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KMID : 0603920100180010001
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Journal of Korean Academy of Occupational Therapy
2010 Volume.18 No. 1 p.1 ~ p.12
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A Study on the Differences of the Chewing Skills for Normal Infants and Young Children between Korean and Foreign Food Texture
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Kim Sun-Hee
Kwon Do-Ha
Ahn Jong-Bok
Nam Hyun-Wook
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Abstract
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Objective : The purpose of this study was to investigate the differences of the chewing skills of normal infants and young children between Korean and foreign food texture.
Methods : 30 infants and young children, between 2 to 4 years old, participated in this study. Eight different kinds of food were provided including porridge, apple sauce, rice, toasted bread‘, Schrimp chips’, ’Graham biscuits’, kimchi, and tin-caned fruit.
Results : The results of this study were as below; First, chewing cycles for Korean and foreign food texture were significantly different between porridge and apple sauce, and between rice and toasted bread. The reciprocal interactions were observed between ‘Schrimp chips’and ‘Graham biscuits’. Second, chewing times were significantly different between rice and toasted bread.
Conclusion :
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KEYWORD
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battery of feeding skills, chewing cycles, chewing skills, chewing times, developing oral motor function, food texture
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