Food Texture and Swallowing Analysis

确定适合中风后吞咽困难患者的半固体食物的质地。要求患者吞咽食物，并对食物的质地、咽部残留物、喉部渗透和误吸进行评估。我们通过视频内窥镜观察并注意到食物的质地和吞咽运动之间的关联。我们发现，通过内窥镜检查评估食品质地显示，根据残留物沉积的粘附性存在显着差异，并且根据吸入的粘性也存在显着差异。我们根据中风后吞咽困难患者的情况确定了适合或不适合的半固体食物的质地。

To determine the texture of semi-solid foods appropriate for post-stroke dysphagic patients. The patients were asked to swallow food and the texture, pharyngeal residue, penetration into the larynx, and aspiration were evaluated. We observed and noted the association between the texture of foods and swallowing movements by videoendoscopy. We found that evaluating food texture by endoscopy revealed significant differences in adhesiveness according to residue deposition and significant differences in gumminess according to aspiration. We identified semi-solid foods' textures appropriate or inappropriate based for post-stroke dysphagic patients.