Introduction: The evidence on the efficacy of nutrition therapy to prevent complications of
dysphagia is based on observational studies that used different tools for nutritional and …

This position paper prepared by the Japanese Working Group on Integrated Nutrition for
Dysphagic People (JWIND) aims to summarize the need for nutritional management in adult …

Summary Rationale Oropharyngeal Dysphagia (OD) is a symptom commonly found in
hospitalized patients and related to a vast array of clinical diagnosis and to high morbidity …

Background Although modifying diets, by thickening liquids and modifying the texture of
foods, to reduce the risk of aspiration has become central to the current management of …

Objectives To (1) assess the association between dysphagia and malnutrition as well as
other related factors and (2) investigate the nutritional interventions that are initiated in …

Background & aims Oropharyngeal dysphagia (OD) has significant consequences for both
the person with dysphagia and the society. An often-used treatment for OD is the …

Background & aims In a number of countries, including Denmark, there are written
guidelines describing the various types of texture modified foods and thickened fluids. None …

Dysphagia, a symptom characterized by difficulty swallowing, is an independent predictor of
poor outcome, worsening morbidity, increasing the risk for hospital readmissions, health …

Aims and objectives To assess the effects of a texture‐modified food program for dysphagia
on the nutritional, biochemical and functional profile in a cohort of institutionalised older …

Background and aims Dysphagia is a highly prevalent condition in hospitalized older adults.
One major consequence of dysphagia is reduced oral intake due to difficulty in safe and/or …