抄録
Observations were made, from the aspects of safety and texture, on meals intended for the elderly who have swallowing difficulties arising from various factors.
1. The study first examines the relationship between eating functions (mastication, swallowing) and food; more specifically on what types of food are difficult to swallow and how they differ from those that are easier to swallow.
2. It then turns to hydrocolloids that are utilized to facilitate the safe swallowing of food, and explains the features and application of gelling agents for preparing jelly, as well as food thickening agents that are added to liquids to increase their viscosity.
3. It goes on to outline specific measures taken to improve the texture of food, which is one of the challenges of preparing meals for the elderly whose eating functions are deteriorating.
1) How to make meat products softer for easier mastication and swallowing
2) How to make minced food safe for eating
4. The study ends by describing the textural properties of meals actually being served at special nursing care facilities for the elderly.
