Construction of the food evaluation system using the sensor sheet
Project/Area Number |
22791883
|
Research Category |
Grant-in-Aid for Young Scientists (B)
|
Allocation Type | Single-year Grants |
Research Field |
Prosthetic dentistry
|
Research Institution | Osaka University |
Principal Investigator |
TAMINE Kenichi 大阪大学, 歯学部附属病院, 医員 (60543486)
|
Project Period (FY) |
2010 – 2011
|
Project Status |
Completed (Fiscal Year 2011)
|
Budget Amount *help |
¥4,030,000 (Direct Cost: ¥3,100,000、Indirect Cost: ¥930,000)
Fiscal Year 2011: ¥910,000 (Direct Cost: ¥700,000、Indirect Cost: ¥210,000)
Fiscal Year 2010: ¥3,120,000 (Direct Cost: ¥2,400,000、Indirect Cost: ¥720,000)
|
Keywords | 嚥下障害 / 舌圧 / 食品物性 / 摂食嚥下 / リハビリテーション |
Research Abstract |
A purpose of this study is to reveal the effect that the difference in food texture gives to tongue movement at deglutition. We compared tongue pressure during swallowing different types of gel with a sensor sheet in young normal adults. As a result, the difference of the gel preparation affected the tongue pressure at deglutition. These results suggested the possibility that evaluate physical properties of food by biomedical measurement.
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Report
(3 results)
Research Products
(6 results)