Research
Line Spread Test Results for Commercially Available the White Rice Porridge with Salmon – Including the Effect of Four Types of Thickening Agents Added after Blending –
Commercially available porridge containing ingredients (meat, fish, vegetables, etc.) has a high nutritional value and is very useful both daily and in the event of a disaster. By making porridge into a uniform liquid porridge with a mixer, baby food and people with weak chewing ability can eat it. Uniform liquid porridge poses a risk of aspiration for people with impaired swallowing function. In this study, we report the result of making the white rice porridge with salmon into a uniform liquid porridge with a mixer and adding four different types of Thickener to increase the viscosity. By adding salmon as an ingredient, the amount of protein was higher than that of white rice porridge. By adding two types of Thickener containing dextrin and calcium lactate, the viscosity remained stable over time. The type of thickening agent that stabilizes the viscosity varies depending on the nutrients contained in the porridge, we would like to study more combinations of porridge and thickening agents in the future.
Line Spread Test Results for Commercially Available the White Rice Porridge with Sticky Barley
In the event of a disaster, we will have to take stockpiled food. Retort porridge contains water and can be eaten directly from the container. However, there is a risk of aspiration for people with impaired swallowing function. As a result of the line spread test (LST), which was performed after homogenizing white rice porridge with sticky barley using a mixer, it was found that the viscosity was weak, and there was a risk of aspiration for people with weakened swallowing function. The thickness was added to white rice porridge with sticky barley by using four types of commercially available thickening agents that was made into a uniform liquid with a mixer. A line spread test (LST) was performed by adding 2 g of each thickening agent to 100g of liquid porridge. As a result, the viscosity of the liquid porridge was stabilized and thickened, and it became a state that could swallow more safely. In the line spread test, the thickness of the porridge was measured after 30 seconds, 5 minutes, 15 minutes, and 30 minutes.
Line Spread Test Results for Commercially Available the White Rice Porridge – Including the Effect of Four Types of Thickening Agents Added after Blending
Lifelines are cut off during disasters. As a result, water, gas, and electricity cannot be used, making it impossible to prepare meals. If you always have ready-to-eat porridge, you do not need to cook it, and can eat it whenever you want. The porridge with a lot of water causes aspiration in older people. In welfare facilities and hospitals, a thickener is used to adjust the viscosity of porridge so that the elderly can safely swallow it. In this study, we measured the thickness of commercially available porridge using the line spread test (LST). First, the viscosity of commercially available white rice porridge was assumed. Next, the white rice porridge was homogenized with a mixer, and the thickness was measured. Two g of each of the four commercially available thickeners was added to white rice porridge, homogenized with a mixer, and the viscosity was measured after stirring for five minutes. Viscosity measurements were taken 30 seconds, 5 minutes, 15 minutes, and 30 minutes after each porridge placed on the measuring plate. When the white rice porridge was homogenized using a mixer, the viscosity became thin, and there was the risk of aspiration.
Comparison of Subjective Dizziness, Tinnitus, Headache, Taste, and Smell Results by Age Group in Yakumo Town Residents Health Checkup Conducted in 2019 with Measured Taste and Smell Test Results
A self-administered questionnaire survey is conducted on various items related to health at the residents’ examination conducted in Yakumo Town, Nikai-gun, Hokkaido, where population migration is small. We will report on the results of the otolaryngology questionnaire survey conducted in 2019. The target population is 128 males and 169 females who are residents of Yakumo Town over 40 years old, for a total of 297 people. Self-administered questionnaire survey (feeling conscious: vertigo, tinnitus, headache, hearing, taste, smell), taste test (Salt taste: Salseve; manufactured by Advantech), and smell test (12 kinds of odors: Smell sticks; Daiichi Factory C0., Ltd).
Questionnaire Survey Results on Lifestyle Habits (Drinking, Smoking, Suppliant Intake, Exercise Habits, Sleep Time) of 20 Elderly People
Du to COVID-19, which started in 2020, Japanese people have continued to live in self-restraint until today. As a result, lifestyle habits have drastically changed. There are concerns about living indoors rather than going out, lack of exercise, increased alcohol consumption, irregular eating habits, and lack of sleep or excess sleep. In June 2022, we were finally able to hold a small number of health classes, and we conducted a questionnaire survey on the current living situation so that we will report the results. Participants were 20 elderly females who had been informed about the study and agreed to a consent form. Participants measured their height, weight, blood pressure, and completed a self-reported questionnaire. The content of the self-reported questionnaire survey was the smoking habit, drinking habit, exercise habit, sleeping time, and supplement intake. Participants were also asked about co-habitation.
Questionnaire Survey Results on Chewing of 90 People who Participated in the Health Class
Decreases in masticatory and swallowing ability are associated with age, but it is possible to maintain these functions through training. This research is the results of a questionnaire survey conducted on 90 participants (4 men and 86 women) in a health class held in 2021. We conducted a questionnaire survey of 90 participants on chewing to understand the current situation. I cmpleted a 20-item questionnaire survey on chewing and swallowing. The results of the questionnaire are as follows.1) 4.4% with a removable partial denture, 2) 0.0% with complete dentures, 3) Currently attending a dentist 13.3%, 4) 36.7% undergoing regular dental examinations, 5) There are teeth currently being treated 6.7%, 6) The gums have been swollen 34.4%, 7) Blood comes out of the gums 38.9%, 8 )34.4% who are usually interested in teeth, 9) Have heard the name of xylitol 97.8%, 10) Have listened to the name of mutants bacteria 36.7%, 11) Can bite apples with their skin 85.6%, 12) Confident in my teeth 20.0%, 13) My teeth are strong 41.1% 14) 8020 I am exercising 46.7%.
Result of a Questionnaire Survey of 61 Females on their Satisfaction with Fish, Calcium and Protein Intake
Since the calcium intake has not reached the target amount of 600 ~ 800 mg per day in the Japanese diet, calcium intake is recommended in the daily diet. And in recent years, Japan has been promoting protein intake for the elderly to prevent sarcopenia and frailty. Japan also recommended to take EPA and DHA to maintain smooth blood vessels and memory maintenance. Therefore, as a first step to understanding the actual situation, this study conducted a questionnaire survey on the information of fish rich in EPA and DHA and the intake of Ca and protein. Sixty-one participants were given a self-anubnustered questionnaire regarding fish, calcium and protein intake. The questionnaire method is self-administered, and the questions are about age, height, weight, and desired purchase price of fish. We asked the following questions, frequency of eating fish, frequency of eating meat, frequency of eating eggs, and frequency of eating bean products.
Comparison of Taste and Smell Test Results Before and After COVID-19 in Yakumo Residents Health Checkup ― Comparison between 2019 and 2022 ―
Since August 2007, the authors have conducted health checkups for residents of Yakumo Town, Hokkaido, over three days yearly, with approximately 600 people. Taste and smell tests were conducted on the study participants, and the results have been reported. However, in 2020 and 2021, we were could not receive a health checkup data to the influence of the new coronavirus. But, in August 2022, we were finally able to obtain the results of taste and smell tests. Therefore, in this study, we compare the taste and smell test results obtained in August 2019 (before the COVID-19 epidemic) and in August 2022 (after the COVID-19 epidemic). Taste and smell were measured using a simple test kit, and height, weight, and blood pressure were also obtained.
Comparison of Subjective Feeling of Dizziness and Simple Taste/Olfactory Test Results in Elderly People (Over 60 Years Old)
For a long time, the author has been involved in taste and smell with Yakumo Town (rural) residents in Hokkaido and Nagoya-City (urban) in Aichi Prefecture. Participants answered a self-administered questionnaire, and then took a simple salty taste test and a simple olfactory test. However, until now, the author has not been able to compare the results of a questionnaire survey of Yakumo Town, Hokkaido, and residents of Nagoya City, Aichi Prefecture. Therefore, this time, we will report the results. 201 residents of Yakumo Town (95 men, 106 women: 2019 data) and 55 residents of Nagoya City 24 males and 31 females: 2022 data) participated in the examination. A self-reported questionnaire was given to the participants to determine the presence or absence of dizziness (1, no dizziness, 2. dizziness, and 3. dizziness all the time).
Viscosity Measurement Results of a Commercially Available Universal Design Food (UDF: can be crushed with the Longue) using the line Spread Test (LST) – Comparison after adding Eight different Types of Thickeners to Shrimp Gratin
In Japan, which is a super-aged society, people need the nursing care foods in recent years. For the prevention of aspiration pneumonia, there is a demand for safe and delicious nursing care food for not only patients but also senior citizen. To create food for swallowing that can be easily prepared even at ordinary homes, among the previous studies that have already been reported, using a type of universal design food, but that can be crushed with the tongue, for which the results have not yet been shown, is suitable or not for nursing care food is not sure. To obtain the viscosity, we investigated using eight types of thickeners and reported them. After adding 1 g, 2 g, and 3 g of each of the eight types of thickeners to commercially available shrimp gratin, a line spread test (LST) was performed using a superficial thickness measuring plate (manufactured by Saraya Co., Ltd.). As a result, by adding 1 g, it was possible to obtain a thick viscosity of 30 mm or more and less than 32 mm, which is thought to promote safe swallowing.
