This paper is in the following e-collection/theme issue:

Scoping Review Protocols (Funded with Peer-Review-Reports) (7) Aging in Place (231) Home Care (159)

Published on in Vol 12 (2023)

Preprints (earlier versions) of this paper are available at https://preprints.jmir.org/preprint/44201, first published .
The Provision of Texture-Modified Foods in Long-term Care Facilities by Health Professionals: Protocol for a Scoping Review

The Provision of Texture-Modified Foods in Long-term Care Facilities by Health Professionals: Protocol for a Scoping Review

The Provision of Texture-Modified Foods in Long-term Care Facilities by Health Professionals: Protocol for a Scoping Review

Authors of this article:

Dianis Wulan Sari1, 2 Author Orcid Image ;   Gading Ekapuja Aurizki2, 3 Author Orcid Image ;   Retno Indarwati1, 2 Author Orcid Image ;   Farapti Farapti4 Author Orcid Image ;   Etty Rekawati5 Author Orcid Image ;   Manami Takaoka6 Author Orcid Image
Article Authors Cited by (1) Tweetations (2) Metrics

Dianis Wulan Sari   1, 2 , PhD ;   Gading Ekapuja Aurizki   2, 3 , MSc ;   Retno Indarwati   1, 2 , PhD ;   Farapti Farapti   4 , M Gizi ;   Etty Rekawati   5 , PhD ;   Manami Takaoka   6 , PhD

1 Department of Advanced Nursing, Faculty of Nursing, Universitas Airlangga, Surabaya, Indonesia

2 Research Group for Community Health, Family, and Geriatric Nursing, Universitas Airlangga, Surabaya, Indonesia

3 Division of Nursing, Midwifery and Social Work, School of Health Sciences, The University of Manchester, Manchester, United Kingdom

4 Department of Nutrition, Faculty of Public Health, Universitas Airlangga, Surabaya, Indonesia

5 Department of Community and Geriatric Nursing, Faculty of Nursing, Universitas Indonesia, Depok, Indonesia

6 Department of Gerontological Home Care and Long-Term Care Nursing, The University of Tokyo, Tokyo, Japan

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