‘Febrile Children's Menu’ for Children with Fever
10.2185/jjrm.61.1
- VernacularTitle:発熱を呈する小児のための献立「小児熱発食」の検討
- Author:
Saori FUKAMI
;
Takahito NAKAMURA
;
Katsuyasu YANAGIDA
;
Shingo YAMADA
;
Tsuyoshi YAMAGUCHI
;
Mayumi SHIRAISHI
;
Mikari ITO
;
Tetsuaki SHUMIYA
;
Naoko NISHIMURA
;
Takao OZAKI
- Publication Type:Journal Article
- From:Journal of the Japanese Association of Rural Medicine
2012;61(1):1-7
- CountryJapan
- Language:Japanese
-
Abstract:
The incidence of fever in children admitted to general hospitals is very high. Provision of adequate nutrition and fluid supplements to febrile children is very important, but with some children it is difficult to maintain an adequate intake. To address this problem, we devised a new ‘febrile children's menu’, utilizing preparation methods and foods to produce a palatable menu for patients with fever.
We introduced this ‘febrile children's menu‘ on January 6, 2011, providing it to 109 patients (age range: 1 to 8 years, average age: 3.3±1.9 years) over the ensuing 3-month period. We provided a mean 4.0±2.9 meals per day to each patient during their febrile stage (≥37.5°C). To evaluate the usefulness of the ‘febrile children's menu’, we investigated eating rates during the febrile period in all patients who had been provided with the menu, and performed a questiomaire survey on their parents/guardians. The mean eating rates during the febrile period were 39±30% for main meals, and 28±22% for side dishes. No significant difference was seen in the eating rates during the febrile period recorded over the 2-month period prior to introduction of the new menu to 112 febrile children (age range: 1 to 8 years, average age: 3.3±2.1 years), 39±30% for main meals, and 29±22% for side dishes. The questionnaire survey was responded by 43 parents/guardians (a recovery rate of 39%). The ‘febrile children's menu’ was assessed as ‘good’ by 67% of respondents, representing an overall favourable impression from the parents/guardians. With reference to the survey results, we will attempt to further improve the ‘febrile children's menu’ with the aim of increasing eating rates during the febrile period.
