Clarification of the Mode of Masticatory Movements in Patients Wearing Denture (s) and the Design of Foods for the Elderly
Clarification of the Mode of Masticatory Movements in Patients Wearing Denture (s) and the Design of Foods for the Elderly
批准号:
09680023
负责人:
ARAI Eiko
金额:
$2.18万
依托单位国家:
日本
项目类别:
Grant-in-Aid for Scientific Research (C)
财政年份:
1997
资助国家:
日本
项目状态:
已结题
起止时间:
1997 至 1998
中文摘要
由于人类牙齿的寿命约为50年,许多老年人必须用假牙咀嚼食物(S)。到目前为止,当戴假牙的人咀嚼具有不同质地的食物时,咀嚼运动对适当的食物质地产生了什么影响,以及他们从食物中得到了什么感受,目前还完全不清楚。因此,我们对戴义齿的受试者咀嚼不同质地的样本时发生的咀嚼运动进行了视频透视记录,以阐明戴义齿的人的咀嚼运动特征,然后我们讨论了戴义齿的人容易咀嚼的食物设计。对树脂板佩戴的受试者的视频荧光研究表明,与未封闭的情况相比,识别纹理所需的时间延长,直到开始将样本粉碎为止的时间也随之延长,此时,无论样本的硬度如何,当感觉刺激信息被覆盖在尖锐的乳头上时,无论样本的硬度如何。在感觉刺激信息不被阻断的情况下,根据样本的硬度选择合适的破碎方法,无论其硬度如何,所有的样本都是被粉碎的,从这些结果来看,戴义齿的人被认为比不戴义齿的人在识别纹理上有轻微的困难。因此,设计成略微强调硬度以便于通过树脂板识别质地的食品似乎对戴假牙的人是可取的。
英文摘要
Since the life span of human teeth is about 50 years, many of the elderly must masticate foods with denture(s). To date, it has remained totally unclear what masticatory movements are made for proper food textures when denture-wearing persons masticate foods with different textures, and what feelings they receive from the foods. Therefore, we videofluorographically recorded masticatory movements occurring when denture-wearing subjects masicated samples with different textures, in order to clarify masticatory movements characteristics of denture-wearing persons, and then we discussed food designs that are easy to masticate by denture-wearing persons.The videofluorographic study on resin-plate-wearing subjects revealed that time needed to recognize a texture was prolonged, in addition to associated prolongation of time until the start of breaking a sample into pieces, when the sensory stimulative information was blocked by covering the incisive papilla, regardless of the hardness of samples, compared with that observed under non-blocked condition. When the sensory stimulative information was not blocked, an adequate method of breaking, either compression or crushing, was selected according to the hardness of samples, whereas all samples were broken by crushing, regardless of their hardness, when blocked.From these results, denture-wearing persons were thought to have slight difficulty in recognition of texture, compared with non-denture-wearing persons. Thus foods designed to have slightly emphasized hardness to facilitate the recognition of texture through a resin-plate seemed to be desirable for denture- wearing persons.
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Studies on optimum harvesting time of rice grains for good eating quality of cooked rice
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批准号:11680130
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项目类别:Grant-in-Aid for Scientific Research (C)
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资助金额:$0.32万
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财政年份:1999
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负责人:ARAI Eiko
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依托单位:
海外基金