3D 프린팅 기술을 활용한 치매노인 전용 영양(수분)보충 식품섭취용기 개발Development of 3D Printed Snack-dish for the Elderly with Dementia
- Other Titles
- Development of 3D Printed Snack-dish for the Elderly with Dementia
- Authors
- 이지연; 김철호; 김국원; 이경애; 고광오; 김희선
- Issue Date
- Oct-2021
- Publisher
- 대한지역사회영양학회
- Keywords
- 3D printing; the elderly; dementia; food dish; nutrition intervention
- Citation
- 대한지역사회영양학회지, v.26, no.5, pp 327 - 336
- Pages
- 10
- Journal Title
- 대한지역사회영양학회지
- Volume
- 26
- Number
- 5
- Start Page
- 327
- End Page
- 336
- URI
- https://scholarworks.bwise.kr/sch/handle/2021.sw.sch/20037
- ISSN
- 1226-0983
2287-1624
- Abstract
- Objectives: This study was conducted to create a 3D printable snack dish model for the elderly with low food or fluid intake along with barriers towards eating.
Methods: The decision was made by the hybrid-brainstorming method for creating the 3D model. Experts were assigned based on their professional areas such as clinical nutrition, food hygiene and chemical safety for the creation process. After serial feedback processes, the grape shape was suggested as the final model. After various concept sketching and making clay models, 3D-printing technology was applied to produce a prototype.
Results: 3D design modeling process was conducted by SolidWorks program. After considering Dietary reference intakes for Koreans (KDRIs) and other survey data, appropriate supplementary water serving volume was decided as 285 mL which meets 30% of Adequate intake. To consider printing output conditions, this model has six grapes in one bunch with a safety lid. The FDM printer and PLA filaments were used for food hygiene and safety. To stimulate cognitive functions and interests of eating, numbers one to six was engraved on the lid of the final 3D model.
Conclusions: The newly-developed 3D model was designed to increase intakes of nutrients and water in the elderly with dementia during snack time. Since dementia patients often forget to eat, engraving numbers on the grapes was conducted to stimulate cognitive function related to the swallowing and chewing process. We suggest that investigations on the types of foods or fluids are needed in the developed 3D model snack dish for future studies.
- Files in This Item
- There are no files associated with this item.
- Appears in
Collections - ETC > 1. Journal Articles
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.