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: Naomi Katayama, Nagoya Women’s University, Graduate School of Human Life Science, Naguoya City, Aichi, Japan.

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

Abstract

In Japan, which is a super-aging society, nursing care food will become more and more necessary in the future. Nursing care food that can be prepared at home is in demand. The point of safe food for nursing care is viscosity. Therefore, we compared the viscosities of two commercially available universal design foods (UDF: crush with tongue) with uniform physical properties when eight types of thickeners were added. After adding 1 g, 2 g, and 3 g of each of the eight types of thickeners to commercially available UDF “Cod with colorful sauce and Meat and potatoes” gratin, a line spread test (LST) was performed using a superficial thickness measuring plate (manufactured by Saraya Co., Ltd.). As a result, ”Meat and potatoes”, which has a lot of starch, has a high viscosity, and 1 g of the thickener was enough to make it easy to swallow (a thick viscosity of 30 mm or more and less than 32 mm). The watery “Cod with colorful sauce” needed more than 2g of thickener to make the easy to swallow. Eight kinds of thickeners are commercially available products containing xanthan gum, among which the thickener containing xanthan gum, calcium lactate, and trisodium citrate showed the highest viscosity.

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

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Citation

Citation: Naomi Katayama., et al. “Viscosity Measurement Result Comparison Using Line Spread Test (LST) – Uses Two Types of Universal Design Foods (UDF: Crush with Tongue; “Cod with Colorful Sauce” and “Meat and Potatoes”) and Eight Types of Thickeners”.Acta Scientific Medical Sciences 7.9 (2023): 26-33.

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.