Dr Rebecca Smith

Journal articles

• Smith, R., Bryant, L., & Hemsley, B. (in press). ‘It looks better than a bowl of mush’: Views on the use of food design strategies, including 3D food printing, to improve meals for people with dysphagia. International Journal of Food Design.
• Hemsley, B., Given, F., Almond, B., Cooper, J., Smith, R., Young, K., & Wright, E. (in press) A critical review of literature on social media and developmental communication disability: implications for future research. Current Developmental Disorder Reports.
• Smith, R., Bryant, L., & Hemsley, B. (2023). The true cost of dysphagia on quality of life: The views of adults with swallowing disability. International Journal of Language and Communication Disorders, 58(2), 451-466. doi:10.1111/1460-6984.12804
• Smith, R., Bryant, L., & Hemsley, B. (2022). “Know the risks but balance that with their enjoyment”: Impacts of dysphagia on quality of life from the perspectives of allied health professionals. Advances in Communication and Swallowing, 25(2), 83-95. doi:10.3233/acs-220012
• Smith, R., Bryant, L., & Hemsley, B. (2022). Perspectives of people with dysphagia and their supporters on the potential for 3D food printing to improve mealtime-related quality of life.. Disability and Rehabilitation Assistive Technology, 1-9. doi:10.1080/17483107.2022.2142681
• Hemsley, B., Dann, S., Reddacliff, C., Smith, R., Given, F., Gay, V., . . . Balandin, S. (2022). Views on the usability, design, and future possibilities of a 3D food printer for people with dysphagia: outcomes of an immersive experience. Disability and Rehabilitation Assistive Technology, 1-10. doi:10.1080/17483107.2022.2131914
• Smith, R., Bryant, L., & Hemsley, B. (2022). Allied Health Professionals' Views on the Use of 3D Food Printing to Improve the Mealtime Quality of Life for People With Dysphagia: Impact, Cost, Practicality, and Potential.. American Journal of Speech-Language Pathology, 31(4), 1868-1877. doi:10.1044/2022_AJSLP-21-00391
• Reddacliff, C., Hemsley, B., Smith, R., Dalton, S., Jones, S., Fitzpatrick, A., . . . Balandin, S. (2022). Examining the Content and Outcomes of Training in Dysphagia and Mealtime Management: A Systematic Review Informing Co-Design of New Training.. American Journal of Speech-Language Pathology, 31(3), 1535-1552. doi:10.1044/2022_AJSLP-21-00231
• Smith, R., Bryant, L., Reddacliff, C., & Hemsley, B. (2022). A review of the impact of food design on the mealtimes of people with swallowing disability who require texture-modified food. International Journal of Food Design, 7(1), 7-28. doi:10.1386/ijfd_00034_1
• Smith, R., Bryant, L., & Hemsley, B. (2022). Dysphagia and Quality of Life, Participation, and Inclusion Experiences and Outcomes for Adults and Children With Dysphagia: A Scoping Review. Perspectives of the ASHA Special Interest Groups, 7(1), 181-196. doi:10.1044/2021_persp-21-00162

Posters

• Smith, R., Bryant, L., & Hemsley, B. (2023). “No longer a dish served as ‘slop’”: Views on food shaping and 3D food printing to improve mealtime experiences and quality of life for people with dysphagia. Poster session presented at the meeting of Speech Pathology Australia National Conference.
• Smith, R., Bryant, L., & Hemsley, B. (2022). “All the food is like wet dog food”: Could 3D food printing improve mealtime management and quality of life for people with dysphagia who need pureed food?. Poster session presented at the meeting of Thirtieth Annual Dysphagia Research Society Meeting.
• Smith, R., Bryant, L., & Hemsley, B. (2022). Printing our way to improved mealtimes for people with dysphagia: Views of key stakeholders on the use of 3D food printers. Poster session presented at the meeting of Ninth United Kingdom Swallow Research Group Conference.
• Smith, R., Bryant, L., & Hemsley, B. (2021). Can the personal cost of dysphagia on quality of life, participation, and inclusion be reduced through improved food design and 3D food printing? Views of adults with swallowing disability. Poster session presented at the meeting of Eleventh annual congress of the European Society for Swallowing Disorders.
• Smith, R., Bryant, L., & Hemsley, B. (2021). Mealtimes are a balancing act: Health professionals’ views on the quality of life impacts of dysphagia and potential for improvements through 3D food printing. Poster session presented at the meeting of Eleventh annual congress of the European Society for Swallowing Disorders.
• Smith, R., Bryant, L., & Hemsley, B. (2021). The impacts of dysphagia on quality of life, participation, and inclusion for adults and children with dysphagia: A systematic review. Poster session presented at the meeting of Speech Pathology Australia National Conference.

Presentations

• Young, K., Smith, R., & Jackson, O. (2023). The Broken Link: Overcoming Challenges to Successfully Engage with Allied Health Professionals in NSW Schools. Special Education Principals' and Leaders' Association Conference 2023.
• Smith, R., Bryant, L., & Hemsley, B. (2023). Dysphagia, Quality of Life, and Food Design: An Evidence-Based Model to Guide Inclusive Dysphagia Practice. Speech Pathology Australia National Conference.
• Smith, R., Bryant, L., & Hemsley, B. (2022). Impacts of Dysphagia on Quality of Life for People with Dysphagia. 2022 ASHA Convention.
• Smith, R., Bryant, L., & Hemsley, B. (2021). A review of food design for people on texture-modified diets: The shape of things to come. Speech Pathology Australia National Conference.

Theses / Dissertations

• Smith, R., Bryant, L., & Hemsley, B. (2023). More Than a Meal: Building an Evidence-Based Framework of Mealtime-Related Quality of Life, Participation, and Inclusion for People with Swallowing Disability. (PhD Thesis).