Observational study compares joint movements when eating solid or semisolid foods, suggesting implications for rehabilitation.
The joint angle and hand spatiotemporal parameter characteristics observed during chopstick use for eating solid foods and spoon use for eating semisolid foods in healthy individuals could serve as reference movements in individuals with sensorimotor dysfunctions and inform the selection of adaptive utensils in rehabilitation practice.
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Nakatake et al. (2026) studied this question.
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