2023 Fiscal Year Final Research Report

Age-related changes in mental and physical functions in homebound older adults and their association with cooking difficulties and dietary intake

Research Project

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Project/Area Number	18K02191
Research Category	Grant-in-Aid for Scientific Research (C)
Allocation Type	Multi-year Fund
Section	一般
Review Section	Basic Section 08030:Family and consumer sciences, and culture and living-related
Research Institution	Teikyo Heisei University
Principal Investigator	NOGUCHI Ritsuna 帝京平成大学, 健康メディカル学部, 教授 (70720796)
Co-Investigator(Kenkyū-buntansha)	芝崎本実帝京平成大学, 健康メディカル学部, 助教 (10634256) 野原健吾帝京平成大学, 健康メディカル学部, 助教 (70727726)
Project Period (FY)	2018-04-01 – 2024-03-31
Keywords	在宅高齢者 / 食品摂取の多様性スコア(DVS) / 混合研究法 / 計量テキスト分析（KH coder）
Outline of Final Research Achievements	A questionnaire survey on dietary variety score (DVS) and changes in physical and mental functions and eating environment was conducted among 216 elderly participants of a nutrition course held in Tokyo. The results were analyzed quantitatively and qualitatively.The mean DVS was lower than the target of 7 for both men and women, and lower for men than for women.Both men and women showed a decrease in meat intake and an increase in intake of dairy products and prepared foods.This was associated with reduced chewing and swallowing function and shorter cooking times.Physical and mental function declined in both men and women.In men, cooking and eating frequency per person was associated with weight gain.In women, cooking time was associated with weight loss. Quantitative analysis showed that there were differences between men and women in their attitudes toward food and cooking and their perceptions of role changes with aging.
Free Research Field	食生活学
Academic Significance and Societal Importance of the Research Achievements	本研究結果において、高齢者の食品摂取の多様性スコア(DVS)低下の背景に、孤食や家庭内孤食が関連している事、高齢者が積極的に摂取したい肉類摂取量の減少及び乳製品や惣菜の摂取量増加の背景に、咀嚼・嚥下機能低下や調理時間の減少がある事等が示唆された。更に、高齢者の食や調理への向き合い方には、男女差が大きいことも示唆された。このように、高齢者の食は性差や社会・経済・心理的状況と密接に関わっており、栄養素の充足(栄養学的モデル)や疾病予防(医学的モデル)だけでは解決できない。今後、高齢者の食について、栄養学的モデルや医学的モデルの枠を超えた複合的な視点での調査や質的な分析が必要であることが示唆された。