Development of the new food materials to evaluate the oral condition of the elderly
Development of the new food materials to evaluate the oral condition of the elderly
批准号:
18300249
负责人:
HATAE Keiko
金额:
$8.76万
依托单位:
依托单位国家:
日本
项目类别:
Grant-in-Aid for Scientific Research (B)
财政年份:
2006
资助国家:
日本
项目状态:
已结题
起止时间:
2006 至 2007
中文摘要
随着老年人咀嚼功能的减退,进食困难也随之增加。增加。如果老年人因进食困难而不进食,其营养状态就会降低。因此,我们研究了哪些食物是老年人难以吃的,以及如何烹饪这些食物,使其更容易吃,与他们的口腔条件有关。为了弄清老年人的口腔条件,我们从剩余牙齿的数量,上下臼齿的组合,牙齿前突的咬合情况等方面进行了调查。我们报道了米饭的烹饪方法,但牙用牙垢法需要测定仪器和技术,而且测定者有一定的压力,因此我们研制了一种新的食品材料来代替牙用牙垢。其中一种食品材料是含有葡萄糖的浓度为1%和3%(w/w)的琼脂凝胶。Panamaret咀嚼了一段时间,并在他的老鼠中吐出了所有的琼脂和唾液。唾液中葡萄糖从琼脂凝胶中洗脱的量必须与咬合有关。力根据剩余牙数、上下磨牙组合及葡萄糖洗脱量将老年人分为A、B、C、D 4组,A、B组剩余牙数、磨牙排列数较少,葡萄糖含量较低。C组和D组的剩余牙数和磨牙数较多,葡萄糖含量较高。我们讨论了与这些群体有关的生食和熟食蔬菜的困难。
英文摘要
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.
期刊论文(0)
专著(0)
科研奖励(0)
会议论文
高齢者の口腔内状態の分類と野菜テクスチャーの好み
老年人口腔状况分类和蔬菜质地偏好
DOI:
--
发表时间:
2007
期刊:
影响因子:
--
作者:
[戸田貞子, 高松菜穂, 斉藤真由, 香西みどり, 畑江敬子]
通讯作者:
畑江敬子
高齢者の咀嚼機能評価のための検査食の開発
老年人咀嚼功能评价试验食品的研制
DOI:
--
发表时间:
2007
期刊:
影响因子:
--
作者:
[戸田貞子, 高松菜穂, 斉藤真由, 香西みどり, 畑江敬子]
通讯作者:
畑江敬子
Development of the sensory test method for evaluating the elderly people's occlusal condition
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批准号:20500688
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项目类别:Grant-in-Aid for Scientific Research (C)
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资助金额:$2.5万
-
财政年份:2008
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负责人:HATAE Keiko
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依托单位:
Radical scavenging activity of marine foods extracts
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批准号:16300235
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项目类别:Grant-in-Aid for Scientific Research (B)
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资助金额:$8.9万
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财政年份:2004
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负责人:HATAE Keiko
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依托单位:
Comparison of the taste and the odor thresholds between the elderly and the young
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批准号:14380043
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项目类别:Grant-in-Aid for Scientific Research (B)
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资助金额:$7.74万
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财政年份:2002
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负责人:HATAE Keiko
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依托单位:
The preparation of the oven for the examination which heat form which aimed at development of a cooking vessel machine for the pottery can control.
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批准号:13558008
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项目类别:Grant-in-Aid for Scientific Research (B)
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资助金额:$7.17万
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财政年份:2001
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负责人:HATAE Keiko
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依托单位:
Changes in taste characteristics of shellfish by cooking and during storage - Why raw cockle is not eaten ? -
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批准号:12680125
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项目类别:Grant-in-Aid for Scientific Research (C)
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资助金额:$2.37万
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财政年份:2000
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负责人:HATAE Keiko
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依托单位:
Evaluation of the quality of vegetables through measurement of nutritive and taste-active component.
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批准号:09480001
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项目类别:Grant-in-Aid for Scientific Research (B)
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资助金额:$5.95万
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财政年份:1997
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负责人:HATAE Keiko
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依托单位:
Objective scoring method for grilled fish quality and effects of various heat sources on the quality of grilled fish.
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批准号:07458001
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项目类别:Grant-in-Aid for Scientific Research (B)
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资助金额:$5.38万
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财政年份:1995
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负责人:HATAE Keiko
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依托单位:
Seasonal variations in marine foods
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批准号:05453188
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项目类别:Grant-in-Aid for General Scientific Research (B)
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资助金额:$3.84万
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财政年份:1993
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负责人:HATAE Keiko
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依托单位:
Factors Affecting the Textural Differences between Cultured and Wild Fish.
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批准号:63580054
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项目类别:Grant-in-Aid for General Scientific Research (C)
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资助金额:$0.13万
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财政年份:1988
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负责人:HATAE Keiko
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依托单位:
Studies on cookery of fish. Chemical and structural factors affecting the textural properties of fish meat.
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批准号:60580054
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项目类别:Grant-in-Aid for General Scientific Research (C)
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资助金额:$1.28万
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财政年份:1985
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负责人:HATAE Keiko
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依托单位:
海外基金