Issues associated with the use of modified texture foods

Enhancing Taste, Texture, Appearance, and Presentation of Pureed Food Improved Resident Quality of Life and Weight Status

(2010) Digna Cassens et al.   NUTRITION REVIEWS

Vitamin Fortification of Puréed Foods For Long-term Care Residents

(2009) Jennifer L. Adolphe et al.   CANADIAN JOURNAL OF DIETETIC PRACTICE AND RESEARCH

The first nutritionDay in nursing homes: Participation may improve malnutrition awareness

(2009) Luzia Valentini et al.   CLINICAL NUTRITION

Nutritional assessment of residents in Long-Term Care Facilities (LTCFS): Recommendations of the task force on nutrition and ageing of the IAGG European Region and the IANA

(2009) A. Salva et al.   Journal of Nutrition Health & Aging

A review of the relationship between dysphagia and malnutrition following stroke

(2009) NC Foley et al.   JOURNAL OF REHABILITATION MEDICINE

How to Improve Nutritional Support in Geriatric Institutions

(2009) Isabelle Bourdel-Marchasson   Journal of the American Medical Directors Association

Senescent Swallowing: Impact, Strategies, and Interventions

(2009) Denise M. Ney et al.   NUTRITION IN CLINICAL PRACTICE

Sensory Design of Foods for the Elderly

(2008) Gunnar Hall et al.   ANNALS OF NUTRITION AND METABOLISM

Oropharyngeal Dysphagia in Long-Term Care: Misperceptions of Treatment Efficacy

(2008) Irene Campbell-Taylor   Journal of the American Medical Directors Association