[P5-01] Devising dietary guidance methods for patients discharged on dysphasia diets

*Miyuki Meisho¹, Naoyuki Senda² (1. Matsueseikyouhospital, 2. Matsueseikyohospital)

[P5-02] Study on reducing the amount of water added using protease when making paste foods

*Mizuki Saito¹, Eiji Suzuki², Kazuyoshi Hiruta⁴, Tomoya Hasegawa³, Mai Ebina³, Ayumu Yamaura¹ (1. Department of nutrition Saitama Memorial Hospital, 2. Department of Rehabilitation Saitama Medical University, 3. Department of Rehabilitation Saitama Memorial Hospital, 4. Department of Rehabilitation Saitama Iwatsuki Hospital)

[P5-03] 2nd report,Appropriate fabrication method of softly cooked rice for dyusphagia patients -Study on the use of enzyme-containing gelling agents and gelatin-

*Ayumu Yamaura¹, Eiji Suzuki², Tomoya Hasegawa³, Mai Ebina³, Mizuki Saito¹, Kazuyoshi Hiruta⁴ (1. Department of nutrition Saitama Memorial Hospital, 2. Department of Rehabilitation Saitama Medical University, 3. Department of Rehabilitation Saitama Memorial Hospital, 4. Department of Rehabilitation Saitama Iwatsuki Hospital)

[P5-04] “Zero water cooking method” approach using fully cooked food products.

*Mai Matsui¹, Yumiko Matsunaga¹, Kanehito Nogami², Mariko Ishihara¹, Mihoko Senda¹, Kiyomi Shimizu³, Koichi Kawabata⁵, Yuki Yanagisawa^4,6 (1. Toyama Nishi Rehabilitation Hospital Nutrition Department, 2. Toyama Nishi Rehabilitation Hospital Neurosurgery Department, 3. Toyama Nishi Rehabilitation Hospital Nursing Department, 4. Toyama Nishi Rehabilitation Hospital Rehabilitation Department, 5. Toyama Nishi General Hospital Intarnal Medicine, 6. Toyama Nishi General Hospital Rehabilitation Department)

[P5-05] Current practice and future tasls of the provision of dysphagia diet compatible to JDD2021 in facilities and hospitals in Tokyo – through a questionnaire survey

*Sawako Sekiguchi¹, Shin Arai² (1. Center Hospital of the National Center for Global Health and Medicine, 2. Kawakita Medical Foundation Ai Geriatric Health Services Facility)

[P5-06] Analysis of Nutritional Consultation Contents Related to Dental Treatment in Users of the Certified Nutrition Care Station within a Dental Hospital

*Keina Miura¹, Mai Ohkubo², Takayuki Ueda³, Hiroko Sawada⁴, Asami Kurihara⁴, Tetsuya Sugiyama², Shuichiro Yamashita⁵, Ryo Ishida² (1. Division of Dysphagia Rehabilitation, Chiba Dental Center, Tokyo Dental College, 2. Department of Oral Health and Clinical Science, Division of Dysphagia Rehabilitation, Tokyo Dental College, 3. Department of Removable Prosthodontics and Gerodontology, Tokyo Dental College, 4. CLINICO Certified Nutrition Care Station in Tokyo Dental College Suidobashi Hospital, 5. Department of Removable Partial Prosthodontics, Tokyo Dental College)

[P5-07] Introduction of swallowing adjusted food compatible with cook-freeze system by outside the hospital cooking

*Junko Sano¹, Asako Takeda¹, Saori Fuchigami², Moeno Otani³, Naoki Motohashi³, Hiroko Yamashita⁴, Hikaru Kawakita⁵ (1. Kawakita general hospital Department of Nutrition, 2. Kawakita General Hospital Nursing Department, 3. Kawakita General Hospital Rehabilitation Department, 4. Kawakita General Hospital Gastroenterology, 5. Kawakita General Hospital Department of Emergency and Intensive Care)

[P5-08] Introduction and evaluation of "zero water cooking method"

*Rie Sato¹, Eri Takahashi¹ (1. Department of Nutrition, Saiseikai Maebashi Hospital )

[P5-09] Sensory evaluation of food physical property for foods requiring mastication

*JUNKO TONE^1,3, Koji Hara^1,2,3, Chizuru Namiki², Mamiko Kimura⁴, Keigo Iwata⁴, Hirosige Taniguti³ (1. kinugasaakarihoumonsikaclinic, 2. Department of Dysphagia Rehabilitation, Graduate School of Medical and Dental Sciences, Tokyo Medical and Dental University, Tokyo, Japan , 3. Department of Dysphagia Rehabilitation, Division of Oral Pathogenesis and Disease Control, Asahi University School of Dentistry, 4. kinugasa hospitals)

[P5-10] Survey on the nutritional status of patients with eating and swallowing disorders at the time of hospitalization

*Kensuke Nagashima¹, Haruna Sato¹, Ryuhei Ogawa¹ (1. Social Medical Corporation Genseikai Moriyama Memorial Hospital)

[P5-11] Development of swallowing adjusted diets with emphasis on preference and regional characteristics.

*Himari Shimotabira¹, Kanna Abe¹, Sayaka Taki¹, Aina Zushi¹, Shotaro Komaki¹ (1. Kagoshima Medical Professional College Department of Speech Language Hearing Therapy)

[P5-12] What kind of fish would you like to eat for nursing care food?

*Yu Igarashi¹, Makoto Taguchi² (1. Yamagata Prefecture Fishery Research Institute, 2. Tsuruoka Kyoritu Rehabilitation Hospital)

Session information

一般演題ポスター発表5