メディカルスタッフシンポジウム1：チームで克服する嚥下障害 ～各職種の立場から～
チームで取り組む安心安全で美味しい嚥下調整食
2016 年 33 巻 2 号 p. 217-221
詳細
2016 年 33 巻 2 号 p. 217-221
The processes required to cook the food is complicated, and demands great care since the food needs to be prepared in a way that allows a bolus to be formed for easier swallowing. We served an average of 46 people per a day, which is 11% of all diet food served in our hospital. Our mission is to constantly develop and upgrade recipes to our patients' needs by implementing enzyme and vacuum cooking. We have been carrying out these techniques for the past six years and it allows for successful bolus formation of food to answer to the degree of each patient's eating and swallowing disability. Even with all of these modifications to the food, it still looks delicious and unprocessed. Our team organized Conference of Recipes Which are Modified to be Easy to Swallow for share information and progress on the modifications of foods.
