pISSN 2233-5978
eISSN 2713-6191

Table. 2.

T-test between menu factors per panel

Menu Panel Chewing (mean±SD) Swallowing (mean±SD) Adhesiveness (mean±SD) Choking (mean±SD) Flavor (mean±SD) Preference (mean±SD)
Fried rice Dysphagia (n=8) 7.25±1.91 6.75±3.58 5.63±3.20 6.88±2.90 5.88±3.83 5.13±3.48*
Elderly (n=12) 8.17±1.47 9.25±0.87 7.08±2.75 9.25±1.14 7.50±2.32 8.79±1.22
t (P) 1.215 (0.240) 1.940 (0.091) 1.090 (0.290) 2.206 (0.057) 1.187 (0.251) 2.832 (0.022)
Soybean soup Dysphagia (n=8) 8.63±1.69 8.50±2.83 7.63±3.07 7.38±2.67 4.38±3.66 3.38±3.42* *
Elderly (n=12) 9.75±0.45 9.50±0.67 8.50±2.35 9.42±0.90 7.00±2.52 8.17±2.62
t (P) 1.845 (0.104) 0.982 (0.357) 0.722 (0.480) 2.086 (0.070) 1.906 (0.073) 3.549 (0.002)
Hamburger steak Dysphagia (n=8) 9.13±1.13 8.13±2.10 8.00±1.41 7.75±2.25 5.88±2.53* 5.63±2.92*
Elderly (n=12) 9.17±0.94 9.42±1.00 7.58±3.18 9.17±0.94 8.58±1.44 8.92±1.08
t (P) 0.090 (0.929) 1.857 (0.080) −0.399 (0.695) 1.959 (0.066) 2.743 (0.021) 3.047 (0.015)

* P<0.05, **P<0.01

J Korean Dysphagia Soc 2021;11:15~24 https://doi.org/10.34160/jkds.2021.11.1.003
© J. Korean Dysphagia Soc.