{"title":"使用 Dishcook 进行个性化营养管理可改善智障患者的营养状况指标。","authors":"Yuki Niida, Hidenori Onishi, Hirohiko Ohama, Hiromasa Tsubouchi, Akemi Koujimoto, Yasutaka Mizukami, Tomoko Okamoto, Masamichi Ikawa, Masafumi Kubota, Mayu Takebe, Naoko Takaku, Kino Tsuji, Chizu Kawahara, Taisei Inoue, Daiki Hasegawa, Yoshihiro Nakamori, Takeshi Hirobe, Osamu Yamamura","doi":"10.3177/jnsv.70.352","DOIUrl":null,"url":null,"abstract":"<p><p>Dishcook is a new cooking system that allows individual cooking using a dedicated induction heater. This study investigated whether Dishcook use affects the nutritional value of individuals with intellectual disabilities. This study was conducted on users receiving support from a continuous-employment office in Obama City, Fukui Prefecture, in 2022. Of these participants, 18 (seven women and 11 men) who requested the use of the Dishcook were included in the analysis. The study period was from January to August 2023. The mean age was 48.72±16.24 y. A significant increase in the overall phase angles of the limbs was observed. Triglyceride, LDL cholesterol, HbA1c, and serum zinc levels improved in patients who used the Dishcook. The phase angle obtained using Bioelectrical Impedance Analysis also improved, indicating the usefulness of the Dishcook in treating metabolic diseases and the possibility of individualized nutritional management.</p>","PeriodicalId":16624,"journal":{"name":"Journal of nutritional science and vitaminology","volume":"70 4","pages":"352-358"},"PeriodicalIF":0.7000,"publicationDate":"2024-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Individualized Nutritional Management Using Dishcook Improves Nutrition Status Markers in Patients with Intellectual Disability.\",\"authors\":\"Yuki Niida, Hidenori Onishi, Hirohiko Ohama, Hiromasa Tsubouchi, Akemi Koujimoto, Yasutaka Mizukami, Tomoko Okamoto, Masamichi Ikawa, Masafumi Kubota, Mayu Takebe, Naoko Takaku, Kino Tsuji, Chizu Kawahara, Taisei Inoue, Daiki Hasegawa, Yoshihiro Nakamori, Takeshi Hirobe, Osamu Yamamura\",\"doi\":\"10.3177/jnsv.70.352\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Dishcook is a new cooking system that allows individual cooking using a dedicated induction heater. This study investigated whether Dishcook use affects the nutritional value of individuals with intellectual disabilities. This study was conducted on users receiving support from a continuous-employment office in Obama City, Fukui Prefecture, in 2022. Of these participants, 18 (seven women and 11 men) who requested the use of the Dishcook were included in the analysis. The study period was from January to August 2023. The mean age was 48.72±16.24 y. A significant increase in the overall phase angles of the limbs was observed. Triglyceride, LDL cholesterol, HbA1c, and serum zinc levels improved in patients who used the Dishcook. The phase angle obtained using Bioelectrical Impedance Analysis also improved, indicating the usefulness of the Dishcook in treating metabolic diseases and the possibility of individualized nutritional management.</p>\",\"PeriodicalId\":16624,\"journal\":{\"name\":\"Journal of nutritional science and vitaminology\",\"volume\":\"70 4\",\"pages\":\"352-358\"},\"PeriodicalIF\":0.7000,\"publicationDate\":\"2024-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of nutritional science and vitaminology\",\"FirstCategoryId\":\"3\",\"ListUrlMain\":\"https://doi.org/10.3177/jnsv.70.352\",\"RegionNum\":4,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"NUTRITION & DIETETICS\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of nutritional science and vitaminology","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.3177/jnsv.70.352","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
Individualized Nutritional Management Using Dishcook Improves Nutrition Status Markers in Patients with Intellectual Disability.
Dishcook is a new cooking system that allows individual cooking using a dedicated induction heater. This study investigated whether Dishcook use affects the nutritional value of individuals with intellectual disabilities. This study was conducted on users receiving support from a continuous-employment office in Obama City, Fukui Prefecture, in 2022. Of these participants, 18 (seven women and 11 men) who requested the use of the Dishcook were included in the analysis. The study period was from January to August 2023. The mean age was 48.72±16.24 y. A significant increase in the overall phase angles of the limbs was observed. Triglyceride, LDL cholesterol, HbA1c, and serum zinc levels improved in patients who used the Dishcook. The phase angle obtained using Bioelectrical Impedance Analysis also improved, indicating the usefulness of the Dishcook in treating metabolic diseases and the possibility of individualized nutritional management.
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The Journal of Nutritional Science and Vitaminology is an international medium publishing in English of original work in all branches of nutritional science, food science and vitaminology from any country.
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