Korean Journal of Community Nutrition

Original Article

[English]
Study on Energy and Nutrient Intake and Food Preference of the Elderly in Care Facilities: Jong Sook Kwon, Seung Hee Lee, Kang Min Lee, Yoonna Lee; Korean J Community Nutr 2016;21(2):200-217. Published online April 30, 2016; DOI: https://doi.org/10.5720/kjcn.2016.21.2.200

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 â‰¥ 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 â‰¥ 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.

Citations

Citations to this article as recorded by

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