コロナ禍における管理栄養士等による栄養改善活動 および感染予防対策に関する見解
| Autor: | Noriko, NAKAMURA, Sayoko, ARAI, Naoko, MORI, Miho, MIDORIKAWA, Noriko, KOMATSUZAKI, Natsu, HIROKI, Katsuyori, AOCHI, Hiroko, SASAKI |
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| Jazyk: | japonština |
| Rok vydání: | 2023 |
| Předmět: | |
| Zdroj: | 研究紀要. 33:41-47 |
| ISSN: | 2187-6843 |
| Popis: | 要旨 目的：管理栄養士・栄養士（以下，RD 等）の職場は，対人・フードサービスが含まれ，COVID-19 発生リスクが高い環境下である可能性が高い。本研究では，コロナ禍におけるRD 等の職場の現状を明らかにすることを目的とした調査研究結果を報告する。方法：2021 年10 ～ 12 月に典型的な職場で働くRD 等が選択され，コロナ対策に関する質問を含む自記式質問票に回答した。結果：72 人の回答者のうち，70% 以上が「不安」，65% が「情報不足」，51% が「人員不足」を感じていた。給食施設4 分野間では，特に高齢者施設では人員不足を感じている者が多く，有意差がみられた。コロナ対応情報は，医療90％，高齢者施設80％の参加者から得られ，コロナ禍における食事観察・コミュニケーションの機会の減少が報告された。さらに，回答者の約40％は，COVID-19 患者がいる職場での具体例を知りたいことがわかった。結論：緊急時に，少数人員で働くRD 等のプレッシャーを軽減できるサポートシステムを構築することが望ましい。 Objectives: Registered Dietitians’(RD) and Dietitiansʼ workplace involve interpersonal and food services for a wide range of people. Such workplaces can be high-risk environments for COVID-19 outbreaks. Herein, we report the results of a case study conducted to clarify the current state of the RD/Dietitians’ workplace during the COVID-19 pandemic. Methods: Participants working at typical workplaces between October and December 2021 were selected. They responded to a self-administered questionnaire, which included questions on workplace measures adopted during the COVID-19 pandemic. Results: More than 70% of the 72 respondents felt some anxiety about COVID-19 infection in their workplace, 65% felt a lack of information, and 51% felt a lack of personnel. Especially in the field of welfare for the elderly, many RD feel that there is a shortage of personnel, and there is a significant difference among the four fields that have food service facilities. The information on the extent of measures during the COVID-19 pandemic was obtained from participants in the medical (90%) and the welfare fields (80%). We found that during the COVID-19 pandemic, the opportunities for meal observation in patients and communication, decreased. In addition, approximately 40% of the respondents answered that they would like further details on the specific measures adopted at the workplace with COVID-19 patients. Conclusion: It is desirable to build a support system that can reduce the pressure on RD/Dietitians working in a place with few employees or one person in case of an emergency. |
| Databáze: | OpenAIRE |
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