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. 2018 Nov 1;46(2):140–150. doi: 10.1111/joor.12734

Figure 2.

Figure 2

The outcome of the three food consistency groups when performing the MAI‐20. *P < 0.05; **P < 0.01; ***P < 0.001. °: Outlier. SaS: reported ‘Unlikely’ to have problems with solid or soft food types; oS: only ‘Likely’ to have problems with solid food types; Neither SnS: reported ‘Likely’ to have problems with both solid and soft food types