Technology applied recipe development to increase fruits intake of the elderlies with decreased chewing and swallowing function
H. S. Lim, Y. Park, J. W. Han, Y. J. Sung, D. Kim, Y. S. Kwon
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AbstractIn order for the elderly to live a healthier and higher quality of life, balanced nutrition is a very important factor. The age-friendly food in Korea is divided into three stages (Step 1: Intake of teeth, Step 2: Intake of gums, Step 3: Intake of tongue) from a food tech perspective. The purpose of this study was to conduct sensory tests after consuming fruits according to function for the elderly in a nursing hospital with chewing and swallowing dysfunction, an appropriate fruit recipe and serving guidelines were developed.Keywords: health status, life satisfaction, food security, elderly
H. S. Lim, Y. Park, J. W. Han, Y. J. Sung, D. Kim, Y. S. Kwon (2022). Technology applied recipe development to increase fruits intake of the elderlies with decreased chewing and swallowing function. Gerontechnology, 21(s),3-3
https://doi.org/10.4017/gt.2022.21.s.774.3.sp7