Ingenuity of Morphological Adjustment and Texture Evaluation in Accordance with '2018 Dysphagia-Adjusted Diets Classification for Children/Persons with Dysphagia During Developmental Stage'

Autor: Natsuki, YOSHINAGA, Ryoko, KIKUCHI, Mei, AOKI, Mako, KISHIKAWA, Misaki, MATSUNAGA, Nonomu, MORI, Takako, KOGA
Jazyk: japonština
Rok vydání: 2023
Předmět:
Zdroj: 長崎国際大学論叢 = Nagasaki International University Review. 23:101-109
ISSN: 1346-4094
Popis: 発達期の摂食嚥下障害児へ提供する食事は、食べやすく安全であり、子どもの能力を引き出すことができる食形態であることが求められる。そこで、個々にあった食形態の提供と子どもの食べる意欲を育てることを目的に、「発達期摂食嚥下障害児（者）のための嚥下調整食分類2018」を基に嚥下調整食の調理方法を検討し、嚥下調整食のテクスチャー測定およびアンケート調査を行った。主食の「ゼリー粥」には付着性を抑制する固形化剤を、「ペースト粥」には付着性を抑制する食品酵素製剤を使用した。副食の「まとまりマッシュ」、「ムース」、「まとまりペースト」には固形化剤を、またハンバーグの「まとまりマッシュ」、「まとまりペースト」には粘性を付加する食品として山芋を使用した。主食の「つぶし軟飯」および副食の「軟菜」は、「特別用途食品 嚥下困難者用食品」の許可基準にはあてはまらなかった。
Meals provided to children with dysphagia during developmental stages should be easy to eat, safe, and in a form that can develop their abilities. We analyzed a dysphagia diet based on the "2018 Dysphagia-Adjusted Diets Classification for Children/Persons with Dysphagia During Developmental Stage" to determine how individualized food choices can be provided to children with dysphagia, and help to foster their motivation to eat. More specifically, we examined the cooking methods, measured the textures of the cooked food, tested ease for swallowing, and conducted a survey. A solidifying agent and a food enzyme preparation were added to the staple dishes of "jelly gruel" and "paste gruel", respectively, to suppress food adherence. In the side dishes, a solidifying agent was used for "cohesive mash", "mousse", and "cohesive paste", and we used yam as a food additive to increase the viscosity of "cohesive mash" and "cohesive paste" in hamburger. The staple dish "mashed soft rice" and the side dish "soft side dishes" did not match the permissive standards of the "Food for Special Dietary Uses (for People with Difficulty Swallowing)" guidelines.
Databáze: OpenAIRE
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