Abstract
A questionnaire survey was conducted targeting registered dieticians and nutritionists working at each facility to study the required cooking training for individual fieldwork provided from training facilities for registered dieticians and nutritionists. The questionnaire consisted closed-ended and open-ended questions. The analysis compares the feature of the learning contents required by each type of facility, such as hospitals and elder care institutions and administrations.
The results found that basic cooking knowledge and skills are important regardless of institutions type. Moreover, the required cooking skills and dishes depended on the institution at which a respondent now works. Especially required dishes were likely to differ by life stage of user whom each facility covers. The necessity for skills and knowledge in preparing soft dishes was high in hospitals, elder care institutions, nursery schools, and kindergartens. Compared to other institutions, the ability to prepare fish was most likely to be required by administrations, but not very likely in facilities that provide meals, such as hospitals and elder care institutions. Regarding knife skills, the necessity for the basic knife skills used to prepare daily food was high without indicating significant difference among facilities.
