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听众对口吃及口吃矫正技巧的认知。

Listener perceptions of stuttering and stuttering modification techniques.

作者信息

De Nardo Thales, Tetnowski John A, Coalson Geoffrey A

机构信息

Department of Communication Sciences & Disorders, Western Carolina University, USA.

Department of Communication Sciences & Disorders, Oklahoma State University, USA.

出版信息

J Fluency Disord. 2023 Mar;75:105960. doi: 10.1016/j.jfludis.2023.105960. Epub 2023 Jan 27.

Abstract

PURPOSE

The purpose of this study was to analyse naïve listener perceptions of speech containing unmodified stuttering, use of the pull-out technique, and use of preparatory-sets.

METHOD

Participants (N = 62) were randomly assigned to listen to one audio sample (unmodified stuttered speech, speech with pull-outs, or speech with preparatory-sets) and completed a survey assessing perceptions of the speaker's speech and personality and the listener's comfort level and willingness to social interact with the speaker.

RESULTS

Survey results revealed low perceptual ratings in all experimental conditions. Unmodified stuttered speech received significantly more positive ratings than the stuttering modification conditions in all measurements except for speech naturalness. Listeners reported being less willing to socially interact with those who use preparatory-sets than unmodified stuttered speech.

CONCLUSION

The use of stuttering modification techniques did not improve listeners' perceptions or willingness to interact with persons who stutter. Clinicians and those who stutter should be aware that the use of speech techniques will not decrease negative social interactions or stereotypes.

摘要

目的

本研究旨在分析普通听众对包含未修正口吃、运用拖出技巧和运用准备集的言语的感知。

方法

参与者(N = 62)被随机分配去听一个音频样本(未修正的口吃言语、运用拖出技巧的言语或运用准备集的言语),并完成一项调查,评估对说话者言语和个性的感知以及听众的舒适程度和与说话者进行社交互动的意愿。

结果

调查结果显示在所有实验条件下感知评分都较低。在除言语自然度之外的所有测量中,未修正的口吃言语比口吃修正条件获得了显著更多的正面评分。听众报告称,比起未修正的口吃言语,他们更不愿意与运用准备集的人进行社交互动。

结论

口吃修正技巧的运用并未改善听众的感知或与口吃者互动的意愿。临床医生和口吃者应意识到言语技巧的运用不会减少负面的社交互动或刻板印象。

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