Departmental Bulletin Paper 食事内容の工夫が咀嚼回数および食事時間や咀嚼行動に対する意識に及ぼす影響
Effects of Devised Dietary Constituents on Mastication Count, Meal Duration, and Awareness Regarding Mastication Behavior

古賀, 貴子  ,  吉永, 奈津希  ,  馬場, 智子  ,  Takako, KOGA  ,  Natsuki, YOSHINAGA  ,  Satoko, BABA

調理法を工夫して食事内容を変えた2種類の被験食において咀嚼回数や食事時間がどのように変化するかを調べた。また、咀嚼行動に対する意識についてアンケート調査を行い、咀嚼力、咀嚼回数および食事時間との関連性について検討した。被験食Aに比し、被験食Bは有意にかたい食事内容であった。咀嚼回数は被験食AとBともに個人差があり、その差はかたい食事内容になるように工夫したBの方が顕著であった。被験食Aの咀嚼回数と被験食Bの咀嚼回数との間に正の相関を認めた(r=0.799, p<0.01)。また、被験食Bにおける咀嚼回数と食事時間との間に正の相関を認めた(r=0.727,p<0.01)。咀嚼力が高い人ほど被験食Aにおける「自分の一口量」が多くなり、被験食Bであっても「噛みごたえ」をあまり感じていなかった。
We examined how mastication count and meal duration varied with two kinds of test meals that differed in terms of their specifically devised dietary constituents using a cooking method. We also conducted a questionnaire survey to understand the awareness surrounding mastication behavior and examined the relationship between mastication force, mastication frequency, and meal duration. In comparison with test meal A, test meal B contained harder constituents. Mastication frequency was notably different from person to person between test meal A and test meal B owing to the harder constituents in test meal B. A positive correlation existed in terms of mastication count between test meal A and test meal B (r=0.799, p<0.01) . Furthermore, a positive correlation was observed between mastication count and meal duration (r=0.727, p<0.01) for test meal B. The higher the mastication force, the more amount of food per mouthful. Moreover, the chewy feeling was found to be less even in test meal B.

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