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Table. 3.

Correlation between factors of fried rice

Dysphagia (n=8) Chewing Swallowing Adhesiveness Choking Flavor Preference
Chewing 1 .806* .718* .135 .649 .618
Swallowing .806* 1 .539 .121 .883* * .657
Adhesiveness .718* .539 1 −.067 .333 .018
Choking .135 .121 −.067 1 .127 .101
Flavor .649 .883* * .333 .127 1 .697
Preference .618 .657 .018 .101 .697 1

Elderly (n=12) Chewing Swallowing Adhesiveness Choking Flavor Preference

Chewing 1 .465 .357 .517 .482 .739* *
Swallowing .465 1 .640* .300 .521 .842* *
Adhesiveness .357 .640* 1 .109 .336 .470
Choking .517 .300 .109 1 .259 .312
Flavor .482 .521 .336 .259 1 .694*
Preference .739* * .842* * .470 .312 .694* 1

* Correlation is significant at the 0.05 level (2-tailed). ** Correlation is significant at the 0.01 level (2-tailed)

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