Proposal for preventing malnutrition in individuals on a texture-modified diet

Background: The energy and protein provided by texture-modified diets decreases dramatically as the stage increases. To prevent malnutrition in individuals on texture-modified diets, nutrition management detailing the amount of energy and protein required and consumed is needed; however, this has not yet progressed. Aim: To consider the factors responsible for the lack of progress in nutrition management. Methods: We reviewed the work content of the registered dietitian in Japan. Results: It takes over an hour a day to make calculations for the amount of energy and protein consumed for all of these patients, but it turned out that this time cannot be extracted considering the daily work of the registered dietitian. Conclusion: To prevent malnutrition, it is necessary to increase the number of registered dietitians.