시판 식품을 이용한 연하식 간편조리법 개발
Development of Easy Cooking Methods for Dysphagia Patients Using Commercially Available Food
2
조회
0
다운로드
0
인용
0
참고문헌
키워드
초록
Objective: The number of patients suffering from dysphagia is increasing in line with societal aging. However, preparing dysphagia diets at home or in welfare facilities is challenging due to the lack of commercially specifically designed products. The thickening agents used to prepare dysphagia meals can be difficult due to changes in viscosity and homogenization. Therefore, this study was performed to prepare dysphagia meals using commercially available foods following the classification system outlined by the International Dysphagia Diet Standardization Initiative (IDDSI). Methods: Commercial foods were categorized as main dishes, side dishes, and snacks. Selected foods were ground or minced, and 1-3 g of thickening agent was added. Following the IDDSI framework, fork flowability, spoon tilt, and gravity flow tests were conducted using a syringe, and based on these evaluations, texture-modified foods were classified as general, minced, ground, or liquid foods. Results: Commercial foods used in the experiment could be used in IDDSI Level 2-7 dysphagia diets after adjusting their structures. Food size and viscosities were appropriately controlled, and an usage manual was developed. Conclusion: This study successfully demonstrated the easy incorporation of commercial food products into the dysphagia diets for personal care and welfare facilities. By adopting the described approach, dysphagia patients could be provided various meal options with improved service. In addition, this study suggests possibilities for developing and producing diverse products designed specifically for dysphagia patients.
Abstract
Objective: The number of patients suffering from dysphagia is increasing in line with societal aging. However, preparing dysphagia diets at home or in welfare facilities is challenging due to the lack of commercially specifically designed products. The thickening agents used to prepare dysphagia meals can be difficult due to changes in viscosity and homogenization. Therefore, this study was performed to prepare dysphagia meals using commercially available foods following the classification system outlined by the International Dysphagia Diet Standardization Initiative (IDDSI). Methods: Commercial foods were categorized as main dishes, side dishes, and snacks. Selected foods were ground or minced, and 1-3 g of thickening agent was added. Following the IDDSI framework, fork flowability, spoon tilt, and gravity flow tests were conducted using a syringe, and based on these evaluations, texture-modified foods were classified as general, minced, ground, or liquid foods. Results: Commercial foods used in the experiment could be used in IDDSI Level 2-7 dysphagia diets after adjusting their structures. Food size and viscosities were appropriately controlled, and an usage manual was developed. Conclusion: This study successfully demonstrated the easy incorporation of commercial food products into the dysphagia diets for personal care and welfare facilities. By adopting the described approach, dysphagia patients could be provided various meal options with improved service. In addition, this study suggests possibilities for developing and producing diverse products designed specifically for dysphagia patients.
참고문헌 (41)
- "Major population indicators (gender ratio, population growth rate, population structure, support ratio, etc.) / Nationwide" (2021)[URL]
- "HIRA Bigdata Open partal" (2022)[URL]
- Moses FM, "Squamous cell carcinoma of the esophagus. Natural history, incidence, etiology, and complications", Gastroenterol Clin North Am, 20, pp.703~716 (1991)
- Lee B, "Prevalence and medical cost under malnutrition in dysphagia patients of Korea : based on Health Insurance Review & Assessment Service(HIRA)data", J Korean Dysphagia Soc, 10, pp.97~106 (2020)[DOI]
- Park S, "Dysphagia risk and associated factors among community-dwelling elders", J Korean Soc Food Sci Nutr, 44, pp.49~56 (2015)[DOI]
- Garcia JM, "Managing dysphagia through diet modifications", Am J Nurs, 110, pp.26~33 (2010)[DOI]
- Shin WS, "Nutrition management and meal care for the elderly", pp.174~216 (2019), Changjisa
- González-Fernández M, "Dysphagia after stroke : an overview", Curr Phys Med Rehabil Rep, 1, pp.187~196 (2013)[DOI]
- Fujishima I, "Difficulty swallowing Q&A", pp.2~ (2014), Koonja
- Tsubahara A, "Principles and practice of dysphagia management", pp.40~42 (2011), Koonja
- Painter V, "Texture-modified food and fluids in dementia and residential aged care facilities", Clin Interv Aging, 12, pp.1193~1203 (2017)[DOI]
- Sungsinchai S, "Texture modification technologies and their opportunities for the production of dysphagia foods : a review", Compr Rev Food Sci Food Saf, 18, pp.1898~1912 (2019)[DOI]
- Hadde EK, "Texture and texture assessment of thickened fluids and texture-modified food for dysphagia management", J Texture Stud, 52, pp.4~15 (2021)[DOI]
- Cichero JA, "The need for international terminology and definitions for texture-modified foods and thickened liquids used in dysphagia management : foundations of a global initiative", Curr Phys Med Rehabil Rep, 1, pp.280~291 (2013)[DOI]
- Ryu JS, "Principles and considerations in the prescription of dysphagia diets : viscosity, size, texture, taste and temperature", J Korean Dysphagia Soc, 4, pp.37~44 (2014)
- Vallons KJ, "The effect of oral processing on the viscosity of thickened drinks for patients with dysphagia", Ann Rehabil Med, 39, pp.772~777 (2015)[DOI]
- Kim WG, "Dietary modification in dysphagia", J Korean Dysphagia Soc, 1, pp.47~49 (2011)
- Choi KJ, "Designed meal development and sensory evaluation for dysphagia patients", J Korean Dysphagia Soc, 11, pp.15~24 (2021)
- Song YJ, "Swallowing disorder", pp.177~192 (2018), Gyechuk
- "aTFIS Food Information Statistics System" (2022)[URL]
- "Senior friendly food" (2022)[URL]
- Kim BK, "Emerging technology and institution of foods for the elderly", Food Science and Industry, 48, pp.28~36 (2015)
- Kim YJ, "A survey on the hardness and viscosity of senior-friendly foods available in the Japanese market", J Korean Soc Food Sci Nutr, 51, pp.367~374 (2022)[DOI]
- Kim JS, "Customized food and meal service for the elderly : its management and policy implications", Health and Welfare Policy Forum, 264, pp.57~69 (2018)[DOI]
- Lee HJ, "Survey of dysphagia meal management for the elderly and the disabled", Korean J Food Sci Technol, 54, pp.35~42 (2022)[DOI]
- Park JW, "Comparison of the thickeners used in dysphagia treatment", J Korean Dysphagia Soc, 2, pp.67~72 (2012)
- International Dysphagia Diet Standardisation Initiative (IDDSI), "Complete IDDSI framework detailed definitions 2.0", IDDSI, ~ (2019)
- 2019 Recipe guide for people with mastication difficulties and dysphagia, "Ministry of Food and Drug Safety", Ministry of Food and Drug Safety, ~ (2019)
- Choi KJ, "Classification of texture-modified Korean soups with a thickener under IDDSI criteria", J Korean Dysphagia Soc, 12, pp.123~133 (2022)[DOI]
- Seo CW, "Steady and dynamic shear rheological properties of gum-based food thickeners used for diet modification of patients with dysphagia : effect of concentration", Dysphagia, 28, pp.205~211 (2013)[DOI]
- Yoon HY, "Diet modification for dysphagia in oral phase associated with aging", J Korean Dysphagia Soc, 6, pp.20~25 (2016)[DOI]
- Lee SH, "Characteristics of preparation of rice manju and rice flour with soaking and different particle sizes", Korean J Food Cook Sci, 25, pp.427~434 (2009)
- Lee HY, "Effect of salivary reaction time on flow properties of commercial food thickeners used for dysphagic patients", Clin Nutr Res, 5, pp.55~59 (2016)[DOI]
- Hong SR, "Flow behaviors of commercial food thickeners used for the management of dysphagia : effect of temperature", Int J Food Eng, 8 (2012)[DOI]
- Kwon PY, "Study on market segmentation of health premium ageing-friendly HMR products based on senior consumer’s health promotion lifestyle", J Korean Soc Food Sci Nutr, 51, pp.278~288 (2022)[DOI]
- Han SN, "Clinical nutrition with case studies", pp.101~104 (2021), Gyomoon
- Dysphagia Team of Seirei, "Pocket manual of dysphagia", pp.166~280 (2021), Pacific Books
- Lee KE, "Importance and performance of nutrition management for in-patients with dysphagia perceived by dietitians at clinical settings in Seoul and Gyeonggi areas", J East Asian Soc Diet Life, 29, pp.421~435 (2019)[DOI]
- Lee JE, "Improvement of the dietary stage on dysphagia in geriatric hospitals", J Korean Dysphagia Soc, 8, pp.41~47 (2018)
- Shin WS, "Future perspective of the elderly food in a super-aged society", J Korean Dysphagia Soc, 11, pp.1~8 (2021)[DOI]
- Lee JS, "Meal service and nutritional management for dysphagia : a nationwide hospital survey", J Korean Dysphagia Soc, 13, pp.34~47 (2023)[DOI]
