**Table 5.**

*Analysis of the dynamics of quantitative indicators for the "Breakfast" category (Softia G).*


**Table 6.** *Analysis of the dynamics of quantitative indicators for the "Lunch" category (Softia G).*


*DOI: http://dx.doi.org/10.5772/intechopen.101798 Nutrition Management in Neurogenic Dysphagia*

> **Table 7.**

*Analysis of the dynamics of quantitative indicators for the "Dinner" category (Softia G).*


*Statistically significant differences in indicators are highlighted in color, the p level is presented between the indicators "Day 1" and "Day 14."*

#### **Table 8.**

*Analysis of the dynamics of quality indicators (Softia G).*

a consumption increment in the amount of food both once (during one meal) and daily. Laboratory values during the observation period were relatively stable.

For statistical analysis, the stage without using a thickener was designated as "Control group," the stage with the use of this product as "Thickener Group." To test the hypothesis about significant changes—the periods of "Day 1," "Day 3," "Day 5," "Day 7," and "Day 14" were statistically analyzed. Six out of 12 indicators in the "Breakfast" category during the period under review had statistically significant changes. The most significant changes are found for the indicators in the thickener group: "Number of chocks after fluid intake" (an average of 7.6 min; p < 0.0001); "the Number of chocks during fluid intake" (average of 8.7 min; p < 0.0001); "the food consumption time" (an average of 26.5 min; p < 0.0001). Whereas, the tiniest changes between periods are observed in the following indicators in the control group: "The number of gasps after hydration", "C (fats)" and "The number of chocks during fluid intake" (p > 0.0001). (see **Table 5**).

Six out of 12 indicators in the "Lunch" category had statistically significant changes during the time under review. The most significant changes are found for the indicator in the thickener group: "Number of chocks during fluid intake" (average 13.4; p < 0.0001); indicator "C (fats)" (average of 34.9; p < 0.0001); indicator "P (proteins)," (average 8.3; p < 0.0001). The few changes between periods are observed in the following indicators: "P (proteins), in the control group," "The number of chocks after fluid intake, control," and "The number of chocks during fluid intake, control" (p > 0.0001) (**Table 6**).

During the time under review, five out of 12 indicators in the "Dinner" category had statistically significant changes. The most significant changes are found for the indicator: "Number of chocks after fluid intake, the thickener" (average of 7.9; p < 0.0001); indicator "Number of chocks during fluid intake, the thickener" (an average of 8.9; p < 0.0001); indicator "P (proteins), the thickener" (average 11.7; p < 0.0001). The few changes between periods are observed in the following indicators: "F (fats), in control," "C (carbohydrates), in control," and "The number of chocks during fluid intake, in control" (p > 0.0001) (**Table 7**).
