• Title, Summary, Keyword: swallowing difficulty

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A Case Report of Conversion Disorder Patient with Globus Hystericus and Swallowing difficulty (매핵기(梅核氣)로 인해 음식을 삼키지 못하는 전환장애 환아 치험 1례)

  • Hwang, Eun-Young;Suh, Jin-Woo;Suh, Hyun-Uk;Chung, Sun-Yong;Kim, Jong-Woo
    • Journal of Oriental Neuropsychiatry
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    • v.20 no.2
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    • pp.197-206
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    • 2009
  • Objective : This study was designed to research the effect of the korean traditional herbal medicine and oriental psychotheraphy on globus hytericus and swallowing difficulty caused by conversion disorder. Methods : A 10 years old male patient suffer from globus sensation and swallowing difficulty for 2 months. We treated him with the korean traditional herbal medicine(Banhahubak-tang) and oriental psychotheraphy for 27 days. Results : After this treatment, globus sensation and swallowing difficulty were decreased and appetite were increased. In addition, compulsion had been severe and it was improved after this treatment. Conclusions : Psychiatrists have reported that conversion disorder is not common in children especially under 10 years old. Globus hystericus, dysphagia is symptoms of conversion disoder but globus hystericus is very rare in childhood. In this case, we recognized that the korean traditional herbal medicine and oriental psychotheraphy could be effective for the clinical symptoms of globus hystericus and swallowing difficulty.

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K-point stimulation: triggering the jaw opening reflex for brain-damaged patients (뇌병변장애 환자의 개구 및 연하 촉진을 위한 K-point 자극법)

  • Hyun, Hong-Keun
    • The journal of the Korean dental association
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    • v.56 no.8
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    • pp.437-442
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    • 2018
  • Patients with a wide range of cerebrovascular disease may have difficulty in opening their mouths, resulting in failing to swallow foods and maintain their oral hygiene. K-point was introduced as an effective trigger point to stimulate the jaw opening reflex for those patients. K-point stimulation may be useful as one of methods of helping open the jaw for dental examinations, or for placing foods onto the dorsum of the tongue and swallowing them effectively. Although this method cannot always guarantee the success of the jaw opening for every patient, it may still be considered to be an effective one to apply to patients having difficulty in jaw opening and swallowing disorder.

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Effect of Thickener Type on the Rheological Properties of Hot Thickened Soups Suitable for Elderly People with Swallowing Difficulty

  • Kim, Sung-Gun;Yoo, Whachun;Yoo, Byoungseung
    • Preventive Nutrition and Food Science
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    • v.19 no.4
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    • pp.358-362
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    • 2014
  • Flow and dynamic rheological properties of hot thickened soups for consumption by the elderly people with swallowing difficulty (dysphagia) were investigated at a serving temperature of $60^{\circ}C$. In this study, sea mustard soup (SMS) and dried pollock soup (DPS), which have been widely known as favorable hot soups provided in a domestic hospitals and nursing homes for dysphagic patients, were thickened with four commercial xanthan gum (XG)-based food thickeners (coded A~D) marketed in Korea. Thickened soups prepared with different thickeners showed high shear-thinning flow behaviors (n=0.15~0.21). Apparent viscosity (${\eta}_{a,50}$), consistency index (K), storage modulus (G'), and loss modulus (G") demonstrated differences in rheological behaviors between the XG-based thickeners. The magnitudes of (G') were much higher than those of (G") over the entire range of frequency (${\omega}$) with the high dependence on ${\omega}$, showing the rheological behavior similar to a weak gel. In general, all rheological parameter values of thickened DPS samples were higher when compared to the thickened SMS samples. These results indicate that flow and dynamic rheological properties of hot thickened soups containing commercial XG-based thickeners are strongly dependent on the type of thickener and soup.

Development of Easily Chewable and Swallowable Stir-fried Anchovy for Elderly (멸치볶음 저작·연하 용이 노인식 개발)

  • Kim, Soojeong;Joo, Nami
    • The Korean Journal of Food And Nutrition
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    • v.28 no.2
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    • pp.189-195
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    • 2015
  • Failure of the functions involved in ingestion leads to, not only loss of enjoyment of eating, but also protein-energy malnutrition. Dysmasesis and difficulty of swallowing occurs in various diseases, but aging is a major cause. In the aging society, the proportion of elderly people with dysmasesis and difficulty of swallowing is expected to increase rapidly. Developing foods for the elderly that are easy to chew and swallow is thus required. This study was conducted to develop easily chewable and swallowable foods for the elderly who can crush foods and ingest with their own tongues, but occasionally have difficulty in drinking fluids such as water and tea. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. The sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in saltiness (p<0.05), sweetness (p<0.05), and overall quality (p<0.05). The optimum formulation of stir fried anchovy calculated by numerical and graphical methods was 3.74 g of soy sauces and 30.17 g of oligo-saccharides. Stir fried anchovy had a moisture content, hardness and adhesiveness of 76.52%, 2.10, and -1.57, respectively.

Effect of pH on Rheological Properties of Dysphagia-Oriented Thickened Water

  • Yoon, Seung-No;Yoo, Byoungseung
    • Preventive Nutrition and Food Science
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    • v.21 no.1
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    • pp.73-77
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    • 2016
  • Flow and dynamic rheological properties of thickened waters prepared with commercial food thickeners were investigated at different pH levels (3, 4, 5, 6, and 7). The commercial xanthan gum (XG)-based thickener (thickener A) and starch-based thickener (thickener B), which have been commonly used in a domestic hospital and nursing home for patients with swallowing difficulty (dysphagia) in Korea, were selected in this study. Thickened samples with both thickeners at different pH levels showed high shear-thinning flow behaviors (n=0.08~0.22). Thickened samples at pH 3 showed higher n values and lower consistency index (K) values when compared to those at other pH levels. The K values of thickener A increased with an increase in pH level, while the n values decreased, showing that the flow properties greatly depended on pH. There were no noticeable changes in the K values of thickener B between pH 4 and 7. At pH 3, the thickened water with thickener A showed a higher storage modulus (G') value, while that with thickener B showed a lower G'. These rheological parameters exhibited differences in rheological behaviors between XG-based and starch-based thickeners, indicating that the rheological properties of thickened waters appear to be greatly influenced by the acidic condition and the type of food thickener. Appropriately selecting a commercial food thickener seems to be greatly important for the preparation of thickened acidic fluids with desirable rheological properties for safe swallowing.

Bilateral Pallidotomy for Dystonia with Glutaric Aciduria Type 1

  • Hwang, Hyung-Sik;Salles, Antonio De
    • Journal of Korean Neurosurgical Society
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    • v.38 no.5
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    • pp.380-383
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    • 2005
  • Glutaric aciduria type 1 is an inborn error of lysine, hydroxylysine, and tryptophan metabolism caused by deficiency of glutaryl-coenzyme A dehydrogenase. The disease often appears in infancy with encephalopathy episode that results in acute basal ganglia and white matter degeneration. The majority of patients develop a dystonic-dyskinetic syndrome. This reports 6year-old boy who had been done previous gastrostomy due to swallowing difficulty underwent bilateral pallidotomy with intraoperative electromyography[EMG] monitoring for disabling dystonia. Intraoperative EMG was used to assess stimulation thresholds required for capsular responses and muscle tone. Surface EMG electrodes were placed on the face and cricopharyngeal muscles. Exact target were directly modified according to MRI-visualized anatomy. EMG response was consistently seen prior to visual observation of muscle activity. The surgery improved dystonic symptoms without swallowing difficulty.

The study on development of easily chewable and swallowable foods for elderly

  • Kim, Soojeong;Joo, Nami
    • Nutrition Research and Practice
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    • v.9 no.4
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    • pp.420-424
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    • 2015
  • BACKGROUND/OBJECTS: When the functions involved in the ingestion of food occurs failure, not only loss of enjoyment of eating, it will be faced with protein-energy malnutrition. Dysmasesis and difficulty of swallowing occurs in various diseases, but it may be a major cause of aging, and elderly people with authoring and dysmasesis and difficulty of swallowing in the aging society is expected to increase rapidly. SUBJECTS/METHODS: In this study, we carried out a survey targeting nutritionists who work in elderly care facilities, and examined characteristics of offering of foods for elderly and the degree of demand of development of easily chewable and swallowable foods for the elderly who can crush foods and take that by their own tongues, and sometimes have difficulty in drinking water and tea. RESULTS: In elderly care facilities, it was found to provide a finely chopped food or ground food that was ground with water in a blender for elderly with dysmasesis. Elderly satisfaction of provided foods is appeared overall low. Results of investigating the applicability of foods for elderly and the reflection will of menus, were showed the highest response rate in a gelification method in molecular gastronomic science technics, and results of investigating the frequent food of the elderly; representative menu of beef, pork, white fish, anchovies and spinach, were showed Korean barbecue beef, hot pepper paste stir fried pork, pan fried white fish, stir fried anchovy, seasoned spinach were the highest offer frequency. CONCLUSIONS: This study will provide the fundamentals of the development of easily chewable and swallowable foods, gelification, for the elderly. The study will also illustrate that, in the elderly, food undergone gelification will reduce the risk of swallowing down to the wrong pipe and improve overall food preference.

Dental management of the patient difficulty in swallowing (섭식연하장애와 치과적 관리)

  • Hyun, Hong-Keun
    • The journal of the Korean dental association
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    • v.53 no.11
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    • pp.789-794
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    • 2015
  • Swallowing disorders or dysphagia, which are difficulties with the act of swallowing, can occur at different phases such as oral, pharyngeal, and esophageal phase in the swallowing process. These disorders can be caused by structural, functional abnormalities or psychological problems. Dentists can actively provide patients suffering from dysphagia with comprehensive professional care, especially from the cognitive stage of food to the pharyngeal stage of the swallow. Many cases of dysphagia can be improved with careful managements based on dental professionals' knowledge, including meticulous evaluation of masticatory and swallowing functions, training on eating and swallowing, and fabrication of palatal or lingual augmentation prosthesis. The important thing is that prevention of these disorders through the oral health care instruction and planned follow-up dental visit at periodic intervals in order to manage the problems caused by anatomical, functional, and psychological reason.

The Algorithm-Oriented Management of Nasal Bone Fracture according to Stranc's Classification System

  • Park, Ki-Sung;Kim, Seung-Soo;Lee, Wu-Seop;Yang, Wan-Suk
    • Archives of Craniofacial Surgery
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    • v.18 no.2
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    • pp.97-104
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    • 2017
  • Background: Nasal bone fracture is one of the most common facial bone fracture types, and the surgical results exert a strong influence on the facial contour and patient satisfaction. Preventing secondary deformity and restoring the original bone state are the major goals of surgeons managing nasal bone fracture patients. In this study, a treatment algorithm was established by applying the modified open reduction technique and postoperative care for several years. Methods: This article is a retrospective chart review of 417 patients who had been received surgical treatment from 2014 to 2015. Using prepared questionnaires and visual analogue scale, several components (postoperative nasal contour; degree of pain; minor complications like dry mouth, sleep disturbance, swallowing difficulty, conversation difficulty, and headache; and degree of patient satisfaction) were evaluated. Results: The average scores for the postoperative nasal contour given by three experts, and the degree of patient satisfaction, were within the "satisfied" (4) to "very satisfied" (5) range (4.5, 4.6, 4.5, and 4.2, respectively). The postoperative degree of pain was sufficiently low that the patients needed only the minimum dose of painkiller. The scores for the minor complications (dry mouth, sleep disturbance, swallowing difficulty, conversation difficulty, headache) were relatively low (36.4, 40.8, 65.2, 32.3, and 34 out of the maximum score of 100, respectively). Conclusion: Satisfactory results were obtained through the algorithm-oriented management of nasal bone fracture. The degree of postoperative pain and minor complications were considerably low, and the degree of satisfaction with the nasal contour was high.