Development of Videoendoscopic Evaluation of the Bolus Preparation Function

本研究的目的是建立一种方法来评价电视内窥镜下吞咽丸剂制备的功能。受试者被要求一口吃同一种食物（米饭和饼干），但颜色不同。我们利用电视内视镜检查来评估咽部的食团准备功能。饼干;丸是高度的混合性，研磨性和凝聚力，尽管咀嚼方式。大米：适当的咀嚼方式制备的丸的可磨性和凝聚性程度高于通常方式。这些结果表明，它是可能的，以评估功能的弹丸准备吞咽使用视频内窥镜。

The purpose of this study was to establish the method to evaluate the function of bolus preparation for swallowing using videoendoscopy. The subjects were instructed to have the same kind of foods (rice and cookie) with differed color at a mouthful. We evaluated the function of bolus preparation in pharynx, using videoendoscopy. Cookie ; The bolus was high degrees of mixedness, grindability and cohesiveness despite of mastication manner. Rice ; Degrees of grindability and cohesiveness of the bolus prepared with proper mastication were higher than with usual manner. These results indicated that it is possible to evaluate the function of bolus preparation for swallowing using videoendoscopy.