Texture-modified meat and carrot products for elderly people with dysphagia: preference in relation to health and oral status.
Background : Reduced taste and smell, chewing problems and swallowing dysfunction are common among elderly people and affect perception, food choice and the ability to eat. Objective : To study the preference for texture-modified carrot and meat products in elderly people aiming to meet the needs of people with impaired chewing and/or swallowing. Design : Data were collected using questionnaires
