Open Access
Open access
Elsevier
Clinical Nutrition Open Science
,  volume 61 ,  pages 44-53

Association of changes in the texture level of consumed food with nutritional and functional outcomes among older patients undergoing rehabilitation

Yukiko Sawa 1
1
 
Faculty of Nursing and Nutrition, The University of Shimane, 151 Nishihayashigi, Izumo-city, Shimane 693-8550, Japan | 
Publication type: Journal Article
Publication date: 2025-06-01
Elsevier
scimago Q3
SJR: 0.446
CiteScore: 2.2
Impact factor: —
ISSN: 26672685
Found 
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Sawa Y. Association of changes in the texture level of consumed food with nutritional and functional outcomes among older patients undergoing rehabilitation // Clinical Nutrition Open Science. 2025. Vol. 61. pp. 44-53.
GOST all authors (up to 50) Copy
Sawa Y. Association of changes in the texture level of consumed food with nutritional and functional outcomes among older patients undergoing rehabilitation // Clinical Nutrition Open Science. 2025. Vol. 61. pp. 44-53.
RIS |
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RIS Copy
TY - JOUR
DO - 10.1016/j.nutos.2025.03.006
UR - https://linkinghub.elsevier.com/retrieve/pii/S2667268525000336
TI - Association of changes in the texture level of consumed food with nutritional and functional outcomes among older patients undergoing rehabilitation
T2 - Clinical Nutrition Open Science
AU - Sawa, Yukiko
PY - 2025
DA - 2025/06/01
PB - Elsevier
SP - 44-53
VL - 61
SN - 2667-2685
ER -
BibTex
Cite this
BibTex (up to 50 authors) Copy
@article{2025_Sawa,
author = {Yukiko Sawa},
title = {Association of changes in the texture level of consumed food with nutritional and functional outcomes among older patients undergoing rehabilitation},
journal = {Clinical Nutrition Open Science},
year = {2025},
volume = {61},
publisher = {Elsevier},
month = {jun},
url = {https://linkinghub.elsevier.com/retrieve/pii/S2667268525000336},
pages = {44--53},
doi = {10.1016/j.nutos.2025.03.006}
}