Effect of food texture on the development of chewing of children between six months and two years of age.
作者： Erika G. Gisel
DOI: 10.1111/J.1469-8749.1991.TB14786.X
关键词: Birth weight 、 Mastication 、 Dentistry 、 Head circumference 、 Food texture 、 Food technology 、 Medicine 、 Sex factors
摘要: One hundred and forty-three healthy children between six months two years of age were studied to determine the effect food texture on chewing duration. Texture determined very strongly how long a bite was chewed, with solids taking longest, followed by viscous puree, respectively. As got older they became more efficient at comparable food, i.e. time decreased for each texture. Correlations duration growth measures (length, weight, head circumference) observed mainly Growth did not significantly influence measures. These results differ from previous findings strong association weight eating ability severe impairments.
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