Food Texture Preference for Kids with Down Syndrome
Author: Washington State University | Contact: wsu.edu
Peer-Reviewed Publication: Yes | DOI: https://dx.doi.org/10.1111/jtxs.12703
Synopsis: Paper examines what food textures children with Down syndrome liked or didn’t like and how those preferences compared to typically developing children’s preferences. In the U.S., one in 772 babies (around 5,100 each year) is born with Down syndrome, a genetic condition caused by a full or partial extra copy of chromosome 21. Feeding and swallowing impairments are common and critical predictors of increased death among those individuals. Studies like this can help parents and clinicians know what these children will most likely eat and help reduce choking incidences. If we can add nutritional value to those foods, we’ll help many people.
Down syndrome, Down’s syndrome, or trisomy 21, is one of the most common chromosome abnormalities in humans. Down syndrome is a genetic disorder caused by the presence of all or part of the third copy of chromosome 21. There are three types of Down syndrome. People often can’t tell the difference between each type without looking at the chromosomes because the physical features and behaviors are similar. The average IQ of a young adult with Down [...]