Contribution of Food to the Aged.

本研究的目的是从家政经济学的角度对食物与老年人身心健康的关系进行多次正面抨击。为了了解这些关系，从偏好、饮食习惯和身体状况方面进行了探讨。此外，还考虑了最近食物或菜肴供应的变化，以阐明食物对老年人生活的贡献。研究在以下三组进行。饮食习惯研究组：饮食行为和饮食习惯分析(K.Yaguramaki)、东京西多摩地区老年人饮食生活调查(K.Takada)、饮食习惯现状问卷掌握(K.Hatae)、饮食习惯对骨密度的影响(I.Ezawa)。烹饪与配料课题组：老年人喜好风味的分析(小林)，通过酶法改善面粉蛋白质偏好(石井)，饮料中螯合物质的测定和比较(S.Honma)，面粉陈化过程中对海绵蛋糕膨胀的影响(3.营养和生理课题组)，味觉与唾液流动的关系(M.Ohashi)，辣椒素对微量营养素摄入量的影响(N.Arakawa)和脂肪的营养评价(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.