병원 급식의 죽식 식단 개선에 관한 조사 연구

A study on the Improvement of Menu Patterns of Gruels as Soft Diet In Hospital Foodservice Operation

This study was carried on the analysis of nutritional value and preference between the plain gruel (Hyun Jook) and the experimental gruel (Tarak Jook, Jangkook Jook & Chajohonhab Jook) in order to improve the quality and variety of menu patterns of gruels for the patients requiring soft diet. The results obtained are as follows: 1. In comparing the calorie coutent of each gruel, Tarak Jook, Jangkook Jook, and Chajohonhab Jook had more calories-82.7%), 39.3% and 12.4% respectively-than Hyun Jook. Additionally, in the case of protein content, Tarak Jook, Jangkook Jook and Chajohonhab Jook showed higher values than Hyun Jook by 270%, 137% and 28.3% respectively. 2. The preference for each experimental gruel compared with Hyun Jook, as a function of taste, color and concentration of the gruels was shown to be insignificant. But the color and concentration did effect the preference level for each gruel. Hoverer, patients did have a preference for particular gruels: Jankook Jook, Tarak Jook, Chajohorhab Jook in descending order. 3. Overall, 65.6% of the patients requiring soft diet thought gruel was only for the sick 57.1%) thought the reason for gruel as a soft diet was that it could be digested easily 75.8% of the patients disliked gruel and their frequency of intake was very low 78.8% did not know more than 5 types of gruel. Hoverer patients did prefer a loose gluel(48.4%). In couclusion, awareness of gruel as a soft diet for patients and its intake as one not to meution as a normal diet was low.