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INTAKE RATE SURVEY AND COOKING METHODS OF A NOVEL TEXTURE-MODIFIED CHICKEN DESIGNED FOR A SOFT DIET

E. Watanabe, M. Maeno, M. Kamon, J. Kayashita, K. Miyamoto, M. Kogirima

Jour Nursing Home Res 2018;4:10-14

Objectives: The elderly generally experience low occlusal force, which leads to decreased food intake. In this population, a soft diet with high protein content is necessary to avoid undernutrition. Here, we developed a novel texture-modified chicken using yogurt, with a hardness lower than 40,000 N/m2. Design: We applied a crossover design. Setting: Nursing home (long-term care health facility) in Kyoto, Japan from 12 to 24 June 2016. Participants: A total of 34 participants (mean age 89.7 years old, 82% female). Measurements: The proportions of minced chicken, yogurt, water, and potato starch in the texture-modified chicken were measured. The hardness and intake rate of teriyaki chicken using texture-modified chicken and conventional chicken thighs were also measured. Results: The amount of minced chicken, yogurt, water, and potato starch in the texture-modified chicken provided in the nursing home was 49.0 g, 16.2 g, 2.4 g, 2.4 g, respectively. The hardness was approximately 30,000 N/m2, which was lower than that of teriyaki chicken using conventional chicken thigh (> 63,000 N/m2). The intake rates of teriyaki chicken using texture-modified chicken and conventional chicken thigh were 75.3% and 60.0%, respectively. Conclusions: We developed a novel texture-modified chicken for a soft diet using yogurt. The texture-modified chicken had both softness and high nutrient content. Continuance of efforts such as that described in this study will lead to the prevention of undernutrition in the elderly.

CITATION:
E. Watanabe ; M. Maeno ; M. Kamon ; J. Kayashita ; K. Miyamoto ; M. Kogirima (2018): Intake rate survey and cooking methods of a novel texture-modified chicken designed for a soft diet. The Journal of Nursing Home Research Science (JNHRS). http://dx.doi.org/10.14283/jnhrs.2018.3

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