What could go wrong? Non‐standardized versus standardized food texture classification

BACKGROUND: Texture‐modified foods (TMF) is a common intervention for improving swallowing safety and efficiency for people with dysphagia. Non‐standardized texture classification (NSTC) of foods is used worldwide. However, as this study documents, it can introduce a lack of clarity and confusion ov...

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Detalles Bibliográficos
Autor principal: Sella‐Weiss, Oshrat
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2022
Materias:
Research Reports
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9796710/
https://www.ncbi.nlm.nih.gov/pubmed/36398686
http://dx.doi.org/10.1111/1460-6984.12749

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9796710/
https://www.ncbi.nlm.nih.gov/pubmed/36398686
http://dx.doi.org/10.1111/1460-6984.12749

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