Individualized Nutritional Management Using Dishcook Improves Nutrition Status Markers in Patients with Intellectual Disability.

IF 0.7 4区医学 Q4 NUTRITION & DIETETICS Journal of nutritional science and vitaminology Pub Date : 2024-01-01 DOI:10.3177/jnsv.70.352

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

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Abstract

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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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。

Dishcook 是一种新型烹饪系统，可使用专用电磁炉进行个人烹饪。本研究调查了 Dishcook 的使用是否会影响智障人士的营养价值。这项研究的对象是 2022 年接受福井县小滨市持续就业办公室援助的用户。在这些参与者中，有 18 人（7 名女性和 11 名男性）要求使用 Dishcook 进行分析。研究时间为 2023 年 1 月至 8 月。平均年龄为（48.72±16.24）岁。使用 Dishcook 的患者的甘油三酯、低密度脂蛋白胆固醇、HbA1c 和血清锌水平均有所改善。通过生物电阻抗分析获得的相位角也有所改善，这表明 Dishcook 可用于治疗代谢性疾病，并可进行个性化营养管理。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of nutritional science and vitaminology 医学-营养学

CiteScore

1.80

自引率

6.20%

发文量

审稿时长

6-12 weeks

期刊介绍： 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. Manuscripts submitted for publication should be as concise as possible and must be based on the results of original research or of original interpretation of existing knowledge not previously published. Although data may have been reported, in part, in preliminary or abstract form, a full report of such research is unacceptable if it has been or will be submitted for consideration by another journal.