Study of nutritional management method for elderly person who lowering function of eat.

老年人饮食功能下降的营养管理方法研究

• 批准号: 16500531
• 负责人: KAYASHITA Jun
• 金额: $ 0.9万
• 依托单位: Prefectural University of Hiroshima (2005-2006)Gifu City Women's College (2004)
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Scientific Research (C)
• 财政年份: 2004
• 资助国家: 日本
• 起止时间: 2004 至 2006
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/en/grant/KAKENHI-PROJECT-16500531/
• 关键词: Deglutition; Chewing; Properties of material; Albumin; Malnutrition; Hardness; 嚥下障害; 食品物性; 凝集性; 付着性; 病院; 栄養; 嚥下食; ゼリー

In the elderly person (over 70 years), there are reports that 40% of the inpatient are under serum albumin 3.5g/dl.Therefore we researched relationship the 12 symptom and serum albumin of 233 patients in Tokushima red cross hospital. As a result, we found that serum albumin significantly decreased for ten symptoms. The lowest symptom is diarrhea, next is dysphasia, and next is poor feeding.As next research, we investigated adapted food material for dysphasia patients. According to the dietary performed in Seirei Mikatahara general hospital, therefore, classified into 3grades of severity were selected among 5 graded foods to determine their physical properties. As a result, the hardness of 2000〜7000N/m^2 was considered suitable for patients with dyspagia of Grade 1, 1000-10000 N/m^2 for those of Grade 2, and 12000 N/m2 or less for those of Grade 3.

在70岁以上的老年人中，有40%的住院病人血清白蛋白低于3.5g/dl，因此我们对德岛红十字会医院233例老年人的12种症状与血清白蛋白的关系进行了研究。结果，我们发现血清白蛋白在10种症状中显著降低。腹泻症状最低，其次是言语障碍，再其次是进食不良。因此，根据在圣灵三原综合医院进行的饮食，从5种分级食物中选择了3种严重程度分级的食物，以确定其物理性质。因此，认为2000 ~ 7000 N/m^2的硬度适用于1级吞咽困难患者，1000-10000 N/m^2适用于2级吞咽困难患者，12000 N/m^2或更低适用于3级吞咽困难患者。

项目成果

Effects of temperature on physical properties of foods for dyspasia patients.

温度对消化不良患者食物物理性质的影响。

• 发表时间: 2007
• 期刊: Bulletin of the faculty of human culture and science prefectural university of Hiroshima 2
• 作者: Miyake;Y.;Minato;K.;Fukumoto;S.;Shimomura;Osawa;T.;出戸 綾子;坂井 真奈美;Ayako Deto;Manami Sakai
• 通讯作者: Manami Sakai

Comparison of food physical properties with reference to clinical effective stepwise swallowing foods

参考临床有效逐步吞咽食物的食物物理性质比较

• 发表时间: 2006
• 期刊: The Japanese, Journal of Dysphagia rehabilitation 10(3)
• 作者: Edited by Eiji Takeda;Masaharu Hasebe;坂井真奈美;出戸綾子;普家由香里;栢下 淳子;坂井 真奈美;坂井 真奈美;Atuko Kayashita;Manami Sakai;Manami Sakai
• 通讯作者: Manami Sakai

質問票による低栄養状態野リスク判定に関する研究

利用问卷调查确定营养不良风险的研究

• 发表时间: 2006
• 期刊: 日本病態栄養学会誌 9
• 作者: Edited by Eiji Takeda;Masaharu Hasebe;坂井真奈美;出戸綾子;普家由香里;栢下 淳子;坂井 真奈美;坂井 真奈美;Atuko Kayashita;Manami Sakai;Manami Sakai;栢下淳子
• 通讯作者: 栢下淳子

最新栄養予防治療学

最新营养预防疗法

• 发表时间: 2006
• 作者: 熊谷修;他2名;Kumagai S. et al.;熊谷修;熊谷修
• 通讯作者: 熊谷修

臨床的成果のある段階的嚥下食に関する食品物性比較

与分级吞咽饮食相关的食物特性与临床结果的比较

• 发表时间: 2006
• 期刊: 日本摂食嚥下リハビリテーション学会誌 10(3)
• 作者: Edited by Eiji Takeda;Masaharu Hasebe;坂井真奈美;出戸綾子;普家由香里;栢下 淳子;坂井 真奈美;坂井 真奈美
• 通讯作者: 坂井 真奈美