Art

J-GLOBAL ID：200902244463751410   Reference number：09A0637799

Relationship between Oral Condition and Preference for Cooked Rice in Elderly and Young People

高齢者と若齢者の米飯に対する好みと口の条件との関連

Author (5)： TODA Sadako (Takasaki Univ. Health and Welfare, Gumma, JPN) ,  TAKEUTCHI Fujio (Kyoto Sangyo Univ., Kyoto, JPN) ,  SAITO Mayu (Hospital of Showa Univ. School of Dentistry, Tokyo, JPN) ,  KASAI Midori (Ochanomizu Univ., Tokyo, JPN) ,  HATAE Keiko (Wayo Women’s Univ., Chiba, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 15  Issue： 3  Page： 257-264  Publication year： May. 2009 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *preference ,  elderly person ,  growth stage ,  oral cavity ,  dental occlusion ,  tooth ,  *boiled rice ,  age specificity
Semi thesaurus term： the aged ,  youth

JST classification (2)： Food in general  (FJ01010Y) ,  General  (FJ04010T)

Reference (26)：

• Ando, A., Kawaguchi, T., Morita, I., Okumura, A. and Nakagaki, H. (2000). Relation between remained teeth and masticatory ability of the elderly. J. Dent. Health, 50, 12-22.
• Chen, M.K. and Lowenstein, F. (1984). Masticatory handicap, socioeconomic status, and chronic conditions among adults. J. American Dental Assoc., 109, 916-918.
• Furukawa, K. (1984). Cineradiographic analysis of laryngeal movement during deglutition. Eye, Ear and Nose, 87, 169- 181.
• Hatae, K., Toda, S., Imai, E., Matsuoka, Y., Dobles, P. G. and Kasai, M. (2001).Comparative study on the sensitivity of graininess perception and taste efficiency ratio between the elderly and the young. Nippon Shokuhin Kagaku Kogakukaishi, 48, 491-497.
• Imai, A. (1998). A study on the mastication of steamed rice for evaluation of masticatory function. J. Jpn Prosthodont Soc., 42, 147-156

Terms in the title (5)： 高齢者 ,  若齢 ,  米飯 ,  好み ,  口