Society Prize

GREETING

It is a novel mission to offer dietary therapy compatible in hotels. I think that to develop a new field of expertise, it is necessary for the developer to report clearly to society the proper duties of that field. In order to accomplish these duties, I have reported on this research to the Japanese Society of Nutrition and Dietetics, and in 1999 received the Society Prize. The abstract is next.

January 1, 1999

ABSTRACT Background: The number of patients with chronic diseases has increased, and as the life span of patients is extended, enhancement of the quality of life is necessary. The mobility range of dietary therapy (DT) patients is subjected to restrictions, as eating out is a major barrier. Objective: The present study proposed the importance of offering meals tailored to individual DT patients and health-conscious persons besides providing general meals at a mountainside hotel. This unique meal service is herewith reported. Design: Diners at the hotel consisted of many patients with various diseases. Eligible patients were categorized, and the nutritional standards were calculated for each type of disease, especially for nephropathy patients. Meals were designed based on French cuisine. Results: French cuisine-based DT for pathological conditions such as diabetes, nephropathy, hyperlipemia, hepatopathy and pancreopathy were routinely offered together with standard French meals. All meal-related management was equivalent in level to that of a medical institution. The availability of such meals at a hotel provides patients with the opportunity to travel. As such, this leads to opportunities for DT patients to harbor a positive outlook on life and promotes the desire to seek medical treatment. This study was awarded a prize by the Japanese Society of Nutrition and Dietetics in 1999. Conclusions: The author has established a novel mission for this hotel. The concept modeled by the HOTEL DU CIEL BLEU in Japan will hopefully disseminate throughout the world in time.