The Effects of Adding Particles in Texture Modified Food on Tongue Strength and Swallowing Function in Patients with Oropharyngeal Dysphagia: A Proof of Concept Study-Reference-Cited by-同舟云学术

The Effects of Adding Particles in Texture Modified Food on Tongue Strength and Swallowing Function in Patients with Oropharyngeal Dysphagia: A Proof of Concept Study

Published:2024-09-04 Issue: Volume: Page:
ISSN:0179-051X
Container-title:Dysphagia
language:en
Short-container-title:Dysphagia

Author:

Van den Steen Leen^ORCID,Goossens Edwig,van Gemst Martijn,Vlaemynck Geertrui,Geurden Bart,Van Nuffelen Gwen

Publisher

Springer Science and Business Media LLC

Link

https://link.springer.com/content/pdf/10.1007/s00455-024-10752-9.pdf

Reference52 articles.

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2. Miles A, Liang V, Sekula J, Broadmore S, Owen P, Braakhuis AJ. Texture-modified diets in aged care facilities: Nutrition, swallow safety and mealtime experience. Australas J Ageing. 2020;39(1):31–9. https://doi.org/10.1111/ajag.12640. Epub 2019 Mar 13. PMID: 30868723.

3. Cichero JA, Steele C, Duivestein J, Clavé P, Chen J, Kayashita J, Dantas R, Lecko C, Speyer R, Lam P, Murray J. The need for International Terminology and definitions for texture-modified foods and Thickened liquids used in Dysphagia Management: foundations of a Global Initiative. Curr Phys Med Rehabil Rep. 2013;1(4):280–91. https://doi.org/10.1007/s40141-013-0024-z. PMID: 24392282; PMCID: PMC3873065.

4. Mann G. Review of reports on relative prevalence of swallowing disorders after acute stroke (Dysphagia 16:141–142, 2001). Dysphagia. 2002 Winter;17(1):81 – 2. https://doi.org/10.1007/s00455-001-0105-5. PMID: 11820390.

5. https://iddsi.org/IDDSI/media/images/Complete_IDDSI_Framework_Final_31July2019.pdf Accessed 7 December 2023.