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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...
Autores principales: | , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
The Korean Nutrition Society and the Korean Society of Community Nutrition
2022
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Materias: | |
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 |