The 32nd Annual Meeting of the Japanese Society of Dysphagia Rehabilitation
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Session Details

Oral Session

O19. Nutrition 2

Sat. Sep 12, 2026 3:00 PM - 4:00 PM JST
Sat. Sep 12, 2026 6:00 AM - 7:00 AM UTC
Room 5 (Kobe International Exhibition Hall, Building No. 2, 3F Meeting Room 3A)
Chair: Yasuyuki Iwasa (Haradoi Hospital)

[O19-1]粥ゼリーを用いた加水ゼロ式調理法導入による喫食率と栄養価の影響

○junko kinoshita1, ippei zaikawa2 (1kumamotosinryoubyouin, 2kabusikigaisya foodcare)

[O19-2]The process up to completion "Cohesive Mash Food" at our center

○Chihiro Miyashita1,2, Tamami Katayama1,2, Miyuki Ushio1,2, Sosuke Hata1,2 (1Osaka Developmental Rehabilitation Center, 2Children’s Rehabilitation Hospital)

[O19-3]Study on Time-Dependent Changes in the Viscosity and Serving Management of ThickenedWarm Bancha

○Noriaki Toma1, Yuko Ishiyama2, Tomoki Ohashi1 (1Niigata Rehabilitation Hospital,Department of Rehabilitation.Speech-Language-Pathology Section, 2Niigata Rehabilitation Hospital, Department of Rehabilitation, Nutrition Section)

[O19-4]Study on the use of macrogol 4000, sodium chloride, sodium bicarbonate, and potassiumchloride powder in patients with dysphagia.

○Nanaho Saito1, Naoki Miyanaga1, Yurika Kimura2 (1SHOWA Medical University Koto Toyosu Hospital Department of Nutrition, 2SHOWA Medical University Koto Toyosu Hospital Department of Otolaryngology)

[O19-5]Melting characteristics and rheological properties of thickened beverage ice: a potentialapproach to providing cold beverages for patients with swallowing dysfunction

○Akiko Yokoyama1, Asako Kaneoka2,4, Haruhi Inokuchi2,5, Akiko Ogino4, Takao Goto2,3, Kiyomiya Yuuto4, Rumi Ueha2,3 (1NTT Medical Center Tokyo, 2Swallowing Center, The University of Tokyo Hospital, 3Department of Otolaryngology and Head and Neck Surgery, The University of Tokyo, 4Rehabilitation Center, The University of Tokyo Hospital, 5Department of Rehabilitation, The University of Tokyo)

[O19-6]Changes in Hardness Classification Caused by Point-of-Service Modification and thePotential for Expanding Food Options for Individuals with Dysphagia

○Koji Yamashita1, Yosuke Seo2, Hiroko Moriwaki1, Jun Kayashita3 (1Graduate School of Comprehensive Scientific Research, Prefectural University of Hiroshima, 2Hiroshima Shudo University, 3Faculty of Nutrition, Kobe Gakuin University)
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