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@article{ART001431457},
author={김선희 and Jongbok Ahn and Nam Hyun-Wook and Kwon，Do-Ha},
title={A Study on the Differences of the Chewing Skills for Normal Infants and Young Children between Korean and Foreign Food Texture},
journal={Korean Journal of Occupational Therapy},
issn={1226-0134},
year={2010},
volume={18},
number={1},
pages={1-12}

TY - JOUR
AU - 김선희
AU - Jongbok Ahn
AU - Nam Hyun-Wook
AU - Kwon，Do-Ha
TI - A Study on the Differences of the Chewing Skills for Normal Infants and Young Children between Korean and Foreign Food Texture
JO - Korean Journal of Occupational Therapy
PY - 2010
VL - 18
IS - 1
PB - Korean Society Of Occupational Therapy
SP - 1
EP - 12
SN - 1226-0134
AB - Objective : The purpose of this study was to investigate the differences of the chewing skills of normal infants and young children between Korean and foreign food texture. Methods : 30 infants and young children, between 2 to 4 years old, participated in this study. Eight different kinds of food were provided including porridge, apple sauce, rice, toasted bread‘, Schrimp chips', 'Graham biscuits', kimchi, and tin-caned fruit. Results : The results of this study were as below; First, chewing cycles for Korean and foreign food texture were significantly different between porridge and apple sauce, and between rice and toasted bread. The reciprocal interactions were observed between ‘Schrimp chips’and ‘Graham biscuits’. Second, chewing times were significantly different between rice and toasted bread. Conclusion : It can be concluded that there were significant differences in chewing cycles and chewing times between Korean and foreign food. It is likely that there are limitations when using foreign food in the tests for Korean children. It is necessary to identify suitable food texture which can be used for Korean children. From there, the battery of feeding skills to measure the oral motor functions can be developed and the standards for the oral function development for Korean children can be established.
KW - battery of feeding skills;chewing cycles;chewing skills;chewing times;developing oral motor function;food texture
DO -
UR -
ER -

김선희, Jongbok Ahn, Nam Hyun-Wook and Kwon，Do-Ha. (2010). A Study on the Differences of the Chewing Skills for Normal Infants and Young Children between Korean and Foreign Food Texture. Korean Journal of Occupational Therapy, 18(1), 1-12.

김선희, Jongbok Ahn, Nam Hyun-Wook and Kwon，Do-Ha. 2010, "A Study on the Differences of the Chewing Skills for Normal Infants and Young Children between Korean and Foreign Food Texture", Korean Journal of Occupational Therapy, vol.18, no.1 pp.1-12.

김선희, Jongbok Ahn, Nam Hyun-Wook, Kwon，Do-Ha "A Study on the Differences of the Chewing Skills for Normal Infants and Young Children between Korean and Foreign Food Texture" Korean Journal of Occupational Therapy 18.1 pp.1-12 (2010) : 1.

김선희, Jongbok Ahn, Nam Hyun-Wook, Kwon，Do-Ha. A Study on the Differences of the Chewing Skills for Normal Infants and Young Children between Korean and Foreign Food Texture. 2010; 18(1), 1-12.

김선희, Jongbok Ahn, Nam Hyun-Wook and Kwon，Do-Ha. "A Study on the Differences of the Chewing Skills for Normal Infants and Young Children between Korean and Foreign Food Texture" Korean Journal of Occupational Therapy 18, no.1 (2010) : 1-12.

김선희; Jongbok Ahn; Nam Hyun-Wook; Kwon，Do-Ha. A Study on the Differences of the Chewing Skills for Normal Infants and Young Children between Korean and Foreign Food Texture. Korean Journal of Occupational Therapy, 18(1), 1-12.

김선희; Jongbok Ahn; Nam Hyun-Wook; Kwon，Do-Ha. A Study on the Differences of the Chewing Skills for Normal Infants and Young Children between Korean and Foreign Food Texture. Korean Journal of Occupational Therapy. 2010; 18(1) 1-12.

김선희, Jongbok Ahn, Nam Hyun-Wook, Kwon，Do-Ha. A Study on the Differences of the Chewing Skills for Normal Infants and Young Children between Korean and Foreign Food Texture. 2010; 18(1), 1-12.

김선희, Jongbok Ahn, Nam Hyun-Wook and Kwon，Do-Ha. "A Study on the Differences of the Chewing Skills for Normal Infants and Young Children between Korean and Foreign Food Texture" Korean Journal of Occupational Therapy 18, no.1 (2010) : 1-12.