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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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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
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John Wiley and Sons Inc.
2022
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| 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 |