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Development of safe nursing care foods by evaluating processing dynamics

Research Project

Project/Area Number 15K20436
Research Category

Grant-in-Aid for Young Scientists (B)

Allocation TypeMulti-year Fund
Research Field Prosthodontics/ Dental materials science and
Research InstitutionNiigata University

Principal Investigator

Fujiwara Shigehiro  新潟大学, 医歯学系, 助教 (70711034)

Project Period (FY) 2015-04-01 – 2017-03-31
Project Status Completed (Fiscal Year 2016)
Budget Amount *help
¥3,900,000 (Direct Cost: ¥3,000,000、Indirect Cost: ¥900,000)
Fiscal Year 2016: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
Fiscal Year 2015: ¥1,950,000 (Direct Cost: ¥1,500,000、Indirect Cost: ¥450,000)
Keywords摂食・嚥下リハビリテーション / 歯学 / 医療・福祉 / 解析・評価 / 食品工学
Outline of Final Research Achievements

The purpose of this study is to clarify the relationship between food texture and processing dynamics by evaluating the physical properties of gels, which is the base material of nursing care foods, by tongue pressure measurement and subjective sensation.
From the measurement results, the influence of the initial texture on the change of the tongue pressure during processing gels by tongue was clarified, such as the maximal tongue pressure and the subjective sense of "difficult to crush" increased as the breaking load increased. In addition, the relationship between subjective sensation and tongue pressure production became clear. It was thought that biometric evaluation was newly applied to the criteria of the nursing care foods which was mainly based on the evaluation of the texture by the equipment and sensory evaluation.

Report

(3 results)
  • 2016 Annual Research Report   Final Research Report ( PDF )
  • 2015 Research-status Report
  • Research Products

    (1 results)

All 2016

All Presentation (1 results)

  • [Presentation] 異なる初期物性のゼリー摂取時における舌圧の経時的変化2016

    • Author(s)
      徳田佳嗣,小野高裕,堀一浩,藤原茂弘,皆木祥伴,村上和裕,前田芳信
    • Organizer
      日本補綴歯科学会第125回学術大会
    • Place of Presentation
      石川県立音楽堂 交流ホール(石川県金沢市)
    • Related Report
      2016 Annual Research Report

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Published: 2015-04-16   Modified: 2018-03-22  

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