Soft diet (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Soft diet" in English language version.

refsWebsite

Global rank English rank

4^th place

4^th place

2^nd place

2^nd place

low place

9,614^th place

1books.google.com

3^rd place

3^rd place

1semanticscholar.org

11^th place

8^th place

asha.org

"Diet Texture Modifications for Dysphagia". American Speech-Language-Hearing Association. Retrieved 2025-02-18.

books.google.com

White, Lois; Duncan, Gena; Baumle, Wendy (2010-01-27). Foundations of Basic Nursing. Cengage Learning. pp. 395–396. ISBN 978-1428317741.

doi.org

O'Keeffe ST (July 2018). "Use of modified diets to prevent aspiration in oropharyngeal dysphagia: is current practice justified?". BMC Geriatrics. 18 (1): 167. doi:10.1186/s12877-018-0839-7. PMC 6053717. PMID 30029632.
Keller, H.; Chambers, L.; Niezgoda, H.; Duizer, L. (2012). "Issues associated with the use of modified texture foods". J Nutr Health Aging. 16 (3): 195–200. doi:10.1007/s12603-011-0160-z. PMID 22456772. S2CID 33233153.

nih.gov

pubmed.ncbi.nlm.nih.gov

O'Keeffe ST (July 2018). "Use of modified diets to prevent aspiration in oropharyngeal dysphagia: is current practice justified?". BMC Geriatrics. 18 (1): 167. doi:10.1186/s12877-018-0839-7. PMC 6053717. PMID 30029632.
Keller, H.; Chambers, L.; Niezgoda, H.; Duizer, L. (2012). "Issues associated with the use of modified texture foods". J Nutr Health Aging. 16 (3): 195–200. doi:10.1007/s12603-011-0160-z. PMID 22456772. S2CID 33233153.

ncbi.nlm.nih.gov

O'Keeffe ST (July 2018). "Use of modified diets to prevent aspiration in oropharyngeal dysphagia: is current practice justified?". BMC Geriatrics. 18 (1): 167. doi:10.1186/s12877-018-0839-7. PMC 6053717. PMID 30029632.

semanticscholar.org

api.semanticscholar.org

Keller, H.; Chambers, L.; Niezgoda, H.; Duizer, L. (2012). "Issues associated with the use of modified texture foods". J Nutr Health Aging. 16 (3): 195–200. doi:10.1007/s12603-011-0160-z. PMID 22456772. S2CID 33233153.