Jung-Hwa Choi; Eun-Sil Lee; Yoon-Jin Lee; Hye-Sang Lee; Hye-Ja Chang; Kyung-Eun Lee; Na-Young Yi; Yun Ahn; Tong-Kyung Kwak

doi:10.5720/kjcn.2012.17.2.167

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Development of Food Safety and Nutrition Education Contents for the Elderly: by Focus Group Interview and Delphi Technique: Jung-Hwa Choi, Eun-Sil Lee, Yoon-Jin Lee, Hye-Sang Lee, Hye-Ja Chang, Kyung-Eun Lee, Na-Young Yi, Yun Ahn, Tong-Kyung Kwak; Korean Journal of Community Nutrition 2012;17(2):167-181.
DOI: https://doi.org/10.5720/kjcn.2012.17.2.167
Published online: April 30, 2012

Departmemt of Food & Nutrition, Soongeui Women's College, Seoul, Korea.

¹Departmemt of Food & Nutrition, Yonsei University, Seoul, Korea.

²Departmemt of Food & Nutrition, Andong University, Andong, Korea.

³Departmemt of Food Science & Nutrition, Dankook University, Youngin, Korea.

⁴Departmemt of Food & Nutrition, Seoul Women's University, Seoul, Korea.

⁵Departmemt of Food Science & Nutrition, Daejeon University, Daejeon, Korea.

Corresponding author: Tong-Kyung Kwak, Departmemt of Food and Nutrition, Yonsei University, 50 Yonsei-ro, Seodaemun-gu, Seoul 120-749, Korea. Tel: (02) 2123-3120, Fax: (02) 365-3118, kwaktk@yonsei.ac.kr

• Received: March 6, 2012 • Revised: April 25, 2012 • Accepted: April 27, 2012

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Abstract
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REFERENCES

Abstract

Our society is aging rapidly, and the number of elderly people who are in charge of purchasing and preparing foods at home is increasing. However, most the elderly have difficulty managing nutrition and food safety by themselves. The purpose of this study was to develop the necessary knowledge, through focus group interview and Delphi technique to establish a food safety and nutrition education program. The diet and educational needs of the elderly were surveyed through FGI. The education topics were decided by the Delphi technique. The education program consisted of a five week program, and the topics taught were 'Dietary Change for Healthy Life', 'Prevention of Food Poisoning in Everyday Life', 'Safe Food Handling for my Health', 'Healthy Dietary Life to Prevent Chronic Disease', and 'Safety! Nutrition! Healthy Dietary Life'. This education program was designed to decrease the perceived barriers, and to increase the perceived interests and the sense of self-efficacy. Education program materials, lesson plans, slides, handouts, videos, leaflets, and booklets were developed. Based on the results, the contents of the food safety guideline leaflets for the elderly were decided as the following: (1) wash your hands in the correct way; (2) select safe food; (3) cook foods safely; (4) keep foods safely; (5) keep kitchen utensils clean. In conclusion, if advanced education programs are implemented and delivered continuously in locations such as health centers and community welfare centers, those will contribute significantly to enhance the perception of food safety and to change the desirable dietary behavior of the elderly.
Keywords: elderly; food safety; nutrition education contents; focus group interview; delphi technique

NOTES

This work was supported by funding from the Korean Food and Drug Administration.

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Fig. 1

A food safety guideline leaflet developed for the elderly (http://www.kfda.go.kr/index.kfda?mid=56&seq=16013&cmd=v)

Table 1

The FGI question list of dietary life status and educational needs for the elderly

Table 2

General characteristics of participants in focus group interview

1) Mean, 2) N (%)

Table 3

Appropriateness of contents on food safety and nutrition education for the elderly rated by delphi expert group

1) Likert 5 scale: 1 = completely unsuitable, 2 = unsuitable, 3 = neutral, 4 = suitable, 5 = extremely suitable

Table 4

Importance of topics and sub-theme on food safety education for the elderly rated by delphi expert group

1) Likert 5 scale: 1 = disagree a lot, 2 = disagree a little, 3 = neither agree nor disagree, 4 = agree a little, 5 = agree a lot

Table 5

Importance of topics and sub-theme on nutrition education for the elderly rated by delphi expert group

1) Likert 5 scale: 1 = disagree a lot, 2 = disagree a little, 3 = neither agree nor disagree, 4 = agree a little, 5 = agree a lot

Table 6

Items obtained more than 80% of average score in the 1st and 2nd round of Delphi survey by experts

Table 7

Education topics and materials

Figure & Data

REFERENCES

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Development of Food Safety and Nutrition Education Contents for the Elderly: by Focus Group Interview and Delphi Technique

Korean J Community Nutr. 2012;17(2):167-181. Published online April 30, 2012

DOI: https://doi.org/10.5720/kjcn.2012.17.2.167

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Development of Food Safety and Nutrition Education Contents for the Elderly: by Focus Group Interview and Delphi Technique

Fig. 1 A food safety guideline leaflet developed for the elderly (http://www.kfda.go.kr/index.kfda?mid=56&seq=16013&cmd=v)

Fig. 1

Development of Food Safety and Nutrition Education Contents for the Elderly: by Focus Group Interview and Delphi Technique

Table 1

The FGI question list of dietary life status and educational needs for the elderly

Table 2

General characteristics of participants in focus group interview

1) Mean, 2) N (%)

Table 3

Appropriateness of contents on food safety and nutrition education for the elderly rated by delphi expert group

1) Likert 5 scale: 1 = completely unsuitable, 2 = unsuitable, 3 = neutral, 4 = suitable, 5 = extremely suitable

Table 4

Importance of topics and sub-theme on food safety education for the elderly rated by delphi expert group

1) Likert 5 scale: 1 = disagree a lot, 2 = disagree a little, 3 = neither agree nor disagree, 4 = agree a little, 5 = agree a lot

Table 5

Importance of topics and sub-theme on nutrition education for the elderly rated by delphi expert group

1) Likert 5 scale: 1 = disagree a lot, 2 = disagree a little, 3 = neither agree nor disagree, 4 = agree a little, 5 = agree a lot

Table 6

Items obtained more than 80% of average score in the 1st and 2nd round of Delphi survey by experts

Table 7

Education topics and materials

Table 1 The FGI question list of dietary life status and educational needs for the elderly

Table 2 General characteristics of participants in focus group interview

1) Mean, 2) N (%)

Table 3 Appropriateness of contents on food safety and nutrition education for the elderly rated by delphi expert group

1) Likert 5 scale: 1 = completely unsuitable, 2 = unsuitable, 3 = neutral, 4 = suitable, 5 = extremely suitable

Table 4 Importance of topics and sub-theme on food safety education for the elderly rated by delphi expert group

1) Likert 5 scale: 1 = disagree a lot, 2 = disagree a little, 3 = neither agree nor disagree, 4 = agree a little, 5 = agree a lot

Table 5 Importance of topics and sub-theme on nutrition education for the elderly rated by delphi expert group

1) Likert 5 scale: 1 = disagree a lot, 2 = disagree a little, 3 = neither agree nor disagree, 4 = agree a little, 5 = agree a lot

Table 6 Items obtained more than 80% of average score in the 1st and 2nd round of Delphi survey by experts