病院給食における残食調査と嗜好調査およびその関係について

抄録

For the purpose of finding a guiding principle for better nourishment and improving the menu we made an investigation into the relations between the patients' leavings and likes and dislikes of the meals taken at Uji Ohbaku Hospital. We picked out 532 psychiatric patients and 107 patients from the internal medicine ward 639 in totaling as the subjects from the 8th of September till the 5th of October in 1973. We checked the weight of their lunch and supper before and after meals of each patient. The ratio of the weight of the meal to that of the leavings was called the residue rate.
We also made an investigation written into their likes and dislikes during almost the same period. It was then divided into five classes according to the degree, which was represented by numeral points. Thus, we could find out the interrelations between the residue rate and the points of likes and dislikes of the subjects.
The results are as follows:
1) The residue rate was very high.
2) It greatly fluctuated according to each day.
3) The fluctuation of the residue rate itself and variation in each day were very different among the wards to which the subjects belong.
4) Some kinds of likes and dislikes were common to the wards; others were not.
5) In the case of female patients there was a relation between likes and dislikes and the residue rate, whereas there was little relation in that of male patients.
In conclusion, we think that the difference of patients' likes and dislikes among wards is necessary to take into consideration in order to decrease the residue of meals