A Study of the Food Service Management for Individuals with Developmental Disabilities in Hokkaido

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Other Title
  • 北海道の知的障害者施設における給食経営管理に関する調査解析
  • ホッカイドウ ノ チテキ ショウガイシャ シセツ ニ オケル キュウショク ケイエイ カンリ ニ カンスル チョウサ カイセキ
  • 北海道の知的障害者施設における給食経営管理に関する調査解析
Published
2005-03
Resource Type
departmental bulletin paper
Publisher
名寄 : 市立名寄短期大学

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Description

In this study of the food service management approaches for individuals with developmental disabilities in Hokkaido, the following outcomes were observed.1)Nutrition and food management ・The from the food was provided in:regular food,chopped food,softened food, tender food,fish without bones,and thickened food with sauce.・Different types of food for patients with special nutrtional considerations:diabetes,obesity,hyperlipidemia,hypertension,food allergies,low sodium diet,preventionof gout (low-purine diet),etc.・Other notable considerations included:patients of varying ages,gender,activity level,food preference(taste),the amount of food on each plate,and multiple menus to provide more varity. These issues are especially important for patients with obesity. Some creative appoaches were observed for serving food individually on each plate and the different types of tablewere used.・In general,the food tastes of individuals with developmental disabilities are very similar to those of children,meaning they prefer high calorie dense food, but not vegetables and fish dishes.2)Food managiment:・Considerations for the freshness of food,how to manage food temperature,and the management of sanitaion.3)Quality control:・Consistency of the flavor of the meals (lightly flavored dishes were preferred over the strongly flavored dishes),as well as making more tasty dishes.4)Institution or facility management:・The types of tableware and utensils sued depended on the degree of disabilith of each patient.Individualized adaptive equipment was provided for those patients who needed it.・To provide a more comfortable eating environment,flowers,background music,etc.were often sused.

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