In order to find the functional difference between habitual chewing and non-habitual chewing, 20 healthy subjects were asked to chew gumi-jelly on each side. The functional differences between habitual and non-habitual chewing sides were compared using the EMG rhythm as the indicator for masticatory movement function, the integral value of masseter muscular activity as the indicator for masticatory muscular activity, and the glucose secretion as the indicator for masticatory efficiency. As a result the following conclusions were obtained. 1. As for the coefficients of variation for duration, interval and cycle time, the habitual chewing side had smaller values than the non-habitual chewing side in 17, 16 and 18 cases out of the 20 cases respectively. In all cases a statistically significant difference was found between the two sides. 2. For the integral values of masseter muscular activity, in 18 cases of the 20 cases the habitual chewing side had larger values than the non-habitual side, and a statistically significant difference was found between the two sides. 3. For the glucose secretion, in 18 cases out of the 20 cases the habitual chewing side had larger values than the non-habitual chewing side, and a statistically significant difference was found between the two sides. 4. From these results it was concluded that significant functional differences were found between habitual chewing and non-habitual chewing. Compare to non-habitual chewing habitual chewing had stable movement with stronger forces and higher masticatory efficiency. When quantitatively analyzing mastication chewing side should be taken into consideration.
This study examined the effects of unmastication, mastication during same material and deferent hardness feedings (boiled rises), before, following and during the 50 min post experiment recovery period on the energy expenditure, heart rate, temperature of arm pit and tympanum, respiratory exchange rate responses in this experiments. These results suggests that the mastication of boiled rices increase the heart rate and energy expenditure but cannot find deferent hardness of boiled rices masticated. However this calculated data indicate that taking normal boiled rise to mastication is effective concerning to DIT and RER, taking hard boiled rice to mastication take effective to necessary exchange from carbohydrate to energy expenditure, as well as DIT upkeep highly (body mass loss), it is undesirable to swallowing food without mastication.
In a stretch-shortening cycle exercise (SSCE) the concentric musle action is enhanced by a preceding eccentric muscle action. The present study based upon analysing the change of SSCE under malocclusion that artificialy created partial mouthpiece at the molar, aming at the linkages among the following three fields: oral science, neurophysiology and physical response. The subjects were eight american footboll players. We measured isokinetic muscular strength with partial mouthpiese and without it. Concentric and eccentric isokinetic muscular strength of the planter flection at ankle joint were measured by using MYORET-RZ450. The results are summarized as follows: 1. The values of eccentric contraction were not change in SSCE (eccentric contractio at the rate of 180 degree/sec. preseding concentric contraction at the rate of 60 degree/sec.) neither by mounting partial mouthpiece and without it. 2. But the values of concentric contraction satifically incresed in SSCE (eccentric contraction at the rate of 180 degree/sec. preseding concentric contraction at the rate of 60 degree/sec.) both with mounting mouth pieace nor without it. And this value was found also satifically diferece at after second cycle between with mounting mouth pieace and without it. 3. The value of concentric contraction in SSCE (at the rate of 300 degree/sec. preseding concentric contraction at the rate of 180 degree/sec.) were not changed after at second cycle between with mounting mouth pieace and without it.
School lunch program has an important meaning in helping children to aquire the favorable dietary habit throughout their lifetime and it has been practiced with the same grade children eating in their classroom with their teacher (Non-mixed Program). Recently, the new style of school lunch program has been practiced by some of the elementary schools, such as Joto Elementary School in Chuo-ku, Tokyo, in which the mixed grade children dine around the table in the school dining room with their teachers (Mixed Program). The purpose of the study is to evaluate the effects on school children in the Mixed Program in comparison with those in Non-mixed Program by use of the questionnaire. The results were as follows; 1) There were more number of children in Mixed Program who answered that they chew the food well and they became able to eat some of the food they disliked before. 2) There were more number of children in Mixed Program who enjoy talking to the senior and junior children during the lunchtime. 3) There were more number of children in Mixed Program who are willing to participate in the lunch program.