Gisel E G
School of Physical and Occupational Therapy, McGill University, Montreal, Quebec, Canada.
Am J Occup Ther. 1988 Jan;42(1):40-6. doi: 10.5014/ajot.42.1.40.
Chewing movements of normal 5-, 6-, 7-, and 8-year-old children were measured and compared across age, food textures, and gender. Applesauce, graham cracker, and raisins were used. Measures were taken on 98 children: eighteen 5-year-olds (9 boys, 9 girls); thirty-five 6-year-olds (16 boys, 19 girls); twenty-six 7-year-olds (13 boys, 13 girls); and nineteen 8-year-olds (10 boys, 9 girls). Comparisons were made with data of another twenty 5-year-olds (10 boys, 10 girls) from a previous study. Chewing movements were measured by time, number of cycles, and a time/cycle ratio. Food texture affected time, cycle, and the time/cycle ratio. Age affected time and cycles. Data from earlier studies are used to describe the development of chewing between the ages of 2 and 8 years. Results indicate that eating skills for different food textures mature at different rates. Skills for eating solid foods mature before skills for eating viscous and pureed foods mature. Thus, the consistent use of food textures is important when children's eating skills are evaluated. The normative data presented here may be used by clinicians evaluating children within the given age group.
对5岁、6岁、7岁和8岁正常儿童的咀嚼运动进行了测量，并按年龄、食物质地和性别进行了比较。使用了苹果酱、全麦饼干和葡萄干。对98名儿童进行了测量：18名5岁儿童（9名男孩，9名女孩）；35名6岁儿童（16名男孩，19名女孩）；26名7岁儿童（13名男孩，13名女孩）；以及19名8岁儿童（10名男孩，9名女孩）。将这些数据与之前一项研究中另外20名5岁儿童（10名男孩，10名女孩）的数据进行了比较。通过时间、周期数和时间/周期比来测量咀嚼运动。食物质地会影响时间、周期和时间/周期比。年龄会影响时间和周期。早期研究的数据用于描述2至8岁儿童咀嚼能力的发展。结果表明，不同食物质地的进食技能以不同的速度成熟。固体食物的进食技能在粘性和泥状食物的进食技能成熟之前就已成熟。因此，在评估儿童的进食技能时，持续使用食物质地很重要。这里给出的标准数据可供临床医生在评估特定年龄组的儿童时使用。
