Validating an alternate version of the chewing function questionnaire in partially dentate patients

BMC Oral Health

Table 1 Foods listed in the alternative version of the chewing function questionnaire, and the proportion of subjects who reported a particular food to be "easy to chew."

Food*	Percentage who answered "easy" (%)
TOFU **	99.6
Pudding	99.0
RICE	97.0
UDON Noodle	95.9
Lettuce	90.2
Shrimp TEMPURA	87.0
Cucumber	82.5
Beef steak **	80.9
Baked RICE CAKE **	58.9
PICKLED RADISH **	53.6
Hard Biscuit **	53.4
MILLET and RICE CAKE	50.3
MARINATED OCTOPUS	46.6
Cockle	46.4
Hard PICKLED RADISH **	35.9
Hard RICE CRACKER **	34.4
Chewing gum **	33.0
Whole apple **	25.9
Dried CUTTLEFISH **	23.8
Cutting cotton thread	18.1

*Foods are listed in descending order of the percentage of subjects who reported a particular food to be easy to chew. Uppercase text indicates a Japanese food.
** Food items that were identical to those used in the original questionnaire.

ISSN: 1472-6831