In the development of food products with optimised nutritional and sensory properties, the
emphasis is often placed on the nutrient content of the food rather than the texture of the …

Aim: The aim of this work is to develop a pragmatic approach in the assessment and
management strategies of patients with cirrhosis in order to optimize the outcomes in this …

In hospitals through Europe and worldwide, the practices regarding hospital diets are very
heterogeneous. Hospital diets are rarely prescribed by physicians, and sometimes the …

Background Reduced food intake is a frequent problem at a hospital setting, being a cause
and/or consequence of malnutrition. Food presentation can affect food intake and induce …

Abstract Changes in sensory sensitivity occur as we age but changes in food texture
sensitivity in the older adult population remain poorly understood. The objective of this study …

Background Inadequate dietary intake is a common problem amongst older acute-care
patients and has been identified as an independent risk factor for in-hospital mortality. This …

OBJETIVO: Verificar a aceitação de dietas hospitalares, em relação ao estado nutricional,
entre pacientes com câncer admitidos na Unidade de Oncologia/Hematologia de um …

Background and aims Old adults suffering from dysphagia have difficulties swallowing,
chewing and/or eating, and are therefore at high risk of undernutrition. In-between-meals …

Background and aims Malnutrition and low-intake dehydration both increase complications
and mortality in hospitalized older medical patients. Nutrition Impact Symptoms (NIS) are …

Background & aims To examine which nutritional impact symptoms (NIS) were most
prevalent at the initial state of treatment in outpatients with head and neck cancer (HNC) …