연하 재활 치료를 위한 음식 속성의 이해 : 맛, 풍미, 질감에 대해서
Food Properties for Dysphagia - Taste, Flavor and Texture -
민경철,
소속 상세정보
민경철 ( Min Kyung-Chul )
서울특별시 어린이병원 작업치료실
Abstract
Final goal of Dysphagia therapy is eating safely in client’s ability. Dysphagia therapy was focus on increasing swallowing, facilitating oral motor skills, eating safely, not focus on food properties. Food properties are sensation, flavor, and texture. Sensations from food are taste, olfactory, and texture sensation. Primary tastes are five : sweet, salty, sour, bitter and umami, and there another study about new tastes like fat, starch tastes. Tastes could be changed and disappeared by aging, neural disease, and medication. It is called Taste disorder, and it affects sensory normalization and consuming foods. Flavors are progress and integration of taste, visual, auditory, and olfactory sensory, especially taste and olfactory sense. Taste and olfaction effect each other to increase others. Texture is the tactile sensory of food during oral process. Texture is changed during the process of bite, chew down, and swallowing. It helps us to feel the properties of bolus and determine swallowing. Occupational therapists as an experts on dysphagia therapy, need to understand food properties, especially taste, flavor and texture perception and should try their best continuously to give qualified treatment by using these characteristics for participating in the safe and joyful meal.
키워드
연하 재활 치료; 삼킴 재활 치료; 음식의 맛; 음식의 풍미; 음식의 질
Dysphagia therapy; Feeding therapy; Dysphagia; Food taste; Food flavor; Food texture
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