A Scoping Review of Research on Food Design Interventions to Improve Nutrition in Adults: A Focus on Food Shaping with Implications for Older Adults with Swallowing Disorders
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The aim of this scoping review is to appraise and synthesise the scientific evidence on the use of food shaping interventions aimed at enhancing nutrition in adults. Specifically, the review aims to answer the following questions:1.What food shaping interventions have been examined as a means to increase access to nutrition for adults, across populations and settings?2.What food shaping interventions have been examined as a means to increase access to nutrition for older adults (a) with swallowing difficulty or with conditions with high prevalence of swallowing difficulty, or (b) in aged care settings?
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2020 ◽
pp. 1-4
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2018 ◽
Vol 227
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pp. 416-423
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