@article{oai:pu-hiroshima.repo.nii.ac.jp:00000494,
 author = {岡光, 京子 and OKAMITSU, Kyoko},
 issue = {1},
 journal = {人間と科学 : 県立広島大学保健福祉学部誌, Humanity and science : journal of the Faculty of Health and Welfare},
 month = {Mar},
 note = {application/pdf, 本研究の目的は,治療を終了した頭頸部がん患者の食に関する援助を検討するために,患者が体験する食に関する問題とその対処を明らかにすることである。対象者は,頭頸部がんで化学療法,手術療法そして/あるいは放射線療法の治療を終了した者13名で,平均年齢61.5歳であった。研究方法は,患者の退院後に体験する食に関する問題と対処および医療者へのニーズを明らかにするために半構成的な質問による面接法を用いた。分析方法は質的帰納的方法を用いた。患者の食に関する問題は,【口腔内粘膜の脆弱】【唾液分泌の低下】【味覚異常】【嚥下困難】【栄養の保持の困難】【食べる楽しみ・満足感の消失】【食を介する他者との交わりの苦痛】【食習慣の変化】の8のカテゴリーに分類された患者の食に関する問題の対処は,問題解決型対処と情動調節型対処であったが,特に心理・社会的な問題に対する対処は情動調節型対処が多くみられた。, This study evaluated problems concerning food-in-take experienced by head and neck cancer patients after treatment and proposed ways to support such patients concerning food-in-take. The study was carried out by interviewing with a semi-structured questionnaire and a basic data sheet prepared for this study to obtain data concerning problems of patients with head and neck cancer about food-in-take and how they coped with them. The subjects were 13 patients who had completed chemotherapy, surgery, and/or radiotherapy for cancer of the head and neck, had less than 1 year since discharge, and were receiving outpatient care. They all consented to enrollment in the study. Problems concerning food-in-take after treatment and measures to cope with them were extracted using the technique of content analysis ; fragments of statements extracted were classified according to the similarity of the meaning ; and they were categorized by giving names that closely reflected the nature of the categories. The subjects consisted of 10 males and 3 females with a mean age of 61.5 years. The site of cancer was the oral cavity in 3, pharynx in 4 and larynx in 6. Eight categories of problems concerning food-in-take for head and neck cancer patients were extracted: "vulnerability to oral mucosa", "reduced saliva secretion", "dysgeusia", and "dysphagia" related to physical factors ; "difficulty about not being able to hold enough nutrition" and "loss of the joy and satisfaction of eating" related to psychological factors ; "distress of communication with others via eating" and "changes in dietary habit" related to sociocultural factors. Coping measures concerning food-in-take in head and neck cancer patients included: "devise cooking methods", "change the way to eat food", "look for foods that are easy to eat", and "use nutritional supplements" for physical problems ; "make an effort to eat", "change the state of foods", and "accept the situation" for psychological problems ; "change the way to eat foods", "change the state of foods", and "accept the situation" for sociocultural problems. Head and neck cancer patients used the problem-solving type and the emotion-controlling type measures to cope with problems concerning food-in-take, but some problems were difficult to cope with. Therefore, patients need support to accurately understand their problems with food-in-take, to attain emotional stability, and to learn appropriate measures to cope with problems concerning food-in-take early after treatment., 報告|Report|国立情報学研究所で電子化},
 pages = {197--205},
 title = {治療を終了した頭頸部がん患者の食に関する問題と対処},
 volume = {7},
 year = {2007},
 yomi = {オカミツ, キョウコ}
}