| 期刊論文| 1. | Sura, L.、Madhavan, A.、Carnaby-Mann, G.、Crary, M. A.(2012)。Dysphagia in the elderly: Management and nutritional considerations。Clinical Interventions in Aging，7，287-298。   | | 2. | Aguilera, J. M.、Park, D. J.(2016)。Texture-modified foods for the elderly: Status, technology and opportunities。Trends in Food Science & Technology，57，156-164。 | | 3. | Cichero, J. A. Y.、Lam, P.、Steele, C. M.、Hanson, B.、Chen, J.、Dantas, R. O.、Duivestein, J.、Kayashita, J.、Lecko, C.、Murray, J.、Pillay, M.、Riquelme, L.、Stanschus, S.(2017)。Development of international terminology and definitions for texture-modified foods and thickened fluids used in dysphagia management: The IDDSI framework。Dysphagia，32(2)，293-314。 | | 4. | Cichero, J. A. Y.、Steele, C.、Duivestein, J.、Clavé, P.、Chen, J.、Kayashita, J.、Murray, J.(2013)。The need for international terminology and definitions for texture-modified foods and thickened liquids used in dysphagia management: Foundations of a global initiative。Current Physical Medicine and Rehabilitation Reports，1(4)，280-291。 | | 5. | Henry, C. J. K.、Woo, J.、Lightowler, H. J.、Yip, R.、Lee, R.、Hui, E.、Seyoum, T. A.(2003)。Use of natural food flavours to increase food and nutrient intakes in hospitalized elderly in Hong Kong。International Journal of Food Sciences and Nutrition，54(4)，321-327。 | | 6. | Sungsinchai, S.、Niamnuy, C.、Wattanapan, P.、Charoenchaitrakool, M.、Devahastin, S.(2019)。Texture modification technologies and their opportunities for the production of dysphagia foods: A review。Comprehensive Reviews in Food Science and Food Safety，18(6)，1898-1912。 | | 7. | Wirth, R.、Dziewas, R.、Beck, A. M.、Clavé, P.、Hamdy, S.、Heppner, H. J.、Volkert, D.(2016)。Oropharyngeal dysphagia in older persons--From pathophysiology to adequate intervention: A review and summary of an international expert meeting。Clinical Interventions in Aging，11，189-208。 | 研究報告| 1. | 國家發展委員會(20180830)。中華民國人口推估（2018年至2065年）。 延伸查詢 | 其他| 1. | 財團法人食品工業發展研究所(2020)。銀髮友善食品評選，https://eatender.firdi.org.tw/APFoodRule.asp。 延伸查詢 | | 2. | International Dysphagia Diet Standardisation Initiative。What is the IDDSI framework?，https://iddsi.org/framework/。 | | 3. | International Dysphagia Diet Standardisation Initiative(2019)。Complete IDDSI framework detailed definitions 2019，https://ftp.iddsi.org/Documents/Complete_IDDSI_Framework_Final_31July2019.pdf。 | | 4. | Japan Care Food Conference(2020)。Universal design food，http://www.udf.jp/。 | | 5. | Ministry of Agriculture, Forestry and Fisheries(2020)。Smile care food，http://www.maff.go.jp/j/shokusan/seizo/kaigo.html。 | | 6. | United Nations(2020)。World population ageing 2019，https://www.un.org/en/development/desa/population/publications/pdf/ageing/WorldPopulationAgeing2019-Report.pdf。 | 圖書論文| 1. | Cichero, J. A. Y.(2015)。Texture-modified meals for hospital patients。Modifying food texture: Volume 2: Sensory analysis, consumer requirements and preferences。Cambridge：Woodhead。 | | 2. | Rothenberg, E.、Wendin, K.(2015)。Texture modification of food for elderly people。Modifying food texture: Volume 2: Sensory analysis, consumer requirements and preferences。Cambridge：Woodhead。 | |