著者

菊田 千景 里中 千恵 八木 万希子 赤尾 正

出版者

日本食生活学会

雑誌

日本食生活学会誌 (ISSN:13469770)

巻号頁・発行日

vol.33, no.2, pp.91-97, 2022 (Released:2022-11-01)

参考文献数

12

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A hospital for persons with severe motor and intellectual disabilities in Nara prefecture was considered to provide a small amount of a highly nutritious jelly diet. This study examined whether this jelly diet had appropriate physical properties for patients with the dysphagia who were able to eat L1 and L2 foods of the dysphagia diet pyramid. In addition, the reproducibility and taste of the jelly foods were evaluated under different cooking conditions, such as different chefs cooking at different facilities. The results confirmed that all six menus had L1 and L2 physical properties of the dysphagia diet pyramid, despite different cooking conditions. However, in a few menus, the levels of the dysphagia diet pyramid were altered owing to the addition of nutritious food ingredients and distinct cooking environments. Among these menus, some of the levels stepped up to the level of normal food by shifting from L0 to L1 or L1 to L2. To ensure the stable delivery of these foods, it is necessary to standardize the cooking processes and better understand the food ingredients. Concerning taste, the "Chinese cabbage salad with green shiso leaves” on the six menus was rated low following the addition of nutritious food ingredients. Furthermore, a sensory analysis for the facility staff and chefs is required to comprehensively evaluate taste.