What question did this study set out to answer?

The study aims to develop rheological data for foods tailored to elderly individuals with swallowing difficulties.

February 16, 2026Open Access

Making Mealtime Easier: Nutrition and Texture in Foods for the Elderly with Swallowing Difficulties in Formal and Informal Care

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Authors

CACristina M. M. AlmeidaUniversity of Lisbon JBJuliana BeltrameUniversity of Lisbon JMJoana Marto

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Implication

Research shows the impact of water quality on rheological properties in older adults with dysphagia, suggesting better texture-modified diets may reduce malnutrition risks.

Key Points

The study aims to develop rheological data for foods tailored to elderly individuals with swallowing difficulties.
Developed tables of rheological properties for foods consumed by older adults in Portugal.
Assessed the impact of water quality on cooking properties.
Created texture-modified diets based on the rheological data.
Identified critical rheological properties of foods for elderly dysphagic patients.
Demonstrated an influence of water quality on food texture.
Proposed safe and practical dietary modifications for improving mealtime experiences.

Cite This Study

Almeida et al. (2026) studied this question.

synapsesocial.com/papers/69926575eb1f82dc367a15ad https://doi.org/10.3390/foods15040708

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Implication

Research shows the impact of water quality on rheological properties in older adults with dysphagia, suggesting better texture-modified diets may reduce malnutrition risks.

Making Mealtime Easier: Nutrition and Texture in Foods for the Elderly with Swallowing Difficulties in Formal and Informal Care

Discussion

Member takes

Implication

Key Points

Cite This Study

Making Mealtime Easier: Nutrition and Texture in Foods for the Elderly with Swallowing Difficulties in Formal and Informal Care

Discussion

Member takes

Implication

Key Points

Cite This Study

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