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Ieat; Foods for Recovering Eating Function -“Ieat” Brings “The Pleasure of Eating” to the Elderly for “Active Aging”

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Ieat; Foods for Recovering Eating Function -“Ieat” Brings “The Pleasure of Eating” to the Elderly for “Active Aging” iEat; Foods for recovering eating function -“iEat” brings “the pleasure of eating” to the Elderly for “Active Aging”- EN Otsuka Pharmaceutical Co., Ltd. October 23, 2014 Tokyo Corporate Philosophy at Otsuka Nutraceuticals These words embody our commitment to: Creating unique innovative products Pocari Sweat CalorieMate Oronamin C SOYJOY Improving health and well-being Consumer products Contributing to the lives of people worldwide Crystal Geyser Bon Curry Population aging rate in ASEAN ASEAN countries also come close to “Aging or Aged Society” 35.0% Japan 30.0% Republic of Korea 25.0% Singapore Thailand 20.0% China Brunei Darussalam 15.0% Aged Society Viet Nam Malaysia 10.0% Myanmar Aging Society Cambodia 5.0% Philippines Lao People’s Democratic Republic 0.0% 1970 1975 1980 1985 1990 1995 2000 2005 2010 2015 2020 2025 2030 UN, World Population Prospects: The 2012 Revision Food intake and the Elderly The Elderly take lower amount of energy in compared with non-Elderly. Kcal/dl Energy g/dl Carb * P <0.05 2,500.0 * 400.0 * 1,937.5 2,000.0 1,743.3 350.0 287.8 300.0 259.6 1,500.0 250.0 200.0 1,000.0 150.0 500.0 100.0 50.0 0.0 0.0 Less than 65yrs Over 65 yrs Less than 65yrs Over 65 yrs (n=57) (n=85) (n=57) (n=85) g/dl Protein g/dl Fat 90.0 * 74.2 * 80.0 69.7 60.0 70.0 50.0 43.9 60.0 39.3 50.0 40.0 40.0 30.0 30.0 20.0 20.0 10.0 10.0 0.0 0.0 Less than 65yrs Over 65 yrs Less than 65yrs Over 65 yrs (n=57) (n=85) (n=57) (n=85) The bar charts are made from Dr H. Tanaka’s data at“Digestion and Absorption 2006; 29(1)：97-101” Nutritional Status of the Elderly at Home care setting a) About 80 % of patients are at Malnutrition or risk of Malnutrition Missing data 4% Subjects: 990 of patients at Good home care setting in Oct 2012 status 15% Assessment method: Malnutrtion Mini Nutrition Assessment Short Form 36% (MNA-SF) At risk of Malnutrition 45% Reference: Rika Ohtsuka et al; Association between nutritional status and feeding condition on Japanese elderly receiving home care, Journal of Nutrition, Health & Aging, Vol. 17, Supplement 1, S824, 2013 Research Organization: National Center for Geriatrics and Gerontology, Japan This survey was conducted under the Health and Welfare Bureau for the Elderly in Ministry of Health, Labors and Welfares Nutritional Status of the Elderly at Home care setting b) Malnutrition may lead to Dysphagia MNA-SF Good nutrition status 10 138 At risk of Malnutriton 35 390 Malnutrtion 116 218 0% 20% 40% 60% 80% 100% With Dysphagia Without Dysphagia Reference: Rika Ohtsuka et al; Association between nutritional status and feeding condition on Japanese elderly receiving home care, Journal of Nutrition, Health & Aging, Vol. 17, Supplement 1, S824, 2013 Research Organization: National Center for Geriatrics and Gerontology, Japan This survey was conducted under the Health and Welfare Bureau for the Elderly in Ministry of Health, Labors and Welfares Nutritional Status of the Elderly at Home care setting c) The elderly who have “appetite” or “pleasure of eating ” may have better nutritional status 0% 50% 100% Appetite No appetite Malnutrtion few appetite At risk of malnutrion small appetite Good nutrtion status appetite Pleasure of eating 0% 20% 40% 60% 80% 100% Malnutrition be unpleased be less pleased At risk of malnutrtion be pleased Good nutrition status be very pleased Reference: Rika Ohtsuka et al; Association between nutritional status and feeding condition on Japanese elderly receiving home care, Journal of Nutrition, Health & Aging, Vol. 17, Supplement 1, S824, 2013 Research Organization: National Center for Geriatrics and Gerontology, Japan This survey was conducted under the Health and Welfare Bureau for the Elderly in Ministry of Health, Labors and Welfares For having the pleasure to eat Blender diets あいーと “iEat” Simmered yellowtails with radishes Braised Chicken and vegetables Simmered potatoes and pork Product Concept and Word Origin Foods designed especially for recovering eating function For support of a) eating function and b) nutrition intake at people with difficulties in having regular foods Word origin： “I eat” iEat® Providing with “pleasure to eat”, as well as “active aging” Menu of iEat ① Salt-grilled salmon Salt-grilled mackerel Yellowtail Salmon in Teriyaki in Teriyaki sauce with Yuzu citron Red-fleshed fish Simmered yellowtail Simmered mackerel Grilled Spanish unsalted grilled with with radish in miso mackerel in Yuan style vinegar Simmered Scallop and Grilled Scallop Shrimp gratin Simmered shrimp vegetable with thick with garlic butter with chili source source Menu of iEat ② Simmered vegetables Simmered seaweed Braised potato with Braised vegetable with consommé with vegetable Yuzu Simmered chicken and potatoes Braised chicken and Grilled chicken Braised Breast chicken with Butter soy source vegetables with soy and flavor with soy and sweet Steamed Pork Sweet and spicy Braised pork Salt-grilled pork with sweet and sour pan-simmered pork with Ponzu source Menu of iEat ③ Grilled beef Grilled beef Steamed Potato and Ginger pork with oyster source pork Sukiyaki Cream stew Hamburger Simmered beef with red wine Beef curry Bamboo shot rice Chestnuts rice Menu of iEat ④ Chicken Carry Steamed rice Vegetable and seafood sushi Spanish mackerel Pork Ball in pork belly soup Codfish stew with bean chili source Food tasting Ginger pork Salt-grilled salmon Braised vegetable Sukiyaki Grilled Scallop with Steamed rice garlic butter .
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