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Psycho-Social, Nutritional Status and Meal Service Utility Patterns by Living Arrangements of the Elderly Participated in Meal Service
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Kyung Hee Han, Mee Sook Choi, Jung Sook Park
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Korean J Community Nutr 2004;9(5):615-628. Published online October 31, 2004
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- This study is designed to examine influences of living arrangements on psycho-social factors, health and nutritional status, dietary adequacy and meal service utility patterns of the elderly. Nutritional status was evaluated by Mini Nutritional Assessment (MNA). Three hundred and nine elderly (110 men and 199 women) who participated in meal service in the Chung-buk province were investigated. Proportion of the elderly living alone, couples only, living with spouse and family, living with family without spouse, and living with other than family were 30.7%, 25.9%, 14.2%, 24.3% and 4.9% respectively. The mean age of the elderly was 74.1 years and the elderly who are living couples only and living with spouse and family were younger than those with other living status. Living arrangements seem to be related to psycho-social factors, health and nutritional status, and dietary quality. Those who live alone and live with other than family were mostly women and they have lower socio-economic status, psycho-social, health and nutritional status and dietary patterns compared with those of the elderly who are living with spouse or family. It was found that the elderly who live a couple only and live with spouse and family had better emotional, health and nutritional index than those of the elderly who live with family without spouse, especially in case of females. Most of elderly perceived that participation of meal service programs had a positive effect on their daily life and satisfied with meals. The elderly living alone and living with other than family were more frequently using meal service but had a negative attitude about the charged meal service for better quality than the elderly with other living status. The most important reason for all the elderly to participate in meal service was to meet their friends and then to get other services. Particularly those who are living alone and living with other than family showed lack of moivation to prepare and set the meal, and for them the economic reason is also important. They also replied that the poor health and lack of other help were the most difficult problems for them to prepare meals. It would be effective to provide nutritional services that meet specific needs of the elderly according to their characteristics and living environment.
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Developing Breakfast Menus for Most Easily Breakfast-Skipping Groups
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Sim Yeol Lee, Yeon Sook Lee, Jung Sook Park, Young Hee Bai, Young Ok Kim, Young Sook Park
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Korean J Community Nutr 2004;9(3):315-325. Published online June 30, 2004
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- This study was conducted to develop the standard breakfast menu for those weak groups having insufficient breakfast intake. The following three target groups are classified as: 16 - 19 years old high school male student, 20 - 29 years old female who have job or college students, 20 - 29 years old male or female who have job (double income family). While developing menus for each target groups, we applied several basic guidelines for meal planning as follows: Nutrient intake level was set to 1/3 of RDA, while the energy level to 1/4 of RDAs. Most frequent meal pattern of Koreans was adapted; Suitabilities of appropriate serving size and cost for middle-income families were considered; Domestic foods and ingredients were used. We developed 24 menus summed by 2 menus for each season and three target groups. When evaluating the menus, most of the breakfast menus were sufficient of nutrients as a meal for the subjects. Three food groups such as grain/starch group, meat/fish/egg/bean group, vegetable/fruit group were included in all menus. Even though milk/dairy products group was not excluded for some menus, other calcium substitutes like anchovies were used. Oil/nut/sugar group was used to a minimum. The average number of foods for each menu was 12.8, which ranged from 10 to 17 depending on the menus. The average weight of the menus including soup was 822 g, 633 g and 730 g for each target group, respectively. The average price of the menu ranged from 2,000 to 3,500 won per person. The above results could be applied at home as well as foodservice institutes and furthermore could offer information for developing breakfast-substituting food products.
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Attitudes of Food and Nutrition Majors toward Hiring Older Workers
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Jung Hee Lee, Jung Sook Park
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Korean J Community Nutr 2001;6(1):36-42. Published online February 28, 2001
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- The purpose of this study was to identify the attitudes of nutrition majors toward hiring older workers who are over fifty-five years of age. Questionnaires were sent to 500 students who are studying food and nutrition in three colleges and three universities located in Seoul and its suburbs. Data from 490 usable responses were analyzed using the SAS package program. The study showed that although the students have a favorable perception about hiring older workers, they prefer to hire younger people under the age of 30 father than older workers(over 55 year old). Additionally, even though both the younger and older people have the same ability, they would still choose to hire younger people. Also, they think that older workers are harder to train, find it more difficult to adapt to new ways of working and are slower in their work. On the positive side, the response did show that students realize that older workers are not absent from work as frequently as younger workers and that they are more cooperative than younger workers are. The data also showed that the students who had a more positive experience with older workers also perceive those workers in a more positive way than the students who did mot have experience with older workers(p<0.0001). Finally, students who have family members who are older workers(p<0.01) and students who are planning to work past fifty-five years of ages show more positive attitudes toward older workers(p<0.01). Moreover male students showed more positive attitudes toward older workers than female students did(p<0.0001).
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