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【要旨】嚥下調整食を導入した給食施設の事例から取り組みを整理し，管理栄養士および調理従事者の役 割について考察した。嚥下調整食の実施では，喫食者に適した食形態の設定や多職種による喫食状況の把 握，物性の安定と調理負担の調整が行われていた。特に，調理従事者の業務内容が従来の調理中心の業務 から拡大傾向にあり，施設職員，委託給食会社職員ともに嚥下調整食の調理方法・技術に関する研修のほ か，嚥下に関する知識研修や病棟訪問等に参加していた。今後，管理栄養士には，喫食者の栄養状態，摂 食・嚥下機能の維持・向上を目指した嚥下調整食の開発および質の向上に加えて，調理従事者の職務設計， 人材育成に関する職務遂行，委託給食会社との協力関係構築などの能力が求められると考える。 Abstract: This study summarized the initiatives of a meal-catering facility that had introduced a dysphagia diet and considered the roles of registered dietitians and cooks. Implementing a dysphagia diet involves identifying the forms of food suitable for the patient and appointing a multi-disciplinary team for understanding their eating condition, stabilizing the physical properties of food, and adjusting the burden of cooking. Notably, the work done by cooking staff in the mealcatering facility tended to expand beyond conventional cooking-centered duties; together with the facility staff and subcontracted meal-catering staff, the cooking staff undertook training on cooking methods and techniques for dysphagia diet, and training to increase their knowledge about swallowing, as well as visits to wards. In the future, registered dietitians would be required to acquire skills involving designing the duty of cooking staff, executing the duties related to human resource development, and establishing cooperative relations with sub-contracted meal-catering companies. They would also need to develop and improve the quality of dysphagia diet aimed at maintaining and improving the nutritional status, feeding, and swallowing function of the patient.