スポーツ選手における日常的トレーニングが味覚に及ぼす影響について

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1 Study on the Type Partition of Hospital Meals in Japan. -Relationship between Foods and Cooking Techniques- Tomoko WATANABE *1, Kunio ISHII *1, Sachiko SUGIZAKI *1, Kanako MURAMATSU *1, Megumi HIGUCHI *1, Tamie TOGASAKI *1, Teruo YAMASHITA *2 *1Chiba College of Health Science, *2 Kamakura Women's University We determined the actual condition of the type partition, foodstuffs, cookingprocedures of gruel, carrying out research for improvement in the Quality of Life (QOL) of hospital meals. The following findings were obtained: 1) The high rate of response at 65% clearly reflected the concern of each institution regarding this topic. 2) The type partition of the examined institutions was 29% of Omajiri (10% rice gruel diet), 98% of 30% rice gruel diet, 98% of 50% rice gruel diet, 70% of 70% rice gruel diet, 98% of rice gruel of a 100 % rice gruel diet. 3) It was found out that a 30% rice gruel diet, 50% rice gruel diet, and 100 % rice gruel diet represented typical partition. 4) The major disorders for which each gruel diet was administered comprised such a variety of types as to make this impossible to analyze. 5) As for the food style partition (type) of gruel, it was found out that partition was divided into three allotments of a "10% rice gruel diet", "30% rice gruel diet and 50% rice gruel diet", and "70% rice gruel diet and 100 % rice gruel diet " from the relationship with the foodstuff.6)use of each type showed that, except in the case of 10% rice gruel and pumpkin (without rind), it was found that use increased when the meal type approached that of a general diet.7)the tendency to use these increased when high fatty and high fiber diets became increasingly liquid in nature. Shidax Research vol.3113 (2003) Key Word: Hospital meal, 10% rice gruel diet, 30% rice gruel diet, 50% rice gruel diet, 70% rice gruel diet, 100 % rice gruel diet

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