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Rehabilitation Practice and Science

Translated Title

以自製吞嚥動作儀評估食團溫度、體積及黏稠度對吞嚥功能的影響：先期研究

Abstract

”The study aimed to depict the influence of bolus temperature, volume, and viscosity in swallowing function by a self-designed phagometer. Two micro switches were used to detect submental muscle activity and pharyngeal motion. They were anchored on a posterior-type cervicothoracic orthosis with multiple adjustable joints to ensure the well contact between the switch and the skin. The signals detected by micro switches were amplified and recorded. The duration between two waves was defined as swallowing trigger time and used to represent the swallowing function.Ten normal male subjects without clinical evidence of dysphagia were enrolled in this study. The average age of the subjects was 26.3 ± 5.7 years old. The subjects were asked to swallow 1 cc, 5cc, 10 cc and 25cc of 25°C water respectively. 5cc of Q°C ice water and 5 cc of low consistency, medial consistency, as well as high consistency mediums were then swallowed consequently. The subjects had adequate rest between each swallow. The results showed that the trigger time of swallowing 5ce 25°C water was 358.4 ± 70.5 msec and it reduced as bolus volume increased without statistical significance. The trigger time of swallowing O°C water significantly reduced to 311.6:t 56.3 msec. Different consistency of bolus did not influence the trigger time of swallowing. We concluded that the self-designed phagometer can objectively evaluate the swallowing function and ice water may be effective in facilitating the swallowing.”

Language

Traditional Chinese

First Page

79

Last Page

86

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