2011 Fiscal Year Final Research Report

Biometric Study of Swallowing Process to Suggest an Index for the Method of Preparing Foods which are Added with Food Supplements for Swallowing Assistance

Research Project

Project/Area Number	21500762
Research Category	Grant-in-Aid for Scientific Research (C)
Allocation Type	Single-year Grants
Section	一般
Research Field	Eating habits, studies on eating habits
Research Institution	Seitoku University
Principal Investigator	IMAI Etsuko 聖徳大学, 人間栄養学部, 教授 (80157974)
Project Period (FY)	2009 – 2011
Keywords	嚥下補助食品 / 筋電図 / 超音波エコー / 食品物性
Research Abstract	Food supplements for swallowing assistance have been used by care support providers in elderly facilities depending on their experience and hunch. For objective evaluation of easiness of swallowing foods added with food supplements for swallowing assistance, swallowing process was measured with biometry, i. e., electromyography(EMG) of surfaces of muscles for swallowing, and ultrasonic echo of pharyngeal region. Results suggested that it was difficult to evaluate the easiness of swallowing foods. In order to improve the convenience of food supplements for swallowing assistance, further investigation is needed for measuring methods which can objectively evaluate the easiness of swallowing foods.

(1 results)