2015 Fiscal Year Final Research Report
The influence of texture of food in the process model
| Project/Area Number |
24500629
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Rehabilitation science/Welfare engineering
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| Research Institution | Kawasaki Medical School |
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Principal Investigator |
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| Co-Investigator(Kenkyū-buntansha) |
Tsubahara Akio 川崎医科大学, 医学部, 教授 (10138117)
Seki Sosuke 川崎医科大学, 医学部, 講師 (10341124)
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| Project Period (FY) |
2012-04-01 – 2016-03-31
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| Keywords | 摂食嚥下障害 / 超音波 / 舌骨上筋群 |
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| Outline of Final Research Achievements |
Dysphagia causes the fatal secondary pathology such as suffocation or aspiration pneumonia. Therefore, to know the physiology and kinesiology of swallowing is important. In this research, our aim was to know the influence of food texture in the physiology and kinesiology of swallowing.
At first, we tried to measure the pharyngeal pressure during swallowing. However, the equipment for measurement of it was invasive. Therefore, we considered to use ultrasound as non-invasive evaluation method. We evaluate of kinesiology of suprahyoid muscles during swallowing by using ultrasound, and we study the reliability of this method and the quantify of movement of suprahyoid muscles.
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| Free Research Field |
リハビリテーション医学
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