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Food Service Professionals' Experiences of Accommodating Dietary Requests and Texture Modification.

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Title: Food Service Professionals' Experiences of Accommodating Dietary Requests and Texture Modification.
Authors: Hutchinson C; School of Health and Rehabilitation Sciences, The University of Queensland, Brisbane, Australia., Howells S; School of Health Sciences and Social Work, Griffith University, Gold Coast, Australia., Hutchison A; School of Health and Rehabilitation Sciences, The University of Queensland, Brisbane, Australia., Rumbach A; School of Health and Rehabilitation Sciences, The University of Queensland, Brisbane, Australia., Wishart L; School of Health and Rehabilitation Sciences, The University of Queensland, Brisbane, Australia.; School of Medicine and Dentistry, Griffith University, Gold Coast, Australia.; Centre for Functioning and Health Research, Metro South Hospital and Health Service, Brisbane, Australia.; Office of the Chief Allied Health Practitioner, Metro North Hospital and Health Service, Brisbane, Australia., Brown B; School of Public Health, The University of Queensland, Brisbane, Australia., Packer RL; School of Health and Rehabilitation Sciences, The University of Queensland, Brisbane, Australia.
Source: International journal of language & communication disorders [Int J Lang Commun Disord] 2026 Jul-Aug; Vol. 61 (4), pp. e70288.
Publication Type: Journal Article
Journal Info: Publisher: Wiley Country of Publication: United States NLM ID: 9803709 Publication Model: Print Cited Medium: Internet ISSN: 1460-6984 (Electronic) Linking ISSN: 13682822 NLM ISO Abbreviation: Int J Lang Commun Disord Subsets: MEDLINE
Database: MEDLINE Ultimate
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  Data: Food Service Professionals' Experiences of Accommodating Dietary Requests and Texture Modification.
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        Value: 10.1111/1460-6984.70288
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              Text: 2026 Jul-Aug
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