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PROTEZ KALİTESİ, GIDA SEÇİMİ VE ÇİĞNEME GÜÇLÜĞÜNÜN TAM PROTEZ MEMNUNİYETİNE ETKİSİNİN DEĞERLENDİRİLMESİ

EVALUATION OF EFFECT OF DENTURE QUALITY, FOOD CHOICES AND EATING DIFFICULTY ON COMPLETE DENTURE SATISFACTION

Journal Name:

  • Atatürk Üniversitesi Diş Hekimliği Fakültesi Dergisi

Publication Year:

  • 2007

Key Words:

Keywords (Original Language):

Author NameUniversity of AuthorFaculty of Author
Abstract (2. Language): 
The denture quality is one of the most important factors which effect on acceptance of complete denture. The aim of this study was described to food choices and eating dfff cutty and evaluated of relationship between patient satisfaction and denture quality in two groups of patients iivnng different region. The study was included total 54 patients who applied Faculties of Dentistry, Çukurova and Atatürk University. In this study, the patient's data were collected with use Functional Assessment of Denture (FAD) for denture quality and Open Questions and Closed Questions for food choices and eating dfff cutty. The results were showed that the meal was dffficutt to eat, and sweet and fruit with pips were not eat due to very difficult on each groups. The lower satisfaction was in comfort of mandibular denture. The Chi-square test results were showed statistically significant relationship between denture satisfaction and fit, comfort of mandibular denture, and ability to chew with mandibular denture. It was seen that the meat was diffucult to eat and the sweet and fruit with pips were not eaten because of too dffficutt to eat for patient wearing complete denture. Our results introduced that general satisfaction of patients was signfficantty affected from ft, comfort and ability to chew of mandibular denture.
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Abstract (Original Language): 
Protez kalttesi, proteze uyum sağaamasını etkileyen en önemi faktörlerden brridrr. Bu araştrrma; farklı kkt bölgede yaşayan hasta grupaarı üzernnde gıda seçimi ve çiğnemede zoriantan gıdaaarı tanım/amayı ve hasta memnuniyeti ile protez kaiitesi arasındaki ilişkiyi incelemeyi amaç/adı. Araştırmanın kapsamını Çukurova ve Atatürk Üniversitesi Diş Hekimliği Fakültesine başvuran toplam 54 tam protez hastası oluşturmadı Hastaların protez kalitesi Protezlerin Fonksiyonel Değerlendirme kriterleri, gıda seçimleri ve çiğneme zorlukları ise Açık ve Kapalı Sorular kullanılarak değerlendirildi. Sonuçlar her iki hasta grubunda etin zor çiğnenen bir gıda olduğunu, şekerlemelerin ve çekirdekleri ile yenilen meyvelerin çiğnemesi çok zor olduğu için yenilemediğnni gösterdi. En az memnuniyetin, her iki grupta, att tam proteznn çiğneme kabiliyetinden yaşandığı belirlendi. K-Kare analizi sonuçları hastaların tam protezlerine ait genel memnuniyet düzeylerini; alt tam protezin uyumu, rahatlığı ve çiğneme kabiliyetinin istatistiksei o/arak çok önemli düzeyde etkilediğini gösterdi. Tam protez hastaları için et zor çiğnenen, şekerlemeler ve çekirdekteriyle yenilen meyveler ise çiğnemesi çok zor olduğu için hiç yenilemeyen gıdalar olarak görünmektedir. Araştırmamızın sonuçları hastaların tam protezlerine dair genel memnuniyet düzeylerini; alt tam protezin uyumu, rahatlığı ve çiğneme kabiliyetinin önemli oranda etkilediğini ortaya koymuştur.
FULL TEXT (PDF): 
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  • 3
11-18
  • Turkish

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AKYIL, DUYMUŞ YEŞİL, AKOVA,
GÜNGÖR, KARAALİOĞLU
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