治療食献立の栄養素量と牛乳の使用状況が栄養素量へ及ぼす影響

URI http://harp.lib.hiroshima-u.ac.jp/hju/metadata/12296
ファイル
タイトル
治療食献立の栄養素量と牛乳の使用状況が栄養素量へ及ぼす影響
別タイトル
Nutrient Contents of Therapeutic Diets and Influence of the State of Milk Usage on Nutrient Contents
著者
氏名 野村 希代子
ヨミ ノムラ キヨコ
別名 NOMURA Kiyoko
氏名 神原 知佐子
ヨミ カンバラ チサコ
別名 KAMBARA Chisako
氏名 岡 壽子
ヨミ オカ ヒサコ
別名 OKA Hisako
氏名 杉山 寿美
ヨミ スギヤマ スミ
別名 SUGIYAMA Sumi
キーワード
treatment diet
治療食
milk
牛乳
amount of nutrient
栄養素量
NDC
498.58
抄録

We examined the nutrient contents of therapeutic diets for patients with diseases (diabetes, chronic kidney disease, hypertension, dyslipidemia) requiring long-term treatment in comparison with those specified in relevant treatment guidelines and dietary reference intakes for Japanese, in addition to the influence of the milk contents.
Analysis of therapeutic diets revealed that nutrients supplying energy showed energy ratios within the range specified in the guidelines, but cholesterol, dietary fiber, sodium chloride equivalents were out-of-range. Furthermore, their calcium, magnesium, zinc, vitamin B1, vitamin B2 contents, were lower than the value recommended dietary allowance. The amounts of these nutrients contained in general diets were also lower than the reference intakes in the National Health and Nutrition Survey. Patients may have an increased risk of habitually lacking them if therapeutic diets do not sufficiently supply them. The amount of milk used and its usage varied among therapeutic diets. On comparing recipes with and without milk, the former contained larger amounts of calcium, and the difference was marked among therapeutic diets for patients with diabetes.
The results indicate the necessity of selecting appropriate foods when creating recipes that conform not only with the guidelines, but also dietary reference intakes for Japanese.

掲載雑誌名
広島女学院大学人間生活学部紀要
6
開始ページ
1
終了ページ
12
出版年月日
2019-03-29
出版者
広島女学院大学人間生活学部
ISSN
2188‒4439
2188‒4447
本文言語
日本語
資料タイプ
紀要論文
著者版フラグ
区分
hju