{"created":"2021-03-01T06:31:09.151979+00:00","id":25655,"links":{},"metadata":{"_buckets":{"deposit":"50f22fe6-7468-42e3-8a5f-e435ec85e41c"},"_deposit":{"id":"25655","owners":[],"pid":{"revision_id":0,"type":"depid","value":"25655"},"status":"published"},"_oai":{"id":"oai:niigata-u.repo.nii.ac.jp:00025655","sets":["432:1291:1292:1311","453:456"]},"item_7_alternative_title_1":{"attribute_name":"その他のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Examination of the ease of swallowing in a thickener and two gelatinizers"}]},"item_7_biblio_info_6":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2003-12","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"2","bibliographicPageEnd":"29","bibliographicPageStart":"25","bibliographicVolumeNumber":"33","bibliographic_titles":[{"bibliographic_title":"新潟歯学会雑誌"},{"bibliographic_title":"新潟歯学会雑誌","bibliographic_titleLang":"en"}]}]},"item_7_description_4":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"The purpose of this research was to clarify the meaning of easy swallowing, that is what kind of food texture can be swallowed safely by the elderly whose swallowing ability is decreasing with aging. The subjects of this experiment were 18 healthy individuals (10 males and 8 females, 19-35 years old of age) who understood the purpose of this research and gave their consent to participate in this study. Gelatin, agar, and starch were used as test-foods. After choosing at random the order of these 3 foods, We gave each food in six concentrations, in an order also chosen at random. Each sample of 5 ml was put on the center of the tongue and each subject was instructed to swallow it at once. The posture at the time of swallowing was adjusted so that FH plane should become horizontal, and the subject was instructed not to change the head position during swallowing. The subjective evaluation of swallowing was performed on the VAS scale from 0 to 100. In addition, swallowing was objectively evaluated by measuring its dynamic state from simultaneous recordings of the laryngeal movement and electromyogram. The laryngeal movement was measured with a newly improved device that measured pulse wave at fingertip level. Furthermore. simultaneous recordings of the laryngeal movement, electromyogram, and videofluorography were performed on another group of 3 subjects and the swallowing period found was divided in two: from the base of the tongue to the epiglottis (A) and from the epiglottis to the esophagus (B). Thereafter, the physical properties (hardness, adhesion) of all the foods used in the study were measured. For all foods, the VAS value decreased with the increase of the concentration. In all concentrations, gelatin showed a higher VAS value than the other foods. The duration of A increased with the food concentration, on the contrary, there was no difference in the duration of B for neither food nor concentration. The increase of the food concentration made swallowing subjectively more difficult, and it also led to an increase of the transit time from the base of the tongue to the epiglottis. Therefore, the time needed for the food to pass from the base of the tongue to the epiglottis seems to affect the evaluation of swallowing easiness.","subitem_description_type":"Abstract"},{"subitem_description":"本研究の目的は、食品の飲み込みやすさとは何か、すなわち、加齢に伴って嚥下機能が低下した高齢者にとって、どのような物性の食品が安全に嚥下できるのかを明らかにすることである｡被験者は事前に研究内容を十分説明して同意が得られた顎口腔機能に異常のない健常者18名(男10名、女8名、19～35歳)とした｡ゼラチン、寒天、デンプンを被験食品とし、3種類の食品と各食品において濃度の異なる6種類の試料をそれぞれ無作為に選択した｡試料5mlを被験者の舌背中央部に置き、一塊として嚥下するよう指示した｡嘆下時の姿勢はフランクフルト平面が床面と平行となるようにして、嚥下時には頭位の動きがないように指示した｡各被験食品の嚥下終了後に、主観的な飲み込みやすさをVisual Analogue Scale(VAS)を用いて0-100で評価した｡同時に、嚥下動態を喉頭運動と筋電図から客観的に評価した｡喉頭運動の測定は手指用脈波測定器を改良して新たに考案した測定装置を用いた｡また、別の3名を被験者として行った喉頭運動、筋電図と嚥下造影との同時測定結果から、嚥下時間、すなわち被験食品の咽頭通過時間を、舌背から喉頭蓋谷までの通過時間(A)と喉頭蓋谷から食道までの通過時間(B)に2分して測定した｡さらに、被験食品の物性(硬さ、付着性)を測定した｡飲み込みやすさの主観的評価では、すべての被験食品で濃度が高くなるに従ってVAS値が低下した｡ゼラチンは全ての濃度において、他の食品に比べて高いVAS値を示した｡舌背から喉頭蓋谷までの通過時間は被験食品の濃度が高くなると延長したのに対して、喉頭蓋谷から食道までの通過時間は被験食品の種類や濃度による変化は認められなかった｡被験食品で濃度が高くなると、主観的に嘆下し難いと評価され、舌背から喉頭蓋谷までの通過時間が延長したことから、舌背から喉頭蓋谷まで食品が移動する時間が飲み込みやすさの評価に影響していることが示唆された｡","subitem_description_type":"Abstract"}]},"item_7_full_name_3":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{"nameIdentifier":"151194","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Nagasawa, Masako"}]},{"nameIdentifiers":[{"nameIdentifier":"151195","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Saito, Kazuyuki"}]},{"nameIdentifiers":[{"nameIdentifier":"151196","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Nakamura, Takahiko"}]},{"nameIdentifiers":[{"nameIdentifier":"151197","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Toyosato, Akira"}]},{"nameIdentifiers":[{"nameIdentifier":"151198","nameIdentifierScheme":"WEKO"}],"names":[{"name":"Nomura, Shuichi"}]}]},"item_7_publisher_7":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"新潟歯学会"}]},"item_7_select_19":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_select_item":"publisher"}]},"item_7_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AN0018300X","subitem_source_identifier_type":"NCID"}]},"item_7_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"03850153","subitem_source_identifier_type":"ISSN"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"長澤, 麻沙子"}],"nameIdentifiers":[{"nameIdentifier":"151189","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"斎藤, 和幸"}],"nameIdentifiers":[{"nameIdentifier":"151190","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"中村, 公彦"}],"nameIdentifiers":[{"nameIdentifier":"151191","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"豊里, 晃"}],"nameIdentifiers":[{"nameIdentifier":"151192","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"野村, 修一"}],"nameIdentifiers":[{"nameIdentifier":"151193","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-08-19"}],"displaytype":"detail","filename":"NS_33(2)_25-29.pdf","filesize":[{"value":"1.4 MB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"NS_33(2)_25-29.pdf","url":"https://niigata-u.repo.nii.ac.jp/record/25655/files/NS_33(2)_25-29.pdf"},"version_id":"b440d981-5f19-4a4a-8e04-b068dfba421c"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"dysphagia","subitem_subject_scheme":"Other"},{"subitem_subject":"嚥下障害","subitem_subject_scheme":"Other"},{"subitem_subject":"easy to swallowing","subitem_subject_scheme":"Other"},{"subitem_subject":"飲み込みやすさ","subitem_subject_scheme":"Other"},{"subitem_subject":"subjective evalvation","subitem_subject_scheme":"Other"},{"subitem_subject":"官能評価","subitem_subject_scheme":"Other"},{"subitem_subject":"analysis of laryngeal movement","subitem_subject_scheme":"Other"},{"subitem_subject":"嚥下動態測定","subitem_subject_scheme":"Other"},{"subitem_subject":"texture","subitem_subject_scheme":"Other"},{"subitem_subject":"物性","subitem_subject_scheme":"Other"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"departmental bulletin paper","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"介護食用増粘剤、 ゲル化剤の嚥下しやすさ","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"介護食用増粘剤、 ゲル化剤の嚥下しやすさ"},{"subitem_title":"介護食用増粘剤、 ゲル化剤の嚥下しやすさ","subitem_title_language":"en"}]},"item_type_id":"7","owner":"1","path":["456","1311"],"pubdate":{"attribute_name":"公開日","attribute_value":"2013-08-27"},"publish_date":"2013-08-27","publish_status":"0","recid":"25655","relation_version_is_last":true,"title":["介護食用増粘剤、 ゲル化剤の嚥下しやすさ"],"weko_creator_id":"1","weko_shared_id":null},"updated":"2022-12-15T03:55:40.047607+00:00"}