Printing our way to improved mealtimes for people with dysphagia : views of key stakeholders on the use of 3D food printers

![CDATA[Purpose: This research examined the views of people with dysphagia, their supporters, and allied health professionals on the potential use of 3D food printers to improve the appearance of texture-modified food and hence mealtime-related quality of life for people with dysphagia. Methods: The ethically approved study involved in-depth interviews of people with dysphagia (n=7) and their supporters (n=4), and focus groups involving 15 allied health professionals. Participants were shown a video of a domestic-scale commercially available 3D food printer and photos of printed foods, and asked to discuss the feasibility and potential benefits or limitations of 3D food printing. Data was analysed within and across the data sources to synthesise the results into themes. Results: The interviews and focus groups revealed similar content themes. Participants viewed that dysphagia impacted negatively on a person’s choice and control, social engagement, food experiences, and physical safety. Participants saw several potential benefits of 3D food printing, particularly for people being able to ‘design their mealtime’, however several feasibility and usability issues were raised that need to be addressed. Conclusion: People with dysphagia, their supporters, and allied health professionals perceived multiple negative impacts of dysphagia on mealtime enjoyment, participation and safety. They agreed that some of these impacts may be addressed by improved access to attractive and appealing texture-modified food. However, they held reservations about the usability of the 3D food printer and diverse views on whether the printed food was appealing. Further research on the co-design and usability of 3D food printers is indicated.]]