Study of Dietary Guidance for Complete Denture Wearers. Part I. Developed Dietary Menus for Elderly.

The purpose of this study was to offer the setting conditions for the dietary menu samples nutritionally balanced on the guidance for complete denture wearers. Three type menus: normal type menu, fine cut type menu and porridge type menu are prepared for degree of activityin mastication and swallowing. Nutritional content of the foods was analized by our computercode.The following results were obtained.1. Energy value in each menu were about the suggested allowances, but all other nutrientswere sufficient.2. Vitamins often become overly sufficient because of the expectation of loss of them duringcooking.3. The food constitutions in each menu had an inherent characteristic tendency of foodselection in each food group.4. To maintain the protein value, the normal type and fine cut type menu contained much fishand meat, while the porridge type menu contained much milk/milk products, eggs and grainproducts.As a result of developing the menus according to the same suggested intake of nutrient, thedifferent tendencies of food selection in each menu type were obtained.