Proposta de protocolo de avaliação clínica da função mastigatória

Whitaker, Melina Evangelista; Júnior, Alceu Sérgio Trindade; Genaro, Kátia Flores

doi:10.1590/s1516-18462009005000030

Cited by 36 publications

(54 citation statements)

References 17 publications

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“…Most of these studies points to the increase in growth in the number of referrals to phonoaudiological treatment, with the aim of correcting this stomatognathic function. Thus, there is a growing concern on the part of these professionals regarding the chewing evaluation process, since there is still a lack of standardization in this process, as well as there are no parameters of normality on several aspects that allow to compare different cases [2,12].…”

Section: Discussionmentioning

confidence: 99%

“…The wafer biscuit was selected for presenting different texture (crispness, that is, the property of some foods that emit a dry noise when cracking in the teeth; it is related to the moisture content of the cookie, the concentration of sugar used for flavoring and use of proper packing) and for enabling greater storage time without modification of its properties, when properly stored [2].…”

Section: Methodsmentioning

confidence: 99%

“…Still, the cashew nut was used, a tighter food, that requires more strength, more cycles and mandibular movements for its milling, and may thus require increased chewing duration [2].…”

Section: Methodsmentioning

confidence: 99%

“…Some Phonoaudiology researchers often say that the texture of foods to be consumed greatly influences the chewing time, frequency and number of chewing cycles, since the foods' physical characteristics and their deformability during the grinding step are considered differentiators in mastication [1][2][3][4].…”

Section: Introductionmentioning

confidence: 99%

“…It is important to understand the duration of mastication for various food textures, to have greater objectivity in evaluations, in order that normative and comparative standards can be developed between different cases, to enrich clinical practice and have scientific backing to guide our action as speech therapists [1,3,2,10].…”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Chewing Duration Time Of Various Food Textures In Young Adults

Vitcel¹,

Oliveira²,

Santos³

et al. 2017

int arch med

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Background: Researchers in Speech Therapy usually state that the food texture consumed influences considerably the chewing time and that therefore it is important to understand the duration of this oral function for different food textures, in order to have a greater objectivity in the evaluations. Thus, normative and comparative patterns can be developed between different cases, with the intention of enriching the clinical practice and having scientific support that guides the speech-language pathology. So, the objective os this study was to obtain reference values of chewing time of several food textures in young adults. Methods and Findings:descriptive study with a quantitative approach that was developed in a clinical reference, being the population composed of 40 young adults between 18-30 years of age, of both genres. As exclusion criteria: those with neuromuscular and/or degenerative diseases or consequences thereof, as well as subjects who were making use of any orthodontic/orthopedic resource. We conducted a dental evaluation, followed by a clinical assessment. One at a time, the following foods were offered: French bread, wafer biscuit, roasted cashews, for voluntary chewing. To measure the food chewing time, we used a stopwatch, and this collection procedure was filmed. Data analysis was performed by means of the SPSS statistics 20.0 (IBM ® ) program. There was a statistically significant difference (p < 0.05) between the medians of chewing time of French bread, wafer biscuit and cashew nuts, which were 33.0s (interquartile amplitude 29.0-40.0), 10.0s (interquartile amplitude 8.25-12.0) and 18.5s (interquartile amplitude 15.0-23.75), respectively. Conclusions:The texture of foods influences the length of mastication. The more rigid is the food, the more cycles and mandibular movements, and therefore the longer chewing duration.

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Section: Discussionmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

“…Still, the cashew nut was used, a tighter food, that requires more strength, more cycles and mandibular movements for its milling, and may thus require increased chewing duration [2].…”

Section: Methodsmentioning

confidence: 99%