Development of dysphagia diets by collaboration with the top chefs of Japanese restaurant in Kyoto
| Project/Area Number |
26560048
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| Research Category |
Grant-in-Aid for Challenging Exploratory Research
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| Allocation Type | Multi-year Fund |
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| Research Field |
Eating habits
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| Research Institution | Kansai University of Welfare Sciences |
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Principal Investigator |
Matoba Teruyoshi 関西福祉科学大学, 健康福祉学部, 客員教授 (10027196)
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| Co-Investigator(Kenkyū-buntansha) |
Manabe Mariko 同志社女子大学, 生活科学部, 教授 (50329968)
Hara Tomoko 滋賀短期大学, 生活学科, 教授 (40192281)
Sakamoto Koji 広島国際大学, 医療栄養学部, 教授 (80613017)
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| Project Period (FY) |
2014-04-01 – 2016-03-31
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| Project Status |
Completed (Fiscal Year 2015)
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| Budget Amount *help |
¥2,340,000 (Direct Cost: ¥1,800,000、Indirect Cost: ¥540,000)
Fiscal Year 2015: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
Fiscal Year 2014: ¥1,170,000 (Direct Cost: ¥900,000、Indirect Cost: ¥270,000)
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| Keywords | 嚥下調整食 / 嚥下障害 / 咀嚼障害 / 和食 / 京料理 |
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| Outline of Final Research Achievements |
In order to design the "delicious" dysphagia diet that elderly persons, we made collaboration with the top chefs of Japanese restaurant in Kyoto, As a result, the point of delicious dysphagia diets is to keep the characteristic alive individual ingredient not cooking plural ingredients at the same time by "keeping a change" and considers balance of "five colors and five tastes (flavors)". We showed a recipe of "delicious" dysphagia diet .
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Report
(3 results)
Research Products
(6 results)
