Abstract
Questionnaire about meals was distributed each patient, and according to their opinions, we made a new special eating environment plan. Apr: fuki (butterbur), baby bamboo, May: igi-leave dango (steamed wheat bowl carrying sweet bean homogenate inside), July: somen nagashi (Japanese noodle in running water), Aug: snowed ice day, Sep: eat dangos looking full moon, Oct: zenzai day (boiled azuki beans with sugar and a few dangos), Nov: panned soba (buck wheat) and wheat noodle, Dec: rolled sushi, inari (sushi rice wrapped with a thin slice-fried bean curd), Jan: mochi tsuki (crushing tenacious rice), Feb: kakimochi day (burn slice mochi dried), pizza day, Mar: ohagi day, etc. were chosen and group cooking or eating only. After performing the plan, questionnaire was taken and good evaluations were described in them. Through this setting they begun to enjoy home life, and self-determination, and/or self-support phenomenon appeared. Those suggested that setting menu and environment gave patients smile and increase self-activities.
