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

IR Web Site Open Access

Bibliographic Information

Other Title
  • 病院および高齢者施設で提供される食事の名称とかたさの調査
  • ビョウイン オヨビ コウレイシャ シセツ デ テイキョウ サレル ショクジ ノ メイショウ ト カタサ ノ チョウサ

Search this article

Abstract

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.

Journal

Related Projects

See more

Keywords

Details 詳細情報について

Report a problem

Back to top