• 대한임상전기생리학회지
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• 제11권1호
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• pp.45-52
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• 2013

Purpose : The goal of this study is to estimate the effect of SSP electrical stimulation applied to acupoints as conducted in oriental medicine on the swallowing function of patients with swallowing difficulties caused by stroke. Methods : Twenty-two hemiplegic stroke patients with swallowing difficulties were divided into an intervention-only group (Group I; n=11) and an intervention-SSP electrical stimulation group (Group II; n=11). Therapeutic intervention was performed on participants in the intervention-only group and the intervention-SSP electrical stimulation group, for 20 minutes per session, three times per week, for four weeks. In this study, SSP electrical stimulation to the acupoints (Cheondol, Yomchon, Budol, Pungji, and Sanyinjian) of stroke patients with swallowing difficulties was applied, and to investigate the effects of SSP electrical stimulation, Clinical dysphagia scale (CDS) and ultrasonography assessment was used to measure pre and post-intervention scores. Results : In the clinical dysphagia scale assessment, the post-intervention score for group II had significant enhancement unlike group I. In the ultrasonography assessment, the hyolaryngeal movement in group II showed significant increase in the swallowing function unlike group I. Conclusion : From the above results, significant effects came from SSP electrical stimulation of 3Hz, biphasic wave, continuous current when applied to the acupoints as conducted in oriental medicine to improve the swallowing function of stroke patients.

• 대한치과의사협회지
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• 제53권11호
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• pp.789-794
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• 2015

섭식 연하장애는 수술이나 치료로 인한 기질적 원인, 뇌혈관장애나 뇌성마비, 근육이나 신경장애 등으로 인한 기능적 원인, 그리고 거식증이나 폭식증과 같은 심리적 원인에 의해 발생할 수 있다. 치과의원급에서는 주로 음식물의 인식장애 단계부터 인두로의 전달장애 단계까지의 환자에게 적극적으로 도움을 줄 수 있으며, 그 방법으로는 치의학적 전문지식을 바탕으로 환자의 섭식, 저작과정을 주의 깊게 관찰하여 문제점을 파악하여 각 단계에 적절한 기초 훈련과 섭식 훈련을 실시하는 것이며, 또한 필요시 혀 접촉 보조장치와 같은 장치를 제작하여 환자에게 장착시키고 섭식, 연하 훈련을 시행하여 환자의 연하능력을 개선시켜줄 수 있다. 하지만 무엇보다 가장 중요한 것은 환자가 식전과 식후에 엄격한 구강관리를 시행할 수 있도록 잘 지도하고, 치과의 정기적 방문과 전문적 관리를 통해 구강내 저작기관의 해부학적, 기능적 문제점을 해결해 주도록 하며, 이 때 마다 심리적으로도 환자가 섭식, 연하에 문제가 없도록 세심하게 설명하고 상담해 주는 것으로, 이는 모두 치과의사의 책무라고 할 수 있다.

• Nutrition Research and Practice
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• 제16권3호
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• pp.354-365
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• 2022

BACKGROUND/OBJECTIVES: Understanding the mechanism of chewing and swallowing food is important when creating a proper diet for older adults. This study investigated whether texture-modified model foods can reduce the difference in chewing and swallowing parameters between healthy community-living young and older adults. SUBJECTS/METHODS: In total, 35 older and 20 young adults (mean age: 75 and 25 years, respectively), matched for sex and number of teeth, were recruited and their unstimulated salivation and tongue pressure were measured. Simultaneous assessment of chewing and swallowing characteristics was conducted using surface electromyography and a videofluoroscopic swallowing study while the participants ingested 8 g of model food with one to four levels of hardness. RESULTS: The average tongue pressure and salivation among older adults were 61% and 49.7%, respectively, of the corresponding values observed in young adults. The older adult group used significantly (P < 0.05) increased muscle force with more chewing cycles (P < 0.05) than the young adult group, which was maintained even when consuming foods with the lowest hardness, although without chewing. However, the age effect on oral processing time existed only for the hardest foods. Swallowing difficulties among older adults were demonstrated by the significant increase in vallecula aggregation time. The total food intake duration was significantly (P < 0.05) longer in older adults than in young adults, regardless of food hardness. CONCLUSIONS: There were measurable differences in the process of chewing and swallowing food between young and older adults, which can be improved with food hardness control. Adjusting food hardness may help food intake in healthy older adults.

• Journal of Yeungnam Medical Science
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• 제40권1호
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• pp.91-95
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• 2023

Psychogenic dysphagia is a deglutition disorder characterized by a fear of swallowing, with no structural or functional causes. This report presents the case of a young male patient who had severe malnutrition due to psychogenic dysphagia and was provided visual biofeedback using fiberoptic endoscopic evaluation of swallowing (FEES). A healthy 25-year-old man presented to our clinic with a complaint of throat discomfort when swallowing that had started 6 months prior. As the symptoms worsened, he became fearful of food spreading to his lungs after swallowing and the development of respiratory difficulties. His food intake gradually decreased, resulting in a weight loss of 20 kg within 2 months. Evaluation of organic and other functional causes of dysphagia was performed, but no abnormalities were detected. The sensation of a lump in his throat, fear of swallowing, and anxiety were transformed into somatic symptoms. The patient was diagnosed with psychogenic dysphagia. After visual biofeedback by a physician who performed FEES, the patient resumed eating normally and increased his food intake. If routine tests do not reveal structural or functional causes of dysphagia, assessment of a psychogenic swallowing disorder should be considered. FEES can help in the diagnosis and management of psychogenic dysphagia.

• 재활복지
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• 제22권4호
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• pp.43-58
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• 2018

영양 섭취와 일상생활 삶의 질에 영향을 미치는 삼킴장애는 신경장애 환자뿐만 아니라 정상 노년층에게서도 적지 않게 나타난다. 본 연구에서는 노인의 삼킴 문제를 조기 선별하여 진단 검사로 연결될 수 있도록 도움을 주기 위한 기초연구로서, 주관적 삼킴장애 평가도구인 삼킴곤란척도(Swallowing Disturbance Questionnaire, SDQ)를 한국인의 정서와 문화에 맞게 번안하여 신뢰도와 타당도를 검증하고, 뇌졸중 환자 105명을 대상으로 하여 그 유용성을 검증하였다. 연구 결과, 한국판 SDQ의 문항내적 일관성 신뢰도는 .601, 검사-재검사 신뢰도는 .97, 공인타당도는 .956이었고, 절단점 8점을 기준으로 민감도가 46.8%, 특이도가 81.6%인 것으로 나타났다. 객관적 삼킴장애 검사인 비디오투시조영검사와 한국판 SDQ 검사 상 관찰된 삼킴곤란 유무와의 비교 결과, 음성예측도(negative predictive value, NPV)는 81%, 양성예측도(positive predictive value, PPV)는 53%로 나타났다. 한국판 SDQ는 뇌졸중 환자들의 삼킴장애 유무를 변별하는데 유용한 검사도구로 활용될 수 있을 것으로 기대되며, 재활전문가에 의한 임상평가가 이루어지기 전에 대상자가 보이는 삼킴곤란을 미리 선별하여 진단검사를 의뢰하거나, 삼킴문제가 없는 뇌졸중 환자를 정확하게 선별하여 잉여적인 추가 검사 노출을 배제하는 차원에서 그 임상적 의의가 크다고 볼 수 있다.

• 한국식품영양학회지
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• 제28권2호
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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.

• 재활복지
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• 제21권2호
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• pp.217-231
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• 2017

안면부 및 경부 화상 환자에게 적절한 영양 공급을 위해 일차적으로 고려하여야 할 요소는 삼킴기능의 평가와 재활치료이며, 이와 더불어 타인과의 효과적인 의사소통과 심미적 기능을 만족시키기 위해 말능력에 대한 자세한 평가와 재활 역시 고려하여야 한다. 본 연구의 목적은 안면부 몇 경부화상 환자의 삼킴장애 및 말운동장애, 음성 장애 등을 종합적으로 파악할 수 있는 의사소통장애 선별프로토콜의 예비 문항을 정리하는데 있다. 화상으로 초래되는 여러 가지 의사소통장애를 다루고 있는 국외 연구들을 참고하여 '구강기제(oral mechanism)', '호흡/음성(respiration/voice)', '삼킴(swallowing)', '조음(articulation)'을 포함한 총 4개의 평가영역으로 나누고 하위범주와 이에 필요한 문항들을 작성하였고, 전문가 5인에 의한 내용타당도 검증 후 예비 문항을 선정하였다. 내용타당도 범위는 .50~.84로 나타났다. 구강기제 및 조음 평가 영역에 포함된 대부분의 선별평가 문항들이 적절하게 나타난 것과 다르게 호흡/음성 및 삼킴 평가 영역의 경우, 전문가마다 조금씩 다른 의견을 보이기도 하였다. 안면부 및 경부 화상 환자가 보이는 의사소통장애의 이질적인 특성 상, 본 연구를 통해 정리된 선별 프로토콜 항목을 바탕으로, 향후 화상 환자의 유형 및 중증도별 평가를 통해 각 환자에게 맞춘 평가 양식으로 적절히 수정하여 활용할 수 있을 것으로 예상한다. 이로써 구강조음기관의 기능적 해부와 생리에 대한 지식이 있고 이에 적합한 재활훈련이 가능한 언어재활사들이 화상 환자의 의사소통장애에 대해 더욱 종합적인 평가와 치료 적용이 가능할 것으로 기대한다.

• 한국식품영양학회지
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• 제27권6호
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• pp.1175-1181
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• 2014

This study was conducted to develop for the elderly food that is safe, well-shaped, and easy to chew and swallow, using gelification. Gelatin, which has low adhesiveness, thereby lowering the possibility of being swallowed wrongly into the respiratory track, was used as a viscosity agent for the gelification. Water and gelatin amounts were adjusted to facilitate breaking the food with the tongue. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. 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 appearance (p<0.05), saltiness (p<0.05), sweetness (p<0.01), and overall quality (p<0.05). The optimum formulation of the Korean barbecue beef calculated by numerical and graphical method was 3.71 g of sugar and 19.53 g of soy sauce. Moisture content, hardness and adhesiveness of the Korean barbecue beef were 78.85%, 2.40, -1.87, respectively. The result shows that food for the elderly, which is easy to chew and swallow, using gelification will have sufficient competitiveness in terms of safety, taste, and preference. The development of food for the elderly that take into account the difficulties in chewing and swallowing among the elderly, reflects their preference, and has sufficient nutrients, is important to enable the elderly to enjoy their meals. Also, as the Korean society is getting older, it remains one of the biggest social challenges.

• 한국식품영양학회지
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• 제29권4호
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• pp.480-485
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• 2016

This study was conducted to develop food for the elderly, which is easier to chew and swallow, using gelification. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. The sensory panel consisted of 10 dieticians (10 women) working in nursing care facilities. The sensory optimal composite recipes were determined by the central composite design (CCD). The optimum formulation of hot pepper paste stir fried pork calculated by the numerical and graphical method was 1.48 g of sugar and 18.97 g of hot pepper paste. The optimum formulation of seasoned spinach was 8.0 g of sesame oil and 5.41 g of soy sauce. Moisture content, hardness, and adhesiveness of hot pepper paste stir fried pork was 76.49%, 2.50, and -1.20, respectively. Moisture content, hardness, and adhesiveness of seasoned spinach was 83.48%, 2.27, and -1.17, respectively. This study provides the basic materials for the development of easily chewable and swallowable foods for the elderly, which can reduce the risk of food going down the wrong pipe, and the preference can be improved by eating solid food instead of porridge or liquid food. The development of food for the elderly, which takes the difficulties in chewing and swallowing among the elderly into consideration and reflects their preference and has sufficient amount of nutrients, is important to enable the elderly to enjoy their meals and it is one of the biggest challenges in Korea, as Korean society is aging rapidly.

• 대한후두음성언어의학회지
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• 제30권2호
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• pp.136-138
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• 2019

Recently, negative pressure wound therapy (NPWT) has been reported to be effective for the treatment of cervical infections including retropharyngeal abscess. The 71-year-old woman with retropharyngeal abscess presented in this case showed improvement of infection through long-term NPWT. She continued to complain of swallowing difficulties after recovery. In this case, we performed the transcutaneous injection of botulinum toxin at the cricopharyngeus muscle for the patient who developed dysphagia after treatment for retropharyngeal abscess and observed improvement in swallowing.