Comparison of Upper Body Joint and Hand Motions in Eating Solid Foods With Chopsticks and Semisolid Foods With a Spoon in Healthy Males and Females: Observational Study

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.