The Need for International Terminology and Definitions for Texture-Modified Foods and Thickened Liquids Used in Dysphagia Management: Foundations of a Global Initiative

Current Physical Medicine and Rehabilitation Reports

Volumn 1, Issue 4, 2013, Pages 280-291

  Cichero, Julie A Y ^a   Steele, Catriona ^b   Duivestein, Janice ^c   Clavé, Pere ^d   Chen, Jianshe ^e   Kayashita, Jun ^f   Dantas, Roberto ^g   Lecko, Caroline ^h   Speyer, Renee ⁱ   Lam, Peter ^j   Murray, Joseph ^k  

^a UNIVERSITY OF QUEENSLAND   (Australia)

^b TORONTO REHABILITATION INSTITUTE   (Canada)

^c Shriners Gait Laboratory   (Canada)

^d HOSPITAL DE MATARÓ   (Spain)

^e UNIVERSITY OF LEEDS   (United Kingdom)

^f PREFECTURAL UNIVERSITY OF HIROSHIMA   (Japan)

^g UNIVERSITY OF SÃO PAULO   (Brazil)

^h NATIONAL PATIENT SAFETY AGENCY   (United Kingdom)

ⁱ JAMES COOK UNIVERSITY   (Australia)

^j Peter Lam Consulting   (Canada)

^k VETERANS AFFAIRS MEDICAL CENTER   (United States)

more..

Author keywords

Deglutition; Deglutition disorders; Diet; Dysphagia; Texture modified food; Thickened liquids

Indexed keywords

EID: 84919655267     PISSN: None     EISSN: 21674833     Source Type: Journal    
DOI: 10.1007/s40141-013-0024-z     Document Type: Review

References (46)

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