Lip-closing pressure during food intake from a spoon in normal children.
child development
feeding behaviour
food intake
lip
oral function
pressure
Journal
Journal of oral rehabilitation
ISSN: 1365-2842
Titre abrégé: J Oral Rehabil
Pays: England
ID NLM: 0433604
Informations de publication
Date de publication:
Jun 2021
Jun 2021
Historique:
accepted:
27
01
2021
pubmed:
9
2
2021
medline:
15
5
2021
entrez:
8
2
2021
Statut:
ppublish
Résumé
Understanding the refinement of self-feeding skills is useful for the assessment of oral functional development in children. To determine normative data on lip closing during food intake in the development of independent spoon-feeding in normal children, we tested the hypothesis that lip-closing pressure and spoon operation differ depending on food type. Fifteen normal children (eight boys, seven girls; mean age: 6.5 years) were asked to eat test foods (2, 3 and 5 g of yogurt and cream cheese) freely with a spoon. Lip-closing pressures and kinematic data on spoon operation were recorded simultaneously with a strain gauge transducer embedded in the spoon and Vicon motion analysis, respectively. In the most common lip-pressure pattern, only positive pressure was generated. In the second most common pattern, negative pressure occurred first, followed by positive pressure; this pattern was seen infrequently. Positive pressure (P < .001), pressure duration (P < .001) and spoon intra-oral time (P < .05) during intake of cream cheese (an adhesive food) were significantly greater than those during intake of yogurt (a non-adhesive food). Pressure onset occurred at the beginning of the spoon withdrawal period or at the turning point from spoon insertion to withdrawal, depending on the food. Lip-closing force and spoon operation varied depending on food type in preschool and early elementary school children. Our findings suggest the need to consider the importance of food diversity and to pay attention to the spoon withdrawal period when assessing the development and maturation of lip function.
Sections du résumé
BACKGROUND
BACKGROUND
Understanding the refinement of self-feeding skills is useful for the assessment of oral functional development in children.
OBJECTIVES
OBJECTIVE
To determine normative data on lip closing during food intake in the development of independent spoon-feeding in normal children, we tested the hypothesis that lip-closing pressure and spoon operation differ depending on food type.
METHODS
METHODS
Fifteen normal children (eight boys, seven girls; mean age: 6.5 years) were asked to eat test foods (2, 3 and 5 g of yogurt and cream cheese) freely with a spoon. Lip-closing pressures and kinematic data on spoon operation were recorded simultaneously with a strain gauge transducer embedded in the spoon and Vicon motion analysis, respectively.
RESULTS
RESULTS
In the most common lip-pressure pattern, only positive pressure was generated. In the second most common pattern, negative pressure occurred first, followed by positive pressure; this pattern was seen infrequently. Positive pressure (P < .001), pressure duration (P < .001) and spoon intra-oral time (P < .05) during intake of cream cheese (an adhesive food) were significantly greater than those during intake of yogurt (a non-adhesive food). Pressure onset occurred at the beginning of the spoon withdrawal period or at the turning point from spoon insertion to withdrawal, depending on the food.
CONCLUSIONS
CONCLUSIONS
Lip-closing force and spoon operation varied depending on food type in preschool and early elementary school children. Our findings suggest the need to consider the importance of food diversity and to pay attention to the spoon withdrawal period when assessing the development and maturation of lip function.
Types de publication
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
711-719Subventions
Organisme : Japan Society for the Promotion of Science
ID : KAKENHI 19K10402
Informations de copyright
© 2021 John Wiley & Sons Ltd.
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