Relação entre estado nutricional, disfagia, e nível funcional de alimentação em pacientes adultos com paralisia cerebral em instituição de longa permanência

OLIVEIRA, Luciana de; MARQUITTI, Fabíola Darcie; RAMOS, Sâmara Cunha Haddad; ALMEIDA, Eliane Aparecida de; NASCIMENTO, Weslania Viviane; DANTAS, Roberto Oliveira.
Arq. gastroenterol ; 60(2): 194-200, Apr.-June 2023. tab
Artículo en Inglés | LILACS-Express | ID: biblio-1447390

Documentos relacionados

  1. RELATIONSHIP BETWEEN NUTRITIONAL STATUS, DYSPHAGIA, AND FUNCTIONAL EATING LEVEL IN ADULT PATIENTS WITH CEREBRAL PALSY IN LONG INSTITUTIONAL STAYS.
  2. What could go wrong? Non-standardized versus standardized food texture classification.
  3. An Evaluation of Texture-Modified Diets Compliant with the International Dysphagia Diet Standardization Initiative in Aged-Care Facilities Using the Consolidated Framework for Implementation Research.
  4. Changing the culture around hospital-based nutrition.
  5. Impact of oral function on regaining oral intake and adjusting diet forms for acute stroke patients.
  6. Adherence to the EAT-Lancet diet and its relation with food insecurity and income in a Brazilian population-based sample.
  7. Differences in the use of food textures in oropharyngeal dysphagia according to the place of living.
  8. Sensory properties of thickened and protein-enriched plant-based frozen desserts.
  9. Dysphagia and Diets in Skilled Nursing Facilities When Patient's Health Status Changes: The Role of Imaging.
  10. Transitioning towards more plant-based diets: sharing expert knowledge through a system lens.