高齢者と若年者の口腔内状態と飯の硬さの好みの比較

• 鬼塚 綾子

  東京医科歯科大学歯学部

• 戸田 貞子

  高崎健康福祉大学短期大学部

• 香西 みどり

  お茶の水女子大学生活科学部

• 畑江 敬子

  お茶の水女子大学大学院人間文化研究科

書誌事項

タイトル別名

• Comparison of the Occlusional Condition and Preference for the Firmness of Cooked Rice between the Elderly and Young

抄録

The occlusional condition and preference for the degree of firmness of cooked rice were compared between ten persons each of the elderly and young. The dental condition of each subject was measured for the number of remaining teeth, Eichner classification and so on. The occlusal area, occlusal force and maximal occlusal force were evaluated by using Dental Prescale.The obtained measurements were summarized for each person by a principal component analysis. The first and the second principal components were set up as axes to provide a plot for all the subjects. The occlusional condition varied widely among the elderly panel members. Numerical values for the preferred cooked rice by each subject were overlaid on the plot. The young were distributed within a small range, while the elderly were distributed in a wider range. The preferred rice was cooked with an average of 1.8 times the amount of water for the elderly and 1.5 times the amount for the young.

収録刊行物

• 日本家政学会誌

  日本家政学会誌 54 (12), 987-992, 2003

  一般社団法人 日本家政学会

キーワード

• 高齢者
• デンタルプレスケール
• 口腔内の状態
• 飯の硬さ

詳細情報

• CRID: 1390282681310500224
• NII論文ID: 110003166871
• NII論文ID: 130003851958
• NII書誌ID: AN10040097
• DOI: 10.11428/jhej1987.54.987
• ISSN: 18820352
• ISSN: 09135227
• NDL書誌ID: 6805518
• Web Site: https://ndlsearch.ndl.go.jp/books/R000000004-I6805518
• Web Site: http://dl.ndl.go.jp/info:ndljp/pid/10583246
• Web Site: https://search.jamas.or.jp/link/ui/2004145937
• 本文言語コード: en
• データソース種別:
  • JaLC
  • NDL
  • NDL-Digital
  • CiNii Articles
• 抄録ライセンスフラグ: 使用不可