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Because food texture is regarded as an important factor for smooth deglutition, identification of objective parameters that could provide a basis for food texture selection for elderly or dysphagic patients is of great importance. We aimed to develop an objective evaluation method of mastication using a mixed test food comprising foodstuffs, simulating daily dietary life. The particle size distribution...
The purpose of this study was to investigate the muscle activity of the suprahyoid and infrahyoid muscles according to the number of Shaker exercise. The 19 experimental subjects were recruited and randomly assigned to the two experimental groups. The 1st experimental group performed Shaker exercise once a day, and 2nd experimental group performed Shaker exercise three times a day for 6 weeks. Shaker...
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