2011 Volume 15 Issue 1 Pages 14-24
Facilities that provide food such as hospitals and facilities for the elderly or physically handicapped, have meals for mastication and/or swallowing disorders. Generally, the solid component of these meals is softer and/or smaller pieces, and the liquid component is thicker. However, although the standardization of diet modifications is extremely important for managing the nutrition and safety of dysphagic patients, there has been no standard.
To standardize diet modifications, we classified meals for dysphagic patients in food service facilities depending on the modification method and the degree of texture and consistency. We then analyzed the correspondence between the classifications and the disorder types of the people receiving the meals.
To collect meal information for dysphagic patients such as the name, modification method, degree of texture and consistency, and disorder type, a questionnaire was sent to dietitians who work in hospitals or in facilities for the elderly or physically handicapped.
In total, 323 dietitians returned the questionnaire, and information on 693 staple food dishes (rice) and 895 dishes other than staple food was collected. The staple foods were classified into seven and dishes into fifteen. By correspondence analysis, the disorder type of the people receiving each classification of food was characterized.
Through all classifications, major disorder types were mastication or swallowing disorders. But most answers did not show any functional decline, only the symptom as a result of functional decline of the related organ. Therefore, we cannot get details of disorder types. However, some of the information may not be based on medical grounds. This suggests that dietitians do not have adequate knowledge of the mechanism of eating, and cannot understand the functional status of their patients. We consider that it is important that all people who work in food service understand the purpose and meaning of diet modifications, and when preparing meals, consider the disorder type of the people receiving them.
