Characteristic information collection method

Abstract

A characteristic information collection method has a first taste procedure in which a prescribed food (F) that exhibits a prescribed oral sensation is held in the mouth of a subject in a white light environment in which white light (L0) is incident on the retina (R) of the subject; a prescribed light environment creation procedure that creates a prescribed light environment in which prescribed light (L1) is incident on the retina (R) of the subject; a second taste procedure in which the prescribed food (F) is again held in the mouth of the subject in the prescribed light environment; an information acceptance procedure that accepts characteristic information related to the oral sensation of the prescribed food (F) in the first taste procedure and the second taste procedure from the subject; and a collection procedure that collects the characteristic information accepted from the subject.

Description

Technical Field

[0001] This invention relates to a characteristic information collection method for collecting characteristic information related to the integration of visual and oral sensations of a subject. Background Technology

[0002] Learning disorders (restrictive learning disorders) refer to a condition in which individuals, despite having normal overall intelligence, no visual or auditory impairments, and no problems with their learning environment or willingness, struggle with learning specific subjects. Learning disorders include various types such as dyslexia, dysgraphia, and dyscalculia. Additionally, some individuals have difficulties with visuospatial cognition (the ability to accurately identify the position, shape, direction, size, or other morphological or spatial relationships of objects).

[0003] Among people with learning disabilities, some describe symptoms such as "the text looks shaky," "the writing looks uneven," or "the paper looks shiny." These symptoms are known as Irlen syndrome, Meares-Irlen syndrome, or visual stress. Furthermore, it is known that these symptoms (visual perception) can sometimes be improved by using colored films or lenses. In particular, colored lenses or films are effective for Irlen syndrome (see Non-Patent Literature 1, 2).

[0004] Therefore, conditions such as Ellison syndrome are considered to potentially involve impairments related to visual perception (deviations in visual cognitive function), particularly in light sensitivity.

[0005] Existing technical documents

[0006] Non-patent literature

[0007] Non-patent literature 1: Sandra Irlen et al., "A controlled field study of the use of colored overlays on reading achievement", Australian Journal of LearningDisabilities, Volume 9, 2004-Issue 2, Pages 14-22

[0008] Non-patent literature 2: Keiko Kumagai et al., "The Research of VisualCharacteristics of the Clients with Irlen Syndrome", Japanese Journal of Learning Disabilities, 2021Volume 30Issue 2, Pages 126-137 Summary of the Invention

[0009] The problem the invention aims to solve

[0010] As mentioned above, people with visual cognitive impairment (light sensitivity) sometimes have a different "perception" than healthy individuals. However, because their "perception" is innate, they often find it difficult to recognize their own imbalance. Therefore, even among those considered healthy, many have visual cognitive impairment.

[0011] Nevertheless, visual cognitive impairments cannot be adequately addressed in hospitals and are only assessed in a limited number of research facilities. Furthermore, the symptoms of visual cognitive impairments vary widely and differ significantly from person to person. Therefore, assessment of visual cognitive impairments is impossible without specialized knowledge or experience.

[0012] People with visual cognitive impairments are often picky eaters. They may have overly sensitive or dulled oral senses (taste, smell, hearing, touch (texture), etc.), dislike certain foods and refuse to eat them, or only like to eat a limited range of foods.

[0013] For example, the outer layer of fried food or fritters feels like it's stabbing in my mouth, making it inedible. Carbonated water feels like it's stabbing in my mouth, making it impossible to drink. The soft, mushy texture of mushrooms or eggplants makes me nauseous. The sound of chewing food is unbearably disgusting. I can't eat things with a particular smell, such as mayonnaise.

[0014] Information from different senses, such as sight and taste, strongly influences each other. It is known that perception in a particular sense can change due to the complementary nature of multisensory information (cross-modal interaction).

[0015] Picky eating may be caused by a deviation in visual cognitive function that negatively impacts oral sensations such as taste. It is speculated that the deviation in visual cognitive function disrupts the integration of senses such as vision and taste, or multi-sensory perception (integrated cognition).

[0016] Therefore, based on characteristic information related to the integration of visual and oral sensations in the examinee, it may be possible to assess deviations in visual cognitive function.

[0017] In view of this situation, the object of the present invention is to provide a characteristic information collection method capable of collecting characteristic information related to the integration of visual and oral sensations of a subject.

[0018] Solution for solving the problem

[0019] The first aspect of the present invention relates to a characteristic information collection method comprising: a first tasting step, wherein a prescribed food having a prescribed oral sensation is placed in the mouth of the subject in a white light environment in which white light is incident on the retina of the subject; a prescribed light environment creation step, wherein a prescribed light with a spectral distribution and brightness different from the white light is incident on the retina of the subject in a prescribed light environment; a second tasting step, wherein the prescribed food is placed in the mouth of the subject again in the prescribed light environment; an information receiving step, wherein characteristic information related to the oral sensation of the prescribed food in the first tasting step and the second tasting step is received from the subject; and a collection step, wherein the characteristic information received from the subject is collected.

[0020] The second approach involves a characteristic information collection method that, in the first approach, includes a summarization step that aggregates the information obtained in the collection step.

[0021] An analysis table creation step is included, which creates an analysis table that graphically or graphically represents the information obtained in the totalization step.

[0022] It may also include an analysis step or a diagnostic step that analyzes characteristics related to the oral sensation of the subject based on information obtained in the total process.

[0023] The defined oral sensation is the sensation of taste that includes several basic tastes among the basic tastes.

[0024] The defined oral sensation is the sensation of flavors, including aromas.

[0025] The defined oral sensation is the sensation of texture, including mouthfeel.

[0026] The prescribed food or beverage is an aqueous solution, tablet, granule, or powder containing sucrose, sodium chloride, tartaric acid, caffeine, or monosodium glutamate.

[0027] The prescribed food is a compressed candy that has a sweet and sour taste.

[0028] The prescribed food is high-cocoa chocolate that has both sweet and bitter flavors.

[0029] The prescribed beverage is carbonated water.

[0030] According to the aforementioned characteristic information collection method

[0031] The specified light is yellow light with a dominant wavelength of 570nm to 590nm.

[0032] The specified light is magenta light with a complementary dominant wavelength of 500nm to 570nm.

[0033] The specified light is cyan light with a dominant wavelength of 470nm to 530nm.

[0034] The specified light is green light with a dominant wavelength of 500nm to 570nm.

[0035] The luminance of the specified light is 0.001–5 cd / m². 2 .

[0036] By changing at least one of the spectral distribution and brightness of the specified light, the specified light environment creation process is repeated up to the collection process.

[0037] In the process of creating the specified light environment, the subject wears a wearable optical device.

[0038] The wearable optical device is an eyeglass, contact lens, or goggles.

[0039] The wearable optical device has colored lenses in yellow, magenta, cyan, green, or gray.

[0040] The wearable optical device has colored lenses with a visual transmittance of 90-50%.

[0041] Invention Effects

[0042] The characteristic information collection method of the present invention can collect characteristic information related to the integration of visual and oral sensations of the examinee. Furthermore, it can also aggregate and analyze the characteristic information related to the integration of visual and oral sensations of the examinee. Attached Figure Description

[0043] Figure 1 It is a longitudinal cross-sectional view showing the structure of the human eye. Figure 1 (a) shows a white light environment. Figure 1 (b) shows the specified lighting environment.

[0044] Figure 2 (a) is a schematic diagram showing human photoreceptor cells. Figure 2 (b) is the spectral sensitivity curve of human visual cells.

[0045] Figure 3 It is the xy chromaticity diagram of the color space (CIE1931).

[0046] Figure 4 This is a flowchart illustrating a method for collecting feature information according to an implementation method.

[0047] Figure 5 This is a diagram showing the answer form Q.

[0048] Figure 6 This is a graph showing the SD chart analysis table D. Detailed Implementation

[0049] The characteristic information collection method according to the embodiments of the present invention will be described with reference to the accompanying drawings.

[0050] Characteristic information collection methods are methods for collecting characteristic information related to the integration of visual and oral sensations in individuals (subjects) with visual cognitive impairment.

[0051] The method for collecting characteristic information is as follows: First, under a white light environment, a prescribed food or drink with a specified oral sensation (taste or flavor, mouthfeel) is placed in the subject's mouth (so that the subject has oral sensation).

[0052] Next, a prescribed light environment is created that makes the "perception" of people with visual cognitive impairments change easily. Under this prescribed light environment, the prescribed food and drink are placed in the subject's mouth again.

[0053] Then, information related to the pattern / degree of change in oral sensations of prescribed foods and drinks under white light and prescribed light conditions was collected from the subjects. That is, characteristic information related to the integration of the subjects' visual and oral sensations was collected.

[0054] [Recognitive cells]

[0055] Figure 1 It is a longitudinal cross-sectional view showing the structure of the human eye. Figure 1 (a) shows a white light environment. Figure 1 (b) shows the specified lighting environment.

[0056] Figure 2 (a) is a schematic diagram showing human photoreceptor cells. Figure 2 (b) is the spectral sensitivity curve of human visual cells.

[0057] Figure 3 It is the xy chromaticity diagram (CIE1931) of the International Commission on Illumination's color space.

[0058] The photoreceptor cells present in the human retina (R) are cone cells and rod cells. Cone cells, located near the central fovea of ​​the retina (R), are cone-shaped photoreceptor cells that detect color. Cone cells function in bright light. Rod cells, located in the peripheral part of the fovea, are rod-shaped photoreceptor cells that detect light. Rod cells primarily function in dark light.

[0059] Vision occurring when cone cells are functioning properly (in a state of sufficient light) is called photopic vision. Photopic vision occurs when the luminance is between 5 and 1,000,000 cd / m². 2 It is produced under light intensity (10 to 100,000 lx).

[0060] Vision occurring when rod cells are functioning (in low light conditions) is called scotopic vision. Scotopic vision occurs when the light intensity is between 0.01 and 0.000001 cd / m². 2 It is produced under light intensity of 0.001 to 0.01 lx.

[0061] Vision occurring when both cone and rod cells are active (in low light but not complete darkness) is called mesopic vision. Mesopic vision is the overlap of photopic and scotopic vision. Mesopic vision occurs at luminance levels of 0.001–5 cd / m². 2 This is produced under light intensity of 0.01–10 lx. The International Commission on Illumination (CIE) defines luminance as 0.005–5 cd / m². 2 Defined as mesoscopic vision, the Illuminating Engineering Society of North America (IES) defines luminance as 0.001–3 cd / m². 2 It is defined as an intermediate visual perspective.

[0062] Cone cells are classified into three types corresponding to the three primary colors of light. Specifically, there are long cone cells that respond to long wavelengths of light (yellow periphery), medium cone cells that respond to medium wavelengths of light (yellow-green periphery), and short cone cells that respond to short wavelengths of light (blue periphery).

[0063] Long pyramidal cells are also known as red pyramidal cells. Medium pyramidal cells are also known as green pyramidal cells. Short pyramidal cells are also known as blue pyramidal cells.

[0064] A specific color is perceived by the combination of the intensity of the stimulus received by each of the three pyramidal cells (the relative excitation of the three pyramidal cells).

[0065] Hereinafter, long cone cells will also be referred to as L-receptor cells (VL), medium cone cells as M-receptor cells (VM), short cone cells as S-receptor cells (VS), and rod cells as R-receptor cells (VR).

[0066] [Visible light]

[0067] Visible light is light with a wavelength of 380–780 nm. The relationship between the wavelength and color (spectral range) of visible light is roughly as follows.

[0068] Wavelengths of 380–430 nm: blue-violet, 430–460 nm: blue, 460–500 nm: blue-green, 500–570 nm: green, 570–590 nm: yellow, 590–610 nm: orange, 610–780 nm: red.

[0069] The sensitivity of photoreceptor cells to visible light is wavelength-dependent. Specifically, the absorption maximum wavelength (VL) of L photoreceptor cells is around 558 nm, that of M photoreceptor cells (VM) is around 531 nm, that of S photoreceptor cells (VS) is around 419 nm, and that of R photoreceptor cells (VR) is around 500 nm.

[0070] The peak wavelength of visible light is different from the wavelength actually perceived by the eye. The wavelength of color perceived by the eye is called the dominant wavelength or dominant color wavelength.

[0071] The dominant wavelength of the blue-violet light is around 400nm (380nm~430nm).

[0072] The dominant wavelength of blue light is around 450nm (430nm~470nm).

[0073] The dominant wavelength of light perceived as cyan is around 490nm (470nm~530nm).

[0074] The dominant wavelength of light perceived as green is around 550nm (530nm~570nm).

[0075] The dominant wavelength of light perceived as yellow is around 580nm (570nm~590nm).

[0076] The dominant wavelength of light perceived as red is around 610nm (590nm~780nm).

[0077] The complementary dominant wavelength of light perceived as magenta is around 550nm (530nm~570nm).

[0078] (White light L0)

[0079] White light L0 refers to light (color) of all wavelengths of visible light that is almost uniformly mixed and does not give the impression of color matching. White light L0 is sometimes also defined as the color of average daylight.

[0080] White light L0 has a brightness of 5–1,000,000 cd / m². 2 The light is incident on the subject's retina R to achieve photopic vision. White light L0 is light that triggers the response (excitation) of all three types of cone cells (S photoreceptor cells VS, M photoreceptor cells VM, and L photoreceptor cells VL) present in the retina R.

[0081] Within white light L0, there are also hues referred to as bulb color, warm white, daylight white, and daylight color (illumination light), but these are all light located along the blackbody locus in the xy chromaticity diagram of the color space. White light L0 has a brightness expressed in color temperature [K].

[0082] The environment in which white light L0 is incident on the retina R of the subject is called the white light environment.

[0083] (Specified light L1)

[0084] The defined light L1 is visible light whose spectral distribution and brightness differ from white light L0 in at least one aspect. Among the defined light L1, there are light whose spectral distribution differs from white light L0 (colored light LA), light whose brightness differs from white light L0 (gray light LB), and light whose spectral distribution and brightness differ from white light L0 (gray colored light LBA).

[0085] Different spectral distributions mean that the specified light L1 (colored light LA, gray colored light LBA) is colored light. Different brightness means that the specified light L1 (gray light LB, gray colored light LBA) has a brightness of 0.001~5 cd / m². 2 The light.

[0086] The environment in which the specified light L1 (LA, LB, LBA) is incident on the retina R of the subject is called the specified light environment.

[0087] <Colored Light LA>

[0088] LA light is light (color) that has a portion of the wavelengths of visible light, with a brightness of 5–1,000,000 cd / m². 2 Light (colored light).

[0089] Colored light (LA) is light located along the spectral locus or the pure violet locus in the xy chromaticity diagram of a color space. Colored light has a color represented by either the dominant wavelength (dominant color wavelength) or the complementary dominant wavelength (complementary dominant color wavelength).

[0090] Light LA ​​is one or two of the three main types of light that are involved in the reaction in cone cells. LA can be any one of the following: yellow light (LAY) with a dominant wavelength of 570nm to 590nm, magenta light (LAM) with a complementary dominant wavelength of 500nm to 570nm, cyan light (LAC) with a dominant wavelength of 470nm to 530nm, and green light (LAG) with a dominant wavelength of 500nm to 570nm.

[0091] Yellow light (LAY) is visible light that excites L-receptor cells (VL) and M-receptor cells (VM), and inhibits (sedates) S-receptor cells (VS).

[0092] In addition to light with a peak wavelength around 580nm, yellow light (LAY) also includes light with a bottom wavelength around 450nm (the complementary color of blue), and light with peak wavelengths around 550nm and 610nm (a mixture of green and red).

[0093] When yellow light (LAY) is incident on the retina (R), it excites the L photoreceptor cells (VL) and M photoreceptor cells (VM), while inhibiting the S photoreceptor cells (VS).

[0094] Magenta light (LAM) is visible light that excites L-receptor cells (VL) and S-receptor cells (VS), and inhibits M-receptor cells (VM).

[0095] Magenta light (LAM) includes light with a bottom wavelength (the complementary color of green) around 550 nm, as well as light with peak wavelengths around 450 nm and 610 nm (a mixture of blue and red).

[0096] Cyan light (LAC) is visible light that excites M-receptor cells (VM) and S-receptor cells (VS), and inhibits L-receptor cells (VL).

[0097] Cyan light (LAC) includes light with a peak wavelength around 490 nm, light with a bottom wavelength around 610 nm (the complementary color of red), and light with peak wavelengths around 450 nm and 550 nm (a mixture of blue and green).

[0098] Green light (LAG) is visible light that excites M-receptor cells (VM) and inhibits L-receptor cells (VL) and S-receptor cells (VS).

[0099] Green light (LAG) includes light with a peak wavelength around 550 nm, as well as light with a bottom wavelength around 450 nm and around 610 nm (a mixture of yellow and cyan).

[0100] <Grey Light LB>

[0101] Light LB is light (color) of all wavelengths (colors) of visible light that is almost uniformly mixed, with a brightness of 0.001–5 cd / m². 2 Gray light (LB) is light whose brightness is reduced by white light (L0), and whose hue is difficult to perceive.

[0102] Gray light (LB) achieves mesovision by incident on the subject's retina (R). In other words, gray light (LB) is the light that initiates the response of rod cells in the retina (R).

[0103] Rod cells highly sensitively detect brightness corresponding to light intensity. Rod cells do not participate in color detection. Brightness is 5 cd / m². 2 When the light below strikes the retina R, it excites the rod cells, enabling them to perceive light and dark.

[0104] Gray light (LB) excites both cone cells (L-receptor cells VL, M-receptor cells VM, S-receptor cells VS) and rod cells (R-receptor cells VR) (intermediate vision).

[0105] In gray light (LB), there is no color represented by a dominant wavelength or a complementary dominant wavelength. Dominant wavelength or complementary dominant wavelength is a scale that only applies to colored light (LA) and is not applicable to gray light (LB). That is to say, gray light (LB) is light located along the blackbody locus in the xy chromaticity diagram of the color space, and has a brightness represented by a color temperature [K].

[0106] <Gray Colored Light LBA>

[0107] Light with a specific wavelength (color) is light that possesses a portion of the wavelengths of visible light, with a brightness ranging from 0.001 to 5 cd / m². 2 The light (gray colored light). In the LBA light, there is grayish-yellow light (LBY), grayish-magenta light (LBM), grayish-cyan light (LBC), and grayish-green light (LBG).

[0108] Yellowish-gray (LBY) light is light whose brightness is reduced by decreasing the brightness of yellow (LAY) light. Magenta-gray (LBM) light is light whose brightness is reduced by decreasing the brightness of magenta (LAM) light. Cyan-gray (LBC) light is light whose brightness is reduced by decreasing the brightness of cyan (LAC) light. Greenish-gray (LBG) light is light whose brightness is reduced by decreasing the brightness of green (LAG) light.

[0109] Gray colored light LBA is light that combines colored light LA ​​and gray light LB. It has brightness expressed in color temperature [K] and also has color expressed in dominant wavelength or complementary dominant wavelength.

[0110] [Wearable optical devices K]

[0111] Wearable optical device K is an optical device that directs a specified light L1 (light LA, LB, LBA) onto the retina R of the subject. Wearable optical device K has a first optical device 1 and a second optical device 2, which can be used alone or in combination.

[0112] The first optical device 1 and the second optical device 2 function as light sources to create a specified light environment (specified light environment creation process S3).

[0113] (First optical device 1)

[0114] The first optical device 1 is an optical device that directs light LA ​​(colored light) that causes cone cells to react onto the retina R. The first optical device 1 provides a brightness of 5–1,000,000 cd / m². 2 Light LA ​​is incident on the retina R to achieve photopic vision. The first optical device 1 causes light LA, which reacts to two of the three types of cone cells (S photoreceptor cells VS, M photoreceptor cells VM, and L photoreceptor cells VL), to be incident on the retina R.

[0115] Light LA ​​is any one of the following: yellow light LAY with a dominant wavelength of 570nm to 590nm, magenta light LAM with a complementary dominant wavelength of 500nm to 570nm, cyan light LAC with a dominant wavelength of 470nm to 530nm, and green light LAG with a dominant wavelength of 500nm to 570nm.

[0116] The first optical device 1 includes optical device 1Y, optical device 1M, optical device 1C, and optical device 1G.

[0117] Optical device 1Y directs yellow light LAY, which excites L-receptor cells VL and M-receptor cells VM and inhibits S-receptor cells VS, onto the retina R. In other words, optical device 1Y directs yellow light LAY (with a dominant wavelength of around 580nm), which is perceived as yellow, onto the retina R.

[0118] Optical device 1M directs magenta light LAM, which excites L-receptor cells (VL) and S-receptor cells (VS) and inhibits M-receptor cells (VM), onto the retina R. In other words, optical device 1M directs magenta light LAM (with a complementary dominant wavelength of approximately 550 nm), perceived as magenta, onto the retina R.

[0119] Optical device 1C directs cyan light LAC, which excites M-receptor cells VM and S-receptor cells VS and inhibits L-receptor cells VL, onto the retina R. In other words, optical device 1C directs cyan light LAC (with a dominant wavelength of around 490 nm), which is perceived as cyan, onto the retina R.

[0120] Optical device 1G introduces green light LAG, which excites M photoreceptor cells (VM) and inhibits L photoreceptor cells (VL) and S photoreceptor cells (VS), onto the retina R. In other words, optical device 1G introduces green light LAG (with a dominant wavelength around 550 nm), which is perceived as green, onto the retina R.

[0121] (Second optical device 2)

[0122] The second optical device 2 is an optical device that directs gray light LB onto the retina R, causing rod cells (R-receptor cells VR) and all three types of cone cells to react.

[0123] The second optical device 2 directs gray light LB onto the retina R to achieve mesoscopic vision. The gray light LB has a brightness of 0.001–5 cd / m². 2 The light cannot be perceived in terms of color tone.

[0124] The first optical device 1 (optical device 1Y, optical device 1M, optical device 1C, optical device 1G) and the second optical device 2 cause light to be incident on the retina R from most of the field of vision (direction). The first optical device 1 and the second optical device 2 cause light to be incident on the retina R from at least 50% and preferably more than 80% of the field of vision.

[0125] The first optical device 1 and the second optical device 2 are, for example, eyeglasses (colored lenses). The first optical device 1 and the second optical device 2 can also be contact lenses, goggles, etc.

[0126] For example, a yellow lens can be used as an optical device 1Y, a pink (magenta) lens as an optical device 1Y, a sky blue (cyan) lens as an optical device 1C, a green lens as an optical device 1G, and a gray lens as a second optical device 2.

[0127] White light L0 is transmitted through colored lenses and becomes the specified light L1 (lights LA, LB, LBA), which is then incident on the subject's retina R.

[0128] The color concentration (the reciprocal of visual transmittance) of each colored lens is preferably 5% to 60% (visual transmittance 95% to 40%) to suppress stimulation to the subject. In particular, a color concentration of 10% to 50% (visual transmittance 90% to 50%) is preferred. In cases where the subject's response is poor, colored lenses with a color concentration of 60% to 85% (visual transmittance 40% to 15%) may also be used.

[0129] [Refer to JIST7331, JIST7333, ISO14889, ISO8980-3]

[0130] When the subject wears wearable optical devices such as glasses, contact lenses, or goggles, the light L1 (light LA, LB, LBA) is required to be incident on the retina R from at least 50% of the subject's field of vision (direction).

[0131] It is also possible to combine the first optical device 1 and the second optical device 2. Gray colored light LBA, which reacts to two of the three types of rod cells (R photoreceptor cells VR) and three types of cone cells (S photoreceptor cells VS, M photoreceptor cells VM, and L photoreceptor cells VL), is incident on the retina R.

[0132] By overlapping optical device 1Y and second optical device 2, grayish-yellow light LBY, which is perceived as yellow in mesovision, can be incident on the retina R.

[0133] By overlapping optical device 1M and second optical device 2, it is possible to allow gray-magenta light LBM, which is perceived as magenta in mesovision, to be incident on the retina R.

[0134] By overlapping optical device 1C and second optical device 2, gray-blue light LBC, which is perceived as cyan in mesovision, can be incident on the retina R.

[0135] By overlapping optical device 1G and second optical device 2, gray-green light LBG, which is perceived as green in mesovision, can be incident on the retina R.

[0136] (Indoor lighting fixture C)

[0137] The indoor lighting device C is an optical device that directs white light L0 onto the retina R of the subject. The indoor lighting device C is placed in an indoor space where white light, such as sunlight, is almost completely blocked. When the indoor lighting device C is turned on, the white light L0 illuminates the entire area of ​​the room H.

[0138] Indoor lighting fixture C refers to lamps (light bulbs, fluorescent lamps, LEDs, OLEDs, etc.) that function as a light source to create a white light environment (white light environment creation process S1). Indoor lighting fixture C operates at a density of 5–1,000,000 cd / m². 2 A white light L0 is irradiated at a brightness of 1. The white light L0 is incident on the subject's retina R (central visual field and peripheral visual field).

[0139] The indoor lighting device C can also function as either the first optical device 1 or the second optical device 2. That is, a specified light L1 (lights LA, LB, LBA) can be irradiated from the indoor lighting device C and incident on the retina R of the subject.

[0140] [Prescribed food and drink F]

[0141] The prescribed food / drink F is a food / drink that, when held in the mouth, provides the subject with a prescribed oral sensation. That is, the prescribed food / drink F is a food / drink that presents a taste or aroma (fragrance) and texture when held in the mouth.

[0142] The specified food and beverage F is a food and beverage that presents some of the five basic tastes: salty, sour, sweet, umami, and bitter. In particular, the specified food and beverage F is a food and beverage that presents (including) one or two of the basic tastes.

[0143] The prescribed food F can also be a food that presents an aroma or texture in addition to a basic taste, or a food that presents only an aroma or texture.

[0144] (Flavor-providing aqueous solution: an example of a commercially available taste testing kit)

[0145] The regulations stipulate that food and beverage F may use commercially available taste testing kits (flavoring aqueous solutions).

[0146] Sweet solute: sucrose concentration 0.4% (weight per volume percent)

[0147] Salty solute: Sodium chloride concentration 0.13%

[0148] Acidic solute: Tartaric acid concentration 0.005%

[0149] Bitter solute: Caffeine concentration 0.02%

[0150] Umami solute: Monosodium glutamate concentration 0.05%

[0151] Sugar can be used instead of sucrose. Citric acid can be used instead of tartaric acid.

[0152] In order to enable the test subjects to reliably identify the basic taste, it is preferable to set the concentration of each taste aqueous solution to about 2 to 10 times that of the aqueous solution.

[0153] The food or beverage F is not limited to flavored aqueous solutions; it can also be a solid or fluid, a gel (gummy candy), etc. For example, it can also be a tablet, granule, or powder composed of flavoring ingredients.

[0154] Taste refers to the presence of components at concentrations exceeding the taste threshold. The taste threshold is the minimum concentration at which a taste can be perceived. It is said that the basic taste thresholds are: sweetness 0.1–0.4%, saltiness 0.25%, sourness 0.0012%, bitterness 0.006%, and umami 0.03%.

[0155] Among the prescribed food and drink (F), those that simultaneously present a sweet and sour taste, or a sweet and bitter taste, are particularly suitable. For example, prescribed food and drink F may be an aqueous solution of sucrose and tartaric acid or an aqueous solution of sucrose and caffeine.

[0156] For example, compressed candies made from glucose, corn starch (starch), and citric acid have a sweet and sour taste, making them suitable as dietary food F. Additionally, chocolate (especially high-cocoa chocolate: cocoa mass of 50% or more) has a sweet and bitter taste, making it suitable as dietary food F.

[0157] [Oral sensation]

[0158] Oral sensations include taste, smell (flavor), touch (texture), and hearing. Taste, smell, and hearing are specific sensations obtained from the tongue, nose, and ears (sensory organs). Flavor refers to the aroma (odor) or taste perceived when food or drink is placed in the mouth.

[0159] Taste or smell can be perceived in terms of speed (reaction time), intensity, and duration. Chemical stimuli such as taste, aroma, and flavor are also referred to as flavor.

[0160] Hearing includes the intensity and frequency of chewing sounds, swallowing sounds, etc.

[0161] Texture refers to the sensations experienced when consuming food or drink; it includes the skin sensation (somatic sensation) within the oral cavity, including the teeth and tongue. Texture encompasses factors such as the temperature of the food or drink, the feel in the mouth and on the tongue, hardness / brittleness, stickiness, absorbency, chewiness, adhesion / recovery, degree of damage, changes in moisture / oil content, diffusion into the mouth, sensation in the throat, ease of swallowing, and residual sensation in the mouth or throat. These textures are also known as body texture.

[0162] It is said that by experiencing the taste (flavor, aroma) or texture, temperature, sound, and appearance of food and drink, and by comprehensively perceiving this sensory information, a person's food preferences (cognition) will be formed.

[0163] The subject was instructed to taste a prescribed food, F, to develop an oral sensation associated with that food, F.

[0164] Tasting involves holding a prescribed food or drink in the mouth and tasting it. It is an activity in which the examinee not only experiences the taste but also the texture, aroma, and chewing sounds.

[0165] The oral sensation of the prescribed food F is quantitatively evaluated using the same examinations as sensory examinations. [Sensory examinations: refer to JIS 9080, JIS 8144, ISO 8586, ISO 11132, etc.]

[0166] The evaluation of oral sensation does not need to be an analytical sensory evaluation of the subject's accurate taste assessment; it can be a preference-based sensory examination that evaluates the subject's taste preferences. Furthermore, it is not always necessary to ingest and swallow the prescribed food F. The prescribed food F can also be held in the mouth and then spat out.

[0167] The evaluation of oral sensation requires that the examinee's prejudices and other biases not affect the evaluation results. Therefore, evaluation methods such as rating scales or the SD (Semantic Differential) method are used.

[0168] [Characteristic Information Collection Methods]

[0169] Figure 4 This is a flowchart illustrating a characteristic information collection method involved in an implementation.

[0170] The characteristic information collection method includes a white light environment creation process S1, a first taste process S2, a specified light environment creation process S3, a second taste process S4, a characteristic information receiving / collection process S5, and a totaling / analysis process S6.

[0171] In addition, it includes a re-implementation judgment process S8 and a specified light change process S9.

[0172] The characteristic information receiving / collection process S5 and the totaling / analysis process S6 are preferably implemented using IT devices (information devices; not shown) such as personal computers, tablet terminals, and smartphones.

[0173] For example, a personal computer includes a processing unit (CPU), a storage unit (ROM or RAM, HDD, SSD, etc.), a monitor, a keyboard, a mouse, etc. A printer is connected to the personal computer. When using a personal computer, an output process S7 may also be included to output the results of calculation or analysis from the printer.

[0174] (White light environment creation process S1)

[0175] The characteristic information collection method begins in a white light environment where white light L0 is incident on the subject's retina R. A white light environment is created in an indoor space H that blocks natural light (sunlight) by illuminating an indoor lighting fixture C mounted on the ceiling.

[0176] A white light environment is sufficient as long as it does not cause glare to the subject. The optimal light intensity (illuminance) is, for example, 200–3000 cd / m², suitable for activities such as reading or doing homework. 2 (Illuminance of 100-1000 lx).

[0177] Because natural light (sunlight) in the wild is very bright, it can be too stimulating for the subject, so white light (L0) should be avoided.

[0178] To allow the subject to adapt to the white light environment (adaptation to brightness), the subject is asked to stay / wait in the room H with the indoor lighting device C lit for more than 1 minute (the time to adapt to brightness).

[0179] White light L0 is absorbed / reflected (diffuse reflection) / transmitted by the walls or floor of the room H, and the reflected or transmitted light is incident on the subject's retina R. White light L0 can also be incident directly on the subject's retina R from the room lighting device C.

[0180] (First Tasting Process S2)

[0181] In the first tasting process S2, under white light, the subject holds a prescribed food or drink F with a defined oral sensation in their mouth. The subject then tastes the food or drink F, experiencing not only its flavor but also its texture, smell, and sound (chewing sounds, etc.). In other words, the subject is given a defined oral sensation.

[0182] The prescribed diet F may include, for example, the following 7 types (prescribed diet F1 to F7).

[0183] The specified food, F1, is an aqueous solution containing sucrose (at a concentration of 0.4% or higher) and has a sweet taste.

[0184] The regulations stipulate that food F2 is an aqueous solution containing sodium chloride (concentration of 0.13% or higher) and has a salty taste.

[0185] The regulations stipulate that food F3 is an aqueous solution containing sucrose and tartaric acid (sucrose: concentration of 0.4% or higher, tartaric acid: concentration of 0.005% or higher), which has a sweet and sour taste.

[0186] The prescribed food and beverage F4 is an aqueous solution containing sucrose and caffeine (sucrose concentration: 0.4% or higher, caffeine concentration: 0.02% or higher), which has a sweet and bitter taste.

[0187] The prescribed food and beverage F5 is a compressed candy, which has a sweet and sour taste.

[0188] The prescribed food F6 is high-cocoa chocolate, which has both sweet and bitter flavors.

[0189] The regulations stipulate that food F5 and F6, in addition to taste, also present aroma or texture.

[0190] The prescribed beverage F7 is carbonated water, which only has a hissing taste. Due to the stimulation of carbonation, the acid-sensitive cells in the mouth may sometimes be activated, allowing the taste to be perceived as sour.

[0191] It is not limited to using all the prescribed diets F1 to F7; it is also possible to use some of them or other diets (especially those that the subject does not like).

[0192] The regulations specify that food and beverage F1 to F7 are not limited to flavored aqueous solutions, but can also be tablets, granules, powders, etc. containing flavoring ingredients.

[0193] (Specified lighting environment creation process S3)

[0194] In the process S3 of creating a specified light environment, a specified light environment is created by incidenting specified light L1 onto the retina of the subject.

[0195] With the indoor lighting device C turned on, the subject wears colored lens glasses (first optical device 1, second optical device 2). As a result, white light L0 is transmitted through the first optical device 1 or the second optical device 2, becoming the specified light L1, and is incident on the subject's retina R.

[0196] It is stipulated that light L1 will initially be selected as colored light LA. That is, it can be any one of yellow light LAY, magenta light LAM, cyan light LAC, and green light LAG.

[0197] The optimal light for light L1 is yellow light LAY. The subject wears yellow-lensed glasses (optical device 1Y).

[0198] When a specified light L1 is incident on the subject's retina R, two or one of the three types of cone cells (L-cells VL, M-cells VM, and S-cells VS) will primarily respond.

[0199] The light L1 is specified to be directly incident on the subject's retina R from either the first optical device 1 or the second optical device 2.

[0200] In the white light environment creation process S1 (white light environment) and the specified light environment creation process S3 (specified light environment), the brightness (illuminance) of the light incident on the retina R is almost the same.

[0201] To allow the subject to adapt to the prescribed lighting environment (adaptation to brightness), the subject should wait for at least one minute after wearing colored contact lenses (allowing time for adaptation to brightness).

[0202] (Second tasting process S4)

[0203] Next, under specified lighting conditions, the subject was again instructed to hold the prescribed food or drink with the specified oral sensation in their mouth.

[0204] After the first tasting process S2, the subject is given fresh water, etc., so that no taste of the prescribed food F remains at the beginning of the second tasting process S4.

[0205] The prescribed food and beverage F (F1 to F7) used in the first tasting process S2 will be used as is without changing the concentration, quantity, temperature, etc.

[0206] (Characteristic information acceptance / collection process S5)

[0207] In the characteristic information receiving / collecting step S5, the subject is asked to answer (accept the answer) whether there are any changes (differences) in the oral sensation of the prescribed food F in a white light environment (first tasting step S2) and a prescribed light environment (second tasting step S4), and this information is collected. The subject is asked to answer the degree / pattern of the change in oral sensation. That is, characteristic information related to the integration of visual and oral sensation is collected from the subject.

[0208] The characteristic information receiving / collection process S5 can be performed in either a white light environment or a specified light environment. That is, the examinee can be in the original state with colored lens glasses (first optical device 1, second optical device 2) or without colored lens glasses. The examinee can also answer questions while reconfirming the oral sensation of the specified food F after putting on or taking off the colored lens glasses.

[0209] Individuals with impaired visual cognitive function (light sensitivity) may experience different oral sensations (taste, texture, etc.) of a prescribed food or drink when a prescribed light L1 (such as yellow light LAY) is incident on their retina R compared to a white light environment. In other words, the integration of visual and oral sensations (sensory integration or multisensory perception) in the subject may sometimes be altered.

[0210] Specifically, sometimes one may perceive a change in the taste of a particular food or drink (prescribed food or drink F). This change in taste can manifest not only as a change in the intensity (strength) of the taste, but also as a change in the speed or duration of the perceived taste. In food or drinks presenting two tastes, the initial taste may be reversed, or the intensity of the perceived taste may be reversed.

[0211] In addition, one may sometimes perceive a change in the texture of a particular food or drink (prescribed food or drink F). For example, a rough texture may become a crisp texture, or a sticky texture may become a crunchy texture. In this way, an unpleasant texture may sometimes become a pleasant texture.

[0212] Figure 5 This is a diagram showing the answer form Q.

[0213] First, a response form Q related to changes in oral sensation associated with prescribed food F is presented to the examinee. When using a personal computer, the response form Q is displayed on the computer's monitor (characteristic information receiving process S5a).

[0214] As a response form Q, a multi-level option (multi-level option response method) is used. The responses from the respondents are numerically converted using a Likert scale, which scores the levels of each rating scale in the multi-level options.

[0215] For example, in a 5-level option, "Very good" is set to 5 points, "Slightly good" to 4 points, "No change" to 3 points, "Slightly bad" to 2 points, and "Very bad" to 1 point. (Rating method).

[0216] The multi-level option rating scale is designed based on psychometric methods (psychological measurement methods) such as the SD method (Semantic Differential Method).

[0217] The following questions are set for the prescribed food items F1 to F7, and displayed on the personal computer screen. The content of each question item (adjective pairs, rating scale scores, etc.) is pre-stored in the personal computer's storage.

[0218] Regarding the taste of the prescribed food and beverage F1 to F7, for example, set the following question items and adjective pairs.

[0219] Question 1: Overall change in taste / texture, adjective pair: "pleasant" - "unpleasant"

[0220] Question 1 concerns whether the taste or texture of the prescribed food F1 to F7 has changed.

[0221] Regarding the prescribed food and beverage items F1 to F6, for example, the following question items and adjective pairs can be set.

[0222] Question 2: Changes in flavor concentration / intensity; adjective pair: "clear" - "vague".

[0223] Question 3: Perceiving the change in the speed of taste; matching adjectives: "fast" - "slow".

[0224] Question 4: The change in the time it takes to perceive the taste; adjective pairing: "long" - "short".

[0225] For the prescribed food and beverage F5-F7, regarding taste or aroma, for example, the following questions and adjective pairs can be set.

[0226] Question 5: Changes in texture, adjective pairing: "Easy to eat" - "Not easy to eat"

[0227] Question 6: Changes in oral / tongue texture, adjective pair: "smooth" - "rough"

[0228] Question 7: Changes in bite / chewing strength, adjective pair: "light" - "heavy"

[0229] Question 8: Changes in the diffusion pattern into the mouth / the sensation upon entering the throat; adjective pair: "dry" - "viscous".

[0230] Question 9: Changes in lingering feeling, adjective pair: "pleasant" - "sluggish"

[0231] Question 10: Changes in smell, adjective pairing: "fragrant" - "stinky"

[0232] Next, the participants used a keyboard or mouse to answer questions related to changes in oral sensation associated with the prescribed food F. Specifically, for each question, they entered a value using the keyboard or clicked a checkbox with the mouse to select the most appropriate option from five levels (Single Answer).

[0233] For example, respondents answer (numerical input) about changes in oral sensations (taste or mouthfeel, smell) when consuming compressed candy (prescribed food F5) in a specified light environment.

[0234] Specifically, regarding question 1, "Changes in overall oral sensation," enter "3" if the sensation is unchanged.

[0235] On the other hand, when the sensation changes as described in "the overall change in oral cavity sensation," input the following: Input "5" when the oral cavity sensation becomes very good, input "4" when the oral cavity sensation becomes slightly better, input "2" when the oral cavity sensation becomes slightly worse, and input "1" when the oral cavity sensation becomes very worse.

[0236] In other words, with the value "3" as the benchmark, a larger value means that the oral sensation is better, while a smaller value means that the oral sensation is worse.

[0237] The examinees gave a minimum of 4 and a maximum of 10 numerical responses to each of the prescribed food items F.

[0238] Four responses were received for prescribed food items F1 to F4, ten responses were received for prescribed food items F5 and F6, and seven responses were received for prescribed food item F7.

[0239] Thus, multiple answers can be obtained for more than one specified food F (characteristic information collection step S5b).

[0240] The responses (raw data of characteristic information related to the integration of visual and oral sensations) for each of the prescribed diets F1 to F7 are stored (collected) in the storage unit of the personal computer.

[0241] (Total / Analysis Process S6)

[0242] In the aggregation / analysis step S6, the response information obtained in the characteristic information receiving / collection step S5 is aggregated first to determine the presence or degree of change in the subject's oral sensation (aggregation information of characteristic information related to the integration of visual and oral sensation) (aggregation step S6a).

[0243] Specifically, the personal computer's processing unit performs calculations on the responses (numerical values) stored in the storage unit, such as calculating the average, mode, maximum, minimum, variance, deviation, and other total information. Additionally, it calculates the frequency of each numerical value being input (responded). Specifically, it calculates the frequency of input (responded) values ​​other than "3", the frequency of inputting "1" or "2", and the frequency of inputting "4" or "5".

[0244] Figure 6 This is a diagram illustrating SD chart analysis table D. SD chart analysis table D is an example of a chart displaying information related to the integration of visual and oral sensations of prescribed dietary foods F (F3, F5, F6) when using optical device 1Y (yellow light LAY).

[0245] Next, the personal computer's processing unit creates an analysis table (analysis information related to the integration of visual and oral sensations) that graphically / chartally represents the question item or answer (numerical value) (analysis table creation process S6b).

[0246] Specifically, the personal computer's processing unit performs calculations on the aggregate information and creates analytical information such as SD chart analysis table D (output image). The processing unit can also create analytical tables such as pie charts, radar charts, and matrices based on the SD chart analysis table D.

[0247] In addition, an analysis process or a diagnostic process may be performed based on the information obtained in the total process S6a or the analysis table created in the analysis table creation process S6b to analyze the characteristics related to the oral sensation of the examinee.

[0248] (Output process S7)

[0249] Finally, in the output process S7, the aggregated or analytical information (the results of various calculations) obtained in the aggregated / analyzed process S6 is output externally. The personal computer's processing unit displays the aggregated or analytical information as the degree of change in the subject's oral sensation (characteristic information related to the integration of visual and oral sensations) on the personal computer's screen. The aggregated or analytical information can also be printed out using a printer.

[0250] Specifically, as aggregate information, outputs include values ​​such as the mean, mode, and variance. Additionally, as analytical information, outputs analysis tables such as SD charts.

[0251] (Then proceed with the judgment process S8)

[0252] In the re-implementation judgment step S8, it is determined whether the above-mentioned characteristic information collection method should be implemented again.

[0253] For example, if the subject's oral sensations to the prescribed food (F1-F7) show almost no change, the characteristic information collection method is repeated. In other words, based on the total information obtained in the totaling / analysis step S6, it is determined whether the characteristic information collection method should be repeated.

[0254] Specifically, the judgment is based on the frequency of input values ​​other than "3" in the aggregate information. If the frequency is less than a threshold (e.g., 10%), the characteristic information collection method is repeated. On the other hand, if the frequency is above the threshold (e.g., 10%), the characteristic information collection method is terminated. This threshold can be set arbitrarily.

[0255] For example, based on the number of types of gray colored light (light LA, LB, LBA) used in the specified light environment creation process S3, it is determined whether the characteristic information collection method should be implemented again.

[0256] The number of types of optical devices 1 and 2 (specified light L1) is pre-stored, and then the characteristic information collection method is implemented until the number of times the specified light environment creation process S3 is implemented is consistent with the number of types of optical devices 1 and 2.

[0257] Specifically, if there are, for example, five types of optical devices 1 and 2 (specified light L1), and the specified light environment creation process S3 is performed less than five times, the characteristic information collection method is performed again. On the other hand, when the specified light environment creation process S3 is performed five times, the characteristic information collection method is terminated.

[0258] The number of types of optical devices 1 and 2 (specified light L1) can be set arbitrarily.

[0259] (Specified optical modification procedure S9)

[0260] When it is determined that the characteristic information collection method is to be reimplemented, in the specified light change process S9, the optical device (first optical device 1) is changed from optical device 1Y (yellow light LAY) to optical device 1M (magenta light LAM), etc.

[0261] Then, in the prescribed light environment creation process S3, magenta light LAM is shone from the optical device 1Y toward the subject.

[0262] In the process of creating a specified light environment S3, in order to allow the examinee to adapt to the changed specified light L1 (the new specified light environment), the examinee is asked to wait for more than 1 minute after wearing the optical device 1M (to allow time for adaptation to the brightness).

[0263] Next, proceed to the second tasting process S4 and the output process S7.

[0264] In the re-implementation of the characteristic information collection method, the white light environment creation process S1 and the first taste process S2 can be omitted or re-implemented.

[0265] In the specified light change process S9, the optical device (first optical device 1) can also be changed from optical device 1Y (yellow light LAY) to optical device 1C (cyan light LAC) or optical device 1G (green light LAG). The order (priority) of the four types of light LA ​​(yellow light LAY, magenta light LAM, cyan light LAC, and green light LAG) can be arbitrarily set.

[0266] Depending on the characteristics of the patient's impairment, the optical device can be a second optical device 2 (gray light LB or gray colored light LBA) used in addition to the first optical device 1 (colored light LA), or it can replace the first optical device 1.

[0267] When using light LB and LBA, in the specified light environment creation process S3, the indoor lighting fixture C is set to a luminance of 0.001 to 5 cd / m² in the room H. 2 Light it up.

[0268] When using light LB or LBA, in order to allow the subject to adapt to the prescribed light environment (adapt to darkness), the subject should wait for about 10 to 30 minutes in an indoor room with the indoor lighting device C lit (to allow time for adaptation to darkness).

[0269] Individuals with impaired visual cognitive function may experience a difference in oral sensations (taste, texture, etc.) of a prescribed food (food) when gray light (light LB) or gray-colored light (light LBA) is incident on the retina (R) compared to a white light environment. Furthermore, there are also frequent instances where the perceived taste of the specific food (prescribed food F) has changed. In other words, the integration of visual and oral sensations (sensory integration or multisensory perception) in the examinee may sometimes be altered.

[0270] Through the above procedures, it is possible to collect characteristic information related to the integration of visual and oral sensations without relying on personnel with specialized knowledge, and to minimize the subject's subjectivity. Furthermore, it is possible to aggregate and analyze the characteristic information related to the integration of visual and oral sensations.

[0271] Oral sensations such as taste are strongly influenced by the subject's photosensitivity. When photosensitivity is skewed (excessive sensitivity / dullness / absence / intensity / fluctuation of sensitivity to light or color, etc.), sensory integration or multi-sensory perception (integrated cognition) such as vision and taste is easily disrupted, leading to picky eating.

[0272] Therefore, the characteristic information collection method according to embodiments of the present invention involves having a subject hold a prescribed food or drink with a defined oral sensation in their mouth under white light. Next, a defined light environment is created where the "perception" is easily altered for individuals with visual cognitive impairments, and the subject again holds the prescribed food or drink in their mouth under this defined light environment. Then, information related to the pattern / degree of change in the oral sensation of the prescribed food or drink under white light and defined light environments is collected from the subject.

[0273] Therefore, characteristic information related to the integration of visual and oral sensations in the subjects is collected. Statistical methods such as the SD method are used to quantify the degree / pattern of changes in oral sensations during data collection. Thus, it is possible to objectively and quantitatively collect the subjects' characteristic information related to the integration of visual and oral sensations.

[0274] Furthermore, the subject's "characteristic information related to the integration of visual and oral sensations" is aggregated, analyzed, and output. This provides fundamental data for the early detection of deviations in the subject's visual cognitive function (light sensitivity). Consequently, it also enables the creation and implementation of training methods to effectively improve / correct visual cognitive function deviations in individuals with light sensitivity impairments.

[0275] Therefore, the characteristic information collection method involved in the embodiments of the present invention can be provided cheaply and simply in a wide range of fields such as various industries or education and traffic safety.

[0276] This invention is not limited to the embodiments described above, but includes various modifications to the embodiments without departing from the spirit of the invention. That is, the specific shapes or configurations listed in the embodiments are merely examples and can be appropriately changed.

[0277] In the characteristic information collection method of the present invention, the indoor lighting device C is not limited to a ceiling light. It can also be a floor lamp, table lamp, handheld lamp, etc.

[0278] White light L0 is not limited to artificial light emanating from various lighting fixtures, but can also be natural light (sunlight). For example, the characteristic information collection method of the present invention can be implemented in an environment where natural light enters the room from a window without the use of indoor lighting fixtures C, etc.

[0279] The first optical device 1 or the second optical device 2 is not limited to colored lens eyeglasses. The first optical device 1 or the second optical device 2 may also be a non-wearable optical device.

[0280] For example, the illumination color of the indoor lighting device C can be changed from white (white light L0) to yellow or other colors (prescribed light L1) to create a white light environment and a prescribed light environment, respectively. In other words, the indoor lighting device C can also function as the light source for the first optical device 1 and the second optical device 2 (the light source for the prescribed light environment creation process S3).

[0281] The specified light L1 is not limited to artificial light emanating from various lighting fixtures; natural light (sunlight) can also be used. For example, indoor windows can be tinted or colored filters can be attached to the windows to create the specified light environment.

[0282] The specified light L1 can also use, for example, red or blue light, based on yellow light LAY, magenta light LAM, cyan light LAC, and green light LAG.

[0283] Alternatively, based on gray light (LB) or gray colored light (LBA), light with wavelengths below 500nm or wavelengths below 400nm can be used (anti-glare eyeglasses).

[0284] This is not limited to the case where the prescribed light L1 is incident only on the peripheral visual field of the subject's retina R. It is also possible to have the prescribed light L1 incident on the entire area of ​​the retina R (central visual field area, peripheral visual field area), or to have the prescribed light L1 incident only on the central visual field area.

[0285] Information collection for this feature is not limited to desktop PCs; laptops or notebooks can also be used. Tablets, smartphones, and portable devices can also be used.

[0286] The characteristic information receiving / collection process S5 and the summarization / analysis process S6 can also be carried out without the use of IT equipment. That is to say, characteristic information related to the integration of visual and oral senses can be directly obtained from the examinee, or the examinee can write the characteristic information directly onto a paper-based response sheet (response form Q).

[0287] The content of the above-mentioned answer form Q (multi-level options, question items, adjective pairs) is an example, which can be arbitrarily set to match the type or characteristics / features of the prescribed food F. The number of question items for each prescribed food F can also be arbitrarily set.

[0288] The characteristic information receiving / collection process S5 is not limited to the case where it is performed immediately after the second tasting process S4.

[0289] Alternatively, characteristic information receiving / collection step S5 can be performed immediately after the first tasting step S2 and the second tasting step S4. In this case, instead of answering the question about the degree of change in the taste or texture of the prescribed food F, the answer is given by evaluating (score-based) the taste or texture of the prescribed food F in the first tasting step S2 and the second tasting step S4 respectively (rating method).

[0290] The output process S7 does not necessarily have to be performed after the totaling / analysis process S6. In methods that use multiple specified light L1 characteristic information collection methods, multiple totaling / analysis processes S6 can be performed, with only one output process S7 performed at the end.

[0291] Explanation of reference numerals in the attached figures

[0292] K: Wearable optical device; 1: First optical device; 1Y: Optical device (yellow lens glasses); 1M: Optical device (magenta lens glasses); 1C: Optical device (cyan lens glasses); 1G: Optical device (green lens glasses); 2: Second optical device (gray lens glasses); H: Indoor; C: Indoor lighting device; F: Prescribed food and drink; F1: Aqueous solution containing sucrose (prescribed food and drink); F2: Aqueous solution containing sodium chloride (prescribed food and drink); F3: Aqueous solution containing sucrose and tartaric acid (prescribed food and drink); F4: Aqueous solution containing sucrose and caffeine (prescribed food and drink); F5: Compressed candy (prescribed food and drink); F6: High cocoa chocolate (prescribed food and drink); F7: Carbonated water (prescribed food and drink). (Food and drink), R: Retina, VL: L-receptor cells (long cone cells), VM: M-receptor cells (medium cone cells), VS: S-receptor cells (short cone cells), VR: R-receptor cells (rod cells), L0: White light, L1: Standard light, LA: Colored light (standard light), LAY: Yellow light (standard light), LAM: Magenta light (standard light), LAC: Cyan light (standard light), LAG: Green light (standard light), LB: Gray light (standard light), LBA: Gray colored light (standard light), LBY: Grayish yellow light (standard light), LBM: Grayish magenta light (standard light), LBC: Grayish cyan light (standard light), LBG: Grayish green light (standard light), Q: Response form, D: SD chart analysis table.

Claims

1. A method for collecting characteristic information, characterized in that, have: The first tasting process involves placing a prescribed food or drink that provides a specific oral sensation in the subject's mouth in a white light environment where white light is incident on the subject's retina. The procedure for creating a colored light environment specifies that a specified colored light environment, with a spectral distribution different from that of the white light, is incident on the retina of the subject. The second tasting process involves holding the prescribed food and drink in the mouth of the subject again in the specified colored light environment. The information receiving process receives characteristic information from the subject related to the oral sensation of the prescribed food in the first tasting process and the second tasting process; as well as The collection process involves collecting the characteristic information received from the subject. The subjects being examined were individuals with impaired visual cognitive function. The specified colored light environment is an environment where visual perception is easily changed for individuals with visual cognitive impairments, as described in the test subject. Based on the aforementioned characteristic information, information related to the deviation in the visual cognitive function of the examinee is output.

2. The characteristic information collection method according to claim 1, wherein, It has a totaling process that sums up the information obtained in the collection process.

3. The characteristic information collection method according to claim 2, wherein, An analysis table creation step is included, which creates an analysis table that graphically or graphically represents the information obtained in the totalization step.

4. The characteristic information collection method according to claim 1, wherein, The defined oral sensation is the sensation of taste that includes several basic tastes among the basic tastes.

5. The characteristic information collection method according to claim 1, wherein, The defined oral sensation is the sensation of flavors, including aromas.

6. The characteristic information collection method according to claim 1, wherein, The defined oral sensation is the sensation of texture, including mouthfeel.

7. The characteristic information collection method according to claim 1, wherein, The prescribed food or beverage is an aqueous solution, tablet, granule, or powder containing sucrose, sodium chloride, tartaric acid, caffeine, or monosodium glutamate.

8. The characteristic information collection method according to claim 1, wherein, The prescribed food is a compressed candy that has a sweet and sour taste.

9. The characteristic information collection method according to claim 1, wherein, The prescribed food is high-cocoa chocolate that has both sweet and bitter flavors.

10. The characteristic information collection method according to claim 1, wherein, The prescribed beverage is carbonated water.

11. The characteristic information collection method according to claim 1, wherein, The specified colored light is yellow light with a dominant wavelength of 570nm to 590nm.

12. The characteristic information collection method according to claim 1, wherein, The specified colored light is magenta light with a complementary dominant wavelength of 500nm to 570nm.

13. The characteristic information collection method according to claim 1, wherein, The specified colored light is cyan light with a dominant wavelength of 470nm to 530nm.

14. The characteristic information collection method according to claim 1, wherein, The specified colored light is green light with a dominant wavelength of 500nm to 570nm.

15. The characteristic information collection method according to claim 1, wherein, The spectral distribution of the specified colored light is changed, and the specified colored light environment creation process is repeated before the collection process.

16. The characteristic information collection method according to claim 1, wherein, In the process of creating the specified colored light environment, the subject wears a wearable optical device.

17. The characteristic information collection method according to claim 16, wherein, The wearable optical device is an eyeglass, contact lens, or goggles.

18. The characteristic information collection method according to claim 16, wherein, The wearable optical device has colored lenses in yellow, magenta, cyan, green, or gray.

19. The characteristic information collection method according to claim 18, wherein, The wearable optical device has colored lenses with a visual transmittance of 90-50%.

Images