Analysis of resources assisting in coping with swallowing difficulties for patients with Parkinson’s disease: a cross-sectional study

Table 1 Basic data from the SDQ by Cohen & Manor and the scores for dietary modifications

		non SD (Under 11.0 points)		SD (At & over 11.0 points)			Score of dietary modifications goodness of fit
Items		n	%	n	%	p value	t value
Gender	Male	56	32.2	26	41.3	0.218
	Female	118	67.8	37	58.3	0.218	ns
	Total	174	100	63	100	237
Age	mean ± S.D.	174	70.7 ± 8.4	63	73.2 ± 7.7	0.035*	4.49 b
Duration of sickness (years)	mean ± S.D.	174	7.3 ± 6.0	63	11.0 ± 7.3	0.0005*	ns
Severity (H&Y scale)	At & above 3	84	48.3	48	76.2	0.0001*
	Under 3	90	51.7	15	23.8	0.0001*	ns
	Total	174	100	63	100	237
Work status	No	151	86.7	61	96.8	0.030*
	Yes	23	13.3	2	3.2	0.030*	ns
	Total	174	100	63	100	237
BMI	mean ± S.D.	174	22.5 ± 3.5	63	22.0 ± 3.8	0.452	−3.41 b
Outlays of
Eating utensils	mean ± S.D.	174	0.17 ± 0.46	63	0.54 ± 1.13	0.014*	ns
Supplements	mean ± S.D.	174	0.36 ± 0.92	63	0.66 ± 1.21	0.081	2.63 a
Presence of caregivers (n = 36)	No	157	90.2	44	69.8	0.0003*	4.39 b
	Yes	17	9.8	19	30.2
	Total	174	100	63	100

a: p < 0.01, b: p < 0.001. *: significant, ns: non-significant, S.D.: Standard Deviation

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