"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...

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Bibliographic Details

Published in:	International Journal of Speech-Language Pathology Vol. 28; no. 4; pp. 663 - 674
Main Authors:	Packer, Rebecca L., Howells, Simone, Lim, Esther Kay Ying, Hutchison, Alana, Rumbach, Anna, Wishart, Laurelie, Brown, Bena
Format:	research tables/charts Journal Article
Published:	Taylor & Francis Ltd Aug2026
Online Access:	View this record in EBSCOhost