Dysphagia, or swallowing difficulty, is a common morbidity affecting 10% to 33% of the
elderly population. Individuals with dysphagia can experience appetite, reduction, weight …

Objective Food-shaping methods, particularly for texture-modified foods, present numerous
opportunities to improve the visual appeal of food and potentially the nutrition of older …

Ready-to-use modified-texture food (rMTF) products are commercially available and may
have greater appeal than conventional in-house or commercial bulk modified-texture food …

OBJECTIVES: Dysphagia affects 35% to 60% of the institutionalized elderly population. This
study aimed at evaluating the nutrient intake of frail institutionalized elderly persons with …

In today's market environment, an aging society is recognized as one of the megatrends in
the world. The demographic change in the world population age structure has driven a huge …

People with dysphagia are at high risk of malnutrition. To maintain safe oral intake, solid
food may be texture modified but this is associated with a reduction in the enjoyment of the …

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 …

Dysphagia is an underlying symptom of many health issues affecting a person's ability to
swallow. Being unable to swallow correctly may limit food intake and subsequently …

Texture‐modified foods (TMFs) and thickened fluids have been used as a therapeutic
strategy in the management of food intake in the elderly and people with dysphagia. Despite …

The risk for disordered oropharyngeal swallowing (dysphagia) increases with age. Loss of
swallowing function can have devastating health implications, including dehydration …