| Item type |
紀要論文 / Departmental Bulletin Paper(1) |
| 公開日 |
2023-02-28 |
| タイトル |
|
|
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 |
|
言語 |
ja |
| タイトル |
|
|
タイトル |
Nutrient Contents of Therapeutic Diets and Influence of the State of Milk Usage on Nutrient Contents |
|
言語 |
en |
| 言語 |
|
|
言語 |
jpn |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
treatment diet |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
治療食 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
milk |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
牛乳 |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
amount of nutrient |
| キーワード |
|
|
主題Scheme |
Other |
|
主題 |
栄養素量 |
| 資源タイプ |
|
|
資源タイプ識別子 |
http://purl.org/coar/resource_type/c_6501 |
|
資源タイプ |
departmental bulletin paper |
| 著者 |
野村, 希代子
神原, 知佐子
岡, 壽子
杉山, 寿美
Nomura, Kiyoko
Kambara, Chisako
Oka, Hisako
Sugiyama, Sumi
|
| 抄録 |
|
|
内容記述タイプ |
Abstract |
|
内容記述 |
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. |
| 書誌情報 |
広島女学院大学人間生活学部紀要
号 6,
p. 1-12,
発行日 2019-03-29
|
| 出版者 |
|
|
出版者 |
広島女学院大学人間生活学部 |
| ISSN |
|
|
収録物識別子タイプ |
ISSN |
|
収録物識別子 |
2188‒4439 |
| フォーマット |
|
|
内容記述タイプ |
Other |
|
内容記述 |
application/pdf |
ningenseikatsu6nomura.pdf (1.4 MB)
