With labor shortages increasingly impacting food service facilities in medical and nursing care settings, enhancing the efficiency of the cooking process has become essential. This study examines the relationship between the use of frozen ingredients and dietary intake rates. Specifically, it compares the intake rates of fish and vegetable dishes prepared from precooked frozen ingredients versus those made from fresh ingredients. The results showed that while some dishes decreased dietary intake rates when prepared with frozen ingredients, others remained unaffected. The findings suggest that it is crucial to balance cooking efficiency with food intake rates to meet the objectives of the facility. Therefore, a comprehensive approach to ingredient selection is recommended to ensure optimal meal provision.