★ ★
 
ホーム    マイ・リポジトリ        English    新潟県大学図書館協議会    ご意見  

新潟県地域共同リポジトリ >
新潟リハビリテーション大学 >
60 学位論文 = Thesis >
20 修士学位論文 >

 

登録ファイル

ファイル 記述 サイズフォーマット
2012_1_rihabili1_15.pdf4164KbAdobe PDF
タイトル :エスプーマ(泡状)納豆の新しい嚥下調整食としての可能性
別言語のタイトル :Espuma-produced foamed natto : A potentially new reprepared food for dysphagia
著者 :藤間, 紀明
公開者・出版者 :新潟リハビリテーション大学
刊行年月 :2012
開始ページ :173
終了ページ :210
内容記述 :平成23年度(2011)修士論文
新潟リハビリテーション大学大学院 リハビリテーション研究科 リハビリテーション医療学専攻 摂食・嚥下障害コース
抄録 :[Introduction] Appropriate foods for elderly people as well as people with dysphagia should be provided in consideration of their own likes and dislikes, and food texture. Natto representative of Japanese-style food is one of the most favorite foods for Japanese elderly people. It is, however, assumed that natto is not suitable for elderly people and people with dysphagia because of difficulty in chewing or swallowing it. “Espuma”, a recently developed cooking utensil, can make a food foamed in a moment. This utensil is expected to be used for whipping such favorites with elderly people as natto to reprepare foods for dysphagia, which has never been tried until today. In this study, a questionnaire survey was conducted in neighboring institutions to grasp the actual state of providing natto for people with dysphagia. Thereafter, we investigated whether espuma-produced natto could be used as a reprepared food for dysphagia by means of texture and sensory tests. [Subjects and Methods] 1. Questionnaire survey. An oral questionnaire survey was conducted in neighboring 6 hospitals and 2special elderly nursing home about natto service to people with dysphagia. 2. Texture test. We produced three kinds of natto including one reprepared by a blender, one by a thickening agent, and one by espuma, which were tested with a creep meter according to the examination procedure of the Ministry of Health, Labour and Welfare. 3. Sensory test. Twenty healthy university students (age range; 19-34, mean age; 21.1±3.2 years) were instructed to assess three kinds of natto for five items including taste, smoothness, viscosity/adhesiveness, solubility, and deglutition on a scale of 7 grades from -3 to +3. [Results and Discussion] 1. Questionnaire survey. It was found that natto was served only in one institution where natto was reprepared by a blender and adding a thickening agent for people with moderate dysphagia. The other seven institutions did not serve natto at all from a viewpoint of safety. 2. Texture test. There was no difference in hardness, cohesiveness, or adhesiveness among the three kinds of natto. 3 .Sensory test. Espuma-produced natto was more favorably assessed as a food for people with dysphagia concerning all the evaluation items except taste, i.e. smoothness, viscosity/adhesiveness, solubility, and deglutition, than the other two kinds. It was suggested that espuma-produced foamed natto could be appropriate for dysphagia. We need to extend this study.
資料種別 :Thesis or Dissertation
言語 :jpn
URI :http://hdl.handle.net/10623/37945
出現コレクション:20 修士学位論文

引用の際は次の識別子を使用してください http://hdl.handle.net/10623/37945

・学術リポジトリに登録されている研究成果の著作権は,著者,出版社(学協会)などが有します。

・学術雑誌に掲載された論文等は,発行された誌面とはレイアウトの相違や文言の違いなどがあり得ます。

・表示・ダウンロードした研究成果は,著作権法に規定されている私的使用,引用等の範囲内で利用してください。