Korean Journal of Community Nutrition

Original Articles

[English]
A Qualitative Study on Attitude, Acceptability, and Adaptation for Home-delivered Meal Services in the Korean Elderly from the Perspective of Life Context: Ji Yun Hwang, Bokyoung Kim, Kirang Kim; Korean J Community Nutr 2014;19(5):459-467. Published online October 31, 2014; DOI: https://doi.org/10.5720/kjcn.2014.19.5.459

OBJECTIVES
The purpose of this study was to suggest the strategies for improvement of home-delivered meal services for the elderly, to identify reasons for recipients to get started with the services and to evaluate the attitude, acceptability and adaptation of recipients to the services from the perspective of life context.
METHODS
The data was collected through face-to-face in-depth interviews with eighteen low-income elderly recipients of home-delivered meals and analyzed using a qualitative research method.
RESULTS
The results were deduced as four themes which comprised of long-term vulnerable socioeconomic contexts resulted in entry to the services, conflicting acceptability to the services, passive adaptation to taking the services, and positive practices to cope with supplement free meals or other services. The service participation was initiated because of a combination of prolonged, vulnerable socioeconomic contexts, including poverty and unexpected life events such as diseases, disability, living alone, aging and unemployment. With regard to taking the services, conflicting acceptability was observed: positive aspects including saving living cost and good quality of meals, and negative aspects including lack of a tailored service and feeling of stigma. Although the recipients needed an individualized service, they did not express their needs and demands for the services and they accepted the unavailability as an accustomed, prolonged vulnerable socioeconomic context. With regard to lack of tailored services, either self-solution such as modification of eating patterns or community-based network and services were used.
CONCLUSIONS
We suggest that a system to concretely identify recipients' attitude, acceptability and adaptation for home-delivered meal services should be developed in the establishment of a tailored nutrition support system for the low-income elderly.

Citations

Citations to this article as recorded by

Food Insecurity and Stress Among Rural Residents in South Carolina: The Moderating Influences of Household Characteristics, Neighborhood Social Environment and Food Environment
Caitlin Koob, Ye Luo, Catherine Mobley, Samuel Baxter, Sarah Griffin, Cassius Hossfeld, Leslie Hossfeld
Journal of Community Health.2023; 48(3): 367. CrossRef
Virtual Grocery Store: Fostering Healthy Nutrition among Seniors
Tara Crowell, Anthony Dissen, Elizabeth G. Calamidas, Elizabeth Finnerty, Laura Engelmann
Journal of Nutrition in Gerontology and Geriatrics.2021; 40(4): 290. CrossRef
Interpersonal and Community Factors Related to Food Sufficiency and Variety: Analysis of Data from the 2017 Community Health Survey
Jiyoun Hong, Taisun Hyun
Korean Journal of Community Nutrition.2020; 25(5): 416. CrossRef
Experiences of Healthcare and Daily Life Support Services in Community-dwelling Elders Living Alone: A Thematic Analysis using Focus Group Interviewing
Yeon-Hwan Park, Kyung-Choon Lim, Be Long Cho, Hana Ko, Yu Mi Yi, Eun-Young Noh, So-Im Ryu, Sun Ju Chang
Journal of Korean Gerontological Nursing.2019; 21(3): 200. CrossRef
Food Insecurity and Geriatric Hospitalization
Rachel S. Bergmans, Briana Mezuk, Kara Zivin
International Journal of Environmental Research and Public Health.2019; 16(13): 2294. CrossRef
Participation in the Supplemental Nutrition Assistance Program and maternal depressive symptoms: Moderation by program perception
Rachel S. Bergmans, Lawrence M. Berger, Mari Palta, Stephanie A. Robert, Deborah B. Ehrenthal, Kristen Malecki
Social Science & Medicine.2018; 197: 1. CrossRef

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[English]
Clients' Handling and Consumption of Home-delivered Meals at Home and Their Perceptions on Home-Delivered Meal Services for Older Adults: Jung Yeon Park, Kyung Eun Lee, Na Young Yi, Tong Kyung Kwak; Korean J Community Nutr 2010;15(3):379-392. Published online June 30, 2010

Abstract PDF: The purposes of this study were to investigate recipients' handling and consumption of home-delivered meals at home and to assess their perceptions on home-delivered meal services for older adults. A total of 312 elderly people who received home-delivered foodservice were surveyed using an individual interview technique. A statistical data analysis was completed using SPSS (ver. 14.0). It was found that 90.2% (n = 166) of the lunch box recipients received services for six days per week, and 76.6% (n = 95) of the side-dish recipients got services once per week. More than half of the clients reported that they cooked meals by themselves on days when meals were not delivered. The two hundred thirty-two (75.3%) ate their meals as soon as they were delivered. It was found that 66.8% of the lunch box recipients and 7.3% of the side-dish recipients left delivered meals on the counter (at room temperatures) before eating. Only 11.4% of the lunch box recipients and 48.4% of the side-dish recipients kept delivered meals in the refrigerator before eating. Less than half of the lunch box recipients consumed all foods they were served at once. The reasons the recipients did not eat their all meals delivered at once were "saving for next meals" and "big portion size". Of those clients who left delivered meals, 19% of the lunch box recipients and 9.7% of the side-dish recipients ate leftovers without reheating. An average score of quality of delivered meal services was 3.5 out of 5 points. The results suggest that the clients of the home-delivered meal service should be provided information on proper handling and consumption practices with delivered meals at home. The findings of the study will be used to develop nutrition and food safety management guidelines for senior foodservice.

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[English]
Analyzing the Current Practice of the Home-Delivered Meal(HDM) Service Program for Homebound Elderly: Il Sun Yang, Hyun Young Jung, Hae Young Lee, In Sook Chae; Korean J Community Nutr 2003;8(5):736-743. Published online October 31, 2003

Abstract PDF: The purpose of this study was to research the current home delivered meal (HDM) service programs for seniors living in the community. Fifty seven centers which operated a HDM service program were surveyed with respect to their administrative structure, menu management, food purchasing and production management, hygiene and equipment and facility. -Statistical data analyses were completed using the SAS 8.1 program for descriptive analysis and t-test. The results showed that 55 percent of the study group were from 70 to 79 years old. All of the participants received free HDM. As a result of the meal cost analysis, the meal cost at 56.1% of the HDM service centers was from won2,000 to won2,499 per meal. A total of 68.4% of the HDM service centers were operated without the services of a dietitian. According to the menu analysis, all nutrients except Vitamin B2 were at levels of more than 33% of the Recommended Dietary Allowances for Koreans. Although 96.6% of the HDM service centers required a therapeutic diet menu for the health of the elderly recipients, 68% of the directors responded that they could not afford to serve therapeutic meal. Food purchasing, menu planning and other foodservice management processes were handled by non-professionals, such as volunteers, cooks or social workers. Forty two percent of the HDM service centers never used standard recipes. For determining portion sizes, 75.4% of the HDM service centers depended on personal experience. Finally, the current HDM service programs for the homebound elderly were not operated systematically. It is suggested that professionally trained personnel should be included among the staff members to provide a more effective HDM service. The HDM service programs should be supported financially and systematically by the government.

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