自然災害とパンデミックを経験した熊本県の高齢者施設における給食部門の事業継続に関する質問紙調査

DOI Web Site Web Site 参考文献5件 オープンアクセス
  • 柴村 有紀
    お茶の水女子大学大学院人間文化創成科学研究科ライフサイエンス専攻
  • 須藤 紀子
    お茶の水女子大学基幹研究院自然科学系
  • 久保 彰子
    女子栄養大学公衆栄養学研究室

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  • A questionnaire survey on business continuity for meal service of nursing homes in Kumamoto Prefecture with experiences of natural disasters and pandemic
  • シゼン サイガイ ト パンデミック オ ケイケン シタ クマモトケン ノ コウレイシャ シセツ ニ オケル キュウショク ブモン ノ ジギョウ ケイゾク ニ カンスル シツモンシ チョウサ

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<p>Questionnaires on business continuity were sent to 273 nursing homes in Kumamoto Prefecture between November and December in 2020. We asked food service personnel about preparedness to emergencies, such as stockpiles and action plans. Ninety-six facilities (35%) responded. While 99% of facilities had food stocks for the care home residents, those with food stocks for the staff was only 39%. Although facilities that stocked alternative heat sources such as a portable cooking stove with a gas cylinder and lighting for kitchen and dining room exceeded 80%, stockpile of disposable toilets was limited in 14% of them. Most facilities were not prepared for ventilation of kitchen during blackout and order placement of food stuff in communication failure. Nearly 65% of them had never conducted training for meal service in emergencies. During pandemic, fewer staff may be available because of infection and care of sick family. To be prepared to manpower shortage, 94% of them identified employees who were highly likely to be absent due to their care need family. For business continuity at elderly care facilities, it is necessary to conduct meal service drill for emergencies based on their stockpiled items and manpower planning to check their preparedness is adequate.</p>

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