Effects of food characteristics on chewing and swallowing function in healthy young adults.

did not view

General Presentation Content:

Level, Breadth and Depth of Presentation:

Learning Objectives stated in the Program Met:

Presenter's Effectiveness:

Practical Clinical Application:

Authors: Rie Koide1, Toru Ogawa1, Taichi Narihara1, Hideya Komine1, Ryo Tagaino2, Kenta Shobara1, Hiroki Hihara1, Hitoshi Shirakawa3, Hiroyasu Kanetaka4 1. Division of Advanced Prosthetic Dentistry, Tohoku University Graduate School of Dentistry 2. Division of Molecular and Regenerative Prosthodontics, Tohoku University Graduate School of Dentistry 3. Laboratory of Nutrition, Graduate School of Agricultural Science, Tohoku University 4. Division of Interdisciplinary Co-Creation (ICC-Division), Tohoku University Graduate School of Dentistry
Topic: Effects of food characteristics on chewing and swallowing function in healthy young adults.

1 = poor; 2 = fair; 3 = good; 4 = very good; 5 = excellent

< back to poster program