Suitable physical properties of food are able to be estimated by simple test using a color-changeable chewing gum

2014 Fiscal Year Final Research Report

• Project/Area Number: 24700559
• Research Category: Grant-in-Aid for Young Scientists (B)
• Allocation Type: Multi-year Fund
• Research Field: Rehabilitation science/Welfare engineering
• Research Institution: Showa University
• Principal Investigator: WADA Shinichi 昭和大学, 医学部, 特別研究生 (30366504)
• Research Collaborator: YAMAGUCHI Daisuke あそか病院, リハビリテーション部, 言語聴覚士 ; SHIBUYA Rie 森山リハビリテーションクリニック, リハビリテーション部, 言語聴覚士
• Project Period (FY): 2012-04-01 – 2015-03-31
• Keywords: 咀嚼 / 嚥下 / 高齢者 / 色変わりガム / 嚥下調整食

Outline of Final Research Achievements

We would like to reduce unnecessary and excessive paste food for elderly persons. The objective of this study is to assess ability of mastication by simple test using a color-changeable chewing gum. Participants were inpatients 65 years or older in a rehabilitation clinic. The better result of the test using the gum had been associated with the more suitable physical properties of food on swallowing. Our data indicate the possibility that we are able to estimate foods safe to eat for a patient by the test of ability of mastication using the gum.

Free Research Field

リハビリテーション医学