Comparison of National Dysphagia Diet and International Dysphasia Diet Standardization Initiative Levels for Thickened Drinks Prepared with a Commercial Xanthan Gum-Based Thickener Used for Patients with Dysphagia

The thickness levels of fluids for patients with dysphagia are established according to the guidelines of the National Dysphagia Diet (NDD) and International Dysphagia Diet Standardization Initiative (IDDSI). The nectar- (level 2), honey- (level 3), and pudding-like (level 4) fluids in NDD are consi...

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Detalles Bibliográficos
Autores principales: An, Subin, Lee, Wonjae, Yoo, Byoungseung
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Society of Food Science and Nutrition 2023
Materias:
Note
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10103603/
https://www.ncbi.nlm.nih.gov/pubmed/37066029
http://dx.doi.org/10.3746/pnf.2023.28.1.83

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10103603/
https://www.ncbi.nlm.nih.gov/pubmed/37066029
http://dx.doi.org/10.3746/pnf.2023.28.1.83

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