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Tsz Ting Wong

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Foods | Free Full-Text | Quantitative Textural and Rheological Data on Different Levels of Texture-Modified Food and Thickened Liquids Classified Using the International Dysphagia Diet Standardisation Initiative (IDDSI) Guideline

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By Hau Chung, Man Chun, Tsz Ting Wong, Ho Wah Tang
| MDPI
1. Introduction 1.1. Dysphagia Swallowing refers to the act of eating and drinking. In the process of normal swallowing, solid food is placed inside the oral cavity for mastication, which breaks the food into lumps and further into a bolus that is mixed with saliva. When the bolus is propelled into the oropharynx, the airway is temporarily closed in order to prevent the bolus from entering the trachea. The bolus then enters the oesophagus, which transfers the bolus to the stomach for digestion.
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