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Perception of Foodservice Quality Attributes of Older Adults: Compared by Lifestyle and Dining Frequency in Continuing Care Retirement Communities
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Sunhee Seo
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Korean J Community Nutr 2006;11(2):261-270. Published online April 30, 2006
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 Abstract
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- The purpose of this study was to identify the differences of older adults' perceptions of foodservice quality attributes of current offerings in Continuing Care Retirement Communities (CCRCs) in terms of their lifestyles (length of residency, special diet, housing option, travel frequency, dine out frequency), dining frequency, and demographics in the dining room of CCRCs. The survey was administered to residents in three CCRCs. Data was analyzed for 140 surveys using t-test, ANOVA, and factor analysis. This study found female older adults perceived the following attributes were more important than male ones: presentation of food, color and garnish, texture of vegetables, taste and flavor of food, and respectful attitude of serving staff. Older adults who have a special diet perceived the seasoning and bite sized pieces were more important than those who have a general diet. Also, there were significant differences between frequent visitors and occasional visitors in the dining room of CCRCs. By knowing the differences by residents' demographics and residential characteristics, the foodservice manager can establish strategies to increase the dining frequency of residents in the dining rooms of CCRCs.
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KSCN
