病院における献立作成と調理作業の効率化に関する研究

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ABSTRACT : When the dietary nutrient standard according to the elemental nutrition requirements was introduced to the hospital under this survey, patterns were identified among the menu plans. This paper aims to examine how menu planning and cooking were made efficient by it.　(1) Prior to the survey, the hospital followed the dietary nutrient standard according to the disease, offering 66 types of meal plans. With the introduction of the standard according to the elemental nutrition requirements, the number increased to 124. The variety of menu, however, was kept reasonably small by grouping them into 12 basic menus.　(2) The amount of cooking work and the menu variety lessened by integrating different meal plans.　(3) Additional dishes due to the introduction of the new standard required only a small amount cooking work.　(4) The introduction of the dietary nutrient standard according to the elemental nutrition requirements, and patterned menu plans increased the efficiency of menu planning and cooking.　key words : menu planning, cooking works, medical nutrition standards
山形県立米沢女子短期大学の論文
2005-01-11