pISSN 2233-5978
eISSN 2713-6191

Table. 4.

Correlation between factors of soybean paste soup

Dysphagia (n=8) Chewing Swallowing Adhesiveness Choking Flavor Preference
Chewing 1 .914** .522 .544 .535 .251
Swallowing .914* * 1 .222 .293 .531 .362
Adhesiveness .522 .222 1 .892* * .574 .383
Choking .544 .293 .892* * 1 .670 .483
Flavor .535 .531 .574 .670 1 .637
Preference .251 .362 .383 .483 .637 1

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

Chewing 1 .149 .128 .279 .000 −.268
Swallowing .149 1 .115 .374 −.374 .000
Adhesiveness .128 .115 1 .193 −.260 −.236
Choking .279 .374 .193 1 .120 .006
Flavor .000 −.374 −.260 .120 1 .632*
Preference −.268 .000 −.236 .006 .632* 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.