Improvement of chewing and swallowing risks in community-dwelling older adults using texture-modified food

BACKGROUND/OBJECTIVES: Understanding the mechanism of chewing and swallowing food is important when creating a proper diet for older adults. This study investigated whether texture-modified model foods can reduce the difference in chewing and swallowing parameters between healthy community-living yo...

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Detalles Bibliográficos
Autores principales: Park, Soojin, Kim, Don-kyu, Park, HyoungSu, Yoon, Dasom, Byambaa, Sevjid
Formato: Online Artículo Texto
Lenguaje:English
Publicado: The Korean Nutrition Society and the Korean Society of Community Nutrition 2022
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9149324/
https://www.ncbi.nlm.nih.gov/pubmed/35663440
http://dx.doi.org/10.4162/nrp.2022.16.3.354

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9149324/
https://www.ncbi.nlm.nih.gov/pubmed/35663440
http://dx.doi.org/10.4162/nrp.2022.16.3.354

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