeding to the child's abilities (offering finger foods, for example); responsiveness of the caregiver to the child (perhaps offering additional or different foods); and selection of an appropriate feeding context. Psychosocial care is the provision of affection and attention to the child and responsiveness to the child's cues. It includes physical, visual, and verbal interactions.

Putting feeding back into the hands of patients.

At the Behavioral Health Unit of Baton Rouge General Medical Center, the author and registered dietitians of the Clinical Nutrition Department developed "utensil-less" diets for patients with acute psychiatric conditions. Initially, the diet was developed for patients with dementia; however, the staff quickly realized that the diet would be appropriate for patients with many acute psychiatric disorders, or for those patients with physical limitations. The "Dementia Diet" includes five nutritionally balanced, small meals each day, consisting of finger foods such as sandwiches, vegetable sticks, fruit slices, and other items that patients can eat on their own without feeding assistance or utensils (Figure). After introducing the diet on the Behavioral Health Unit, the staff found that 7 of 10 patients on the diet improved their food intake and gained weight. Not only were nutritional needs met, but mealtimes became more enjoyable for the patients, families, and staff (Table). Unit safety advanced, and most importantly, quality of life and self-esteem were cultivated by helping adult patients regain some of their independence associated with meal times.

The effects of menu modification to increase dietary intake and maintain the weight of Alzheimer residents

Adaptive feeding techniques have been suggested as a method to promotefeeding independence in AD residents. The use of foods which patients can pick up with their fingers triggers resident 's attention producing increased involvement with the meal and increased resident consumption.The menu at an all-A lzheimer 's carefacility was modified to include more finger foods. Before the menu changes, the average number offingerfoods used at each meal was: breakfast 2.57, lunch 2. 19, and dinner 2.00. Menu changes increased finger foods to the following levels: breakfast 2.71, lunch 2.38, and dinner 3.80. The weight profiles and consumption patterns of 54 AD residents were determined through a chart review of two six month periods, before and after the menu change. During this period of time, the weights of the residents receiving finger foods did not significantly increase, but the usual weight loss seen in AD residents did not occur Food consumption patterns significantly increased (p=.05)for both male and female residents. Results indicate the inclusion of finger foods is an appropriate feeding method for AD residents.

Weight Wellness Program: An Effective Multidisciplinary Team Approach to Reducing Unexpected Weight Loss of Residents in a Long Term Care Facility

Residents in the long term care setting often display weight loss associated with disease progression. Commercial liquid supplementation is most often the primary choice for nutritional intervention. This frequently interferes with meal intakes by decreasing the desire to eat traditional foods. In one long term care facility, unexpected weight loss averaged 10% over a six month period. Our purpose was to develop a Weight Wellness program that utilized a multidisciplinary approach to improve overall weight status by assessing the cause for weight loss and developing a resident specific nutritional intervention plan. The multidisciplinary team included the Registered Dietitian, Unit Nurse Managers, Certified Nursing Assistants, Occupational and Speech Therapists, and Food Service Director. All residents with significant weight loss (as defined by the Omnibus Budget Reconciliation Act guidelines) and those who showed a subtle persistent pattern of weight loss were reviewed monthly. Valuable information about food preferences and habits, feeding skills and chewing/swallowing abilities were provided for each resident addressed Careful review of this information was utilized to develop individualized meal plans that included finger foods, high calorie, high protein items and a snack program that replaced liquid supplements, featuring resident's favorite foods. Training the Nursing staff and involving them in the nutrition intervention process was crucial for the success of this program. Unexpected weight loss statistics were tracked for one year. Total unexpected weight loss was decreased from an average of 10% to an average of 4.6%.In conclusion, implementing a Weight Wellness program within a long term care facility has been shown to decrease the incidence of overall weight loss through a multidisciplinary approach and involvement on an on-going basis.

Independence through finger food.

Independence through finger food.

Restoring dignity to dining: implementation of a finger food menu

Cognitively impaired residents often exhibit decreased self-feeding skills, have poor nutritional intake and often exhibit weight loss. Our purpose was to implement a finger food menu with selected residents to determine whether this improved their overall nutritional status and independent feeding skills.

Finger foods help those with Alzheimer's maintain weight

Finger foods help those with Alzheimer's maintain weight

The effects of menu modification to increase dietary intakes and weights of Alzheimer's residents

Weight loss is often observed in residents diagnosed with Alzheimer's disease (AD). Adaptive feeding techniques have been suggested as a method to promote feeding independence and a variety of feeding practices have been proposed for AD residents but few of these techniques have been tested. The use of foods which residents can pick up with their fingers (finger foods) is one of the proposed techniques since it is believed that finger foods trigger the resident's attention and increases involvement with the meal. In this study, the menu at an Alzheimer's care facility was modified to include more finger foods. Before menu changes, the average number of finger foods used at each meal was: breakfast 2.57, lunch 2.19, dinner, 2.00. Menu changes increased finger foods to the following levels: breakfast 2.71, lunch 2.38, dinner 3.8. The weight and consumption patterns of 43 AD residents and 11 control residents were determined through a chart review of a period 6 months before and 6 months after menu changes. Results indicated that the weights of the AD residents did not significantly increase or decrease and the usual weight loss, generally seen, did not occur. Food consumption significantly increased (p=.05) for both male and female AD residents after menu changes but did not significantly change for the control group. Results indicate the inclusion of finger foods are an appropriate feeding method for AD patients. For instance, a meatloaf sandwich may be better nourishment for an AD patient than a meatloaf and potatoes dinner.

A model for the compressibility of food–finger(s) arrays

In a compressed in‐series array of bodies having the same cross‐sectional area, the force is the same and the deformation the sum of that of the individual components. This concept, with certain simplifying assumptions, was used to develop a simple mathematical model with which the compressive force–deformation relationships of a finger–object array can be predicted on the basis of the compressive behavior of the individual components. The models’ applicability is demonstrated with experimental compression data of a human’s index finger and thumb and food specimens having concave upward or downward force–deformation curves (hot dog, cheddar cheese, and cream cheese), tested alone and in an in‐series array. This was done by representing the force–deformation curve of each component by a two‐parameter mathematical model whose form had been specially selected so that the force–deformation relationship of the array could be calculated by an explicit algebraic expression.

Brief or new: feeding device for finger foods.

Brief Report| Online November 01 1985 Feeding Device for Finger Foods Melanie Morrison Wiener Melanie Morrison Wiener Melanie Morrison Wiener, OTR, is Senior Occupational Therapist, The Institute for Rehabilitation and Research, Houston, TX 77030 Search for other works by this author on: This Site PubMed Google Scholar Author & Article Information Online Issn: 1943-7676 Print Issn: 0272-9490 Copyright © 1985 by the American Occupational Therapy Association, Inc.1985 The American Journal of Occupational Therapy, 1985, Vol. 39(11), 746–747. https://doi.org/10.5014/ajot.39.11.746 Views Icon Views Article contents Figures & tables Video Audio Supplementary Data Peer Review Share Icon Share Facebook Twitter LinkedIn MailTo Tools Icon Tools Get Permissions Cite Icon Cite Search Site Citation Melanie Morrison Wiener; Feeding Device for Finger Foods. Am J Occup Ther November 1985, Vol. 39(11), 746–747. doi: https://doi.org/10.5014/ajot.39.11.746 Download citation file: Ris (Zotero) Reference Manager EasyBib Bookends Mendeley Papers EndNote RefWorks BibTex toolbar search Search Dropdown Menu toolbar search search input Search input auto suggest filter your search All ContentThe American Journal of Occupational Therapy Search Advanced Search Keywords: fingers, food, medical devices This content is only available via PDF. Copyright © 1985 by the American Occupational Therapy Association, Inc.1985 Article PDF first page preview Close Modal You do not currently have access to this content.

Development of a Geriatric Diet through Behavioral Observation of Feeding Behaviors of Regressed and Severely Demented Patients

A geriatric diet was developed which allowed elderly persons with specific feeding problems to feed themselves with greater ease, less restriction, and with less assistance and monitoring by others. After identifying the feeding problems adversely affecting eating behaviors, a menu was constructed which consisted of a variety of soft textured finger foods as well as ground meat and casserole dishes. The diet provided a suitable alternative to traditional mechanical and pureed diets. Two case histories were randomly selected for presentative from among the twenty-two patients studied.

The “McDonaldization” of Society

Preface 1. An Introduction to McDonaldization McDonalds as a Global Icon The Long Arm of McDonaldization The Dimensions of McDonaldization The Advantages of McDonaldization A Critique of McDonaldization: The Irrationality of Rationality What Isn't McDonaldized McDonald's Troubles: Implications for McDonaldization A Look Ahead 2. McDonaldization and Its Precursors: From the Iron Cage to the Industry Bureaucratization: Making Life More Rational The Holocaust: Mass-Produced Death Scientific Management: Finding the One Best Way The Assembly Line: Turning Workers Into Robots Levittown: Putting Up Houses - Boom, Boom Shopping Centers: Malling America McDonald's: Creating the Fast-Food Factory Conclusion 3. Efficiency: Drive-Throughs and Finger Foods Streamlining the Process Simplifying the Product Putting Customers to Work Conclusion 4. Calculability: Big Macs and Little Chips Emphasizing Quantity Rather Than Quality of Products Giving the Illusion of Quantity Reducing Production and Service to Number Conclusion 5. Predictability: It Never Rains on Those Little Houses on the Hillside Creating Predictable Settings Scripting Ineraction With Customers Making Employee Behavior Predictable Creating Predictable Products and Processes Minimizing Danger and Unpleasantness Conclusion 6. Control: Human and Nonhuman Robots Controlling Employees Controlling Customers Controlling the Process and the Product The Ultimate Experience of Control? Birth and Death Conclusion 7. The Irrationality of Rationality: Traffic Jams on Those Happy Trails Inefficiency: Long Lines at the Checkout High Cost: Better Off at Home The Illusion of Fun: Ha, Ha, the Stock Market Just Crashed The Illusion of Reality: Even the Singers Aren't Real False Friendliness: Hi, George Disenchantment: Where's the Magic Health and Environmental Hazards: Even Your Pets Are at Risk Homogenization: It's No Different in Paris Dehumanization: Getting Hosed at Trough and Brew Conclusion 8. Globalization and McDonaldization: Does It All Amount to... Nothing? Globalization McDonaldization and Grobalization Nothing-Somthing and McDonaldization Nothing-Something and Grobalization-Glocalization The Case for McDonaldization as an Example of the Glocalization of Something The Case for McDonaldization as an Example of the Grobalization of Nothing Conclusion 9. McDonaldization in a Changing World: Are There Any Limits? The Forces Driving McDonaldization: It Pays, We Value It, It Fits Other Major Social Changes: McDonaldization in the Era of the Posts Are There Any Limits to the Expansion of McDonaldization? Looking to the Future: De-McDonaldization? Conclusion 10. Dealing With McDonaldization: A Practical Guide Creating Reasonable Alternatives: Sometimes You Really Do Have to Break the Rules Fighting Back Collectively: Saving Hearts, Minds, Taste Buds, and the Piazza di Spagna Coping Individually: Skunk Works, Blindfolded Children, and Fantasy Worlds Conclusion Index About the Author

The Complete Guide to Preparing Baby Foods at Home,

Ms. Castle writes from the viewpoint of a mother who has experienced the joys and tribulations of feeding infants and young children. Through her own experimentation, she developed the recipes and technique described in this book. She attended Smith College and Columbia and has worked as a computer systems analyst and designer. Although there is no claim that she is a dietitian or nutritionist, she obviously has spent a great deal of time studying nutrition. The book is a comprehensive one covering nutrition, label reading, infant feeding, equipment for baby food preparation, safe food storage and handling, methods and recipes for preparing baby foods, and finger foods. The greatest strength of the book is that it gives the busy homemaker practical, rather easy suggestions on how to make her own baby food. The main weakness of the book is that a small portion of the nutrition information is not accurate.