• 동의신경정신과학회지
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• 제20권2호
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• pp.197-206
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• 2009

Objective : This study was designed to research the effect of the korean traditional herbal medicine and oriental psychotheraphy on globus hytericus and swallowing difficulty caused by conversion disorder. Methods : A 10 years old male patient suffer from globus sensation and swallowing difficulty for 2 months. We treated him with the korean traditional herbal medicine(Banhahubak-tang) and oriental psychotheraphy for 27 days. Results : After this treatment, globus sensation and swallowing difficulty were decreased and appetite were increased. In addition, compulsion had been severe and it was improved after this treatment. Conclusions : Psychiatrists have reported that conversion disorder is not common in children especially under 10 years old. Globus hystericus, dysphagia is symptoms of conversion disoder but globus hystericus is very rare in childhood. In this case, we recognized that the korean traditional herbal medicine and oriental psychotheraphy could be effective for the clinical symptoms of globus hystericus and swallowing difficulty.

• 대한치과의사협회지
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• 제56권8호
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• pp.437-442
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• 2018

Patients with a wide range of cerebrovascular disease may have difficulty in opening their mouths, resulting in failing to swallow foods and maintain their oral hygiene. K-point was introduced as an effective trigger point to stimulate the jaw opening reflex for those patients. K-point stimulation may be useful as one of methods of helping open the jaw for dental examinations, or for placing foods onto the dorsum of the tongue and swallowing them effectively. Although this method cannot always guarantee the success of the jaw opening for every patient, it may still be considered to be an effective one to apply to patients having difficulty in jaw opening and swallowing disorder.

• Preventive Nutrition and Food Science
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• 제19권4호
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• pp.358-362
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• 2014

Flow and dynamic rheological properties of hot thickened soups for consumption by the elderly people with swallowing difficulty (dysphagia) were investigated at a serving temperature of $60^{\circ}C$. In this study, sea mustard soup (SMS) and dried pollock soup (DPS), which have been widely known as favorable hot soups provided in a domestic hospitals and nursing homes for dysphagic patients, were thickened with four commercial xanthan gum (XG)-based food thickeners (coded A~D) marketed in Korea. Thickened soups prepared with different thickeners showed high shear-thinning flow behaviors (n=0.15~0.21). Apparent viscosity (${\eta}_{a,50}$), consistency index (K), storage modulus (G'), and loss modulus (G") demonstrated differences in rheological behaviors between the XG-based thickeners. The magnitudes of (G') were much higher than those of (G") over the entire range of frequency (${\omega}$) with the high dependence on ${\omega}$, showing the rheological behavior similar to a weak gel. In general, all rheological parameter values of thickened DPS samples were higher when compared to the thickened SMS samples. These results indicate that flow and dynamic rheological properties of hot thickened soups containing commercial XG-based thickeners are strongly dependent on the type of thickener and soup.

• 한국식품영양학회지
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• 제28권2호
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• pp.189-195
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• 2015

Failure of the functions involved in ingestion leads to, not only loss of enjoyment of eating, but also protein-energy malnutrition. Dysmasesis and difficulty of swallowing occurs in various diseases, but aging is a major cause. In the aging society, the proportion of elderly people with dysmasesis and difficulty of swallowing is expected to increase rapidly. Developing foods for the elderly that are easy to chew and swallow is thus required. This study was conducted to develop easily chewable and swallowable foods for the elderly who can crush foods and ingest with their own tongues, but occasionally have difficulty in drinking fluids such as water and tea. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. The sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in saltiness (p<0.05), sweetness (p<0.05), and overall quality (p<0.05). The optimum formulation of stir fried anchovy calculated by numerical and graphical methods was 3.74 g of soy sauces and 30.17 g of oligo-saccharides. Stir fried anchovy had a moisture content, hardness and adhesiveness of 76.52%, 2.10, and -1.57, respectively.

• Preventive Nutrition and Food Science
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• 제21권1호
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• pp.73-77
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• 2016

Flow and dynamic rheological properties of thickened waters prepared with commercial food thickeners were investigated at different pH levels (3, 4, 5, 6, and 7). The commercial xanthan gum (XG)-based thickener (thickener A) and starch-based thickener (thickener B), which have been commonly used in a domestic hospital and nursing home for patients with swallowing difficulty (dysphagia) in Korea, were selected in this study. Thickened samples with both thickeners at different pH levels showed high shear-thinning flow behaviors (n=0.08~0.22). Thickened samples at pH 3 showed higher n values and lower consistency index (K) values when compared to those at other pH levels. The K values of thickener A increased with an increase in pH level, while the n values decreased, showing that the flow properties greatly depended on pH. There were no noticeable changes in the K values of thickener B between pH 4 and 7. At pH 3, the thickened water with thickener A showed a higher storage modulus (G') value, while that with thickener B showed a lower G'. These rheological parameters exhibited differences in rheological behaviors between XG-based and starch-based thickeners, indicating that the rheological properties of thickened waters appear to be greatly influenced by the acidic condition and the type of food thickener. Appropriately selecting a commercial food thickener seems to be greatly important for the preparation of thickened acidic fluids with desirable rheological properties for safe swallowing.

• Journal of Korean Neurosurgical Society
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• 제38권5호
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• pp.380-383
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• 2005

Glutaric aciduria type 1 is an inborn error of lysine, hydroxylysine, and tryptophan metabolism caused by deficiency of glutaryl-coenzyme A dehydrogenase. The disease often appears in infancy with encephalopathy episode that results in acute basal ganglia and white matter degeneration. The majority of patients develop a dystonic-dyskinetic syndrome. This reports 6year-old boy who had been done previous gastrostomy due to swallowing difficulty underwent bilateral pallidotomy with intraoperative electromyography[EMG] monitoring for disabling dystonia. Intraoperative EMG was used to assess stimulation thresholds required for capsular responses and muscle tone. Surface EMG electrodes were placed on the face and cricopharyngeal muscles. Exact target were directly modified according to MRI-visualized anatomy. EMG response was consistently seen prior to visual observation of muscle activity. The surgery improved dystonic symptoms without swallowing difficulty.

• 대한기관식도과학회지
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• 제15권1호
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• pp.10-15
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• 2009

• Nutrition Research and Practice
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• 제9권4호
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• pp.420-424
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• 2015

BACKGROUND/OBJECTS: When the functions involved in the ingestion of food occurs failure, not only loss of enjoyment of eating, it will be faced with protein-energy malnutrition. Dysmasesis and difficulty of swallowing occurs in various diseases, but it may be a major cause of aging, and elderly people with authoring and dysmasesis and difficulty of swallowing in the aging society is expected to increase rapidly. SUBJECTS/METHODS: In this study, we carried out a survey targeting nutritionists who work in elderly care facilities, and examined characteristics of offering of foods for elderly and the degree of demand of development of easily chewable and swallowable foods for the elderly who can crush foods and take that by their own tongues, and sometimes have difficulty in drinking water and tea. RESULTS: In elderly care facilities, it was found to provide a finely chopped food or ground food that was ground with water in a blender for elderly with dysmasesis. Elderly satisfaction of provided foods is appeared overall low. Results of investigating the applicability of foods for elderly and the reflection will of menus, were showed the highest response rate in a gelification method in molecular gastronomic science technics, and results of investigating the frequent food of the elderly; representative menu of beef, pork, white fish, anchovies and spinach, were showed Korean barbecue beef, hot pepper paste stir fried pork, pan fried white fish, stir fried anchovy, seasoned spinach were the highest offer frequency. CONCLUSIONS: This study will provide the fundamentals of the development of easily chewable and swallowable foods, gelification, for the elderly. The study will also illustrate that, in the elderly, food undergone gelification will reduce the risk of swallowing down to the wrong pipe and improve overall food preference.

• 대한치과의사협회지
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• 제53권11호
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• pp.789-794
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• 2015

섭식 연하장애는 수술이나 치료로 인한 기질적 원인, 뇌혈관장애나 뇌성마비, 근육이나 신경장애 등으로 인한 기능적 원인, 그리고 거식증이나 폭식증과 같은 심리적 원인에 의해 발생할 수 있다. 치과의원급에서는 주로 음식물의 인식장애 단계부터 인두로의 전달장애 단계까지의 환자에게 적극적으로 도움을 줄 수 있으며, 그 방법으로는 치의학적 전문지식을 바탕으로 환자의 섭식, 저작과정을 주의 깊게 관찰하여 문제점을 파악하여 각 단계에 적절한 기초 훈련과 섭식 훈련을 실시하는 것이며, 또한 필요시 혀 접촉 보조장치와 같은 장치를 제작하여 환자에게 장착시키고 섭식, 연하 훈련을 시행하여 환자의 연하능력을 개선시켜줄 수 있다. 하지만 무엇보다 가장 중요한 것은 환자가 식전과 식후에 엄격한 구강관리를 시행할 수 있도록 잘 지도하고, 치과의 정기적 방문과 전문적 관리를 통해 구강내 저작기관의 해부학적, 기능적 문제점을 해결해 주도록 하며, 이 때 마다 심리적으로도 환자가 섭식, 연하에 문제가 없도록 세심하게 설명하고 상담해 주는 것으로, 이는 모두 치과의사의 책무라고 할 수 있다.

• 대한기관식도과학회지
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• 제5권1호
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• pp.90-95
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• 1999

Dermoids are rare disease which arise during embryogenesis. They are the most common variety of teratomas occurring in the head and neck region and most arsies in the nasopharynx or oropharynx. They are invariably benign and derived from only two germinal layers, ectoderm and mesoderm. They usually present as repiratory distress and swallowing difficulty at or soon after birth. Treatment consists of surgical resection. We recently experienced a case of a neonatal nasopharyngeal dermoid which led to severe airway obstruction and feeding difficulty and necessitated the endotracheal intubation.