Comparison of the dietary intake per by menu with newly introduced the Japanese Dysphagia Diet 2021 code 4 in hospitalized patients receiving a conventional chopped meals: A Comparative Study of Before and After

Abstract

The modified food textures provided to patients with dysphagia at our hospital mainly comprised minced and blenderized food. Here, we changed the food textures based on the criteria by the Japanese Society of Dysphagia Rehabilitation’s 2021 Dysphagia Food Texture Classification (hereafter referred to as the “Society Classification”) and compared the intake amounts of meals with traditional and Society Classification food textures. The study included patients who were hospitalized between April and September 202X at our hospital and ate minced food. We created five similar main dishes for minced foods and code 4 of the Society Classification, and compared the intake amounts by providing minced food for two weeks and switching to code 4 of the Society Classification. The participants’ average age was 81.4 years, 11 men and 23 women. The intake of code 4 significantly increased in two out of five dishes. Energy intake increased in two dishes, and protein intake significantly increased in two dishes, whereas one dish showed a decrease. In providing modified food textures to increase the intake amount and nutritional intake, adjustments and improvements should be made to ensure that the food is easy to consume and nutritional content of meals is sufficient. Some dishes suggest the potential for increased nutritional intake; however, further verification of changes in nutritional intake for long-term meal provision is necessary.