Effects of Food Texture on Lip Pressure and Strains of the Spoon upon Self-Ingestion

2015 Fiscal Year Final Research Report

• Project/Area Number: 24500608
• Research Category: Grant-in-Aid for Scientific Research (C)
• Allocation Type: Multi-year Fund
• Section: 一般
• Research Field: Rehabilitation science/Welfare engineering
• Research Institution: Bunkyo Gakuin University
• Principal Investigator: Kamisaku Hitomi 文京学院大学, 保健医療技術学部, 教授 (90515818)
• Co-Investigator(Renkei-kenkyūsha): MUKAI Yoshiharu 朝日大学, 歯学部, 教授 (50110721) ; UTSUM Akemi 昭和大学, 歯学部, 講師 (40365713) ; OHOKA Takashi 明海大学, 歯学部, 准教授 (30453632)
• Project Period (FY): 2012-04-01 – 2016-03-31
• Keywords: リハビリテーション / 摂食嚥下 / 捕食 / 食品物性

Outline of Final Research Achievements

Subjects were normal adults, intellectual disability adults, 2 year-old toddlers. Seven small lip pressure sensors and a strain sensor were placed at the bowl and the junction between bowl and handle of the spoon, respectively. 2ml of thick water, squash puree, water placed on spoon. Measurement parameters were the lip pressure, the strain at lower lip contact and the bending strain at withdrawal of spoon.
In normal adults, lip pressure of water was lower than puree and thick water. The bending strain Process did not result in a difference. Adult with intellectual disabilities, for different texture of food, lip pressure and control of upper extremity has changed. In addition, in children, in the puree, injection action was change by pressing a spoon to upper lip was observed. According to result, injection action of adult with intellectual disabilities and 2year-old toddler change the operation of the upper limb to adjust of food texture.

Free Research Field

摂食嚥下リハビリテーション