J
Julie A. Y. Cichero
Researcher at University of Queensland
Publications - 90
Citations - 4079
Julie A. Y. Cichero is an academic researcher from University of Queensland. The author has contributed to research in topics: Thickened fluids & Dysphagia. The author has an hindex of 28, co-authored 87 publications receiving 3167 citations. Previous affiliations of Julie A. Y. Cichero include Queensland University of Technology & Wesley Hospital.
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Journal ArticleDOI
Development of international terminology and definitions for texture-modified foods and thickened fluids used in dysphagia management: the IDDSI framework
Julie A. Y. Cichero,Peter Lam,Catriona M. Steele,Catriona M. Steele,Ben Hanson,Jianshe Chen,Roberto Oliveira Dantas,Janice Duivestein,Jun Kayashita,Caroline Lecko,Joseph Murray,Mershen Pillay,Mershen Pillay,Luis F. Riquelme,Luis F. Riquelme,Soenke Stanschus +15 more
TL;DR: The IDDSI Framework involves a continuum of 8 levels identified by numbers, text labels, color codes, definitions, and measurement methods and is recommended for implementation throughout the world.
Journal ArticleDOI
The Influence of Food Texture and Liquid Consistency Modification on Swallowing Physiology and Function: A Systematic Review
Catriona M. Steele,Woroud Abdulrahman Alsanei,Sona Ayanikalath,Carly E. A. Barbon,Carly E. A. Barbon,Jianshe Chen,Julie A. Y. Cichero,Kim Coutts,Roberto Oliveira Dantas,Janice Duivestein,Lidia Giosa,Ben Hanson,Peter Lam,Caroline Lecko,Chelsea Leigh,Ahmed Nagy,Ahmed Nagy,Ashwini M. Namasivayam,Ashwini M. Namasivayam,Weslania Viviane Nascimento,Inge Odendaal,Christina H. Smith,Helen Wang +22 more
TL;DR: 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, and pointed to properties of hardness, cohesiveness, and slipperiness as being relevant both for physiological behaviors and bolus flow patterns.
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The Need for International Terminology and Definitions for Texture-Modified Foods and Thickened Liquids Used in Dysphagia Management: Foundations of a Global Initiative
Julie A. Y. Cichero,Catriona M. Steele,Janice Duivestein,Pere Clavé,Jianshe Chen,Jun Kayashita,Roberto Oliveira Dantas,Caroline Lecko,Renée Speyer,Peter Lam,Joseph Murray +10 more
TL;DR: The need for international standardized terminology and definitions for texture-modified foods and liquids for individuals with dysphagia is documents, and the research plan and foundations of a global initiative dedicated to this purpose are documents.
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Thickening agents used for dysphagia management: effect on bioavailability of water, medication and feelings of satiety
TL;DR: Evidence is provided to show unintended side effects of thickened liquids that contribute to dehydration and potential sub-theraputic medication levels for individuals with dysphagia and the physical property of viscosity rather than a particular thickening agent appears to be key.
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Texture-modified foods and thickened fluids as used for individuals with dysphagia: Australian standardised labels and definitions
TL;DR: A scale for modified fluids and a scale for texture-modified foods were developed and consensus was achieved between the Dietitians Association of Australia and Speech Pathology Australia and the standards are now recommended for use throughout Australia.