When is the scope of clinical nutrition seen in changing food texture?
Answer and explanation
Correct answer: When there is difficulty in chewing or swallowing
Changing food texture is an important part of clinical nutrition when a patient has difficulty chewing or swallowing. Soft, minced, pureed, or thickened foods may improve safety, reduce choking risk, and help the patient receive adequate energy and nutrients. The modification must match the patient’s medical condition and swallowing ability.
Frequently asked questions
What is the correct answer to this question?
When there is difficulty in chewing or swallowing
Why is this the correct answer?
Changing food texture is an important part of clinical nutrition when a patient has difficulty chewing or swallowing. Soft, minced, pureed, or thickened foods may improve safety, reduce choking risk, and help the patient receive adequate energy and nutrients. The modification must match the patient’s medical condition and swallowing ability.
Which subject and chapter does this question cover?
This is a Class 11 Home Science question. Chapter: Food, Nutrition, Health and Fitness. Topic: Eating patterns and disorders in adolescence.
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