Development of dysphagia diets by collaboration with the top chefs of Japanese restaurant in Kyoto

2015 Fiscal Year Final Research Report

• Project/Area Number: 26560048
• Research Category: Grant-in-Aid for Challenging Exploratory Research
• Allocation Type: Multi-year Fund
• Research Field: Eating habits
• Research Institution: Kansai University of Welfare Sciences
• Principal Investigator: Matoba Teruyoshi 関西福祉科学大学, 健康福祉学部, 客員教授 (10027196)
• 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)
• Project Period (FY): 2014-04-01 – 2016-03-31
• Keywords: 嚥下調整食 / 嚥下障害 / 咀嚼障害 / 和食 / 京料理

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 .

Free Research Field

生活科学、食物学, 調理科学