Unidad 4 - Preparación de alimentos(e-book)
Fuentes
Cichero, J. A., Steele, C., Duivestein, J., Clavé, P., Chen, J., Kayashita, J., ... & Murray, J. (2013). The need for international terminology and definitions for texture-modified foods and thickened liquids used in dysphagia management: foundations of a global initiative. Current physical medicine and rehabilitation reports, 1(4), 280-291.
Sungsinchai, S., Niamnuy, C., Wattanapan, P., Charoenchaitrakool, M., & Devahastin, S. (2019). Texture modification technologies and their opportunities for the production of dysphagia foods: A review. Comprehensive reviews in food science and food safety, 18(6), 1898-1912.
Stading, M. (2021). Physical properties of a model set of solid, texture‐modified foods. Journal of texture studies.
https://www.ruh.nhs.uk/patients/services/clinics/speech_and_language/documents/High_risk_foods.pdf
https://www.albertahealthservices.ca/assets/info/nutrition/if-nfs-dysphagia-soft-diet.pdf
https://www.ndr-uk.org/uploads/pdf/701461926596.pdf
https://www.lybrate.com/topic/dysphagia-diet#food-items-you-can-easily-consume
https://iddsi.org/framework/food-testing-methods/