2015 Fiscal Year Final Research Report
The quality control of nursing foods by New cooking system
| Project/Area Number |
25350113
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Multi-year Fund |
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| Section | 一般 |
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| Research Field |
Eating habits
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| Research Institution | Fukuyama University |
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Principal Investigator |
ISHII Kayoko 福山大学, 生命工学部, 准教授 (20462070)
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| Co-Investigator(Kenkyū-buntansha) |
FUCHIGAMI Michiko 福山大学, 生命工学部, 教授 (60079241)
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| Project Period (FY) |
2013-04-01 – 2016-03-31
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| Keywords | 新調理システム / 介護食 / 品質管理 |
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| Outline of Final Research Achievements |
Nursing food production of the elderly welfare facilities, cooking personnel 3.1 ± 2.1 persons / times, 1.0 ± 0.6 hours / time, it has taken a 2.8 ± 1.7 hours / day. Hospital compared to the welfare facility, cooking time of one had become significantly longer (p <0.05). In the taste assessment of the elderly of the vacuum for a long time heating foods, fish is preferred for a short time (1 hour), but meat was favored 10 to 15 hours. This result was consistent with hardness measurement. In a similar investigation into healthy people fish and meat is heated for a long time were preferred.
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| Free Research Field |
給食経営管理
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