• Journal of the Korea Convergence Society
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• v.13 no.5
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• pp.9-19
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• 2022

In this study, a systematic review was conducted to analyze the method of applying sEMG to evaluate the swallowing function of the elderly at each stage of swallowing, and to help objectively measure the swallowing stage of the older adults in clinical practice. From 2011 to 2021, 7 studies that met the selection criteria were selected using Pubmed, Scopus, and Web of Science (WoS). As a result of this study, the older adults and adults were divided into an experimental group and a control group and the swallowing phase was analyzed using sEMG only for the older adults. sEMG was used to evaluate swallowing in the oral and pharyngeal stages, and the sEMG attachment site was attached to the swallowing muscle involved in each stage. The collected sEMG data were filtered using a bandpass-filter and a notch-filter, and were analyzed using RMS, amplitude, and maximum spontaneous contraction. In this study, it was found that sEMG can be used as a tool to objectively and quantitatively evaluate the swallowing function in stages. Therefore, it is expected that this study will activate various studies that incorporate sEMG to evaluate the swallowing function in stages.

• The Journal of the Korean dental association
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• v.56 no.5
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• pp.278-286
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• 2018

Food intake and swallowing are complicated and intriguing series of movements involving voluntary and involuntary activities of cranial and spinal nerves and muscles. They have two most important functions, that is, food passage from the oral cavity to stomach and airway protection. Tongue, buccinators, and hyoid bone and its muscular attachments are anatomic structures for swallowing of special interests. The swallowing process of liquid is commonly divided into oral preparatory, oral propulsive, pharyngeal, and esophageal stages according to the location of the bolus. The movement of the food in the oral cavity and to the oropharynx differs between eating solid food and drinking liquid.

• The korean journal of orthodontics
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• v.42 no.4
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• pp.190-200
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• 2012

Objective: The displacement of the hyoid bone (HB) is a critical biomechanical component of the swallowing function. The aim of this study was to evaluate the swallowing-induced vertical and horizontal displacements of the HB in subjects with 2 different magnitudes of skeletal Class III malocclusion, by means of real-time, balanced turbo-field-echo (B-TFE) cine-magnetic resonance imaging. Methods: The study population comprised 19 patients with mild skeletal Class III malocclusion, 16 with severe skeletal Class III malocclusion, and 20 with a skeletal Class I relationship. Before the commencement of the study, all subjects underwent cephalometric analysis to identify the nature of skeletal malformations. B-TFE images were obtained for the 4 consecutive stages of deglutition as each patient swallowed 10 mL of water, and the vertical and horizontal displacements of the HB were measured at each stage. Results: At all stages of swallowing, the vertical position of the HB in the severe Class III malocclusion group was significantly lower than those in the mild Class III and Class I malocclusion groups. Similarly, the horizontal displacement of the HB was found to be significantly associated with the severity of malocclusion, i.e., the degree of Class III malocclusion, while the amount of anterior displacement of the HB decreased with an increase in the severity of the Class III deformity. Conclusions: Our findings indicate the existence of a relationship between the magnitude of Class III malocclusion and HB displacement during swallowing.

• The korean journal of orthodontics
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• v.17 no.1
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• pp.119-134
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• 1987

This study was undertaken to find out oropharyngeal movement of the class III malocclusion patients during swallowing by using the cinefluoroscopic method. The experimental group was composed of fifteen male adults with class III malocclusion whose mean age was 24.4 yrs. The control group was composed of fifteen male adults with normal occlusion whose mean age was 24.8 yrs. The results were as follows: 1. The horizontal position of the tongue tip was more anterior in the class III malocclusion group than in the normal group through all stages. 2. The tongue level was lower in the class III malocclusion group than in the normal group during stage 1, stage 3, and stage 4. 3. The horizontal position of the hyoid bone was more anterior in the class III malocclusion group than in the normal group during stage 1 only. 4. The tip of the soft palate was lower in the class III malocclusion group than in the normal group during stage 1 only, and there was no significant difference in the velar movement between the class III malocclusion group and the normal group during swallowing. 5. There was a significant difference in the interincisal distance, but no significant difference in the intermolar distance between the class III malocclusion group and the normal group through all stages. 6. Among 4 stages of each group, there was a significant difference in the movements of the dorsum of the tongue, the hyoid bone, and the soft palates And there was a significant difference in the movement .of the tongue tip of the normal group, but no significant difference in the movement of the tongue tip of the class III malocclusion group.

• Research in Community and Public Health Nursing
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• v.31 no.2
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• pp.166-178
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• 2020

Purpose: This study was conducted to examine the effects of the oral care program for improving swallowing function of the elderly using welfare centers on depression, self efficacy, subjective oral health status and swallowing related quality of life. Methods: The intervention in this study was systematically developed through the six stages of Intervention Mapping Protocol (IMP) and was based on Mead's symbolic interaction theory and Bandura's self efficacy theory. A non equivalent control group pre and post-test design was conducted on a total of 37 elderly people (experimental group: 19, control group: 18) from D city. The oral care program was administered to the experimental group once a week for five weeks, totaling five times, and the exact program ran for 50 minutes. The collected data were analyzed using the SPSS/WIN 25.0 program. Results: Following the intervention, subjective oral health score, and swallowing related quality of life were significantly improved in the experimental group. Conclusion: The oral care program presented in this study was found to be effective in increasing subjective oral health status, and swallowing related quality of life for the elderly using welfare centers.

• Journal of Korean Medicine Rehabilitation
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• v.18 no.1
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• pp.111-123
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• 2008

Objectives : The objective of this study was to investigate the outcomes of functional electrical stimulation (FES) which was applied twice a day in patients with dysphagia after stroke. Methods : Eleven patients with dysphagia after stroke were participated. The electrical stimulator with two channels was employed for forty minutes daily or forty minutes twice a day for fifteen days. Participants were divided into two groups by random method; The FES was performed twice a day for Twice-FES group (n=6), and once a day for Standard-FES group (n=5). For evaluation of dysphagia, the functional dysphagia scale by videofluoroscopic swallowing study, and swallow function scoring system by six clinical swallowing stage were assessed at pre- and post-treatment. Results : In both groups, there was a significant decrease of total functional dysphagia scales after FES treatment (p<0.05) and the results mainly affected the pharyngeal phase of deglutition. There was no significant difference between the two groups in total functional dysphagia scales, but the Twice-FES group had a decreased residue in oral cavity compared to the standard FES group. In both groups, there were significant improvements in swallow function scoring system (p<0.05). The twice-FES group had more high clinical swallowing stages. Conclusions : The results demonstrated that FES is a clinically effective intervention in treatment of stroke patients with dysphagia. Moreover, the treatment applied twice a day had relatively positive effects on the reduction of oral cavity residue and the improvement of clinical swallowing stage.

• Journal of the korean academy of Pediatric Dentistry
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• v.34 no.2
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• pp.264-272
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• 2007

The purpose of study was to improve the oral hygiene methods for early childhood. The author investigated the oral hygiene materials for early childhood and the oral hygiene methods used by 672 caregivers in Iksan city. The oral hygiene materials were oral tissue, finger brush, toothbrush sets according to the growth stages, electric toothbrush, child toothbrush, toothpaste sets according to the growth stages including eatable toothpaste, and child toothpaste, The rate of caregivers who used each materials was 62.5% for oral tissue, 70.9% for finger brush, 55.9% for toothbrush sets, and 87.4% for eatable tooth-paste. 79.0% of caregivers began toothbrushing from first eruption and about 1 year of age. The rate of swallowing toothpaste was 22% before 48 months, 9% from 48 to 59 months, and 3% after 60 months. The rate of children brushed by caregivers was 52% before 48 months, 42% from 48 to 59 months, and 26% after 60 months. The basic method of oral hygiene management for early childhood is to remove the dental plaque by toothbrushing, and the toothpaste may be used. Suffocation, accidental swallowing, and injury to the throat must be avoided. Generally, the fluoride toothpaste is not recommended before 3 years of age. The least amount of fluoride toothpaste should be used and caregivers should supervise children to prevent the swallowing of toothpaste.

• Korean journal of food and cookery science
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• v.10 no.3
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• pp.232-237
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• 1994

A Texture profile for frozen pizzas was developed and applied to a comparison of the texture of frozen pizzas heated by conventional and microwave ovens. The texture profile consisted of 29 attributes evaluated at the following five stages: visual and manual. lip feel, first bite, mastication, and swallowing. The microwave pizza tended to be more crisp, dry, and rough but less tender than the conventionally heated pizza. Separate evaluations of the center and edge portions showed differences only in top greasiness, wetness of sauce on palate, moisture release for both types of pizza suggesting that the separated evaluations were not necessarily required. The edge tended to be less greasy and moist than the center possibly because it is more susceptible to overcooking and subsequent drying out.

• Journal of Chest Surgery
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• v.31 no.4
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• pp.418-421
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• 1998

Thoracoscopic esophagectomy can be performed in esophageal diseases to reduce the postoperative complications. Recently, We encountered a case of esophageal cancer and successfully treated it by thoracoscopic esophagectomy with gastric pull-up. A 59-year-old male was presented with swallowing difficulty and an esophagogram, esophagoscopy, and chest CT showed an ulcerating tumor on the lower esophagus. The operation was performed in three stages: mobilization of the esophagus by thoracoscopic surgery, construction of a gastric tube through a laparotomy, and cervical anastomosis between the esophagus and the gastric pull-through. Hoarseness developed postoperatively, and the postoperative esophagogram showed leakage at the esophagogastric anastomotic site. The anastomotic leakage was healed following surgical drainage and the patient was discharged in good health. Hoarseness subsided spontaneously two months after surgery.

• The Journal of Korean Academy of Prosthodontics
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• v.58 no.1
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• pp.42-49
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• 2020

In patients with fully edentulous jaw, treatment of complete dentures should be carried out in many stages when following the conventional methods. Therefore there were disadvantages such as multiple visits to dental clinic is inevitable. In addition, errors caused by polymerization shrinkage, which happens during the fabrication of denture, and difficulties in reproduction of damaged or lost denture were considered as disadvantages. But nowadays, computer-aided design and computer-aided manufacturing (CAD/CAM) system is widely used in dentistry and it has begun to expand its spectrum in manufacturing complete dentures. Using CAD/CAM system to fabricate complete dentures can reduce the number of patient's visit and clinical chair time, since taking impression, recording jaw relation, and selection of artificial teeth are performed at the same time during the first visit, and delivering of dentures during the second visit is possible. In addition, because 3D-Printing technology is used, errors by polymerization shrinkage can be reduced. Among the companies that fabricate complete dentures using CAD/CAM system, DENTCA CAD/CAM denture (DENTCA Inc., Los Angeles, CA, USA) is the most commercialized company. In this case, we treated patients of complete dentures using conventional complete denture method and DENTCA CAD/CAM denture system in the same patient. We would like to report this case because we have achieved good results not only in functional aspects of pronunciation, chewing, and swallowing but also in aesthetic aspects.