Analysis for Standardizing the Variety and Application of Meals Provided for Dysphagia in Meal Service

• KOJO Akiko

  Study Group on Meals for Dysphagia Kanagawa Dental College

• TAKEUCHI Yuri

  Study Group on Meals for Dysphagia Matsumoto Dental University Hospital

• KAWANO Michiyo

  Study Group on Meals for Dysphagia Wayo Women's University

• TAKASUGI-MORI Kazue

  Study Group on Meals for Dysphagia Kanto Medical Center NTT East Corporation

• ASANO Yasuyo

  Study Group on Meals for Dysphagia Kio University

• OISHI Akiko

  Study Group on Meals for Dysphagia Fukuoka College of Health Sciences

• SATO Ayako

  Study Group on Meals for Dysphagia Denmark Inn Shinjuku Haramachi Clinic

• SHIMODA Taeko

  Study Group on Meals for Dysphagia Tokyo Healthcare University

• YANAGISAWA Yukie

  Study Group on Meals for Dysphagia Wayo Women's University

Bibliographic Information

Other Title

• 給食施設における摂食機能の低下を考慮した食種の標準化を目的とした食形態および適応の現状分析

Abstract

Facilities that provide food such as hospitals and facilities for the elderly or physically handicapped, have meals for mastication and/or swallowing disorders. Generally, the solid component of these meals is softer and/or smaller pieces, and the liquid component is thicker. However, although the standardization of diet modifications is extremely important for managing the nutrition and safety of dysphagic patients, there has been no standard. To standardize diet modifications, we classified meals for dysphagic patients in food service facilities depending on the modification method and the degree of texture and consistency. We then analyzed the correspondence between the classifications and the disorder types of the people receiving the meals. To collect meal information for dysphagic patients such as the name, modification method, degree of texture and consistency, and disorder type, a questionnaire was sent to dietitians who work in hospitals or in facilities for the elderly or physically handicapped. In total, 323 dietitians returned the questionnaire, and information on 693 staple food dishes (rice) and 895 dishes other than staple food was collected. The staple foods were classified into seven and dishes into fifteen. By correspondence analysis, the disorder type of the people receiving each classification of food was characterized. Through all classifications, major disorder types were mastication or swallowing disorders. But most answers did not show any functional decline, only the symptom as a result of functional decline of the related organ. Therefore, we cannot get details of disorder types. However, some of the information may not be based on medical grounds. This suggests that dietitians do not have adequate knowledge of the mechanism of eating, and cannot understand the functional status of their patients. We consider that it is important that all people who work in food service understand the purpose and meaning of diet modifications, and when preparing meals, consider the disorder type of the people receiving them.

Journal

• The Japanese Journal of Dysphagia Rehabilitation

  The Japanese Journal of Dysphagia Rehabilitation 15 (1), 14-24, 2011-04-30

  The Japanese Society of Dysphagia Rehabilitation

Keywords

• dysphagia
• food service
• diet modifications
• standardization

Details

• CRID: 1390003825192540928
• NII Article ID: 130007864152
• DOI: 10.32136/jsdr.15.1_14
• ISSN: 24342254
• ISSN: 13438441
• Web Site: https://search.jamas.or.jp/link/ui/2011288539
• Text Lang: ja
• Data Source:
  • JaLC
  • CiNii Articles
  • KAKEN
• Abstract License Flag: Disallowed