Development of the sensory test method for evaluating the elderly people's occlusal condition

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To evaluate the occlusal condition, we developed the test food made of agar-gel to evaluate mastication power and that of starch-gel with sticky texture to evaluate the movement of the tongue. Seventy-six people cooperated our research. They were asked to masticate two kinds of gel for fifteen seconds and spit out. The size and the number of particles after mastication were measured by the picture analysis through the region labeling method using mathematica.According to the results, the elderly people were divided into four groups. There was a group who could well masticated agar-gel, but could not fully masticate the starch-gel. That means the tongues of some elderly people do not move well, and consequently the food in their mouth do not stir well.We visited three nursing homes in Strasbourg in France and surveyed the meals served at the homes.