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- Original Article
- Food Preference Test of the Korean Elderly Menu Development
- Seon Joo Park, Hae Jeung Lee, Wan Soo Kim, Jae Yeon Lim, Haymie Choi
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[Epub ahead of print]
DOI: https://doi.org/
Published online: February 28, 2006
1Center for Genome Science, National Institute of Health, KCDC, Seoul, Korea. 
2Nutrition Research Team, Korea Health Industry Development Institute, Seoul, Korea.
3Department of Culinary Science, Honam University, Gwangju, Korea.
4Gwacheon Health Center, Gwacheon, Korea.
5Department of Food and Nutrition, Seoul National University, Seoul, Korea. choihm@snu.ac.kr
2Nutrition Research Team, Korea Health Industry Development Institute, Seoul, Korea.
3Department of Culinary Science, Honam University, Gwangju, Korea.
4Gwacheon Health Center, Gwacheon, Korea.
5Department of Food and Nutrition, Seoul National University, Seoul, Korea. choihm@snu.ac.kr
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Abstract
This study was performed to test food preferences of the Korean elderly for Korean elderly menu development. The elderly subjects preferred steamed rice cooked with 1.2 times water than that with 1.5 times water (p < 0.001), whole rice grain gruel than the gruel with ground grain (p < 0.05). Green tea powder gruels developed as a snack, there were no significant differences in the preference of the elderly between gruel with different contents of green tea powder (2, 3, 4%). The preferences of the salt concentration of the soup were tested by using soybean sprout soup and soybean paste soup. The elderly preferred 0.7 - 0.8% salted bean sprout soup and 7% soybean paste soup. The elderly preferred Kimchi cut in widths of 1 - 2 cm than that in 0.5 cm. The elderly preferred sweeter grape jam (67% vs. 50% or 37% sugar content) and were not concerned about chewing seeds. This result could be useful to develop menus for the elderly.
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