Improvement of chewing and swallowing risks in community-dwelling older adults using texture-modified food-Reference-Cited by-同舟云学术

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

Published:2022 Issue:3 Volume:16 Page:354
ISSN:1976-1457
Container-title:Nutrition Research and Practice
language:en
Short-container-title:Nutr Res Pract

Author:

Park Soojin¹^ORCID,Kim Don-kyu²^ORCID,Park HyoungSu²^ORCID,Yoon Dasom²^ORCID,Byambaa Sevjid³^ORCID

Affiliation:

1. School of Food and Nutrition Science for Bioindustry, Semyung University, Jecheon 27136, Korea.

2. Department of Physical Medicine and Rehabilitation, Chung-Ang University, Seoul 06974, Korea.

3. Department of Food Science and Technology, Chung Nam National University, Daejeon 34134, Korea.

Funder

Rural Development Administration

Publisher

The Korean Nutrition Society and The Korean Society of Community Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

https://e-nrp.org/pdf/10.4162/nrp.2022.16.3.354

Reference36 articles.

1. Influence of age on mastication: effects on eating behaviour

2. Textural Changes by Mastication and Proper Food Texture for Patients with Oropharyngeal Dysphagia

3. Changes in food bolus texture during mastication

4. Functional units, chewing, swallowing, and food avoidance among the elderly

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1. Evaluating User Experience and DNA Yield from Self-Collection Devices;The Journal of Applied Laboratory Medicine;2024-05-20

2. Rheology for Safe Swallowing 3;Nihon Reoroji Gakkaishi;2024-02-15

3. Lip and tongue strength associated with chewing patterns in aging population;BMC Oral Health;2023-11-11

4. Food design for safer swallowing: focusing on texture-modified diets and sensory stimulation of swallowing via transient receptor potential activation;Current Opinion in Food Science;2023-04

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