An Evaluation on the Effectiveness of an Original Method Using Squashed Meals at Residential Hospitals for Persons with Severe Motor and Intellectual Disabilities

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  • Kikuta Chikage
    Faculty of Health and Nutrition, Osaka Shoin Women’s University
  • Yagi Makiko
    Residential hospitals for persons with severe motor and intellectual disabilities (SMID) “Valsta Gardel”
  • Satonaka Chie
    Residential hospitals for persons with severe motor and intellectual disabilities (SMID) “Valsta Gardel”

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  • 重症心身障害児・者施設独自の嚥下調整食 “押しつぶし食” の適性評価

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Abstract

<p>At a hospital for persons with severe motor and intellectual disabilities in Nara prefecture, patients with the eating disorder dysphagia were given meals squashed with the back of a spoon or a fork immediately before they were fed to the patients. In this evaluation, we used 7 ingredients: whitefish mousse, shrimp mousse, Japanese mustard spinach, Chinese cabbage, carrots, white radish, silken tofu, and measured their physical properties and assessed them using “Standards for Approval of Special Foods/Foods for Dysphagia Patients”, “The Japanese Society of Dysphagia Rehabilitation, Japanese Dysphagia Diet 2013” and “ The Dysphagia Diets Pyramids”, in order to find out whether or not the appropriateness of the meals for the dysphagia diet changed by using these squashed ingredients. The results suggest that the meals improved by using these squashed ingredients and concluded them to be beneficial for patients with eating disorder/dysphagia. These findings suggested that squashing each ingredient can be useful.</p>

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