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. |
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| 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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