Abstract
No objective determination of standard values for the solidity of food for infants has been carried out. This study aimed at obtaining data on the appropriate consistency of food for infants. We examined the solidity from weaned subjects in four different stages The subjects were divided into four groups according to the development stage of feeding after the observation of the researcher of the movement of the oral region. Four different levels of solid foods were prepared and used for this study as a standard food. The four groups of the weaning infants were compared with respect to both the appropriateness of how to process food in feeding and the number of times of the movement of the lower jaw The following results were obtained:
1. As the hardness of the test food increased, the proportion of infants capable of eating it decreased
2. It was observed that when infants chew food, the solidity of that food determines the number of occlusal movements made by the lower jaw
3. It was suggested that the number of jaw movements used to cope with the solidity of the food varies with the stage of weaning Approximate standards of the solidity of food which infants at each stage can process have been established. Future investigation of the appropriate number of movements of the lower jaw is considered necessary for foods with these various solidities
