Jong-Sook Kwon; Seung Hee Lee; Kang Min Lee; Yoonna Lee

doi:10.5720/kjcn.2016.21.2.200

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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 Journal of Community Nutrition 2016;21(2):200-217.
DOI: https://doi.org/10.5720/kjcn.2016.21.2.200
Published online: April 30, 2016

¹Department of Food and Nutrition, Shingu College, Seongnam, Korea.

²Love and Good Deed, Seongnam, Korea.

Corresponding author: Jong-Sook Kwon. Department of Food and Nutrition, Shingu College, 377 Gwangmyeong-ro, Jungwon-gu, Seongnam, Gyeonggi-do, 13174, Korea. Tel: (031) 740-1642, Fax: (031) 740-1590, jskwon@shingu.ac.kr

• Received: February 13, 2016 • Revised: March 5, 2016 • Accepted: March 5, 2016

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

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Abstract
Acknowledgments
Acknowledgments
REFERENCES

Abstract

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 ≥ 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 ≥ 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.
Keywords: elderly care facility; energy assessment; nutritional assessment; food preference

Acknowledgments

This research was supported by a grant from Love and Good Deed (2014).

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Table 1

General characteristics of the study subjects

1) student's t test

2) One-way ANOVA

3) Values with different alphabets in each row are significantly different at α=0.05 by Duncan's multiple range test

4) N (%)

5) Chi-square test

Table 2

Energy and nutrient intakes and estimated energy expenditures of study subjects

1) Consumed nutrients /Dietary reference intake for Koreans age of 70 and more

2) Student's t test

3) One-way ANOVA

4) Values with different alphabets in each row are significantly different at α=0.05 by Duncan's multiple range test

5) Estimated energy expenditure from Dietary Reference Intake for Koreans

6) Estimated energy requirement from estimated daily physical activity

Table 3

Comparison of consumed energy, estimated energy expenditure and requirement

1) Paired t-test

2) Pearson correlation coefficient

3) Estimated energy expenditure from Dietary Reference Intake for Koreans

4) Estimated energy requirement from estimated daily physical activity

Table 4

Study subject's demands for food service

1) Chi-square test

2) N (%)

Table 5

Favorite food groups prefer to eat more frequently

1) Chi-square test, 2) N (%)

Table 6

Favorite foods of subjects in cooked rice and soups

1) Chi-square test, 2) N (%)

Table 7

Favorite foods of subjects in meat, fish and cooking methods for meat and fish

1) Chi-square test

2) N (%)

Table 8

Favorite foods of subjects in vegetables, seaweeds and other food items

1) Chi-square test

2) N (%)

Table 9

Demands for improving quality of food service

1) Chi-square test

2) N (%)

Figure & Data

REFERENCES

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Study on Energy and Nutrient Intake and Food Preference of the Elderly in Care Facilities

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

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Study on Energy and Nutrient Intake and Food Preference of the Elderly in Care Facilities

Table 1

General characteristics of the study subjects

1) student's t test

2) One-way ANOVA

3) Values with different alphabets in each row are significantly different at α=0.05 by Duncan's multiple range test

4) N (%)

5) Chi-square test

Table 2

Energy and nutrient intakes and estimated energy expenditures of study subjects

1) Consumed nutrients /Dietary reference intake for Koreans age of 70 and more

2) Student's t test

3) One-way ANOVA

4) Values with different alphabets in each row are significantly different at α=0.05 by Duncan's multiple range test

5) Estimated energy expenditure from Dietary Reference Intake for Koreans

6) Estimated energy requirement from estimated daily physical activity

Table 3

Comparison of consumed energy, estimated energy expenditure and requirement

1) Paired t-test

2) Pearson correlation coefficient

3) Estimated energy expenditure from Dietary Reference Intake for Koreans

4) Estimated energy requirement from estimated daily physical activity

Table 4

Study subject's demands for food service

1) Chi-square test

2) N (%)

Table 5

Favorite food groups prefer to eat more frequently

1) Chi-square test, 2) N (%)

Table 6

Favorite foods of subjects in cooked rice and soups

1) Chi-square test, 2) N (%)

Table 7

Favorite foods of subjects in meat, fish and cooking methods for meat and fish

1) Chi-square test

2) N (%)

Table 8

Favorite foods of subjects in vegetables, seaweeds and other food items

1) Chi-square test

2) N (%)

Table 9

Demands for improving quality of food service

1) Chi-square test

2) N (%)

Table 1 General characteristics of the study subjects

1) student's t test

2) One-way ANOVA

3) Values with different alphabets in each row are significantly different at α=0.05 by Duncan's multiple range test

4) N (%)

5) Chi-square test

Table 2 Energy and nutrient intakes and estimated energy expenditures of study subjects

1) Consumed nutrients /Dietary reference intake for Koreans age of 70 and more

2) Student's t test

3) One-way ANOVA

4) Values with different alphabets in each row are significantly different at α=0.05 by Duncan's multiple range test

5) Estimated energy expenditure from Dietary Reference Intake for Koreans

6) Estimated energy requirement from estimated daily physical activity

Table 3 Comparison of consumed energy, estimated energy expenditure and requirement

1) Paired t-test

2) Pearson correlation coefficient

3) Estimated energy expenditure from Dietary Reference Intake for Koreans

4) Estimated energy requirement from estimated daily physical activity

Table 4 Study subject's demands for food service

1) Chi-square test

2) N (%)

Table 5 Favorite food groups prefer to eat more frequently

1) Chi-square test, 2) N (%)

Table 6 Favorite foods of subjects in cooked rice and soups

1) Chi-square test, 2) N (%)

Table 7 Favorite foods of subjects in meat, fish and cooking methods for meat and fish

1) Chi-square test

2) N (%)

Table 8 Favorite foods of subjects in vegetables, seaweeds and other food items