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1 Study Matches

Perception of Eating Specific Food and Liquid Textures

The purpose of this qualitative/quality of life (QOL) research study is to learn more about people's thoughts and opinions regarding eating specific food and drinking specific liquid textures. We are interested in learning how people's food and drink preferences change with age.
Nicole Etter at oppal@psu.edu or 814-863-2021
All
18 year(s) or older
This study is also accepting healthy volunteers
N/A
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Inclusion Criteria:
40 years and older
Hearing proficiency enough to complete a semi-structured interview
English proficiency enough to complete a semi-structured interview
Exclusion Criteria:
History of dysphagia (swallowing disorders)
Currently on a modified dysphagia diet
Currently receiving treatment for dysphagia (swallowing problem)
Participant reports diagnosed dementia or related cognitive disorder
Participant reports any progressive neurologic diagnosis (e.g. Parkinson’s disease, Amyotrophic Lateral Sclerosis (ALS), Multiple Sclerosis (MS), etc)
Food & Nutrition, Digestive Systems & Liver Disease, Diabetes & Hormones
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