脊髄施設における食品サービスモデルと栄養実践:多国間試験調査からの洞察と改善の機会
Isabella B Morgan1,2, Yilin Wang1,2, Murray Fisher3
1Nutrition and Dietetics, Susan Wakil School of Nursing and Midwifery, Faculty of Medicine and Health, University of Sydney, Sydney, New South Wales, Australia.
まとめ
この研究では,世界中の脊髄損傷 (SCI) 施設の栄養士を調査し,メニューの栄養目標の多様性を明らかにしました. 飽和脂肪の摂取に限られた注意は,SCI患者における心臓血管の健康に対する重要な懸念です.
科学分野:
- 栄養学
- リハビリテーション医学
- 医療管理
背景:
- 脊髄損傷 (SCI) の患者は病院の給食サービスに大きく依存しています
- SCI患者に対するフードサービスシステムの影響は十分に理解されていません.
- この研究は,脊髄患者の入院施設での食務の実践を調査しています.
研究 の 目的:
- 脊椎病の入院施設における食事サービスシステムと慣行を検証する.
- 栄養の目標と食事のモデルを理解する
- SCI患者の栄養を改善すべき分野を特定する.
主な方法:
- 記述的な横断的なオンライン調査が行われました.
- 世界中にある脊椎病入院施設の 栄養士も募集されました
- 食品サービスシステム,ダイニングモデル,栄養目標に関するデータが収集され分析されました.
主要な成果:
- 5カ国から16人の栄養士が参加し,その多くはリハビリテーション施設からでした.
- 自宅で調理した新鮮な食品とカフェスタイルの食事は一般的でした.
- メニューの目標値は,エネルギー (1500〜2700 kcal/日) とタンパク質 (80〜110 g/日) が指定されているが,飽和脂肪のターゲット値は稀であった.
結論:
- 食品サービスや栄養の目標は SCI 施設によって大きく異なる.
- SCIにおける心血管リスクを考えると,飽和脂肪に限られた焦点を当てることが必要である.
- SCI患者の治療と治療結果を改善するために,栄養の標準化が推奨されています.
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