원문정보
A study of chewing ability According to malocclusion and orthodontic treatment
초록
영어
Purpose: The purpose of this study is to compare and analyze the difference in chewing ability according to the malocclusion and orthodontic treatment for the university students who are adults and consider the effect of the malocclusion and orthodontic treatment on chewing ability. Methods: This study conducted the survey for 400 students of the two universities located in Daegu, Gyeongsangbuk-do, and except for the poor or erroneous surveys among 400 survey copies of the participants, total 363(90.75%) survey copies were used for the study analysis. Results: The total result of chewing ability for the food showed that middle-class students had higher chewing ability than high-class students and the students who didn’t get orthodontic treatment had higher chewing ability than the students who are getting orthodontic treatment now. In the chewing ability for various kinds foods, in case of young radish kimchi, the result showed that the students who have a little crowding or normal level of teeth or normal teeth has higher chewing ability than the students who have severe crowding level of teeth, and in case of the foods including kkakdugi or galbi, the result showed that the students who have normal teeth location or the 3rd level malocclusion have higher chewing ability statistically significantly than the students who have the 2nd malocclusion. Conclusion: For the chewing ability, the middle-class students in the home economic power showed significantly higher chewing ability than the high-class students in the home economic power, and the students who didn't get any orthodontic treatment showed higher chewing ability statistically significantly than the students who are getting orthodontic treatment now.
목차
Ⅰ. 서론
Ⅱ. 연구 방법
1. 연구 대상
2. 연구 방법
3. 자료 분석
Ⅲ. 연구 결과
1. 조사대상자의 일반적 특성
2. 조사대상자의 치열상태
3. 조사대상자의 교정치료
4. 조사대상자의 일반적 특성에 따른 저작능력 평가
5. 조사대상자의 경제력 정도에 따른 각종 음식물 저작능력
6. 조사대상자의 교정치료 유무에 따른 음식물 저작능력
7. 조사대상자의 중첩정도에 따른 음식물 저작능력
8. 조사대상자의 치아위치에 따른 음식물 저작능력
Ⅳ. 고찰
Ⅴ. 결론
REFERENCES