The development of the training system and prevention for dysphagia.

本研究精确地测量吞咽时出现的活体信息，并根据提供的活体信息评估吞咽状态，并将其发展为吞咽预防训练。吞咽时发生的大脑活动使用脑电图仪测量，并且可以在真实的时间显示频带（频谱分析）。吞咽后δ波向意向性增高（P<0.01），其余各波降低。此外，我还了解到，大脑活动比摄入香料所含的食物更活跃。这表明吞咽练习和摄入刺激性食物影响了吞咽的容易程度，并改善了吞咽的肌肉活动。因此，它导致吞咽困难的预防。

This study measures living body information to occur at the time of deglutition precisely and evaluates a deglutition state from provided living body information and develops it to deglutition prevention training. The brain activity to occur at the time of deglutition measured it using an electroencephalograph and could display frequency band (spectrum analysis) at real time. δ wave band increased to intentionality (p<0.01) after deglutition from the analysis, and the other bands decreased. Furthermore, I understood that the brain activity was activated than taking in the food which the spice contained.It suggests that the deglutition exercises and an intake of stimulating food influenced to the easy deglutition and improve the muscle activity of the swallowing. As a result, it leads to the prevention of the dysphagia.