인문학
사회과학
자연과학
공학
의약학
농수해양학
예술체육학
복합학
DBpia AI
AI 에이전트
AI 아이디어
AI 리더
AI 뷰어
Citeasy
크롬 서지관리 다운로드
개인구독
소속 기관이 없으신 경우, 개인 정기구독을 하시면 저렴하게
논문을 무제한 열람 이용할 수 있어요.
지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
이용수
초록· 키워드
Objective: Because the likelihood of stroke, as well as of other diseases associated with dysphagia, increases with age, dysphagia is most common among the elderly. As dietary modification is a fundamental aspect of dysphagia management, diverse types of thickeners for modifying the consistency of foods and liquids widely are used. However, the standard of viscosity differs between manufacturing companies and the subjective feelings about the products are very different. In this study, we tried to find out the differences between the viscosities of each thickener according to the standard categories suggested by each company and official viscosity standards and surveyed the rates of satisfaction in sensory tests when the dysphagia diet mixed with different thickeners was administrated to the healthy volunteers and dysphagia patients. Method: First, we prepared the five kinds of powdered thickeners which were mixed separately in water according to manufacturer’s guide. The viscosities of them were measured using viscometer and compared to the dysphagia diet viscosity standard. Second, the dysphagia diet (water, sea mustard soup and plum juice) mixed with the different thickeners which were set to the second grade viscosity (100-300 cP) were administrated to four dysphagia patients and ten healthy participants and after tasting them, the sensory tests for taste, scent, degree of clinging were performed in blinded manners. Result: Degrees of viscosity suggested by each manufacturer were all over one degree more diluted than general standards. According to sensory tests, one of thickeners showed higher rates of satisfaction statistically compared to other thickeners in healthy participants, but the patients did not recognize the differences among them. Conclusion: The viscosity criteria presented by each manufacturing company need to be modified. Among the five different types of thickeners, sensory tests showed the different rates of satisfaction in healthy participants. (JKDS 2012;2:67-72)
상세정보 수정요청해당 페이지 내 제목·저자·목차·페이지정보가 잘못된 경우 알려주세요!
목차
등록된 정보가 없습니다.
참고문헌
참고문헌 신청최근 본 자료
