Abstract
In an aging society, important issues with “eating” include deterioration of the masticatory and swallowing functions and Protein Energy Malnutrition (PEM). A person’s masticatory and swallowing functions deteriorate due to age-related deterioration of the salivary secretion, muscles in the throat and around the mouth, and the swallowing reflex function, or onset of cerebrovascular diseases. PEM is caused by deterioration of these masticatory and swallowing functions and other physiological functions, including digestion and absorption, as well as by social factors related to nursing care and further by mental and other factors. In recent years, various nursing care food products have been studied and developed in order to deal with this situation.
Fat contains 9 kcal per gram, which is a higher energy than any other nutrient, allowing high energy intake in small amounts. Fat also has a unique lubricating effect, which helps to lubricate food. Furthermore, it has been being revealed that medium chain fatty acid, eicosapentaenoic acid (EPA) and other fatty acids have novel physiological functions that are beneficial to the elderly. Focused on these characteristics of fat, research has started on the use of fat in nursing care food products, creating possibilities for the future uses of fat.
