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Study on Energy and Nutrient Intake and Food Preference of the Elderly in Care Facilities


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Study on Energy and Nutrient Intake and Food Preference of the Elderly in Care Facilities

Article information

Korean J Community Nutr. 2016;21(2):200-217
Publication date (electronic) : 2016 April 30
doi : https://doi.org/10.5720/kjcn.2016.21.2.200
Jong-Sook Kwon1orcid_icon, Seung Hee Lee2, Kang Min Lee2, Yoonna Lee1
1Department of Food and Nutrition, Shingu College, Seongnam, Korea.
2Love and Good Deed, Seongnam, Korea.
Corresponding author: Jong-Sook Kwon. Department of Food and Nutrition, Shingu College, 377 Gwangmyeong-ro, Jungwon-gu, Seongnam, Gyeonggi-do, 13174, Korea. Tel: (031) 740-1642, Fax: (031) 740-1590, jskwon@shingu.ac.kr
Received 2016 February 13; Revised 2016 March 05; Accepted 2016 March 05.

Abstract

Objectives

The purpose of this study was to assess energy and nutritional intake and investigate the preference for food and cooking methods of the residents in elderly care facilities.

Methods

Data were collected from 72 residents (10 males and 62 females) aged ≥ 70 years in elderly care facilities using questionnaires, food photographs for estimating dietary intake and records for daily physical activity.

Results

Average age of the study participants was 85.0 years and 41, 36 and 8 had dementia, hypertension and diabetes mellitus, respectively. 15%, 65% and 19% of subjects were physically mobile, enervated, and immobile, respectively. Daily energy intake was 1360.2 kcal in men and 1378.0 kcal in women, which were 68.0% and 86.1% of the estimated energy requirement (EER) of dietary reference intake for Koreans (KDRI) for ≥ 75 year old individuals, respectively. Estimated energy expenditure (EEE) of subjects calculated using formula from KDRI was 1361.9 kcal and EER calculated using estimated daily physical activity (EDPA) was 1232.9 kcal. Energy intake and EEE from KDRI were higher than EER from EDPA. Dietary intake of dietary fiber, calcium, potassium, zinc, vitamin B2, niacin, vitamin C were lower, and protein, phosphorous, iron, sodium, vitamin A, vitamin B1, vitamin B6, vitamin E were higher than the corresponding ones of KDRI. Subjects liked meats, fishes and shellfish, and fruits, while subjects disliked milk, seaweeds and salted fish and salted vegetables. Cooked rice, soybean paste soup, beef, cooked sliced radish strip, and yogurt were favorite foods, with steam being a favorite cooking method. Subjects considered nutrition as the most important factor for improving food service quality.

Conclusions

Results of this study could be utilized for improving food-service for the residents in elderly care facilities, and provide a basis for setting reference intake of energy and nutrients of the elderly having very low activity levels.

Keywords: elderly care facility; energy assessment; nutritional assessment; food preference

Acknowledgments

This research was supported by a grant from Love and Good Deed (2014).

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Article information Continued

Copyright © 2016 The Korean Society of Community Nutrition

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Funded by : Love and Good Deed

Table 1

General characteristics of the study subjects

Table 1

1) student's t test

2) One-way ANOVA

3) Values with different alphabets in each row are significantly different at α=0.05 by Duncan's multiple range test

4) N (%)

5) Chi-square test

Table 2

Energy and nutrient intakes and estimated energy expenditures of study subjects

Table 2

1) Consumed nutrients /Dietary reference intake for Koreans age of 70 and more

2) Student's t test

3) One-way ANOVA

4) Values with different alphabets in each row are significantly different at α=0.05 by Duncan's multiple range test

5) Estimated energy expenditure from Dietary Reference Intake for Koreans

6) Estimated energy requirement from estimated daily physical activity

Table 3

Comparison of consumed energy, estimated energy expenditure and requirement

Table 3

1) Paired t-test

2) Pearson correlation coefficient

3) Estimated energy expenditure from Dietary Reference Intake for Koreans

4) Estimated energy requirement from estimated daily physical activity

Table 4

Study subject's demands for food service

Table 4

1) Chi-square test

2) N (%)

Table 5

Favorite food groups prefer to eat more frequently

Table 5

1) Chi-square test, 2) N (%)

Table 6

Favorite foods of subjects in cooked rice and soups

Table 6

1) Chi-square test, 2) N (%)

Table 7

Favorite foods of subjects in meat, fish and cooking methods for meat and fish

Table 7

1) Chi-square test

2) N (%)

Table 8

Favorite foods of subjects in vegetables, seaweeds and other food items

Table 8

1) Chi-square test

2) N (%)

Table 9

Demands for improving quality of food service

Table 9

1) Chi-square test

2) N (%)