• 대한기관식도과학회지
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• 제3권2호
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• pp.307-312
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• 1997

Reconstruction of the pharyngoesophagus is one of the most difficult challenges in head and neck surgery. The goals of pharyngoesophageal reconstruction include restoration of a person's ability to swallow and to speak with minimal morbidity, but no current reconstruction modality is clearly best. Following its first introduction as fasciocutaneous flap by Yang in 1981, the forearm flap based on radial artery has become recognized as a very reliable and relatively easy one to use. The forearm flap has thin, pliable and predominantly hairless skin and scant subcutaneous layer In addition, its vascular pedicle is long and of large caliber, which greatly increases the chance of successful revascularization. The forearm flap shows the potentiality for better functional rehabilitation in swallowing and speech as well as the possibility of three dimensional reconstruction. We experienced a case of radial forearm free flap for the reconstruction in a patient with the hypopharyngeal stricture. The early return of oral feeding was possible and successfully enough to return to the normal daily activity.

• Journal of Nutrition and Health
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• 제46권3호
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• pp.285-295
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• 2013

The purpose of this study was to examine the characteristics of the dietary intake of Korean elderly according to chew-ing ability using data from the Korea National Health and Nutrition Examination Survey (KNHANES) conducted during 2007-2010. Among subjects aged 65 years and over, more than half, 54.3% of elderly people, were classified as the difficulty in chewing group (DC). The DC group had lower nutrients and food intakes than those of in the no difficulty in chewing group (NDC). Findings showed that subjects in the DC group consumed fewer foods, especially fruits and vegetables. In addition, the DC group had significantly lower intakes of pan-fried food, stir-fried food, braised food, and seasoned-cooked vegetables, which could not be easily cooked or chewed. On the other hand, the number of soups and stews included in the top 30 largely consumed dishes were higher in the DC group than in the NDC group. No difference in numbers of daily meal/snack intake was observed between the two groups, however, the DC group had lower numbers of side-dishes compared to the NDC group. Fewer side-dishes per meal could be related to lower intakes of nutrients in dietary quality. Findings of this study demonstrated that dietary intake was influenced by chewing ability of elderly Korean people. Therefore, study of factors affecting dietary intake such as convenient cooking methods to decrease cooking time and skills to extend preservation and storage time of foods will necessary. In addition, development of food products and new techniques of cooking considering health status, chewing, and swallowing ability is required for the elderly, followed by establishment of standards for senior-friendly food products.

• Imaging Science in Dentistry
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• 제47권1호
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• pp.63-68
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• 2017

Some complications can arise with the usage of local anesthesia for dental procedures, including the fracture of needles in the patient. This is a rare incident, usually caused by the patient's sudden movements during anesthetic block. Its complications are not common, but can include pain, trismus, inflammation in the region, difficulty in swallowing, and migration of the object, which is the least common but has the ability to cause more serious damage to the patient. This report describes a case in which, after the fracture of the anesthetic needle used during alveolar nerve block for exodontia of the left mandibular third molar, the fragment moved significantly in the first 2 months, before stabilizing after the third month of radiographic monitoring.

• 대한후두음성언어의학회지
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• 제18권1호
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• pp.7-10
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• 2007

Unilateral vocal fold paralysis resulting in glottal incompetence can cause significant morbidity attributable to impaired speech, swallowing, and ability to protect the airway. The treatment of unilateral vocal cord paralysis has a long history, marked by technical innovations and improvements. These methods typically use endoscopic injection or implants to augment the volume of the affected vocal fold. The first known treatment, reported by Brunnings in 1911, was paraffin injection. The first thyroplasty medializing the paralysed vocal cord was performed by Payr in 1915 ; here, a cartilage door-flap was created from the thyroid ala to obtain better voice quality. In the 1970s, Isshiki systematized and developed the use of the external medialization by Payr. Later he modified his original technique, and achieved safer and better results. Many other methods were introduced for external medialization during the 1980s and 1990s. There has been couple of materials using for medialization laryngoplasty: silicone bloc, cartilage, goretex (polytetrafluoroethylene), titanium, etc. Among them, silicone bloc is the most popularly used material. Type I thyroplasty in combination with arytenoid adduction is a proven technique for medialization of the paralysed vocal fold. In this paper, personal experience for using silicone bloc type I thyroplasty : decision making and practical points, long-term results and complication of the procedure will be discussed.

• 대한감각통합치료학회지
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• 제8권1호
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• pp.73-86
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• 2010

섭식기술의 문제는 성장, 학습, 의사소통, 다른 아동과의 상호작용 등 삶의 모든 면에 영향을 줄 수 있다. 구강섭식은 입을 열고 음식/액체를 입속에 넣고 삼키는 것이다. 본 문헌연구의 목적은 아동의 섭식과 관련된 평가방법과 중재방법에 대해 알아보는 것이다. 섭식은 아동 초기 발달의 중요한 요소이며 일상생활 참여를 촉진한다. 아동이 음식을 먹을 때 받아들이는 방법에 차이가 있다. 그 이유로는 음식으로부터 제공되는 감각자극의 등록과 해석의 과정을 거쳐 섭식행동으로 나타나기 때문이다. 감각처리 문제로 인한 섭식의 문제는 촉각과민성, 구강거부, 촉각과소반응, 구강실 행증으로 분류할 수 있다. 섭식문제의 평가 가운데 감각처리 과정에서 나타날 수 있는 문제들을 확인하고 중재계획을 세우기 위해서는 섭식과 관련된 신경학적 과정을 이해하고 섭식과 관련된 감각처리의 특성을 아는 것이 중요하 다. 또한 감각처리와 관련되어 야기된 섭식문제의 중재방법을 고찰하는 것은 의의가 있으며, 이는 섭식에 관한 효율적인 접근을 통해 아동들에게 보다 나은 삶을 제공할 수 있으리라 기대된다.

• Journal of Nutrition and Health
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• 제51권5호
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• pp.445-454
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• 2018

Purpose: Changes in eating habits and malnutrition due to dysphagia are important health problems for older adults. This study investigated the effects of an educational program aimed at improving diet quality in community-dwelling older adults at risk for dysphagia in South Korea. Methods: We assessed 27 individuals in the experimental group and 26 individuals in the control group between September and October 2015. All participants were aged 65 years or older and were at risk for dysphagia. A combined diet and exercise program was applied to the experimental group (n = 27) for six weeks. We examined changes in participants' eating habits and their knowledge and attitudes concerning dysphagia risk. The nutrition intake of all participants was measured before and after the intervention using 24-hr dietary recall. Results: There was a significant increase in knowledge of dysphagia risk in the experimental group, with scores increasing from 3.7 to 7.1, out of 10 points (p < 0.001). There were also significant improvements in eating habits after the intervention in the experimental group, with scores increasing from 21.9 to 28.3, out of 36 points (p < 0.001). The attitude score of participants in the experimental group increased significantly, from 15.2 to 16.7, out of 20 points (p = 0.016). Conclusion: Developing educational programs can help older adults living in the community lead a healthier lifestyle and improve their ability to manage their diet.

• 한국식품조리과학회지
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• 제31권2호
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• pp.185-192
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• 2015

This research tried to contribute to the diversification and the high quality of tofu products by adding the natural colors from tomatoes and strawberries, thus providing more attractive colors, greater antioxidative activity, and higher palatability The quality characteristics of tofu with 4%, 8%, and 12% strawberry juice and 5%, 10%, and 15% of tomato juice were analyzed. Tofu with tomato juice was found to be higher in transference number, and pH showed a significant decrease as the rate of the addition increased, The antioxidant activity of tofu with strawberry juice is 37.76~52.12%, and tofu with tomato juice is 41.79~51.51%, with tofu with tomato juice is being higher than tofu with strawberry juice in antioxidant status DPPH radical scavenging ability. In chromaticity, the L-value and b-value showed significant decreases as tomato juice was added and when strawberry juice are was added and the values increased. In texture, the hardness of tofu with tomato juice was found to be significantly more solid than tofu with strawberry juice. For the test of springiness, the order was as follows: control group> tomato juice 5%> tomato juice 10%. The result of the organoleptic test of tofu showed, tofu with tomato juice to be significantly brighter in exterior color than tofu with strawberry juice (p<0.001), in for savory flavor, the result shows that tofu with 12% strawberry juice added and that with 10% tomato juice added had better flavor. For the test of beany flavor, the control group is higher than tofu with strawberry juice and tomato juice, and tofu with 10% of tomato juice added was lowest in beany flavor. In the preference investigation, tofu with 10% tomato juice showed the highest preference after swallowing and in overall status.

• 한국식품조리과학회지
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• 제29권6호
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• pp.653-660
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• 2013

Acaiberry(Euterpe oleracea Mart.) was partially substituted from the formula for juak and the subsequent effects on the physiochemical and physical characteristics. And this study was carried out to standardize the recipe of acaiberry-juak. Acaiberry powder was added in 0(control), 1, 3 and 5% substitution ratios by weight per glutinous rice flour. Also, acaiberry puree was added in 3, 6 and 9% substitution ratios by weight water. The moisture contents showed juak with addition of acaiberry contents were lower then control. The diameter of the juak decreased with increasing levels of the added acaiberry powder and puree, whereas the height increased with increasing amount of the powder and puree. The Hunter colorimeteric L-values of the dough and acaiberry-juak decreased as the amount of acaiberry powder and puree increased. Hunter a and b-values both increased with increasing levels of the acaiberry powder and puree. Textural characteristics there were increase in hardness, springiness, chewiness as the amount of acaiberry powder and puree increased(p<.001). Cohesiveness were not significantly different as the level of acaiberry powder and puree increased(p<.001). The anti-oxidant capacity results, anthocyanin, DPPH radical scavenging activity, SOD-like activity, Nitrate-scavenging ability tended to increased by according to the addition acaiberry powder and puree(p<.001). As measured DSC, the onset temperature and enthalpy were accordingly increased during storage period as the acaiberry contents were higher then control. According to sensory evaluation results, the after swallowing, appearance, flavor, taste and texture of juak was acaiberry powder 1% and acaiberry puree 6% proper score is recorded. Overall acceptability of acaiberry juak powder 1%, puree 6% percent of the additives are also the highest mark in the sensory characteristics. Also aciberry powder addition of more than demonstrate a good reputation in the development juak will suggest more appropriate form of puree.

• 대한치과보철학회지
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• 제54권2호
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• pp.126-131
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• 2016

구강암에 의해 하악골 절제술을 받은 환자들은 저작 및 연하 기능의 저하와 같은 문제가 발생하며 동반된 안모의 변화와 발음의 문제로 인하여 사회적, 심리적인 영향을 받게 된다. 따라서 보철적인 수복을 통해 하악골 변연절제술 환자의 문제를 개선해 나아가는 것이 무엇보다 중요하다. 본 증례는 편평세포암으로 인하여 하악골 변연절제술을 받은 환자에서 골결손이 일어나지 않은 후방부위에 전략적으로 임플란트를 식립하였고 임플란트를 통해 의치의 유지와 지지를 담당할 수 있도록 보철물을 설계하였다. 이를 바탕으로 Kennedy class IV 국소의치를 제작하여 만족스런 심미적, 기능적 결과를 얻었으며, 8개월 간의 임상 관찰 동안 임플란트 주변 골의 안정적인 유지가 관찰되는 바 이를 보고하고자 한다.

• 대한영양사협회학술지
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• 제30권1호
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• pp.11-28
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• 2024

This study aimed to establish the optimal amount of thickening agent for the appropriate viscosity in soups and beverages, which are part of the dysphagia diet. The soups were bean sprout soup and soybean paste soup; the beverages were orange juice, regular milk, and low-fat milk; the thickening agent was one type of xanthan gum product. After adding the thickening agents (from 1 g to 5 g per 200 mL of the test food), syringe tests were conducted over time (5, 10 and 15 minutes) to verify the effects of the amount of thickening agent added per sample and the time between addition and achieving the resulting viscosity, and to establish the optimal addition conditions to reach IDDSI levels 1, 2, and 3 of the dysphagia diet. Water (based on 200 mL) was used as the standard control. These results provide a useful basis for customized diets based on the patient's dysphagia severity. On the other hand, this study is limited by including only liquid foods in the dysphagia diet and one type of xanthan gum-based thickening agent. Therefore, it is necessary to conduct continuous research, based on the study results, to modify the viscosity of the dysphagia diet using various thickening agents and foods and prevent nutritional deficiencies by managing the diet according to the patient's swallowing ability.