2008 Volume 12 Issue 1 Pages 31-39
【Objective】Videofluoroscopic examination of swallowing is widely performed to assess dysphagic function. However, the results are not necessarily linked to the food texture of daily meals because barium sulfate changes the texture of food. Consequently, standardized test foods are needed. In this study, we prepared test food the model for which was based on Seirei Mikatahara General Hospital's stepwise swallowing diets. This hospital is one of the most experienced hospitals with respect to nutritional management for dysphagic patients. Object grades are Grade 1 to Grade 3, which provide for severe dysphagic patients among the five grades of stepwise swallowing diets. As the grades rise, hardness becomes harder and softer. So we also investigated the concentrations of gelling agents for test food that were suitable for both the lower limit and upper limit for each grade.
【Method】We used liquid barium diluted 50 w/v％ with ion exchanged water and prepared test food using various concentrations of commercial gelling agents. Texture was measured by CREEP METER, and the hardness, adhesiveness, and cohesiveness of the food were calculated.
【Result】Barium jelly indicated a significant correlation between temperature and hardness. Moreover, there was significant correlation between hardness and concentration. Finally, we determined the lower limit and upper limit for each grade of the test food. The concentration of gelling agents in Grade 1 was 0.95％ and 1.60％, in Grade 2 was 0.65％ and 1.95％, and in Grade 3 was 0.50％ and 2.20％, respectively.
【Conclusion】We determined the concentrations of gelling agents for test foods that were suitable for stepwise swallowing diets.
