In 2011 nursing and healthcare-associated pneumonia (NHCAP) was proposed as a new category of pneumonia in Japan. This study aimed to analyze the research and report trends about the nursing care for NHCAP patients in Japan through the literature review, and derive from the materials some suggestions for what kind of nursing care should be provided for the NHCAP patients. We searched the database of Igaku Chuo Zasshi (ICHUSHI) with the keywords of “nursing and healthcare-associated pneumonia” and “nursing care” to find 24 literatures specifically describing the nursing care, which were used for analysis. In addition to two journal articles dealing with the nursing care for the NHCAP patients, there were practical reports and review papers which introduced the specific ways of nursing care for NHCAP patients. The nursing care for the NHCAP patients was found to have the following five aspects according to the purpose: prevention of aspiration, maintaining of QOL, preservation of physical activity by rehabilitation, early detection of unusual condition, and prevention of infection spread. It was also found that the nursing care was managed by various professionals including nurses. The number of NHCAP patients under home-based care is expected to increase. It is therefore considered necessary to arrange the framework of nursing care from the five aspects clarified by this research to support the care for NHCAP patients by inter-professional work and develop a care model including end-of-life care in consideration of the patients’ QOL.
In disasters, it is required to prepare: (1) usual meals without gas, electricity, and tap water, (2) a variety of meals with limited ingredients, (3) meals that can be eaten by vulnerable people, and (4) nutritious meals consisted of a staple, main dish, and side dish. We developed an educational program that teaches the four components through three sets of lecture and cooking practice. Every time, use of lighting, water supply, and city gas was banned and students used a cassette stove (corresponded to (1)). In the first set, they cooked a la carte dish to practice a simple cooking method using a heat-resistant plastic bag. In the second and third sets, a meal for wheat allergic patients with potatoes, onions, and carrots ((2) and (3)), and a meal consisted of a staple, main dish, and side dish (4) were cooked, respectively. Feedback sheets revealed that the students noticed the importance of lighting for safety, seasoning, and food hygiene and stockpile of eating utensils suitable for each menu, and to prepare menus for allergic individuals. They also noticed that they could cook a meal consisted of a staple, main dish, and side dish with the similar effort as a la carte dish if they choose a menu that needs little chopping.