Construction and efficacy evaluation of a dietary environment model using color

2014 Fiscal Year Final Research Report

• Project/Area Number: 23390490
• Research Category: Grant-in-Aid for Scientific Research (B)
• Allocation Type: Single-year Grants
• Section: 一般
• Research Field: Fundamental nursing
• Research Institution: Tokyo Medical and Dental University
• Principal Investigator: SAITO Yayoi 東京医科歯科大学, 大学院保健衛生学研究科, 教授 (40242200)
• Co-Investigator(Kenkyū-buntansha): DAIKOKU Rie 東京医科歯科大学, 大学院保健衛生学研究科, 助教 (70510345) ; OKAWARA Chikako 東京医科歯科大学, 大学院保健衛生学研究科, 助教 (80632091)
• Project Period (FY): 2011-04-01 – 2015-03-31
• Keywords: 看護技術 / 色彩 / 食環境 / 口腔機能 / 脳血流量 / 味覚閾値

Outline of Final Research Achievements

No significant differences were found between Medical facilities and home in dietary environments; however, large individual differences were noted in the correlation of color with subjective evaluation and taste threshold. The intentional and timely use of colors that suited an individual’s preference and mood was important to use color effectively, and the effects were noticeable even with a stimulus by the small range when conditions were favorable. Furthermore, paintings containing information and colors that urged individuals to talk guided visual attention and thereby improved preprandial cerebral blood flow and oral function.

Free Research Field

基礎看護学