Improvement of Meals for Patients Undergoing Chemotherapy
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- YAMADA Chinatsu
- Dept. of Dietetics, Konan Kosei Hospital
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- SHUMIYA Tetsuaki
- Dept. of Dietetics, Konan Kosei Hospital
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- YAMAGUCHI Tsuyosi
- Dept. of Dietetics, Konan Kosei Hospital
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- YAMADA Shingo
- Dept. of Dietetics, Konan Kosei Hospital
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- SHIRAISHI Mayumi
- Dept. of Dietetics, Konan Kosei Hospital
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- YANAGIDA Katsuyasu
- Dept. of Dietetics, Konan Kosei Hospital
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- NAKAMURA Takahito
- Dept. of Dietetics, Konan Kosei Hospital
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- UMEDA Takumi
- Dept. of Dietetics, Konan Kosei Hospital
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- ITO Mikari
- Dept. of Dietetics, Konan Kosei Hospital
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- OZAKI Takao
- Dept. of Pediatrics, Konan Kosei Hospital
Bibliographic Information
- Other Title
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- 化学療法食の改善の取り組み
- カガク リョウホウショク ノ カイゼン ノ トリクミ
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Description
In 2010, we at Konan Kosei Hospital introduced a menu with 8 days set as a cycle for inpatients undergoing chemotherapy. We have thus far used it for 258 patients. Over the 6-month period extending from October 2011 and March 2012, we performed a questionnaire survey on 23 patients (8 with lung cancer, 5 with acute myeloid leukemia and 3 with lymphoma) about their meals. On the basis of the findings, we have made a number of improvements in the menu. To the question of ease with which to eat, 96% of patients responded the meals were “easy to eat.” When it came to the volume of meals, 29% replied that breakfast was “small,” whereas 83% said lunch and dinner were “just right.” Cold chawan-mushi (custard-like egg and vegetable dish steamed in a cup) was difficult to eat for 7 patients, whereas there were indications that fish meals were also hard to eat. Based on this survey, we have increased the volume of breakfast, and replaced cold chawan- mushi with hot chawan-mushi. Furthermore, in order to reduce the smell peculiar to fish, we substituted kaba-yaki (spitchcocks) and ankake (food dressed with a thick, starchy sauce) fish- cooking styles for nitsuke (fish boiled and seasoned with sugar and soy sauce) and mushizakana (steamed fish) styles. Further surveys are necessary to produce a menu suitable for as many patients undergoing chemotherapy as possible.
Journal
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- JOURNAL OF THE JAPANESE ASSOCIATION OF RURAL MEDICINE
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JOURNAL OF THE JAPANESE ASSOCIATION OF RURAL MEDICINE 62 (2), 106-111, 2013
THE JAPANESE ASSOCIATION OF RURAL MEDICINE
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Details 詳細情報について
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- CRID
- 1390282679887260160
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- NII Article ID
- 10031195857
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- NII Book ID
- AN00196216
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- ISSN
- 13497421
- 04682513
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- NDL BIB ID
- 024902553
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- Text Lang
- ja
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- Data Source
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- JaLC
- NDL
- Crossref
- CiNii Articles
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- Abstract License Flag
- Disallowed