Department of Surgery & Palliative Medicine, Fujita Health University School of Medicine, Aichi, Japan.
Nutrition. 2013 Jun;29(6):858-64. doi: 10.1016/j.nut.2012.12.016. Epub 2013 Feb 28.
"iEat(®)" (EN Otsuka Pharmaceutical Co. Ltd.; study diet), a food product that resembles an ordinary meal in appearance but is cooked to soften, was compared with foods provided to patients with impaired mastication (modified traditional diet) to investigate the influence of the appearance of foods on the consumption rate, dietary nutrition intake, and satisfaction level.
After serving the study participants the modified traditional diet on days 1 and 2, the study diet on days 3, 4, and 5, and the modified traditional diet on days 6 and 7, the consumption rates were measured by weight difference. The amounts of dietary nutrition intake were calculated from the consumption rates. Satisfaction levels were evaluated by a questionnaire completed by the participants and their health care professionals after each meal.
No significant difference in consumption rates was observed between the study diet and the modified traditional diet. The amounts of dietary nutrition intake of energy and protein were significantly higher for the study diet than for the modified traditional diet. The study diet showed higher satisfaction levels in terms of "appearance" when evaluated by the participants, and "joy of eating" and "overall satisfaction level" when evaluated by the health care professionals.
The study diet has potential to become a new dietary option for patients with impaired mastication.
“iEat(®)”（EN 大冢制药株式会社；研究饮食）是一种外观类似于普通餐食但经过软化处理的食品，与提供给咀嚼功能受损患者的食物（改良传统饮食）进行比较，以研究食物外观对食用率、饮食营养摄入和满意度的影响。
在第 1 天和第 2 天给研究参与者提供改良传统饮食，第 3 天、第 4 天和第 5 天提供研究饮食，第 6 天和第 7 天提供改良传统饮食，通过重量差来测量食用率。从食用率计算饮食营养摄入量。参与者及其医疗保健专业人员在每次用餐后完成问卷调查，评估满意度水平。
研究饮食与改良传统饮食的食用率无显著差异。研究饮食的能量和蛋白质的饮食营养摄入量明显高于改良传统饮食。研究参与者评估时，研究饮食在“外观”方面的满意度较高，医疗保健专业人员评估时，“进食乐趣”和“整体满意度水平”方面的满意度较高。
研究饮食可能成为咀嚼功能受损患者的一种新的饮食选择。
