Many people living in residential aged care have difficulty chewing and swallowing. This condition, dysphagia, puts people at risk of poor nutrition. People with dysphagia often rely on texture-modified foods — food that has been altered in consistency (for example, pureed) to make it easier and safer to chew and swallow. Texture-modified food can look unappealing and offer limited variety, making mealtimes less enjoyable and reducing how much a person eats. One potential approach to improve the quality and experience of eating texture-modified food is 3D food printing, a technology that uses a machine to ‘print’ texture-modified foods such as pureed foods layer by layer into appealing shapes and textures.
The goal of this research is to explore the potential of using 3D food printing in residential aged care to create nutritious, visually appealing meals that are easier to eat and more enjoyable than traditional texture-modified food.
The project includes the development of more than forty 3D-printed food prototypes. These prototypes will be served to participating Brightwater clients. We will measure food intake, dining experience, and resident satisfaction. We will also explore the factors that impact the use of 3D food printing in this setting.
This research is a collaboration between Brightwater and Edith Cowan University, and brings together chefs, and experts in aged care, nutrition, speech pathology and food science.
This research could lead to better nutrition, improved health, and more positive mealtime experiences for residents in aged care homes. It also responds to concerns raised by the Royal Commission into Aged Care about food quality and malnutrition.
Liezhou Zhong
Nutrition & Health Innovation Research Institute, Edith Cowan University
NHMRC Ideas Grant (2023)
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