- [Korean]
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Nutritional Status according to the Frailty Status of the Elderly at Home in Seo-gu, Gwangju, Korea
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Ye Eun Kim, Young-Ran Heo
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Korean J Community Nutr 2021;26(5):382-395. Published online October 31, 2021
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DOI: https://doi.org/10.5720/kjcn.2021.26.5.382
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 Abstract
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- Objectives
This study examined the nutritional status according to frailty status in the elderly at home.
Methods: The participants were a total of 76 elderly at home living in Seo-gu, Gwangju, Korea. The nutritional status and frailty status were analyzed using the Nutrition Quotient for Elderly (NQ-E) and the Korean version of the Fatigue, Resistance, Ambulation, Illnesses and Loss of weight Scale (K-FRAIL), respectively.
Results: The distribution of frailty status was robust (17.1%), pre-frailty (38.2%) and frailty (44.7%), and its distribution was significantly different in genders, age groups and the number of medications. The mean NQ-E score was 47.0 for total subjects, indicating a low grade. The scores of balance, diversity and dietary behavior factors were within the low grade, while the score of the moderation factor was within the medium-high grade. According to the frailty status, pre-frailty and frailty showed significantly higher scores for sugar-added beverages intake in the moderation constructs than robust. Robust showed significantly higher scores for the exercise hours and perception level for one’s health than pre-frailty and frailty.
Conclusions: These results suggest that nutrition status is associated with frailty status.
Regular nutrition education and visiting nutrition service should be established to improve the balance and diversity of food intake and improve the dietary behavior of the elderly at home.
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Citations
Citations to this article as recorded by  - The Dietary Status among Mild Dementia Elderly Using the Nutrition Quotient for Elderly (NQ-E) in Daegu
Hyun-Kyoung Bang, Mi-Ok Kim
Journal of the East Asian Society of Dietary Life.2023; 33(4): 343. CrossRef - Evaluation of dietary quality using elderly nutrition quotient depending on the consumption of healthy functional foods
Jieun Lee, Hyo-Jeong Hwang, Hye-Young Kim, Jung-Sug Lee
Journal of Nutrition and Health.2023; 56(5): 483. CrossRef
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