"I like to accommodate as much as possible": A survey of food service professionals' awareness of dysphagia and experiences in dietary modifications.
Purpose: Limited literature exists on food service professionals' awareness of dysphagia and skills in accommodating consumers' dietary needs, including providing texture-modified meals across settings. As such, the current study aimed to explore food service professionals' awareness of dysphagia an...
| Publicado en: | International Journal of Speech-Language Pathology Vol. 28; no. 4; pp. 663 - 674 |
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| Autores principales: | , , , , , , |
| Formato: | research tables/charts Journal Article |
| Publicado: |
Taylor & Francis Ltd
Aug2026
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| Acceso en línea: | Ver este registro en EBSCOhost |