Basic Evaluation of Gelatinous Fat to Improve Properties of Nursing Care Food-Reference-Cited by-同舟云学术

Basic Evaluation of Gelatinous Fat to Improve Properties of Nursing Care Food

Published:2015 Issue:6 Volume:64 Page:653-662
ISSN:1345-8957
Container-title:Journal of Oleo Science
language:en
Short-container-title:J. Oleo Sci.

Author:

Sano Junya¹²,Noda Ryuji²,Watanabe Shinji²,Aoyama Toshiaki²,Sato Yukinori¹,Kayashita Jun¹,Muto Norio¹

Affiliation:

1. Graduate School of Comprehensive Scientific Research, Prefectural University of Hiroshima

2. The Nisshin Oillio Group, Ltd.

Publisher

Japan Oil Chemists' Society

Subject

General Chemical Engineering,General Medicine,General Chemistry

Link

https://www.jstage.jst.go.jp/article/jos/64/6/64_ess14279/_pdf

Reference34 articles.

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2. 2) Nagai, H.; Suzuki, T.; Shibata, H.; Matsumoto, N. The uses of Kizami (Minced Foods) Diets in special nursing homes for elderly. Jpn. J. Nutr. Diet. 52, 307-318 (1994).

3. 3) Kojo, A.; Fuji, A.; Ynagisawa, Y.; Uematsu, H. Survey on the variety and application of meals provided in nursing and personal care facilities for the elderly. Jpn. J. Nutr. Diet. 62, 329-338 (2004).

4. 4) Nagai, H.; Suzuki, T.; Shibata, H. Relation between “Kizami (Minced Foods) Diet” and physical factors in a special nursing home for the elderly. Jpn. J. Nutr. Diet. 53, 369-376 (1995).

5. 5) Oogoshi, H. Meals for People with Dysphagia—A study on the safety and texture of meals intended for the elderly—. J. Integr. Study Diet. Habits. 17, 288-296 (2007).

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