Texture properties of foods targeted for individuals with limited oral processing capabilities: the elderly, dysphagia, and head and neck cancer patients
James Makame, Alissa A. Nolden, Mohammad Naushad Emmambux
Abstract
, objective food oral processing evaluation, suboptimal application of sensory science and psycho rheology, and research methodological weaknesses are some of the obstacles to addressing texture-related dietary challenges for individuals with limited OPC. There is a need to explore various multidisciplinary strategies for food texture optimization and interventions to improve food intake and nutritional status amongst people with limited OPC.
Topics & Concepts
DysphagiaMedicineHead and neck cancerHead and neckCancerSurgeryInternal medicineDysphagia Assessment and ManagementNutritional Studies and DietNutrition, Health and Food Behavior