Keeping Consumers Safe: Food Providers' Perspectives on Pureed Food

Journal of Nutrition in Gerontology and Geriatrics

Volumn 33, Issue 3, 2014, Pages 160-178

  Keller, Heather H ^a   Duizer, Lisa M ^b  

^a UNIVERSITY OF WATERLOO   (Canada)

^b UNIVERSITY OF GUELPH   (Canada)

Author keywords

foodservice providers; modified texture; pureed; qualitative

Indexed keywords

CONSUMER ATTITUDE; DIET; EVALUATION STUDY; FOOD; FOOD HANDLING; HUMAN; INFORMATION PROCESSING; NURSING HOME; QUALITY OF LIFE; TASTE;

CONSUMER BEHAVIOR; DIET; EVALUATION STUDIES AS TOPIC; FOCUS GROUPS; FOOD HANDLING; FOODS, SPECIALIZED; HUMANS; QUALITY OF LIFE; SKILLED NURSING FACILITIES; TASTE;

EID: 84905695774     PISSN: 21551197     EISSN: 21551200     Source Type: Journal    
DOI: 10.1080/21551197.2014.927303     Document Type: Article

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