Evaluation of Feeding Service System for Care-Requiring Home Old People and of Helper Education

为建立满足老年人饮食需要的喂养服务体系，制定奶油培训方案，对目前已实施的喂养培训方案进行了评价。与接受常规训练计划内容的组和根据由传统训练计划中增加的新开发内容组成的计划(即考虑到老年人的饮食需求、家庭帮手的担忧等而制定的计划)进行训练的组相比，后者即使在第一次训练会议上也表现出更多的担忧保持率下降的项目。有人建议多次执行这样一个程序可能会更有效。从膳食服务的角度看，膳食不仅需要营养、味觉和躯体控制的功能，而且还需要满足智力发育的社会功能和对生活质量的重要改善。对老年人的生活质量在喂养服务前后进行了检测，结果表明，喂养服务前和喂养后一个月的饮食中介的生活质量改善没有显著差异。这些受试者的年龄一般高达79岁，他们被建议健康状况良好，独立做饭。在第二次调查中，很高比例的受试者已经拒绝了喂食分配。这些原因被认为部分在于不能满足老年人的需求(价格、口味和其他方面)。这就是为什么我们试图为老年人准备一份健康的菜单，主要是家庭烹饪

Evaluation of feeding training program for home help cooperatorsFeeding training programs so far executed were evaluated in order to establish such a feeding service system as can meet eating needs of old people and to prepare butter training program. In comparison of the group undergoing the contents of the conventional training programs and the group undergoing the training according to such a program as consists of newly-developed contents added to the conventional training program, i.e.program prepared in consideration of eating needs of old people, worries of home helf coorporators and the like, the latter group showed a greater number of items of decreased worry retention rate even in the first training meeting. A plurality of executions of such a program was suggested to be potentially more effective.2. Survey of the eating life of old people in a model region of feeding serviceMeals, as seen in terms of feeding service business require not only nutritional, gustatory and somato-controllable functions, but also social function of meeting mental ampleness and takes for improtant the improvement in QOL.Old people QOL was examined before and after feeding distribution service.As a result, no significant difference in diet-mediated QOL improvement was noted between before feeding service and one month thereafter. The subjects, who were generally aged as advanced as 79 years were suggested to be in good health, making meals independently. On the occasion of the 2nd survey, a high percentage of subjects were already declining feeding distribution. These reasons are thought to lie partially in inadequateness for the needs (price, taste and others) of old people. That is why we tried to prepare a healthy menu mainly of family cookery for old people