Frontiers in nutrition · 2026
A nutritionally balanced menu for emergencies: beyond the COVID-19 pandemic.
СтатьяНазвание и аннотация: Перевод в очереди
Обработка статьи · этапы, ошибки и управление
Загрузка состояния…
Ошибки и ограничения
История · было → стало
Состояние обновляется каждые 5 секунд, пока блок открыт. Процент показывается только там, где известен объём работы. Пауза останавливает продолжение этапа; текущий запрос к источнику может завершиться.
Takahashi Nazuki, Sudo Noriko, Mashiro Gengaku
Аннотация
INTRODUCTION: During COVID-19 (a coronavirus infection) pandemic, hotels in Japan housed mildly ill patients due to the shortage of hospital beds. However, reports indicated the meals were of poor nutritional value. Hotel staff were inexperienced in preparing nutritionally balanced meals for convalescents. Hence, this study aimed to develop a model menu that considers both nutritional balance and employees' responsibility. The case study was conducted of Hotel B in Tokyo, which operated as a hotel quarantine facility.
MATERIALS AND METHODS: We evaluated the hotel's menu, developed a model menu plan based on nutritional calculations, and conducted two semi-structured interviews with three decision-makers of Hotel B-the general manager and two chefs-regarding the feasibility of the model menu plan and modified model menu. We evaluated the nutritional value of bento box meals provided to patients and revealed excessive consumption of fried foods and meals that were insufficient in vitamin C, salty, and lacking in vegetables.
RESULTS: Hotel staff approved the feasibility of the modified model menu. The final suggested model menu consisted of dishes that were digestible and easy to prepare, no deep-fried main dish, and rich in fruits and vegetables. It also considered available resources, such as cost and personnel, and addressed concerns about hygiene and the aesthetics of the main dish. Identified restrictions were considered, including food storage and service. Additionally, logistics surrounding social distancing policies and the reassignment of infected patients and staff involved measures such as restricting elevator access.
CONCLUSION: Swift and appropriate nutritional management of patients during a pandemic is important. Nutritionists should consider nutritional balance and other factors (e.g., safety and food hygiene, efficiency, and sensory appeal) when providing meals to recuperating patients.
MATERIALS AND METHODS: We evaluated the hotel's menu, developed a model menu plan based on nutritional calculations, and conducted two semi-structured interviews with three decision-makers of Hotel B-the general manager and two chefs-regarding the feasibility of the model menu plan and modified model menu. We evaluated the nutritional value of bento box meals provided to patients and revealed excessive consumption of fried foods and meals that were insufficient in vitamin C, salty, and lacking in vegetables.
RESULTS: Hotel staff approved the feasibility of the modified model menu. The final suggested model menu consisted of dishes that were digestible and easy to prepare, no deep-fried main dish, and rich in fruits and vegetables. It also considered available resources, such as cost and personnel, and addressed concerns about hygiene and the aesthetics of the main dish. Identified restrictions were considered, including food storage and service. Additionally, logistics surrounding social distancing policies and the reassignment of infected patients and staff involved measures such as restricting elevator access.
CONCLUSION: Swift and appropriate nutritional management of patients during a pandemic is important. Nutritionists should consider nutritional balance and other factors (e.g., safety and food hygiene, efficiency, and sensory appeal) when providing meals to recuperating patients.