METHOD FOR DETERMINING THE OPTIMAL FORM OF NEWLY DEVELOPED DIETARY PRODUCTS

In order to prevent aspiration and undernutrition in a super-aging society, preparing meals suitable for individual masticatory and swallowing functions is important. In Japan, there are multiple ways to classify form-adjusted foods, and the names and classification standards have not been standardi...

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Bibliographic Details
Published inJapanese Journal of Physiological Anthropology Vol. 25; no. 3; pp. 47 - 54
Main Authors SATO, Kanae, ABE, Masako
Format Journal Article
LanguageJapanese
Published Japan Society of Physiological Anthropology 25.08.2020
Subjects
determining the optimal form
elderly
food texture
nutrition care
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Summary:In order to prevent aspiration and undernutrition in a super-aging society, preparing meals suitable for individual masticatory and swallowing functions is important. In Japan, there are multiple ways to classify form-adjusted foods, and the names and classification standards have not been standardized. Thus, elderly individuals and caregivers still experience difficulty in choosing suitable products, even if there are ready-to-eat foods on the market that do not need to be cooked at home. In this article, we summarize the Japanese and overseas classification methods of food styles based on the results of texture measurements, sensory tests, and fork pressing tests of nutrient-enriched foods (Okazudango) that we have developed for the elderly, and introduce a simple method to determine appropriate food styles for individual swallowing functions utilizing this method.
ISSN:1342-3215
2432-0986
DOI:10.20718/jjpa.25.3_47