{"created":"2023-06-19T10:05:11.485991+00:00","id":14545,"links":{},"metadata":{"_buckets":{"deposit":"37338e47-8503-43ef-9191-d5540ff7d938"},"_deposit":{"created_by":21,"id":"14545","owners":[21],"pid":{"revision_id":0,"type":"depid","value":"14545"},"status":"published"},"_oai":{"id":"oai:kwmw.repo.nii.ac.jp:00014545","sets":["7:287:288"]},"author_link":["64037","64039","64040","64038","64036","64035"],"item_1_alternative_title_20":{"attribute_name":"その他(別言語等)のタイトル","attribute_value_mlt":[{"subitem_alternative_title":"Evaluation of Swallowing Function by Nutrient Supplement: Relationship of Subjective Assessment, Objective Assessment and Food Texture "}]},"item_1_biblio_info_14":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2018","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"1-1","bibliographicPageEnd":"103","bibliographicPageStart":"97","bibliographicVolumeNumber":"28","bibliographic_titles":[{"bibliographic_title":"川崎医療福祉学会誌 "}]}]},"item_1_creator_6":{"attribute_name":"著者名(日)","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"池野, 雅裕"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"永見, 慎輔"}],"nameIdentifiers":[{}]},{"creatorNames":[{"creatorName":"福永, 真哉"}],"nameIdentifiers":[{}]}]},"item_1_description_1":{"attribute_name":"ページ属性","attribute_value_mlt":[{"subitem_description":"P(論文)","subitem_description_type":"Other"}]},"item_1_description_2":{"attribute_name":"記事種別(日)","attribute_value_mlt":[{"subitem_description":"原著","subitem_description_type":"Other"}]},"item_1_full_name_7":{"attribute_name":"著者別名","attribute_value_mlt":[{"nameIdentifiers":[{}],"names":[{"name":"IKENO, Masahiro "}]},{"nameIdentifiers":[{}],"names":[{"name":"NAGAMI , Shinsuke"}]},{"nameIdentifiers":[{}],"names":[{"name":"FUKUNAGA, Shinya"}]}]},"item_1_identifier_registration":{"attribute_name":"ID登録","attribute_value_mlt":[{"subitem_identifier_reg_text":"10.15112/00014492","subitem_identifier_reg_type":"JaLC"}]},"item_1_publisher_23":{"attribute_name":"公開者","attribute_value_mlt":[{"subitem_publisher":"川崎医療福祉学会"}]},"item_1_source_id_13":{"attribute_name":"雑誌書誌ID","attribute_value_mlt":[{"subitem_source_identifier":"AN10375470 ","subitem_source_identifier_type":"NCID"}]},"item_1_source_id_19":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"0917-4605 ","subitem_source_identifier_type":"ISSN"}]},"item_1_text_10":{"attribute_name":"著者所属(英)","attribute_value_mlt":[{"subitem_text_language":"en","subitem_text_value":"Department of Sensory Science Faculty of Health Science and Technology Kawasaki University of Medical Welfare"},{"subitem_text_language":"en","subitem_text_value":"Department of Sensory Science Faculty of Health Science and Technology Kawasaki University of Medical Welfare"},{"subitem_text_language":"en","subitem_text_value":"Department of Sensory Science Faculty of Health Science and Technology Kawasaki University of Medical Welfare"}]},"item_1_text_22":{"attribute_name":"その他(別言語)の雑誌名","attribute_value_mlt":[{"subitem_text_value":"Kawasaki medical welfare journal "}]},"item_1_text_9":{"attribute_name":"著者所属(日)","attribute_value_mlt":[{"subitem_text_value":"川崎医療福祉大学医療技術学部感覚矯正学科"},{"subitem_text_value":"川崎医療福祉大学医療技術学部感覚矯正学科"},{"subitem_text_value":"川崎医療福祉大学医療技術学部感覚矯正学科"}]},"item_1_textarea_11":{"attribute_name":"抄録(日)","attribute_value_mlt":[{"subitem_textarea_value":"摂食嚥下障害では栄養摂取が困難となり，補助栄養を摂取することが多い．しかし，補助栄養食品ごとの物性は様々であり，選定は慎重に行わなければいけない．本研究では，補助栄養で使用するゼリー（以下，嚥下ゼリー）の物性を測定し，味，飲み込みやすさ，硬さ，べたつきの主観的評価と凝集性，付着性，硬さの客観的評価の関連性を検討した．対象は摂食嚥下障害の主訴および神経学的，器質的疾患の既往のない健常成人25例あった．測定方法は，椅子座位にて嚥下ゼリーを摂取している時の嚥下反射惹起時間，咀嚼回数を記録した．また，主観的評価を記入させた．客観的評価では，嚥下ゼリーと市販のゼリー（以下，基準ゼリー）の物性値を測定した．その結果，①嚥下反射惹起時間，咀嚼回数共に基準ゼリーに比べて，嚥下ゼリーの方が延長し，②食塊の硬さを減少させるには咀嚼が必要であり，そのため硬いゼリーほど咀嚼回数，嚥下反射惹起時間が延長した可能性が示された．また，べたつきが少ないほど飲み込みやすく，嚥下反射惹起時間は短縮することが明らかとなった．さらに，③硬いと感じる食品ほど実際に物性値としての硬さも高くなることから，臨床で主観的評価によってゼリーの硬さを選択する際の指標の一つになり得る可能性が示唆された．また，べたつきは，付着性より凝集性との相関が強かった．このことから，べたつきは凝集性との関連が強いことが示された．飲み込みやすさは特に凝集性が影響していると示唆された．"}]},"item_1_textarea_12":{"attribute_name":"抄録(英)","attribute_value_mlt":[{"subitem_textarea_language":"en","subitem_textarea_value":"Dysphagia renders nutrient intake difficult, and nutritional supplements are used in many cases. However, nutritional supplements vary in their physical properties according to the specific product, and must be selected prudently. In this study, we measured the physical properties of a nutritional-supplement jelly (hereafter, deglutition jelly) and investigated associations between subjectively assessed taste, ease-of-swallowing, hardness, and stickiness, and objectively assessed cohesiveness, adhesiveness, and hardness. Study subjects were 25 healthy individuals with no previous neurological or organic disease and without dysphagia as a major complaint. The measurement method involved recording of the time to the triggering of swallowing reflex (TTSR) and mastication count for subjects ingesting deglutition jelly in a sitting position. Subjects were asked to record their subjective assessments. Objective assessments involved physical property measurements for deglutition jelly and a commercially available jelly (hereafter, standard jelly). Results were as follows: 1) Deglutition jelly prolonged TTSR and elevated mastication count relative to standard jelly. 2) These findings represented a possible demonstration of prolonged TTSR and elevated mastication count for a harder jelly, based on the fact that mastication is needed to soften a bolus. We also elucidated greater ease-of-swallowing and shortening of TTSR with reduction of jelly tenacity. 3) The supplement felt by subjects to have greater firmness showed greater hardness in actual physical property measurements; accordingly, we suggest that subjectively assessed jelly hardness could be an index for supplement selection clinically. Furthermore, tenacity was more strongly associated with cohesiveness than adhesiveness. Accordingly, the association between tenacity and cohesiveness was demonstrably strong. Ease-of-swallowing was suggested to be particularly influenced by cohesiveness.   "}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2019-02-08"}],"displaytype":"detail","filename":"11_池野ほか2名.pdf","filesize":[{"value":"556.0 kB"}],"format":"application/pdf","licensetype":"license_note","mimetype":"application/pdf","url":{"label":"PDF","url":"https://kwmw.repo.nii.ac.jp/record/14545/files/11_池野ほか2名.pdf"},"version_id":"e94dddbd-3ed0-4244-b987-2efacdc308eb"}]},"item_keyword":{"attribute_name":"キーワード","attribute_value_mlt":[{"subitem_subject":"nutritional-supplement jelly","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"dysphagia","subitem_subject_language":"en","subitem_subject_scheme":"Other"},{"subitem_subject":"food texture","subitem_subject_language":"en","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":"栄養補助食品ゼリー摂取時の嚥下動態―主観的，客観的評価及び食品物性の関連性―","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"栄養補助食品ゼリー摂取時の嚥下動態―主観的，客観的評価及び食品物性の関連性―"}]},"item_type_id":"1","owner":"21","path":["288"],"pubdate":{"attribute_name":"公開日","attribute_value":"2019-02-08"},"publish_date":"2019-02-08","publish_status":"0","recid":"14545","relation_version_is_last":true,"title":["栄養補助食品ゼリー摂取時の嚥下動態―主観的，客観的評価及び食品物性の関連性―"],"weko_creator_id":"21","weko_shared_id":21},"updated":"2023-06-19T10:31:11.282657+00:00"}