Language：Japanese   Publisher：(公社)日本小児歯科学会  

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Language：Japanese   Publisher：(公社)日本障害者歯科学会  

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Other Link： https://search.jamas.or.jp/default/link?pub_year=2023&ichushi_jid=J02489&link_issn=&doc_id=20230403180002&doc_link_id=10.14958%2Fjjsdh.44.10&url=https%3A%2F%2Fdoi.org%2F10.14958%2Fjjsdh.44.10&type=J-STAGE&icon=https%3A%2F%2Fjk04.jamas.or.jp%2Ficon%2F00007_3.gif

Language：Japanese   Publisher：(公社)日本小児歯科学会  

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Language：Japanese   Publisher：(公社)日本小児歯科学会  

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Language：Japanese   Publisher：(公社)日本小児歯科学会  

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Language：Japanese   Publisher：新潟歯学会  

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Language：Japanese   Publisher：新潟歯学会  

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Language：Japanese   Publisher：(公社)日本障害者歯科学会  

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Language：Japanese   Publisher：新潟歯学会  

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Language：Japanese   Publisher：新潟歯学会  

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Language：Japanese   Publisher：(公社)日本小児歯科学会  

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Language：Japanese   Publisher：(公社)日本小児歯科学会  

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Language：English   Publishing type：Research paper (scientific journal)  

BACKGROUND: Understanding the refinement of self-feeding skills is useful for the assessment of oral functional development in children. OBJECTIVES: To determine normative data on lip closing during food intake in the development of independent spoon-feeding in normal children, we tested the hypothesis that lip-closing pressure and spoon operation differ depending on food type. METHODS: Fifteen normal children (eight boys, seven girls; mean age: 6.5 years) were asked to eat test foods (2, 3 and 5 g of yogurt and cream cheese) freely with a spoon. Lip-closing pressures and kinematic data on spoon operation were recorded simultaneously with a strain gauge transducer embedded in the spoon and Vicon motion analysis, respectively. RESULTS: In the most common lip-pressure pattern, only positive pressure was generated. In the second most common pattern, negative pressure occurred first, followed by positive pressure; this pattern was seen infrequently. Positive pressure (P < .001), pressure duration (P < .001) and spoon intra-oral time (P < .05) during intake of cream cheese (an adhesive food) were significantly greater than those during intake of yogurt (a non-adhesive food). Pressure onset occurred at the beginning of the spoon withdrawal period or at the turning point from spoon insertion to withdrawal, depending on the food. CONCLUSIONS: Lip-closing force and spoon operation varied depending on food type in preschool and early elementary school children. Our findings suggest the need to consider the importance of food diversity and to pay attention to the spoon withdrawal period when assessing the development and maturation of lip function.

DOI： 10.1111/joor.13155

PubMed

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Language：Japanese   Publisher：新潟歯学会  

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Language：English   Publishing type：Research paper (scientific journal)  

Lip closing is an important motor act in food acquisition. Appropriate food capture in anticipatory and early oral stages of feeding is essential for mastication and swallowing. The aim of this study was to investigate the effect of food type and quantity on lip closing pressure during food capture with a spoon, and to identify normal lip function during food acquisition in healthy young adults. Twenty young healthy males (age range: 22-30 years) participated in this study. They were asked to eat the test food freely with a spoon. Test foods were yogurt and cream cheese, which were given in quantities of 3, 5 and 10 g in weight; 3 ml water was included as a reference. A strain gauge transducer was embedded in the spoon in advance, and lip closing pressures during food capture were measured and recorded. The Vicon motion analysis system was used to collect three-dimensional kinematic data of spoon operation. Positive pressure with lip closing during capture of adhesive food, such as cream cheese, significantly increased (P < 0.001). Moreover, positive pressure significantly decreased when food quantity increased (P < 0.01), irrespective of food type. Negative pressure that preceded positive pressure appeared more frequently during cream cheese intake and increased when food quantity on the spoon increased (P < 0.001). These findings indicated that participants sucked or squeezed the spoon further during capture of adhesive food. Maximum mouth opening occurred predominantly during the spoon insertion period, while mouth closing occurred predominantly during the spoon withdrawal period. After mouth closing, all subsequent lip pressure events appeared in the withdrawal period. Our results may be useful for comprehending normal lip function during food acquisition in healthy young adults. They may also aid in the diagnosis and management of abnormal lip function in oral hypofunction and dysfunction, which can be examined in future studies.

DOI： 10.1016/j.physbeh.2019.112743

PubMed

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Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.15761/DOCR.1000242

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Language：English   Publishing type：Research paper (scientific journal)  

DOI： 10.15761/DOCR.1000232

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Language：Japanese   Publisher：(公社)日本小児歯科学会  

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Language：Japanese   Publisher：(公社)日本小児歯科学会  

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Language：Japanese   Publisher：(公社)日本小児歯科学会  

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Language：Japanese   Publisher：(一社)電子情報通信学会  

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Language：Japanese   Publisher：(公社)日本小児歯科学会  

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