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

Scoping Review Protocols (Funded with Peer-Review-Reports) (4) Aging in Place (161) Home Care (115)

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 Sari 1, 2 Author Orcid Image ;   Gading Ekapuja Aurizki 2, 3 Author Orcid Image ;   Retno Indarwati 1, 2 Author Orcid Image ;   Farapti Farapti 4 Author Orcid Image ;   Etty Rekawati 5 Author Orcid Image ;   Manami Takaoka 6 Author Orcid Image
Article Authors Cited by 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 , ID

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

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

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

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

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

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