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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
  • Abbr : Korean J of Occup Ther
  • 2010, 18(1), pp.1-12
  • Publisher : Korean Society Of Occupational Therapy
  • Research Area : Medicine and Pharmacy > Working Therapeutics

김선희 1 Jongbok Ahn 2 Nam Hyun-Wook 3 Kwon,Do-Ha 4

1대구대학교 언어치료학과
2가야대학교
3춘해보건대학
4대구대학교

Accredited

ABSTRACT

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.

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