Xiaojing Sharon Wu

Australian Accredited Practising Dietitian, PhD candidate 
Discipline of Nutrition
University of Auckland

The prevalence of chewing and swallowing difficulties (dysphagia) is increasing, along with an ageing population, hence the demand for texture-modified foods. People on texture-modified foods are at higher risk of malnutrition. Sharon’s presentation will summarise the existing evidence of dietary intervention of texture-modified foods, including impact on nutrition intake, dietary adequacy, malnutrition and patient satisfaction. Healthcare providers may consider implementing promising strategies. 

Besides the fact Sharon is a dietitian, she enjoys cooking. She would love to share some recipes with you. 
Read the abstract here
(Adobe PDF File)
NB: Speakers are ordered alphabetically by last name.