Dysphagia affects a multitude of people worldwide with tremendous impact on the affected
individual, families, and caregivers. Understanding dysphagia, as well as the status of …

Highlights•Sensory perception needs to be considered in texture-modified food.•Food
design should consider sensory inputs for pleasant eating experiences.•Chemosensory …

A dysphagia diet is a special eating plan. The development and design of dysphagia foods
should consider both swallowing safety and food nutritional qualities. In this study, the …

Purpose Falls are a common cause of morbidity and mortality in older people, and
identification of risk indicators and risk factors to prevent falling is essential. Dry mouth …

Consuming foods and liquids for nutrition requires the coordination of several muscles.
Swallowing is triggered and modified by sensory inputs from the aerodigestive tract. Taste …

Dysphagia is a common problem in the elderly population, thus texture modifications in
foods suitable for dysphagic patients aroused a lot of interest. In the study, low glycemic …

Saliva plays an important part in oral health maintenance, mastication, deglutition and the
start of the digestive process. It supports clear speech. Alterations to the composition and …

Background Improving the quality of life for individuals with severe dysphagia is a priority
when considering new areas of dysphagia management, especially if this increases …

Mackenzie is a 49-year-old woman who was admitted to the emergency department (ED)
with status epilepticus. She has a history of traumatic brain injury (TBI), which was treated …

Objective This study aimed to determine changes in saliva secretion and subjective taste
intensity during a sustained period with continuous gustatory stimulation. Design Twenty-two …