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A survey of the terminology used for and texture of modified diets for dysphagia in hospitals and elderly care facilities

By 朝子 田村, 拓哉 中川, 悠起子 牧田, 法子 三原, Asako Tamura, Takuya Nakagawa, Yukiko Makida and Noriko Mihara

Abstract

病院や高齢者施設で提供されている食事を2014年5月~8月に新潟県と山形県の病院と高齢者施設679施設にアンケートを実施し、食事形態ごとの名称とかたさの実態を明らかにした。なお、食事名称は、6つの食事形態、(1)普通に調理した食事、(2)素材の形を残し調理した食事、(3)食べやすく小さくカットした食事、(4)なめらかな状態にした食事、(5)とろみ剤などで固めた食事、(6)その他の食事、の食事形態毎に食事の名称を把握し、かたさは、食事形態の(2)~(6)について4段階、①容易に噛める、②歯ぐきでつぶせる、③舌でつぶせる、④噛まなくてよい、で調査した。その結果、235施設から回答を得た(回収率34.8%)。(2)では、名称に「軟菜」を使用し、①のかたさに調整している施設が多く、これは日本摂食嚥下リハビリテーション学会嚥下調整食分類2013のコード4に合致した。(3)では、独自の名称を用いている施設が多く、かたさも①から④と様々であった。(4)では、(2)と同様に学会分類コード2に合致する名称、かたさの施設が多かった。(5)では、独自の名称を用いている施設が多く、かたさは②から④と様々であった。このことから、(3)と(5)では、他に比べてより対象者の嚥下機能に合わせた個別対応の必要性が高く、施設独自の名称をつけ、かたさを調整した食事提供の必要性が高いことが推察された。We conducted a survey of the terms used for and the texture of dysphagia diets used in hospitals and elderly care facilities. A survey of the terms and texture of dysphagia diets in a total of 679 hospitals and elderly care facilities in Niigata and Yamagata prefectures was conducted from May to August 2014. Hospitals and facilities were asked to provide information on names and texture corresponding to the following six forms of dysphagia diets: Form (1), prepared in a normal manner; Form (2), containing solids; Form (3), containing finely diced/cut food; Form (4), mashed or pureed food; Form (5), thickened using a thickening agent; and Form (6), other. A 4-point scale was used to describe food texture: ①, easily masticated; ②, can be mashed with the gums; �③, can be mashed with the tongue; and ④, mastication not required. A total of 235 hospitals and elderly care facilities responded (response rate, 34.8%). Form (2) diet was called “Nansai”(soft food), and the texture was described as easily masticated by most of respondents. This name and texture were consisted the cord 4 in the Society’s 2013. Form (3) diet had the greatest variation in naming and texture. The names for Form (5) diet had varied original names used of hospitals and elderly care facilities. Taken together, the results show that although Form (3) and (5) diets had greater variation in naming and texture than other form diets, suggesting that the preparation of these form of diets varies more widely among hospitals and elderly care facilities

Topics: 病院, 高齢者施設, 嚥下調整食, かたさ, hospital, elderly care facility, texture of modified diet, terminology used for diet, texture
Year: 2017
OAI identifier: oai:nirr.lib.niigata-u.ac.jp:10623/73545
Journal:

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