市販ゲル化剤を用いた嚥下造影検査食に関する基礎的な検討
URI | http://harp.lib.hiroshima-u.ac.jp/pu-hiroshima/metadata/5820 | ||||||||||||
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ファイル |
KJ00005127930.pdf
( 786.0 KB )
公開日
:2010-02-26
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タイトル |
市販ゲル化剤を用いた嚥下造影検査食に関する基礎的な検討
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別タイトル |
Study of Test Foods Made with Commercial Gelling Agents for Videofluoroscopic Examination of Swallowing
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著者 |
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抄録 |
Objective: Videofluoroscopic examination of swallowing requires barium sulfate. It has been reported that barium sulfate changes the viscosity of thickened liquids. However, there have been few studies of the effect of barium sulfate on the texture of jelly provided for severe dysphagic patients. Moreover, the texture of jelly is affected by temperature. We investigated the effect of barium sulfate on jelly texture, and the effect of temperature on barium jelly. Method: We made test food using liquid barium diluted 50w v% with ion exchanged water. We used five different commercial gelling agents to make jelly; agar, gelatin, xanthan gum, carrageenan, and pectin. Water jelly was the control. CREEP METER was used to measure hardness, adhesiveness, and cohesiveness. Result: We found that barium has various effects on the texture of jelly. Furthermore, the texture of barium jelly is affected by temperature. Agar and pectin were less affected by temperature than other gelling agents. Conclusion: These results indicate the necessity of standardized test foods for dysphagic patients. |
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内容記述 |
原著 Original 国立情報学研究所で電子化 |
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掲載雑誌名 |
県立広島大学人間文化学部紀要
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巻 |
3
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開始ページ |
21
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終了ページ |
32
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出版年月日 |
2008-02
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出版者 |
県立広島大学
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ISSN |
13467816
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NCID |
AA12116573
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本文言語 |
日本語
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資料タイプ |
紀要論文
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著者版フラグ |
出版社版
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ソートキー |
05
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旧URI | |||||||||||||
区分 |
pu-hiroshima
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