Proposal of Simple Viscosity Evaluation Method for Quantification of Swallowing Foods Aiming at "Food Safety" for Elderly

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  • 高齢者の「食の安全」を目指す嚥下食の定量化へ向けた簡易粘性評価法の提案
  • コウレイシャ ノ 「 ショク ノ アンゼン 」 オ メザス エンカショク ノ テイリョウカ エ ムケタ カンイ ネンセイ ヒョウカホウ ノ テイアン

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The review and improvement of dysphagia patient's diet is effective in prevent aspiration pneumonia onset. However, it is qualitative to add a thickener to the liquid foods in the sites of medical and nursing care, based on the subjectivity and experience of dietitians. Thus, a simple measuring machine that quantitatively evaluates the viscous liquid foods was developed. The obtained value is defined as "Thickness Resistance Value (TRV)" and treated as a unit unique to this machine. However, the relationship between TRV and viscosity has not been clarified yet. In this study, this relationship was clarified by using standard liquids for calibrating viscometers and drinking water with thickener added. As a result, the coefficient of variation of TRV was 4% or less when standard liquids for calibrating viscometers was measured. In addition, TRV and viscosity on drinking water with thickener added showed a strong positive correlation. Thus, by introducing the machine to the sites of medical and nursing care, it will be possible to quantitatively evaluate the viscosity of drinking water with thickener added. Therefore, it is expected to improve the quality of life of people with dysphagia and lighten the burden of nursing care.

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