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KMID : 0603920120200040069
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Journal of Korean Academy of Occupational Therapy
2012 Volume.20 No. 4 p.69 ~ p.80
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Comparison of sEMG Activation on Swallowing-Related Muscles According to the Bolus Viscosity and Volume
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Park Mi-Jin
Woo Hee-Soon
Chang Ki-Yeon
Han Mi-Yae
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Abstract
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Objective : This study aims to present the basis of dysphagia rehabilitation treatment and intervention by objectively investigating the consistency and volume of food in healthy adults, and measuring the changes in muscle activities when gradually increasing the consistency and volume. Methods : Forty healthy adults (20 male, 20 female) attending ○○ University in D metropolis participated in this study. sEMG was used to measure the amplitude of suprahyoid and infrahyoid muscle activity from an oral phase to a pharyngeal phase according to the consistency and volume of food. VAS was used to show the objective numerical value of the swallowing effort changes according to the food consistency and volume. Results : The results of this study showed an increase in suprahyoid muscle activity when increasing the food consistency, and an increase in suprahyoid and infrahyoid muscle activities when increasing the food volume. Conclusion : This study will be helpful in determining the food consistency and volume in a dysphagia diet for patients who have a decreased oral motor control and pharyngeal swallowing reflex. Moreover, the results of this study will help to guess (assume) the degree of suprahyoid and infrahyoid muscle activities during the swallowing of food.
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KEYWORD
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sEMG, Swallowing, Swallowing-related muscles, Viscosity, Volume
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