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KMID : 1003120150070010047
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Journal of Korean Society of Neurocognitive Rehabilitation
2015 Volume.7 No. 1 p.47 ~ p.53
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The Change of Tongue Pressure According to the Viscosity of the Three Food
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Jung Seung-Hee
Kim Youn-Hee
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Abstract
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Objective: This research is to find out the change of tongue pressure by using I-OPI when swallowing water, yoplait, and mashed potatoes.
Methods: The research was performed from August 27th 2015 to September 10th for 14 days on 50 people (14 men and 36 women). Water, yoplait, and mashed potatoes were used according to the viscosity from food, and Iowa Oral Performance Instrument (I-OPI) was used for measurement. A valve was placed in the mouth and the targets swallowed the food at once. When swallowing, the highest pressure (kPa) value was measured. Each food was swallowed three times and 15 second rest time was provided. SPSS 18.0 was used for statistical analysis, and Friedman test and Wilcoxon pairs signed ranks test were executed. All statistical significant level was set to .05.
Results : The tongue pressure rank according to the viscosity of the three food was in the order of water, yoplait, and mashed potatoes. After analyzing each viscosity, water had higher pressure than water, water than mashed potatoes, and yoplait than mashed potatoes. The significant possibility of the response group showed significant difference of .000.
Conclusion : It was identified that the tongue pressure value increased according to the viscosity of food. Thus, for higher tongue pressure, increase of tongue muscle is very important, and patients with difficulty of swallowing need to increase tongue pressure through tongue muscle exercise.
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KEYWORD
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Iowa Oral Performance Instrument, I-OPI, 혀 압력, Swallowing function, Tongue, Tongue pressure
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