The Correlation Between Dietary Stages and Quality of Life Assessed by SWALQOL in Patients with Dysphagia (삼킴곤란자의 식이단계와 SWAL-QOL 척도를 통한 삶의 질과의 상관성)

차태현; JUNG, MINYE (정민예); Bo-In Chung (정보인); Taekyoung Lee (이택영)

The Correlation Between Dietary Stages and Quality of Life Assessed by SWALQOL in Patients with Dysphagia

Korean Journal of Occupational Therapy
Abbr : Korean J of Occup Ther
2010, 18(4), pp.63-75
Publisher : Korean Society Of Occupational Therapy
Research Area : Medicine and Pharmacy > Working Therapeutics

차태현 ¹, JUNG, MINYE ², Bo-In Chung ², Taekyoung Lee ³

¹강남세브란스병원 재활의학과 작업치료실
²연세대학교
³한서대학교

Accredited

ABSTRACT

Objective : This study investigated the change of the quality of life by the SWAL-QOL method which was developed in 2002 to evaluate the quality of life of the individuals with dysphagia. Methods : Subjects of the study were 58 patients undertaking the Swallowing ehabilitation treatment at the 16 organizations. Data were collected and analyzed on the 21 out of the 58 whose swallowing dietary stage was improved after 4 weeks Results : After the dietary status has been changed, the average score of the 11 items and the total score were increased enhancing the life quality. Significant differences were found in all items according to the first and second survey of SWAL-QOL. In the SWAL-QOL, swallowing ability had significant interrelationship with the general burden, eating duration, communication, the fear of eating, and the mental health. The improvement of the dietary stage showed positive relationships with the general burden, eating duration,communication, fear of eating and the mental health while negative relationship with the age. Total score of the SWAL-QOL indicated significant interrelationship with the general burden, eating duration, symptoms, food selection, communication, the fear of eating, and mental health. When the medical treatment period was long, the total score of the SWAL-QOL showed the negative relationship. Conclusion : This study was significant because it viewed dysphagia therapy, traditionally focusing on physical and physiological properties, as psychosocial aspect and suggested patient's quality of life. Also we found that the quality of life was increased by improving dietary stage in the patients with dysphagia

KEYWORDS

Dietary stage, Dysphagia, Quality of life, Social psychology, SWAL-QOL

Citation status

* References for papers published after 2023 are currently being built.

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