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E.(2017)。Nutritional quality of regular and pureed menus in in Canadian long term care homes: An analysis of the making the most of mealtimes (M3) project。BMC Nutrition，3。 | | 21. | Wirth, R.、Streicher, M.、Smoliner, C.、Kolb, C.、Hiesmayr, M.、Thiem, U.、Volkert, D.(2016)。The impact of weight loss and low BMI on mortality of nursing home residents--Results from the nutrition day in nursing homes。Clinical Nutrition，35(4)，900-906。 | | 22. | Yang, Feng-huang、Lin, Feng-yu、Hwu, Yueh-juen(20190800)。The Feasibility Study of a Revised Standard Care Procedure on the Capacity of Nasogastric Tube Placement Verification among Critical Care Nurses。The Journal of Nursing Research，27(4)，(3)1-(3)8。 | 圖書| 1. | 程玉潔(2016)。真空烹調。台北市：五南。 延伸查詢 | | 2. | 衛生福利部國民健康署(2019)。吃進健康，營養新食代：高齡營養飲食質地衛教手冊。台北市：衛生福利部國民健康署。 延伸查詢 | | 3. | Roca, J.、鍾慧潔(2018)。西班牙廚神璜．洛卡的低溫烹調聖經。台北市：麥浩斯。 延伸查詢 | 其他| 1. | 衛生福利部(20191230)。109年度一般護理之家評鑑基準，https://www.mohw.gov.tw/dl-58388-b0efdc48-de89-4930-9aaa-040585469058.html。 延伸查詢 | | 2. | 簡浩正(20190128)。難吞嚥！嗆咳小心「吸入性肺炎」。 延伸查詢 | |