Method for evaluating chewing function test
A functional testing and functional technology, applied in the direction of testing muscle strength, application, diagnostic recording/measurement, etc., can solve problems such as non-standard interpretation, wrong research results, and work consumption
Inactive Publication Date: 2019-03-15
格雷戈尔斯拉维塞克
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Problems solved by technology
In order to be able to carry out not only large-scale series of masticatory function tests but also to evaluate individual masticatory function tests as efficiently as possible in the larger study area, a large-scale effort is required on the part of the personnel involved in the study, which, perhaps due to Not a standardized work process that could lead to incorrect or irregular interpretation of research results
Method used
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Embodiment Construction
[0027] exist figure 1 A schematic flow chart of the method according to the invention is shown in . Therefore, the model food MN with the chewing function part KF made of the gel material is provided to the subject PB by means of the spoon LO as a cylinder. Model foods MN are produced in the shape of cylinders with different hardness levels and standardized external dimensions. The model food MN, which should be used to analyze chewing, is elastic and based on a conventional gel mass as it is used to make fruit rubbers commonly found on the market. It is a standard cylindrical shape, which may typically have a height of 1 cm and a diameter of 2 cm, and is made in three differential hardness levels (soft, medium, hard). Different levels of hardness are achieved by adding different amounts of gel to the base material (eg soft: 15.5 grams per unit mass; medium: 23 grams per unit mass; hard: 31 grams per unit mass). Different hardness levels are colored with different natural p...
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The invention relates to a method for evaluating a chewing function test, which method comprises the following steps. Model food that has been chewed up and spit out is provided, which model food haschewing function parts. The model food that has been chewed up is collected in a sieve, and then the model food that has been chewed up is rinsed in order to obtain saliva-free chewing function partsthat have not been chewed up or saliva-free particles of the chewing function parts that comprise chewing function parts that have been chewed up. Then the particles are separated. After the total number of particles has been determined, a classification of the total number of particles is performed on the basis of previously determined standard values, which classification comprises a differentiation with respect to components of the model food that have not been chewed up, components that have been partially chewed up without cleaved-off particles of the model food, and cleaved-off particles.
Description
technical field [0001] The present invention relates to a method for evaluating masticatory function tests. Background technique [0002] It is known from the general prior art to analyze the chewing process in humans by using elastic model foods. In such examinations, such a model food is delivered to the subject as a chewed sample which should be chewed for a certain period of time on one or both sides of the jaw without peeling off the model food. The particles are swallowed. After completing the chew test, the subjects spit the chews into the sieve and they could then be analyzed. However, the results of such masticatory function tests are related to many different factors, such as eg the state of the chewing surface, the presence of dentures or the like. In order to be able to carry out not only large-scale series of masticatory function tests but also to evaluate individual masticatory function tests as efficiently as possible in the larger study area, a large-scale...
Claims
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IPC IPC(8): A61B5/00A61B5/22
CPCA61B5/0059A61B5/228A61B5/1114A61B5/0077G06T7/90A61B5/1128A23V2002/00A23L29/281A23L5/43G06T2207/30242G06T2207/10028G06T2207/10024A61B5/4542G06F18/24
Inventor 格雷戈尔·斯拉维塞克
Owner 格雷戈尔斯拉维塞克