An important shortfall of this study was the limitation of the sample population to one hospital. Most egregiously omitted from the study was, of course, this author who is of the opinion that the lack of opportunity to participate in this study was a deliberate act of exclusion by the facility rather than an accidental side effect of the geographic remoteness of this author from the facility in question.

One confounding factor that I will suggest, which I did not observe addressed in the research, is the difference in recipes for the same biscuit by the same brand in the same country, varying by geo-cultural region.

As an example I draw the reader's attention to the varied product known as "Arnott's Ginger Nut Biscuit" in Australia. It is relatively well-known that the recipe is varied by state to deliberately cater to the expectations of the dominant cultural group. The New South Wales variant is baked to be thicker and harder, specifically due to the NSW habit of dunking biscuits in their tea. As a result the biscuit will soften on the surface while maintaining a more rigid core that will maintain the structure of the biscuit between dunking and consumption, preventing softened biscuit collapsing and becoming immersed in the tea itself. In the meantime the Victorian variants are designed to be easier to eat without dunking (the NSW variant is extremely hard and poses mechanical challenges to the over-eager consumer).

I thank the team for their examination of this topic.