Food Texture and Swallowing Analysis

确定适合卒中后吞咽困难患者的半固体食物的质地。患者被要求吞咽食物，并对食物的质地、咽部残留物、喉部穿透性和吸入性进行评估。我们通过视频内窥镜观察并记录了食物的质地和吞咽运动之间的联系。我们发现，通过内窥镜评估食物质地，根据残留物沉积在粘附性方面有显着差异，根据吸入情况在胶粘性方面有显着差异。我们确定了半固体食品的质地适合或不适合中风后吞咽困难患者。

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.