Development of the new food materials to evaluate the oral condition of the elderly

随着老年人咀嚼功能的恶化，进食困难也随之增加。如果老年人因为进食困难而不进食，他们的营养状况就会下降。因此，我们研究了哪些食物对老年人来说很难吃，以及如何根据他们的口腔状况烹饪这些食物以使其更容易食用。为了了解老年人的口腔状况，我们通过剩余牙齿的数量、上下磨牙的组合情况、有无牙囊的咬合情况等进行了调查。我们已经报道了适合他们口腔状况的米饭、牛肉和蔬菜的烹饪方法，但是，牙尺度法需要仪器和技术来确定，而且小组成员可能有压力来确定。因此，我们研制出一种新的食品材料来代替牙预排垢。其中一种食品材料是琼脂凝胶，浓度为1%和3% (w/w)，其中包括葡萄糖。小组成员咀嚼这个特定的时期，并期望所有的琼脂和唾液在他的老鼠。从琼脂凝胶中洗脱的唾液中葡萄糖的量必须与咬合有关。力。根据剩余牙齿、上下磨牙组合及洗脱葡萄糖量将老年人分为A、B、C、D 4组。A组和B组残牙数和磨牙组数较少，葡萄糖含量较低。C组和D组剩余牙数和磨牙组较多，葡萄糖含量较高。我们讨论了与这些群体有关的生吃和煮熟蔬菜的困难。

As mastication function for the elderly deteriorates, difficulty of eating i. ncresases. If the elderly do not eat foods because of difficulty of eating, their nutritive statewill be ower. Thus we studied which foods are difficult to eat for the elderly and how to cook them to make it easier to eat in relation of their oral conditions.To clarify the oral condition of the elderly, we inquired using the number of remaining teeth, combination of upper and lower molar teeth, occlusal condition with a dental prescle, etc. We have reported the cooking way of rice, beef meat and vegetables suitable for their oral conditions, However, the dental prscale method needs an instrument and technique for determination, moreover panelists may have preesure to determine.Thus we made a new food materials as a substitute of dental prescale. One of the food material is agar-gel with 1 and 3% concentration (w/w) including glucose. Panelist masticated this for a specific period and expectrated all of agar and saliva in his mouse. The amount of eluted glucose in saliva from agar-gel must be correlated to the occlusal. force. We classified the elderly into 4 groups, A, B, C, and D, using remaining teeth, combination of upper and lower molar teeth and the amount of eluted glucose.Groups A and B had smaller number of remaining teeth and molar teeth set and lower glucose content. Groups C and D had larger number of remaining teeth and molare teeth set and higher glucose content. We discussed difficulty of eating raw and cooked vegetables in relation to these groups.