Roles of registered dietitians and cooks in providing dysphagia diet foods: A case study.

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Bibliographic Information

Other Title
  • 事例からみる嚥下調整食提供における管理栄養士および調理従事者の役割
  • ジレイ カラ ミル エンカ チョウセイショク テイキョウ ニ オケル カンリ エイヨウシ オヨビ チョウリ ジュウジシャ ノ ヤクワリ
Published
2022-03-31
Resource Type
departmental bulletin paper
DOI
  • 10.69254/0000002016
Publisher
名寄市立大学

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Description

Abstract: This study summarized the initiatives of a meal-catering facility that had introduced a dysphagia diet and considered the roles of registered dietitians and cooks. Implementing a dysphagia diet involves identifying the forms of food suitable for the patient and appointing a multi-disciplinary team for understanding their eating condition, stabilizing the physical properties of food, and adjusting the burden of cooking. Notably, the work done by cooking staff in the mealcatering facility tended to expand beyond conventional cooking-centered duties; together with the facility staff and subcontracted meal-catering staff, the cooking staff undertook training on cooking methods and techniques for dysphagia diet, and training to increase their knowledge about swallowing, as well as visits to wards. In the future, registered dietitians would be required to acquire skills involving designing the duty of cooking staff, executing the duties related to human resource development, and establishing cooperative relations with sub-contracted meal-catering companies. They would also need to develop and improve the quality of dysphagia diet aimed at maintaining and improving the nutritional status, feeding, and swallowing function of the patient.

Journal

  • 紀要

    紀要 16 17-25, 2022-03-31

    名寄市立大学

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