Japanese Foods for Elderly People

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  • 「高齢社会と日本型食素材」高齢者にそしゃくしやすい日本型食素材
  • コウレイシャ ニ ソシャク シヤスイ ニホンガタショク ソザイ

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The need for foods suited to elderly people has increased recently. This paper presents the characteristics of mastication in elderly individuals measured by electromyography (EMG), and some ideas on how to prepare such foods. Healthy elderly subjects exhibited lower EMG activity per chew and more chewing strokes with a longer mastication time than young people. This tendency was more significant for elderly individuals with poor dental status. The order of chewing difficulty for six different foodstuffs was common, regardless of age and dental status. Rice gruel required less mastication than the same weight of cooked rice, but a similar amount of mastication per 100 kcal. Thinly sliced cucumber required increased mastication per mouthful weight. These observations suggest that cooking food with a large amount of water and cutting food finely do not always ensure easy food mastication. Thus, we must obtain data for various kinds of food by measuring mastication in different human subjects.

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