Optical Flow Rate Measurement for Dysphagia Diet Consistency

Solution Overview

Problem

Current methods for managing dysphagia diets lack a consistent, quantifiable measurement system, leading to variability in food and liquid consistency, which can result in adverse health risks due to aspiration and other complications, especially during transfers between medical facilities.

Innovation Solution

A method and apparatus for quantifying and customizing dysphagia diets by assigning numerical values to food characteristics, using a flow rate measuring device that enables accurate measurement and reproduction of food consistencies, allowing for a tailored diet that addresses the specific needs of each patient, reducing the risk of aspiration and improving patient safety.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Adaptability or versatility

If subjective clinical judgment is used to classify food and liquid consistencies, then the dysphagia diet can be prescribed based on individual patient needs, but the measurement precision and consistency of the diet classification deteriorates

Engineering Contradiction:

Improveindividualized diet prescriptionVSAvoidconsistency classification accuracy

Core Design Contradiction:

Adaptability or versatilityVSMeasurement precision

Solution Approach 1:

The patent replaces the subjective mechanical visual estimation process with an optical measurement system using a camera and image processing algorithm. The system captures images of the liquid, processes them to determine flow characteristics, and objectively classifies the consistency, thereby eliminating inter-rater variability while maintaining individualized prescription capability

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

Solution Approach 2:

The patent introduces an intermediary computational system that acts as a mediator between the patient's individual needs and the consistent classification requirement. The image processing algorithm serves as an intermediary that translates visual observations into standardized, reproducible measurements, bridging the gap between subjective assessment and objective measurement

Inventive Principle:

Principle #24Intermediary (Mediator)

2Device complexity

If visual estimation methods are used to determine food consistency, then the apparatus complexity is minimized, but the measurement precision and reliability deteriorates

Engineering Contradiction:

Improvemeasurement apparatus simplicityVSAvoiddiet consistency reproducibility

Core Design Contradiction:

Device complexityVSReliability

Solution Approach 1:

The patent introduces an intermediary computational system that acts as a mediator between the patient's individual needs and the consistent classification requirement. The image processing algorithm serves as an intermediary that translates visual observations into standardized, reproducible measurements, bridging the gap between subjective assessment and objective measurement

Inventive Principle:

Principle #24Intermediary (Mediator)

Solution Approach 2:

The patent replaces the subjective mechanical visual estimation process with an optical measurement system using a camera and image processing algorithm. The system captures images of the liquid, processes them to determine flow characteristics, and objectively classifies the consistency, thereby eliminating inter-rater variability while maintaining individualized prescription capability

Inventive Principle:

Principle #28Mechanics substitution (Replace mechanical system)

3Stability of the object's composition

If prepackaged dysphagia diet products are used, then the consistency of food and liquid can be controlled, but the cost and loss of substance increases

Engineering Contradiction:

Improvefood consistency controlVSAvoidcost of prepackaged products

Core Design Contradiction:

Stability of the object's compositionVSLoss of substance

Solution Approach 1:

The patent enables caregivers and patients to independently determine and prepare appropriate dysphagia diets at home using the objective measurement system. By providing the tools and knowledge to self-assess and self-prepare foods, the system eliminates the need for expensive prepackaged products while maintaining consistent, safe food preparation

Inventive Principle:

Principle #25Self-service

Solution Approach 2:

The patent changes the approach from using pre-established consistency categories to dynamically determining the appropriate consistency parameters for each patient based on objective measurements. This allows for customized food preparation that adapts to individual patient needs while avoiding waste and reducing costs

Inventive Principle:

Principle #35Parameter changes

Applied Scientific Principles

This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.

Function Achieved in This Case

The solution provides a reproducible and customized dysphagia diet that ensures patients consume foods and liquids within a safe consistency range, reducing health risks and eliminating the need for expensive prepackaged products, while allowing for preparation of preferred foods at home, thereby enhancing patient safety and care continuity.

Implementation Method 1

A first photo detector is located proximate the first portion and a second photo detector is located proximate the second portion

Methodology Applied

Scientific EffectOptical detection: Photoelectric Effect

Data Source

PatentUS10854105B2Method for objectively reproducing a dysphagia diet

Publication Date: 2020.12.01 EVANS CHERYL L

AI summary

A method for objectively reproducing a dysphagia diet comprising the steps of selecting a quantifiable food characteristic (QFC) having a numerical value that can be objectively measured; selecting a testing device capable of measuring the QFC value; selecting a sample food having a QFC value; using the testing device to measure the QFC value of the sample food; and determining whether the measured QFC value of the sample food fails within a quantifiable dysphagia diet range.