The influence of temperature variation on the levels of the International Dysphagia Diet Standardization Initiative
Tainá Cristina do Espírito Santo,
Adriana Ponsoni,
Cinthia Madeira de Souza
et al.
Abstract:Purpose To analyze the influence of temperature on the flow/texture of different foods, immediately after preparation and after one hour, and 2) To compare the influence of varying the cook in food preparation, in relation to food flow. Methods This is a quantitative and experimental study. The IDDSI standardized flow test was used to evaluate the remaining volume in the syringe and the levels of foods (porridge, smoothie, liquid soup, and pureed light soup) prepared by different cooks, in triplicate, at time… Show more
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