Sahoko Ito¹, Shoko Kondo², Mayumi Hirabayashi³ and Naomi Katayama^1,4*

¹Nagoya Women’s University, Graduate School of Human Life Science, Naguoya City, Aichi, Japan
²Watanabe Hospital, Noma, Mihama Town, Aichi, Japan
³Aichi Prefecture Blue Bird Medical Rehabilitation Center, Ichinoiya City, Aichi, Japan
⁴Nagoya Women’s University, Department of Health and Nutrition Nagoya City, Aichi, Japan

*Corresponding Author: ANaomi Katayama, Nagoya Women’s University, Graduate School of Human Life Science, Naguoya City, Aichi, Japan.

Received: July 31, 2023; Published: July 04, 2023

Abstract

Japan is a super-aged society. As a result, more and more families are providing nursing care at home. The problem of food, which is a burden on the family in home care, is an issue that should be resolved as soon as possible. Therefore, in this study, we measured and compared the viscosity of meals prepared by adding eight types of thickening available universal design food (UDF: can be crushed with the tongue) using a line spread test (LST). Based on these results, we discussed the adjustment of nursing care food that is easy to swallow. UDF (can be crushed with the tongue: “Daikon radish with minced chicken sauce” and “Sweet potato and Bean paste”) were used. After adding 1 g, 2 g, and 3 g of each of the eight types of thickeners to commercially available shrimp gratin, a line spread test (LST) was performed using a superficial thickness measuring plate (manufactured by Saraya Co., Ltd.). “Sweet potato and Bean paste” had a high carbohydrate content, and became pasty even after the mixer treatment, and had sufficient viscosity, eliminating the need for a thickener. However, UDF (“Daikon radish with minced chicken sauce”), which has a high water content, had low viscosity after the mixer treatment, and it was necessary to add a thickener. Addition of 3 g of any of the eight types of thickeners to UDF (“Daikon radish with minced chicken sauce”) gave a viscosity that was easy to swallow. Eight kinds of thickeners are commercially available products containing xanthan gum. In the future, it will be necessary to investigate the effects of thickeners on universal design foods (UDF) that can be crushed with the tongue and have different nutritional values.

 Keywords: Nursing Care Food; Universal Design Food; Line Spread Test; Thickener

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Citation

Citation: Naomi Katayama., et al. “Line Spread Test (LST) Results for Commercially Available Universal Design Foods (UDF: Can be Crushed with the Tongue; “Daikon Radish with Minced Chicken Sauce” and “Sweet Potato and Bean Paste”) – Combination Results of Two Types of UDF and Eight Types of Thickeners”.Acta Scientific Medical Sciences 7.8 (2023): 18-25.

Copyright

Copyright: © 2023 Naomi Katayama., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.