부산대학교 도서관

Subject and Methods: The subject was a 75-year-old-man in Long-Term Care Level 2 with a score of nine points on the Hasegawa Dementia Scale-Revised (HDS-R) used by the Japanese insurance system. His primary illness was cerebellar hemorrhage complicated by dementia. The food forms were unprocessed and blended test food, and the test foods were grilled fish weighing about 78 g (iEat, EN Otsuka Pharmaceutical Co., Ltd.). We attached an eye tracker (Tobii pro/glasses 2, Tobii Technology Japan Ltd.), and had the patient freely look for 10 s at each dish that had been served. One set was 10 s, and we carried out three sets. After the observation period, the patient ate test foods freely within 10 min. The gazing point was measured for 10 s from the time the food was served to the time the subject started eating. Gaze data stored in the recording unit were analyzed using analytical software (Tobii Studio, version 4.9; Tobii Technology Japan, Ltd.). The amount of food intake was measured after the meal. Higher food intake was interpreted as “high” preference level, while lower food intake was interpreted as “low” preference level.