Contribution of Food to the Aged.

食物对老年人的贡献。

• 批准号: 01303014
• 负责人: SHIMADA Atsuko
• 金额: $ 4.74万
• 依托单位: OCHANOMIZU UNIVERSITY
• 依托单位国家: 日本
• 项目类别: Grant-in-Aid for Co-operative Research (A)
• 财政年份: 1989
• 资助国家: 日本
• 起止时间: 1989 至 1990
• 项目状态: 已结题
• 来源: https://kaken.nii.ac.jp/grant/KAKENHI-PROJECT-01303014/
• 关键词: Aged ; Health : Dietary behavior ; Preference ; Fat; 健康; 食行動; 嗜好; 脂肪; やわらかさ; コンブフレ-バ-; 味受容能; カプサイシン; 乳清カルシウム

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.

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)。

项目成果

島田 洋子 他: "アンケ-トによる食生活の実態(第1報)ー食事状況についてー" 日本調実科学会誌.

岛田洋子等人：《基于问卷调查的饮食习惯的实际状况（第1次报告）-关于饮食状况》日本饮食学会杂志。

江澤 郁子、林 泰史: "いまからでも治る防げる骨粗鬆症" 農山漁村文化協会, 213 (1991)

Ikuko Ezawa、Yasushi Hayashi：“现在可以治愈的可预防骨质疏松症”农村文化协会，213（1991）

M.Ohashi and N.Konagaya: "Ganglioside pattern of frog lingual epithelium" Comp.Biochem.Physiol.Part. (1991)

M.Ohashi 和 N.Konagaya：“青蛙舌上皮的神经节苷脂模式”Comp.Biochem.Physiol.Part。

関口 仲子、村田 容常、本間 清一: "インスタントコ-ヒ-中のキレ-ト性物質ま検索" 日本農芸化学会誌.

Nakako Sekiguchi、Jojo Murata、Seiichi Honma：“寻找速溶咖啡中的螯合物质”日本农业化学学会杂志。

江澤 郁子,田中 平三: "21世紀の食と健康" 美寿実出版社, 179 (1990)

江泽郁子、田中平藏：《21世纪的食品与健康》Misumi Publishing，179（1990）