Study of dietary guidance for the elderly persons - Developement and Application of Dietary Menus Samples at the Complete Denture Prosthodontics-
| Project/Area Number |
05671636
|
|---|
| Research Category |
Grant-in-Aid for General Scientific Research (C)
|
| Allocation Type | Single-year Grants |
|---|
| Research Field |
補綴理工系歯学
|
|---|
| Research Institution | NIHON UNIVERSITY |
|---|
Principal Investigator |
KOBAYASHI Kihei Nihon Univ.School of Dent.at Mstsudo Professor, 松戸歯学部, 教授 (90050046)
|
|---|
| Co-Investigator(Kenkyū-buntansha) |
GUNJI Atsuko Nihon Univ.School of Dent.at Mstsudo Assistant, 松戸歯学部, 副手 (80170596)
MURAKAMI Hiroshi Nihon Univ.School of Dent.at Mstsudo Assistant, 松戸歯学部, 助手 (20256895)
YAZAKI Takahiro Nihon Univ.School of Dent.at Mstsudo Assistant, 松戸歯学部, 助手 (40220131)
SATO Seiki Nihon Univ.School of Dent.at Mstsudo Assistant, 松戸歯学部, 助手 (00187204)
KUWAHARA Katsuhisa Nihon Univ.School of Dent.at Mstsudo Assist.Prof., 松戸歯学部, 講師 (30147714)
|
|---|
| Project Period (FY) |
1993 – 1994
|
| Project Status |
Completed (Fiscal Year 1994)
|
| Budget Amount *help |
¥2,100,000 (Direct Cost: ¥2,100,000)
Fiscal Year 1994: ¥1,000,000 (Direct Cost: ¥1,000,000)
Fiscal Year 1993: ¥1,100,000 (Direct Cost: ¥1,100,000)
|
|---|
| Keywords | Elderly person / Complete denture wearer / Dietary guidance / Food selection / Nutritional balance |
|---|
| Research Abstract |
The purpose of this study is to offer the setting conditions for the dietary menu sampls nutritionally balanced on the guidance for complete denture wearers. Five type menus ; normal grade menu, fine cut grade menu for soft diet, diluted gradefor semiliquid diet menu, porridge grade and mixturedgrade for liquid diet menu areprepared for those with the level of activityin mastication and swallowing.
Nutritional contents of each menu was analized by our computer code. As the conclusions of the three different researches, the following results were obtained.
1.In the nutritional discussion of the porridge grade for liquid diet menu for 60 year old and over elderly, 1) Energy value in each menu were about the suggested allowances, but all other nutrients were sufficient. 2) Vitamins are too much for cooking loss in each menu. 3) To maintain protein value, the normal grade menue and fine cut grade menu contained much fish and meat, while the porridge grade menu contained much grain products and suger.
2. To compare the Japanese style menu and European style menu, 1) Both menus have same tendency in the nutrient contents to the suggested allowances. 2) Different tendencies in the sufficiency of the food volumes between each style menu suggested to ideal selection of food and to discontinuation of likely menus.
3. In the survey for the rate of remained volumes to five different lunch menus supplied for the two instituionalized elderly groups and the day cared elderly persons, 1) The rate of remained volumes were mainly between 15% to 20%. 2) The different tendencies in each menus suggest the influence of several factors ; the texture and taste of foods, physical condition and oral masticatory ability of individuals and et al.
|
Report
(3 results)
Research Products
(6 results)
