病院における摂食･嚥下機能に対応した食事のﾃｸｽﾁｬｰ

YOSHINAGA Natsuki; BABA Satoko; KOGA Takako; 吉永 奈津希; 馬場 智子; 古賀 貴子

タイトル	病院における摂食･嚥下機能に対応した食事のﾃｸｽﾁｬｰ en Evaluation of the Texture of Food for the Dysphagia Diet Served in Hospitals
作成者	YOSHINAGA, Natsuki BABA, Satoko KOGA, Takako 吉永, 奈津希馬場, 智子古賀, 貴子
内容注記	Other We analyzed objective data from texture measurements of food for the dysphagia diet provided in a hospital at the Sasebo city, to examine and understand the current food style in this hospital. Dysphagia diets vary in food style (hardness, cohesiveness, and adhesiveness) even when the same kind of food is provided. We compared the classified UDFs with the levels of the standard dysphagia diets provided at hospitals. We found that some foods in Class 4 (i.e., "Do not need to chew") provided in accordance with the standard regulations, actually belonged to Class 3 (i.e., "can crush with the tongue") based on our texture measurements. Moreover, among the classes of food provided under the "dysphagia diet" standard at levels 1, 2, and 3 of the dysphagia diet pyramid, several foods belonged to level 4 of the "transition diet" standard.
出版者	長崎国際大学
日付	Issued2017-03
言語	jpn
資源タイプ	departmental bulletin paper
出版タイプ	AM
資源識別子	URI https://niu.repo.nii.ac.jp/records/1144
収録誌情報	長崎国際大学論叢 en Nagasaki International University Review 巻17 開始ページ199 終了ページ209
ファイル	RN17-018 417.5 kB (application/pdf) Available2022-05-14
コンテンツ更新日時	2023-08-19