Child malnutrition remains a major public health problem in low-income African communities, caused by factors including the low nutritional value of indigenous/local complementary porridges (CP) fed to infants and young children. Most African children subsist on locally available starchy foods, whose oral texture is not well-characterized in relation to their sensorimotor readiness. The sensory quality of CP affects oral processing (OP) abilities in infants and young children. Unsuitable oral texture limits nutrient intake, leading to protein-energy malnutrition. The perception of the oral texture of selected African CPs (n = 13, Maize, Sorghum, Cassava, Orange-fleshed sweet potato (OFSP), Cowpea, and Bambara) was investigated by a trained temporal-check-all-that-apply (TCATA) panel (n = 10), alongside selected commercial porridges (n = 19). A simulated OP method (Up-Down mouth movements- munching) and a control method (lateral mouth movements- normal adult-like chewing) were used. TCATA results showed that Maize, Cassava, and Sorghum porridges were initially too thick, sticky, slimy, and pasty, and also at the end not easy to swallow even at low solids content—especially by the Up-Down method. These attributes make CPs difficult to ingest for infants given their limited OP abilities, thus, leading to limited nutrient intake, and this can contribute to malnutrition. Methods to improve the texture properties of indigenous CPs are needed to optimize infant nutrient intake.

Food texture remains a key sensory attribute for food enjoyment, with the potential to modulate food intake, particularly in individuals with limited oral processing capabilities (OPC) such as the elderly, dysphagia, and head and neck cancer (HNC) patients. However, information relating to the textural quality of foods for these consumers is limited. Unsuitable food textures can cause food aspiration, lower meal enjoyment, reduce food/nutrient intake, and potentially lead to malnutrition. The objective of this review was to critically examine the state-of-the-art scientific literature on the textural properties of foods for individuals with limited OPC, identify existing gaps in research, and appraise the rheological-sensory textural design of optimal foods for individuals with limited OPC to improve eating safety, food intake, and nutritional status. Depending on the food type and nature of oral hypofunction, many foods for individuals with limited OPC have very low or too high viscosity, with low cohesiveness and high values for hardness, thickness, firmness, adhesiveness, stickiness, and slipperiness. Fragmented stakeholder approaches, the non-Newtonian nature of foods, the complexity of in vivo, objective food oral processing evaluation, suboptimal application of sensory science and psycho rheology, and research methodological weaknesses are some of the obstacles to addressing texture-related dietary challenges for individuals with limited OPC. There is a need to explore various multidisciplinary strategies for food texture optimization and interventions to improve food intake and nutritional status amongst people with limited OPC.

Child malnutrition is an endemic public health problem in Africa. Infants are supposed to receive complementary foods from about 6 months onwards, as breastmilk alone no longer provide adequate nutrients. Commercially available complementary foods (CACFs) form an important part of baby foods in developing countries. However, systematic evidence on whether they really meet optimal quality specifications for infant feeding is limited. Some CACFs commonly used in Southern Africa and other parts of the world were investigated to establish if they meet optimal quality standards for protein and energy content, viscosity, and oral texture. For the energy content, most CACFs for 6–24‐month‐old children both in the dry and ready‐to‐eat forms (range: 372.0–1816.0 kJ/100 g), were below Codex Alimentarius guidelines. The protein density of all CACFs (0.48–1.3 g/100 kJ) conformed with Codex Alimentarius requirements, but some (33%) were below the minimum World Health Organization (World Health Organization. Regional Office for Europe (2019a). Commercial foods for infants and young children in the WHO European region) target of 0.7 g/100 kJ. Most CACFs had high viscosity values even at high shear rate of 50 s⁻¹, and were too thick or thick, sticky, grainy, and slimy, which may limit nutrient intake in infants, potentially causing child malnutrition. There is a need to improve the oral viscosity and sensory texture of CACFs for better nutrient intake by infants.

Background/Objectives: Low- and no-calorie sweeteners (LNCSs) provide sweetness in food applications that are suggested to support consumers’ reduced consumption of caloric sweeteners and added sugar intake. Consumers seek guidance and advice on using LNCSs from healthcare providers, including dietitians and nutritionists. However, prior research suggests there may be inconsistent guidance on the use of LNCSs. The main goal is to assess dietitians’ and nutritionists’ perceptions and knowledge of LNCSs. We also evaluate the impact of educational intervention on the perceptions and knowledge of low- and no-calorie sweeteners (LNCSs) among healthcare professionals. Methods: Participants completed an online questionnaire on their perceptions of LNCSs before and after viewing a webinar given by a member of the FDA on the safety and approval process of LNCSs. A total of 187 participants completed the pre-questionnaire, and 58 participants completed the post-questionnaire. Results: The LNCSs most familiar to participants was aspartame, followed by stevia, with thaumatin, advantame, and neotame being the least familiar sweeteners. While all sweeteners were FDA-approved, there were differences in perceived safety and suitability for dietary use. Following the intervention, there was a significant improvement in the participant’s knowledge, understanding, and confidence in the safety and approval process of LNCSs and reduced negative perceptions of LNCSs on health. Conclusions: With nutritionists and dietitians being the primary sources of nutritional guidance, consumers may seek their recommendations regarding using LNCSs. However, this study revealed differences in suitability across FDA-approved LNCSs and a lack of confidence regarding the safety and approval process. Education programs regarding the safety and approval process of LNCSs increase confidence in advising patients and clients on the use of LNCSs.