{"created":"2023-06-19T10:03:09.776382+00:00","id":870,"links":{},"metadata":{"_buckets":{"deposit":"2ca3a42c-fd8f-455d-9825-12e033552002"},"_deposit":{"created_by":8,"id":"870","owners":[8],"pid":{"revision_id":0,"type":"depid","value":"870"},"status":"published"},"_oai":{"id":"oai:mimasaka.repo.nii.ac.jp:00000870","sets":["116"]},"author_link":["668","634","670","671","667","665","666","669"],"item_10001_biblio_info_7":{"attribute_name":"書誌情報","attribute_value_mlt":[{"bibliographicIssueDates":{"bibliographicIssueDate":"2021","bibliographicIssueDateType":"Issued"},"bibliographicIssueNumber":"3","bibliographicPageEnd":"181","bibliographicPageStart":"169","bibliographicVolumeNumber":"25","bibliographic_titles":[{"bibliographic_title":"日本摂食嚥下リハビリテーション学会雑誌"}]}]},"item_10001_description_5":{"attribute_name":"抄録","attribute_value_mlt":[{"subitem_description":"【目的】近年、「舌でつぶせる」という言葉が食品の硬さを表す表現として一般的に普及してきているが、実際に人の舌の能力と関連性が検討されたものではない。そこで、舌の能力を示す舌圧に着目し、舌でつぶせる硬さと舌圧との関係を明らかにすることを目的とした。\n【対象および方法】内容を2つに分け、それぞれ研究Ⅰ、研究Ⅱとした。研究Ⅰでは、物性測定器のテーブルに舌圧プローブを固定し、圧縮速度1mm/sec、測定歪率を16段階（10～85％）に換えてバルーン部を圧縮させ、それぞれの測定器で得られる値の関係を算出した。研究Ⅱでは、健常な大学生男女48名を対象に、年齢、性別、体調、歯の矯正の有無、RSST、握力、舌圧、ゼリーの押しつぶし結果を自記式にて調査票に記載させた。押しつぶしに用いたゼリーは硬さが60,000N/m2、80,000N/m2、100,000N/m2、120,000N/m2程度、大きさは舌圧測定器のプローブ部と同じになるように事前に2種類のゲル化剤を用いて作製し、計8種類のゼリーを押しつぶさせた。\n【結果および考察】研究Ⅰでは、物性測定器の応力（硬さ：N/m2）と舌圧測定器の圧力（kPa）には、相関係数0.999（p＜0.01）の正の相関が得られ、回帰式は、y=1799.3x+2388.6（x：舌圧測定器の圧力（kPa）、y：物性測定器の応力（N/m2））を示した、研究Ⅱでは，ゲル化剤によってその傾きは異なるものの、硬さが硬くなるにつれて押しつぶしに必要な舌圧が増加することが示唆された。また、研究Ⅱで得られた回帰直線は、研究Ⅰの回帰直線と一致はしなかったものの、いずれの硬さにおいても回帰式より予測された舌圧よりも低い舌圧でゼリーを押しつぶすことが可能であった。\n【結論】回帰式y=1799.3x+2388.6（x：舌圧測定器の圧力（kPa）、y：物性測定器の応力（N/m2））を用いることで、舌圧を測定すれば舌で押しつぶせる硬さの上限値が推定できる。","subitem_description_type":"Abstract"}]},"item_10001_publisher_8":{"attribute_name":"出版者","attribute_value_mlt":[{"subitem_publisher":"日本摂食嚥下リハビリテーション学会"}]},"item_10001_source_id_11":{"attribute_name":"書誌レコードID","attribute_value_mlt":[{"subitem_source_identifier":"AA11193069","subitem_source_identifier_type":"NCID"}]},"item_10001_source_id_9":{"attribute_name":"ISSN","attribute_value_mlt":[{"subitem_source_identifier":"13438441","subitem_source_identifier_type":"ISSN"}]},"item_10001_version_type_20":{"attribute_name":"著者版フラグ","attribute_value_mlt":[{"subitem_version_resource":"http://purl.org/coar/version/c_970fb48d4fbd8a85","subitem_version_type":"VoR"}]},"item_creator":{"attribute_name":"著者","attribute_type":"creator","attribute_value_mlt":[{"creatorNames":[{"creatorName":"田中, 優成"},{"creatorName":"タナカ, マサノリ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"665","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"坪内, 美穂子"},{"creatorName":"ツボウチ, ミホコ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"634","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"山縣, 誉志江"},{"creatorName":"ヤマガタ, ヨシエ","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"666","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"栢下, 淳"},{"creatorName":"カヤシタ, ジュン","creatorNameLang":"ja-Kana"}],"nameIdentifiers":[{"nameIdentifier":"667","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Tanaka, Masanari","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"668","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Tubouchi, Mihoko","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"669","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Yamagata, Yoshie","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"670","nameIdentifierScheme":"WEKO"}]},{"creatorNames":[{"creatorName":"Kayashita, Jun","creatorNameLang":"en"}],"nameIdentifiers":[{"nameIdentifier":"671","nameIdentifierScheme":"WEKO"}]}]},"item_files":{"attribute_name":"ファイル情報","attribute_type":"file","attribute_value_mlt":[{"accessrole":"open_date","date":[{"dateType":"Available","dateValue":"2022-01-05"}],"displaytype":"detail","filename":"20220105001.pdf","filesize":[{"value":"5.3 MB"}],"format":"application/pdf","licensetype":"license_11","mimetype":"application/pdf","url":{"label":"20220105001","url":"https://mimasaka.repo.nii.ac.jp/record/870/files/20220105001.pdf"},"version_id":"9176c22f-9b3b-46eb-8da2-9272d6946d46"}]},"item_language":{"attribute_name":"言語","attribute_value_mlt":[{"subitem_language":"jpn"}]},"item_resource_type":{"attribute_name":"資源タイプ","attribute_value_mlt":[{"resourcetype":"journal article","resourceuri":"http://purl.org/coar/resource_type/c_6501"}]},"item_title":"舌でつぶせる硬さと舌圧の関連","item_titles":{"attribute_name":"タイトル","attribute_value_mlt":[{"subitem_title":"舌でつぶせる硬さと舌圧の関連"},{"subitem_title":"The Relationship between Crushable Food Hardness and Tongue Pressure","subitem_title_language":"en"}]},"item_type_id":"10001","owner":"8","path":["116"],"pubdate":{"attribute_name":"公開日","attribute_value":"2022-01-05"},"publish_date":"2022-01-05","publish_status":"0","recid":"870","relation_version_is_last":true,"title":["舌でつぶせる硬さと舌圧の関連"],"weko_creator_id":"8","weko_shared_id":-1},"updated":"2023-06-19T10:15:00.095910+00:00"}