Seh Ling Kwong on Muck Rack

Seh Ling Kwong

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Articles

Qualitative Insights From Practicing Speech and Language Therapists on Key Textural Attributes of Transitional Foods for Dysphagia Management

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By Suk Meng Goh, Katsuyoshi Nishinari, Seh Ling Kwong, Simeon Dobrev Stoyanov
| Wiley Online Library Verified
1 Introduction Dysphagia refers to an observed or perceived difficulty in moving food from the mouth to the esophagus (Cook and Kahrilas 1999). It has been recognized as a geriatric syndrome with a high prevalence among older adults (Baijens et al. 2016). The prevalence of dysphagia ranged from 27% of older persons in the community (Serra-Prat et al. 2011) to 91% in older hospitalized patients with community-acquired pneumonia (Almirall et al. 2013).
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