ELECTROPALATOGRAPHY IN THE STUDY OF TONGUE MOVEMENT DURING EATING ANDSWALLOWING (A NOVEL PROCEDURE FOR MEASURING TEXTURE-RELATED BEHAVIOR)

This preliminary study used electropalatography (EPG) to investigate o ne aspect of the oral phase of food consumption, namely the tongue's c ontact with the hard palate. Details of tongue dynamics were recorded using EPG during the consumption of three liquid and semisolid foods. The EPG printouts showed wave-like tongue movements against the palate , which were characterized by three phases: approach, full-contact and release. The duration and nature of these phases varied depending on the food being consumed. Preliminary observations suggest that EPG cou ld be a useful technique in investigating the relationship between ton gue movement and taste perception and food texture. Limitations of the technique in the study of eating and swallowing are suggested.