首页> Nutrients> Characterization of Beverage Viscosity Based on the International Dysphagia Diet Standardisation Initiative and Its Correspondence to the Japanese Dysphagia Diet 2021.

Characterization of Beverage Viscosity Based on the International Dysphagia Diet Standardisation Initiative and Its Correspondence to the Japanese Dysphagia Diet 2021.

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第一作者： Mari,Nakao-Kato

第一单位： Division of Health and Nutrition, Department of Home Economics, Tohoku Seikatsu Bunka University, 1-18-2, Nijinooka, Izumi-ku, Sendai 981-8585, Miyagi-ken, Japan.;Department of Otolaryngology-Head and Neck Surgery, Graduate School of Medicine, Tohoku University, 1-1, Seiryomachi, Aoba-ku, Sendai 980-8574, Miyagi-ken, Japan.

作者： Mari,Nakao-Kato ^[1] ; Aya,Takahashi ^[2] ; Jin,Magara ^[3]

作者单位： Division of Health and Nutrition, Department of Home Economics, Tohoku Seikatsu Bunka University, 1-18-2, Nijinooka, Izumi-ku, Sendai 981-8585, Miyagi-ken, Japan.;Department of Otolaryngology-Head and Neck Surgery, Graduate School of Medicine, Tohoku University, 1-1, Seiryomachi, Aoba-ku, Sendai 980-8574, Miyagi-ken, Japan. ^[1] Division of Health and Nutrition, Department of Home Economics, Tohoku Seikatsu Bunka University, 1-18-2, Nijinooka, Izumi-ku, Sendai 981-8585, Miyagi-ken, Japan. ^[2] Division of Dysphagia Rehabilitation, Niigata University Graduate School of Medical and Dental Sciences, 2bancho-5274 Gakkocho-dori, Chuo-ku, Niigata 951-8514, Niigata-ken, Japan. ^[3]

关键词 International Dysphagia Diet Standardisation Initiative Japanese Dysphagia Diet deglutition disorder diet standardization dysphagia thickened liquid

医学主题词饮料(Beverages);吞咽障碍(Deglutition Disorders);膳食(Diet);ROC曲线(ROC Curve);黏度(Viscosity)

DOI 10.3390/nu17061051

PMID 40292446

发布时间 2025-05-01

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准确一般字义偏差语意偏离译文作用小提交