Purpose Oral nutritional supplements and fortified foods, here considered supplemented
food products (SFP), are recommended as part of nutrition therapy guidelines to treat …

Diet is important for both quality of life (QoL) and survival of patients with oral cancer. Their
intake of food is impeded by functional restrictions in chewing and swallowing. In the …

Purpose: The purpose of this review was to identify the factors affecting adherence to
dysphagia dietary recommendations, a necessary contributor to the effectiveness of this …

Background & aims Hospitalised haematological cancer patients often suffer from reduced
appetite and food intake, which negatively influences the patients' well-being and nutritional …

The objective of this study was to develop a food complement in the form of ice cream and to
evaluate the acceptance by tasters without cancer and with cancer during chemotherapy …

Objectives: To determine proper characteristics of food which would be safe and satisfactory
for swallowing in oral cavity cancer patients undergoing surgery and to create a recipe that …

The aim of this study was to provide an overview of food texture modification to address
dysphagia in patients with head and neck cancer, and the current application of these …

Introduction: Oncological patients present several symp toms and manifestations that
influence the food acceptance, due to both the disease and the treatment they undergo …

Purpose: Fortified snacks can increase nutrient intake among patients with cancer. The aim
of this study was to identify snack foods preferred as potential vehicles for fortification and …

Purpose: Banana ice cream is a fun food to eat and has both functions. The use of banana
as main component of ice cream is expected to be a sustainable food, which is supporting …