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

Highlights•Swallowed multiphase boli have complex rheological and tribological
behaviors.•Designed foods for the elderly should consider the socioeconomic …

Introduction: The evidence on the efficacy of nutrition therapy to prevent complications of
dysphagia is based on observational studies that used different tools for nutritional and …

Oropharyngeal dysphagia (OD) is associated with adverse outcomes that require a
multidisciplinary approach with different strategies. Our aim was to assess the adherence of …

It has been long recognized that fruits are healthy diet compounds as they are excellent
sources of health-beneficial bioactive components (polyphenols, minerals, vitamins, organic …

Oral nutritional supplements (ONS) are high-energy and protein-rich nutrition drinks that are
commonly prescribed to individuals with compromised nutritional status. Aged care …

Three-dimensional (3D) food printing is a rapidly emerging technology offering
unprecedented potential for customised food design and personalised nutrition. Here, we …

The prevalence of malnutrition is increasing globally due to factors such as age-related
pathological conditions and diseases that impact food and beverage intake. In hospital …

Background and aim Patients with spinal cord injury (SCI) show an increased risk of
malnutrition. Studies found that about 50% of patients with a recent SCI are affected by …

The improvement in the nutritional status of older adults with swallowing limitations, as could
happen in Alzheimer's, has prompted modified-texture food design, including thick liquids …