Texture-modified meat and carrot products for elderly people with dysphagia: Preference in relation to health and oral status

Scandinavian Journal of Food and Nutrition

Volumn 51, Issue 4, 2007, Pages 141-147

  Rothenberg, Elisabet ^a   Ekman, Susanne ^b   Bülow, Margareta ^c   Möller, Katarina ^d   Svantesson, Julie ^a   Wendin, Karin ^b  

^a SAHLGRENSKA UNIVERSITY HOSPITAL   (Sweden)

^b SIK THE SWEDISH INSTITUTE FOR FOOD AND BIOTECHNOLOGY   (Sweden)

^c LUND UNIVERSITY HOSPITAL   (Sweden)

^d Findus Sverige AB   (Sweden)

Author keywords

Carrot product; Dysphagia; Elderly; Health status; Meat product; Modified texture

Indexed keywords

AGED; ARTICLE; BODY MASS; CARROT; CONTROLLED STUDY; COUGHING; DATA ANALYSIS; DIETARY INTAKE; DYSPHAGIA; FEMALE; FOOD INTAKE; FOOD PREFERENCE; FOOD TEXTURE; GERIATRICS; HEALTH STATUS; HOME FOR THE AGED; HUMAN; MAJOR CLINICAL STUDY; MALE; MASTICATION; MEAT; QUESTIONNAIRE; STROKE; TASTE; VOICE;

DAUCUS CAROTA;

EID: 37049023847     PISSN: 17482976     EISSN: 17482984     Source Type: Journal    
DOI: 10.1080/17482970701760675     Document Type: Article

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