Annual Report 2019

Nutrition Management Office

Hayato Tsuchiya, Aya Omae, Hiroko Abe, Sachiko Seki, Hideki Funakoshi, Yuri Ito, Saki Hoshino, Airi Muraoka, Aki Kasamatsu, Satoru Suzuki, Masato Fujii, Yasushi Ogaki, Nobuyuki Hirose

Introduction

 Nutritional counseling at the Patient Support Research and Development Center can be enriched by multi-occupational collaboration and we can respond promptly to sudden requests at any time.

 The number of nutritional counseling sessions from April 2019 to March 2020 increased after an aggressive response to outpatient nutritional diet guidance during the esophageal cancer perioperative period.

 We hold pancreatic cancer classes with people from multiple occupations and the Nutrition Management Office gives group nutrition guidance; nutrition classes for outpatients have also gained in popularity.

 The Nutrition Support Team (NST) had 1,415 new interventions, with a monthly average of 118 (Table 1).

 The Nutrition Management Office provided 446,920 meals in total.

 The number of nutritional counseling sessions was 2,621, and group guidance was 643 cases.

Table 1. Number of NST consultations

Research activities

 We conduct research on improving the nutrition and dietary environment of cancer patients aiming to disseminate information such as proposals of menu preparations for home care patients, and hints for preventing malnutrition.

 Collaborative research continues to improve the precision of meal support in accordance with changes in the meal preferences of cancer patients.

Education

 We accepted trainees from 13 training schools (13 schools; 14 groups) for registered dietitians and provided practical training that was performed in cooperation with universities as part of human resource development. The NST specialized therapist certified institution clinical implementation training was conducted for in-hospital and out-of-hospital subjects, and twenty-two and five people respectively were awarded a certificate of completion. We actively participated in lectures inside and outside the hospital and conducted educational activities on cancer treatment and nutrition.

Future prospects

 In the food service, thorough hygiene control and the provision of safe meals are given top priority.

 We strive to provide a variety of foods to improve the menu.

 We aim to provide effective nutritional management and nutrition counseling services, to achieve improved treatment outcomes, as well as enhance vital prognosis and patient’s QOL.