While the association between dysphagia and malnutrition is well established, there is a
lack of clarity regarding the nutritional status and mealtime satisfaction of those consuming …

Texture-modified diets (TMDs) play an important role in ensuring safety for those with
dysphagia but come with risks to nutrition and quality of life. The use of TMDs has been …

Background & aims Texture modified diets may be enriched to optimise the opportunity for
individuals to meet their required energy intakes; however there is insufficient evidence …

Use of modified texture foods (MTF) is common in the geriatric population. There is a
potential for increased prevalence of use of MTF due in part to longer survival of persons …

Texture-modified foods are a common component of interventions provided to people with
dysphagia (swallowing disorders) to maintain their respiratory health, nutritional health and …

Dysphagia is estimated to affect~ 8% of the world's population (~ 590 million people).
Texture-modified foods and thickened drinks are commonly used to reduce the risks of …

Texture-modified meals are provided to people with chewing and swallowing difficulties,
such as those with dysphagia. Foods may be pureed, chopped, mashed, minced or made …

Food texture is a major food quality parameter. The physicochemical properties of food
changes when processed in households or industries, resulting in modified textures. A better …

Conservative estimates suggest that dysphagia (difficulty swallowing) affects approximately
8% of the world's population. Dysphagia is associated with malnutrition, dehydration, chest …

Objectives This paper provides evidence-based and, when appropriate, expert reviewed
recommendations for long-stay residents who are prescribed texture-modified diets (TMDs) …