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Applied Biological Chemistry
Fig. 3 | Applied Biological Chemistry

Fig. 3

From: Potentials of 3D printing in nutritional and textural customization of personalized food for elderly with dysphagia

Fig. 3

The characteristics and classification of texture-modified foods according to two different standard guidelines: A International Dysphagia Diet Standardization (IDDS) classifying food into levels 4 to 7 (modified from IDDSI 2019 [18]); B Universal Design Food (UDF) classifying food into stages 1 to 4. Cited and modified from the IDDSI [18] (https://iddsi.org/framework) and the Japan Care Food Conference [20] (https://www.udf.jp/about_udf/section_01.html)

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