4 results about "Difficult swallowing" patented technology

This invention relates to a low-GI nutritionally regulated gel-type swallowing aid product and its preparation method. The gel-type swallowing aid product comprises a low-GI gel matrix, popping beads, and a complex additive. The low-GI gel matrix is ​​prepared from konjac flour, resistant starch, erythritol, oat fiber, a complex prebiotic, and water. The popping beads consist of an outer shell and a prebiotic filling encapsulated within the outer shell. The prebiotic filling comprises probiotic powder, chitosan oligosaccharide, chitin oligosaccharide, vitamin complex, trace elements, anthocyanins, and MCT oil. Compared with existing technologies, this invention, based on the use of low-GI ingredients and combined with popping beads containing a prebiotic filling, enhances the patient's chewing and swallowing ability, improves the product's nutritional value, and provides a novel nutritional functional gel option for swallowing aids for diabetic patients and those with swallowing difficulties.

This application relates to the field of physiological function assessment technology, and in particular to a method and system for assessing swallowing function in psychiatric patients based on multidimensional physiological signals. The method includes: S1, acquiring basic information and medication information of the psychiatric patient to be assessed, and collecting multidimensional physiological signals; S2, extracting swallowing feature vectors based on these signals; S3, identifying behavioral risks in psychiatry based on swallowing event sequences and inertial measurement signals, obtaining behavioral risk labels and their confidence levels; S4, extracting extrapyramidal response representation vectors based on multidimensional physiological signals, and outputting the probability of swallowing difficulties related to extrapyramidal responses through a pre-set classification model; S5, mapping different abnormal indicators to item scores for nursing risk assessment items, obtaining a total score; S6, generating an assessment report containing item scores, total score, risk level, and key physiological evidence. This application solves the problem that existing assessments rely on subjective observation and lack objective evidence support.

This invention relates to the field of pharmaceutical preparations, specifically providing anhydrous rimantadine hydrochloride granules and a method for preparing the same. The anhydrous rimantadine hydrochloride granules are a mixture of drug-containing taste-masked granules and flavor-correcting granules. The drug-containing taste-masked granules comprise rimantadine hydrochloride and a taste-masking material, wherein the taste-masking material is a lipid or waxy material. This invention, by selecting a lipid or waxy material as the taste-masking material and mixing it with rimantadine hydrochloride to prepare drug-containing taste-masked granules, and then mixing them with flavor-correcting granules, effectively masks the taste and allows for direct swallowing without water, greatly improving medication adherence, especially suitable for children, the elderly, and other individuals with swallowing difficulties. Furthermore, the preparation method of this invention is simple, requires minimal equipment, is low-cost, and suitable for large-scale production.