2014 Fiscal Year Final Research Report
Impact the food ingestion on swallowing
| Project/Area Number |
25870249
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| Research Category |
Grant-in-Aid for Young Scientists (B)
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| Allocation Type | Multi-year Fund |
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| Research Field |
Prosthodontics/ Dental materials science and
Social dentistry
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| Research Institution | Niigata University |
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Principal Investigator |
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| Project Period (FY) |
2013-04-01 – 2015-03-31
|
| Keywords | 舌圧 / 嚥下 / 咀嚼 / 押しつぶし / 食品 / 介護食 |
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| Outline of Final Research Achievements |
The purpose of the present study was to investigate the relation between the texture of gels and tongue movement. The subjects were instructed to ingest 5 ml of gel agents with mastication or with tongue squeezing. For test sample, we prepared two kind of gel agents in three different levels of consistency. In the result, it was revealed that tongue modulated duration and magnitude of contact pressure against hard palate where the duration and maximal magnitude of tongue pressure increased as the initial consistency of jellies increased. Although swallowing pressure was modulated by the initial consistency of jellies in Squeezing, it was kept constant irrespective with the consistency in Mastication. Our results suggested that the initial consistency of gels and oral strategy influences on the modulation of tongue-palate contact.
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| Free Research Field |
摂食嚥下リハビリテーション学
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