Contribution of Food to the Aged.

本研究的目的是从家政学的角度对老年人饮食与身心健康的关系进行多方面的探讨。为了了解这些关系，我们从偏好、饮食习惯和身体状况三个方面进行了探讨。此外，最近食物或盘子供应的变化也被认为是澄清食物对人类生活的贡献。研究分以下三组进行。饮食习惯研究小组。研究饮食行为与饮食习惯分析（K. Yaguramaki）、东京西多摩地区老年人饮食生活调查（K. Takada）、饮食习惯现状问卷调查（K. Hatae）和饮食习惯对骨密度的影响（I. Ezawa）。烹饪和配料研究小组。陈酿风味偏好分析（A. Kobayashi），酶促法改善小麦粉蛋白偏好分析（K. Ishii），饮料中螯合物质的测定与比较（S. Honma），小麦粉陈酿过程对海绵蛋糕膨胀的影响(3)。营养与生理研究组。阐明了味觉与唾液流动的关系（M. Ohashi）、辣椒素对微量营养元素摄入的影响（N. Arakawa）和脂质营养评估（O. Igarashi）。

The object of this study is to do many faced attack on the relation between food and physical and mental-health of the aged from the view point of home economics. To know these relation, approaches were performed from the aspects of preference, dietary habit and physical condition. Moreover, recent changes in food or dish supplied were also considered to clarify the contribution of food to human life of the aged.The research was carried on in the following three groups.1. Research group on dietary habit.Analysis of dietary behavior and dietary habit (K. Yaguramaki), survey of dietary life of the aged live in the West Tama region of Tokyo (K. Takada), grasp of the present condition of dietary habit by questionnaire (K. Hatae), and effects on the bone density of dietary habit (I. Ezawa) were investigated.2. Research group on cookery and ingredients.Analysis of flavor preferable for the aged (A. Kobayashi), improvement in preference of wheat flour protein through enzymatic procedure (K. Ishii), measurement and comparison of the chelating substance in beverages (S. Honma), effects on expansion in the sponge cake of aging process of wheat flour (3. Research group on the nutrition and physiology.Relation between the sense of taste and flow of saliva (M. Ohashi), effects of capasaisin on the intake of micronutritive elements (N. Arakawa) and nutritive assessment of lipid (O. Igarashi) were clarified.