Research on the Combination of Commercially Available Thickeners and Commercially Available Nursing Food – Aiming for Viscosity Adjustment that can be done at Home

Research on the Combination of Commercially Available Thickeners and Commercially Available Nursing Food – Aiming for Viscosity Adjustment that can be done at Home

Shoko Kondo

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Mayumi Hirabayashi

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Naomi Katayama

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Nagoya Women's University

Research on the Combination of Commercially Available Thickeners and Commercially Available Nursing Food – Aiming for Viscosity Adjustment that can be done at Home

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Abstract

Japan is a supper-aged society, and many older adults need home care. To provide meals safely at home, the viscosity of meals suitable for the elderly required. Therefore, in this study, the viscosity was measured by combining two types of thickeners that can purchase at pharmacies and three types of care foods. The thickener used this time has almost the same price and content, but the many included material is different. Thickener A was rich in watersoluble dietary fiber, and thickener B was rich in thickening polysaccharides. The three types of foods were foods with high carbohydrate content, high lipid content, and high water content. As a result, thickening agent B, which is rich in thickening polysaccharides, was able to maintain the viscosity better than thickening agent A if a thickening agent added at a low (100g food per 1g thickening) concentration to foods rich in lipids and water. However, when the addition amount of the thickener was large, the thickener A and the thickener B showed almost the same viscosity. It will be necessary to increase the number of samples and clarify the differences due to the combinations.

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13 Cites in Article

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Funding

No external funding was declared for this work.

Conflict of Interest

The authors declare no conflict of interest.

Ethical Approval

No ethics committee approval was required for this article type.

Data Availability

Not applicable for this article.

How to Cite This Article

Shoko Kondo. 2020. \u201cResearch on the Combination of Commercially Available Thickeners and Commercially Available Nursing Food – Aiming for Viscosity Adjustment that can be done at Home\u201d. Global Journal of Medical Research - K: Interdisciplinary GJMR-K Volume 20 (GJMR Volume 20 Issue K11).

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GJMR Volume 20 Issue K11

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Crossref Journal DOI 10.17406/gjmra

Print ISSN 0975-5888

e-ISSN 2249-4618

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GJMR-K Classification NLMC Code: WA 695

Submission ReceivedDecember 16, 2019
Peer Review Double Blind
Handling Editor
Accepted January 4, 2020
Published January 15, 2020

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v1.2

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October 1, 2020

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