岐阜市立女子短期大学研究紀要 第52輯（平成15年3月）
抄録
Evaluation of the water supply product for dysphagia patient.
| 栢下 淳 |
Abstract
There were two important factors for dysphagia patient on nutritional control. One was malnutrition, another was dehydration. In this study, we researched to prevent dehydration for use commercial diet. Because, the patients with dysphagia, it was difficult sometimes because the person who makes the diet may be too old or has a handicap. Therefore we researched an easier way to supply water at home, and we chose suitable commercial diet for dysphagia patient at home and analyzed. We used 8 commercial samples for dysphagia parson and assessment them. There was no difference on material evolution by creep mater. However there was difference on take off from the water.