2011 Volume 15 Issue 2 Pages 209-213
We researched the cost to prepare a modified diet for dysphagic persons. The subjects were councilors of the Japanese Society of Dysphagia Rehabilitation who considered providing the modified diet for dysphagic persons.
The average number of jelly-type food items that a hospital needs to provide for the modified diet of dysphagic persons is 13 and 16, with regard to staple food and accompanying dish respectively. The average time taken by hospital staff to make the jelly-type food for dysphagic persons was 48 and 63 minutes for staple food and accompanying dish respectively.
The average number of puree-type food items that need to be provided by a hospital for the modified diet of dysphagic persons is 22 and 24, for staple food and accompanying dish respectively. The average time taken by hospital staff to make the puree-type food for dysphagic persons was 65 and 95 minutes for staple food and accompanying dish respectively.
From these results, we calculated the staff cost based on registered dieticians who had 5 years of experience in national hospitals. The average cost of a meal with jelly-type food was 109 and 114 yen for staple food and accompanying dish respectively. The average cost of a meal with puree-type food was 77 and 100 yen for staple food and accompanying dish respectively. The average cost of a meal that consisted of easily masticated food was 77 and 100 yen with regard to staple food and accompanying dish respectively.
We estimated that the number of patients who eat this modified diet in general hospitals and care hospitals is 420 thousand.
