【ミニシンポジウム報告】／新調理システムの新たな課題とメニュー、チェーンの形成

抄録

The deterioration of meal supply services at medical, welfare, and nursing-care facilities has accelerated the introduction of new cooking systems and the outsourcing of meal supply services. The harmonization of meal criteria and standardization of a nutrition summary are required for menu development of therapeutic and nursing-care food, and patterns and cycles of menus must be formulated. Commonality of cooking items between hospitals and central kitchens is also essential for stabilization of production and cost reduction. Furthermore, strengthening of cooperation among meal providing facilities, foodstuff producers, and public administration may accelerates the establishment of menu chain.