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Research Article
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Korean Journal of Community Nutrition 2017;22(3):218-227.
DOI: https://doi.org/10.5720/kjcn.2017.22.3.218
Published online: January 20, 2017
1)Nutrition Education Graduate School, Sookmyung Women's University, Seoul, Korea
2)Department of Food & Nutrition, Sookmyung Women's University, Seoul, Korea
- †Corresponding author Nami Joo Department of Food & Nutrition, Sookmyung Women's University, Hyochangwon-gil 52, Yongsan-gu, Seoul 140-742, Korea Tel: (02) 710-9471 Fax: (02) 710-9479 E-mail: fanta-fun@sookmyung.ac.kr ORCID: 0000-0002-8205-0399
• Received: June 13, 2017 • Revised: June 26, 2017 • Accepted: June 26, 2017
Copyright © 2017 Journal of the Korean Society of Community Nutrition
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
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Objectives
- The purpose of the study was to develop dietary change program items that could be used to improve dietary life of the elderly and investigate their validity.
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Methods
- The survey was were analyzed by SPSS program (Ver. 21) and descriptive statistics was performed; a t-test, χ2 test, One-way ANOVA and Friedman test were used to determine the priority.
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Results
- Programs for feeding senior citizens that need to be newly established are largely divided into two fields, namely, application of welfare facilities and application of home care, classified into large, medium and sub-classes. The large class was divided into nutrition management, sanitary control, and other health management. The medium class of nutrition management was divided into nutrition education, nutrition intervention, and menu management and supply. The sub-class was composed of division into application of welfare facilities for the elderly and application of home care for the same age group. Responses showed high rate saying that all the categorized items were necessary and valid. With respect to expectation effect on a community program for old people feeding, ‘yes' was 65 people (55.6%) showing very high expectation toward the question whether a community program for old people feeding are newly set up.
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Conclusions
- It is believed that nutrition for the aged will be improved and it will be a help not only to a small facilities without obligation of employing a dietician but also to the aged at home if a community program for old people feeding are newly established.
Table 1.General characteristics of the study subjects
Table 2.Foodservice management issues
Table 3.Rank Test of foodservice management issues
Table 4.Feasibility of large classification items of the program
Table 5.Feasibility of middle classification items of program
Table 6.Feasibility of small classification items of the program for the elderly at care facilities
Table 7.Feasibility of small classification items of the program for the elderly at home
Table 8.Expected effect of the foodservice program for the elderly
Table 9.Expected effect of the foodservice program for the elderly by work period
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XML DownloadFeasibility Study on the Dietary Improvement Program Development for Senior Citizens
Feasibility Study on the Dietary Improvement Program Development for Senior Citizens
General characteristics of the study subjects
| Category | N (%) | |
|---|---|---|
| Age in years | Between 20 To 29 | 22 (18.6) |
| Between 30 To 39 | 33 (28.0) | |
| Between 40 To 49 | 33 (28.0) | |
| over 50 | 30 (25.4) | |
| Work period | Less than a year | 17 (14.2) |
| More than 1 year – less than 3 years | 11 (59.2) | |
| More than 3 years – less than 6 years | 37 (30.8) | |
| Over 6 years – less than 9 years | 23 (19.2) | |
| More than 9 years | 32 (26.7) |
Foodservice management issues
| Foodservice management issues | First | Second | Third | Fourth | Fifth |
|---|---|---|---|---|---|
| Lack of food expenses | 15 (12.9)1) | 15 (52.4) | 15 (13.6) | 25 (23.4) | 44 (41.1) |
| Lack of cooking staff | 60 (51.7) | 29 (25.2) | 11 (10.0) | 12 (11.2) | 1 (50.9) |
| Elderly care facility director's lack of awareness | 10 (58.6) | 14 (12.2) | 28 (25.5) | 22 (20.6) | 33 (30.8) |
| Absence of foodservice manual and guidelines development for elderly facilities | 29 (25.0) | 37 (32.2) | 23 (20.9) | 21 (19.6) | 2 (51.9) |
| Absence of education system | 2 (51.7) | 20 (17.4) | 33 (30.0) | 27 (25.2) | 26 (25.2) |
1)N (%)
Rank Test of foodservice management issues
| Foodservice management issues | Average rank | χ2 (p) |
|---|---|---|
| Lack of food expenses | 3.63 | 109.647∗∗∗ (.000) |
| Lack of cooking staff | 1.85 | |
| Elderly care facility director's lack of awareness | 3.50 | |
| Absence of food service manual and guidelines development for elderly care facilities | 2.48 | |
| Absence of education system | 3.55 |
∗∗∗: p < 0.001
Feasibility of large classification items of the program
| Large classification | Absolutely inappropriate | Inappropriate | Neutral | Appropriate | Absolutely appropriate | Mean ± SD |
|---|---|---|---|---|---|---|
| Nutrition management | 0 (0.0)1) | 0 (0.0) | 14 (11.7) | 54 (45.0) | 52 (43.3) | 4.32 ± 0.67 |
| Sanitary control | 0 (0.0) | 0 (0.0) | 59 (57.6) | 59 (49.6) | 51 (42.9) | 4.35 ± 0.62 |
| Other health management | 0 (0.0) | 0 (0.0) | 23 (19.3) | 54 (45.4) | 42 (35.3) | 4.16 ± 0.73 |
1)N (%)
Feasibility of middle classification items of program
| Large classification | Middle classification | Absolutely inappropriate | Inappropriate | Neutral | Appropriate | Absolutely appropriate | Mean ± SD |
|---|---|---|---|---|---|---|---|
| Nutrition management | Nutrition education | 2 (1.8)1) | 0 (0.0) | 27 (23.7) | 51 (44.7) | 34 (29.8) | 4.03 ± 0.78 |
| Nutrition intervention | 0 (0.0) | 3 (2.7) | 32 (28.3) | 52 (46.0) | 26 (23.0) | 3.89 ± 0.78 | |
| Dietary management and supply | 1 (0.9) | 1 (0.9) | 12 (10.5) | 52 (45.6) | 48 (42.1) | 4.27 ± 0.76 | |
| Sanitary control | Purchasing management | 0 (0.0) | 5 (4.4) | 30 (26.3) | 48 (42.1) | 31 (27.2) | 3.92 ± 0.84 |
| Cooking management | 0 (0.0) | 2 (1.8) | 18 (15.8) | 50 (43.9) | 44 (38.6) | 4.19 ± 0.76 | |
| Distribution management | 0 (0.0) | 2 (1.8) | 22 (19.3) | 51 (44.7) | 39 (34.2) | 4.11 ± 0.77 | |
| Facilities management | 0 (0.0) | 2 (1.8) | 17 (15.2) | 52 (46.4) | 41 (36.6) | 4.18 ± 0.75 | |
| Other health management | Physical health management | 0 (0.0) | 1 (0.9) | 29 (25.9) | 43 (38.4) | 39 (34.8) | 4.07 ± 0.80 |
| Mental health management | 0 (0.0) | 1 (0.9) | 25 (22.5) | 43 (38.7) | 42 (37.8) | 4.14 ± 0.79 | |
| Social health management | 0 (0.0) | 1 (0.9) | 28 (24.8) | 46 (40.7) | 38 (33.6) | 4.07 ± 0.79 |
1)N (%)
Feasibility of small classification items of the program for the elderly at care facilities
| Large classification | Middle classification | Small classification Care facility residents | Absolutely inappropriate | Inappropriate | Neutral | Appropriate | Absolutely appropriate | Mean ± SD |
|---|---|---|---|---|---|---|---|---|
| Nutrition management | Nutrition education | Development of nutrition and diet education program for the elderly | 0 (0.0)1) | 5 (54.3) | 22 (19.1) | 57 (49.6) | 31 (27.0) | 3.99 ± 0.80 |
| Dietary guidance education and nutrition counseling for the elderly | 0 (0.0) | 4 (53.5) | 20 (17.4) | 56 (48.7) | 35 (30.4) | 4.06 ± 0.79 | ||
| Chronic disease prevention education | 0 (0.0) | 6 (55.2) | 29 (25.0) | 54 (46.6) | 27 (23.3) | 3.88 ± 0.83 | ||
| Nutrition label reading education | 4 (3.4) | 25 (21.6) | 44 (37.9) | 30 (25.9) | 13 (11.2) | 3.20 ± 1.02 | ||
| Nutrition intervention | Dietary management and nutrition counseling by disease | 0 (0.0) | 6 (55.2) | 25 (21.7) | 58 (50.4) | 26 (22.6) | 3.90 ± 0.81 | |
| Management of nutrition DB of the elderly: classification of general elderly people and elderly people who receive hospital treatment | 0 (0.0) | 7 (56.1) | 31 (27.0) | 51 (44.3) | 26 (22.6) | 3.83 ± 0.85 | ||
| Dietary management and supply | Diet development and supply: classification of regular meals and therapeutic meals | 0 (0.0) | 2 (51.7) | 20 (17.2) | 55 (47.4) | 39 (33.6) | 4.13 ± 0.75 | |
| Development and supply of standard recipes: classification of regular meals and therapeutic meals | 0 (0.0) | 3 (52.6) | 17 (14.8) | 54 (47.0) | 41 (35.7) | 4.16 ± 0.77 | ||
| Sanitary control | Purchasing and cooking | Food purchase management (ordering) | 0 (0.0) | 5 (54.3) | 42 (36.2) | 46 (39.7) | 23 (19.8) | 3.75 ± 0.82 |
| Food purchase, development and distribution of cooking instructions | 0 (0.0) | 2 (51.7) | 32 (27.6) | 60 (51.7) | 22 (19.0) | 3.88 ± 0.72 | ||
| Development and distribution of foodservice sanitation management guidelines for the elderly | 0 (0.0) | 1 (50.9) | 26 (22.4) | 63 (54.3) | 26 (22.4) | 3.98 ± 0.70 | ||
| Food service sanitary control | Hygiene checklist development and distribution | 0 (0.0) | 7 (56.1) | 36 (31.3) | 46 (40.0) | 26 (22.6) | 3.79 ± 0.86 | |
| Hygiene inspection and DB management by facility | 0 (0.0) | 4 (53.5) | 35 (30.4) | 52 (45.2) | 24 (20.9) | 3.83 ± 0.79 | ||
| Development and operation of cooking staff training program | 0 (0.0) | 2 (51.8) | 29 (25.4) | 45 (39.5) | 38 (33.3) | 4.04 ± 0.81 | ||
| Other health management | Physical health management | Standard exercise program development and operation | 1 (0.9) | 5 (54.3) | 43 (37.4) | 43 (37.4) | 23 (20.0) | 3.71 ± 0.87 |
| Basic exercise education for the elderly | 1 (0.9) | 5 (54.3) | 43 (37.4) | 43 (37.4) | 23 (20.0) | 3.71 ± 0.87 | ||
| Linking daily sports program | 1 (0.9) | 4 (53.5) | 53 (46.1) | 36 (31.3) | 21 (18.3) | 3.63 ± 0.85 | ||
| Mental health management | Psychological test | 1 (0.9) | 4 (53.5) | 47 (40.9) | 40 (34.8) | 23 (20.0) | 3.70 ± 0.86 | |
| Psychological counseling | 1 (0.9) | 2 (51.7) | 45 (39.1) | 42 (36.5) | 25 (21.7) | 3.77 ± 0.84 | ||
| Psychotherapy program development and operation | 1 (0.9) | 6 (55.2) | 46 (40.0) | 40 (34.8) | 22 (19.1) | 3.66 ± 0.88 | ||
| Elderly education counseling | 1 (0.9) | 3 (52.6) | 44 (38.3) | 45 (39.1) | 22 (19.1) | 3.73 ± 0.83 | ||
| Elderly (Continuing) education program development and operation | 2 (1.7) | 3 (52.6) | 43 (37.4) | 47 (40.9) | 20 (17.4) | 3.70 ± 0.85 |
1)N (%)
Feasibility of small classification items of the program for the elderly at home
