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

Park, Soojin; Kim, Don-Kyu; Park, HyoungSu; Yoon, Dasom; Byambaa, Sevjid

Park, Soojin; Kim, Don-Kyu; Park, HyoungSu; Yoon, Dasom; Byambaa, Sevjid.

Afiliación

Park S; School of Food and Nutrition Science for Bioindustry, Semyung University, Jecheon 27136, Korea.
Kim DK; Department of Physical Medicine and Rehabilitation, Chung-Ang University, Seoul 06974, Korea.
Park H; Department of Physical Medicine and Rehabilitation, Chung-Ang University, Seoul 06974, Korea.
Yoon D; Department of Physical Medicine and Rehabilitation, Chung-Ang University, Seoul 06974, Korea.
Byambaa S; Department of Food Science and Technology, Chung Nam National University, Daejeon 34134, Korea.

Nutr Res Pract ; 16(3): 354-365, 2022 Jun.

Article en En | MEDLINE | ID: mdl-35663440

Palabras clave

Elderly; chewing; dysphagia; food hardness; texture-modified food

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Tipo de estudio: Etiology_studies / Prognostic_studies / Risk_factors_studies Idioma: En Revista: Nutr Res Pract Año: 2022 Tipo del documento: Article Pais de publicación:

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