date:Sep 20, 2012
Texture-modified foods for the elderly are likely to become an important area for RD in the coming years as the population ages but there are many challenges to producing foods that provide all the nutrition elderly people need that are still palatable and easy to eat.
Karin Wendin, an associate professor at the SP Technical Research Institute of Sweden, has undertaken a variety of research projects examining how to develop foods that overcome swallowing problems in the elderly, known under th