Min-June Lee; Jung-Hyun Kim; Ok-Jin Park; Young-Mi Lee

doi:10.5720/kjcn.2016.21.1.65

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A study on the Needs for Nutrition Management Program for Elderly Who use Welfare Facilities: Min-June Lee, Jung-Hyun Kim, Ok-Jin Park, Young-Mi Lee; Korean Journal of Community Nutrition 2016;21(1):65-74.
DOI: https://doi.org/10.5720/kjcn.2016.21.1.65
Published online: February 29, 2016

¹⁾Graduate School of Education, Yonsei University, Seoul, Korea.

²⁾Department of Home Economics Education, PaiChai University, Daejeon, Korea.

³⁾Department of Tourism Management, Yeojoo University, Yeojoo, Korea.

⁴⁾Department of Food & Nutrition, Gachon Uiversity, Seongnam, Korea.

Corresponding author: Jung-Hyun Kim. Department of Home Economics Education, PaiChai University, 155-40 Baejae-ro, Seo-gu, Daejeon, 35345, Korea. Tel: (042) 520-5424, Fax: 070-4362-6292, jhkim99@pcu.ac.kr

• Received: January 29, 2016 • Revised: February 18, 2016 • Accepted: February 18, 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
REFERENCES

Abstract

Objectives
This study was performed to investigate the nutritional status, health conditions, eating habits and experience and demand for nutrition·dietary management of senior citizens. And these data are formed foundation of development of nutrition·dietary management education program and contents in welfare facilities for the aged.
Methods
We visited 3 public health centers, 3 senior citizens centers, and 4 welfare centers in Seoul, Gyeonggi-do, Chungnam province, and Daejeon area and carried out interview by semi-structured questionnaire for senior citizens older than 65 years who use those facilities.
Results
The study included 17%, 30.7% and 52.3% of senior citizens from public health centers, seniorcitizen centers and and welfare centers, respectively. The age range of 43.9% of the population was 65-74 years and and 56.1% were older than 75 years. We observed that 83.2% of subjects took some medicines due to diseases that they have and 58.0% took prescription medicines for hypertension. The thing that they considered the most when selecting food was 'the taste'(p<0.05). Regarding the level of practice to keep the dietary life, they answered more than 'average' for most of items but answered less than 'average' for lot of salt intake, drinking, exercise. For the experience of nutrition·dietary life education, only 19.8% answered 'Yes' and the service for nutrition·dietary life management showed the highest score in the demand for 'provide nutritious food'. For the size of consulting group for nutrition/dietary life education, the public health center and welfare center preferred a larger group size but the senior citizens center preferred a smaller group. With regard to who will carry out the consulting, the demand for dietitian was the highest and the operation type showed the high demand in the order of consulting, education. The contents that they want to have consultation in nutrition·dietary life education were diet therapy for diseases and the ordinary diet therapy for health.
Conclusions
This study suggested the management of nutrition·dietry life necessitates qualitative measures according to the different types of welfare facilities. For these, it is in need of development of counseling and education program included therapy for disease. Above all, the policy to secure dietitian of welfare facilities for the aged to perform these should be achived.
Keywords: elderly; nutrition·dietary management program; aged welfare facilities

REFERENCES

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Fig. 1

Experience of nutrition·dietary habit education

Table 1

General characteristics of the subjects

1) N (%)

^***: p < 0.001

Table 2

Anthropometric measurements of the subjects

1) Mean±SD

^**: p < 0.01

a,b: Different alphabets in same row are significantly different by Duncan's test.

Table 3

Distribution of disease (by using drug)

1) N (%)

Table 4

Frequency of meals and eating out

1) Mean±SD

^*: p < 0.05

a,b: Different alphabets in same row are significantly different by Duncan's test.

Table 5

Method of meal preparation

1) N (%)

^*: p < 0.05, ^***: p < 0.001

Table 6

Considerations for food choice

1) N (%)

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

Table 7

Practice of Dietary guidelines

1) 1=no / 2=average / 3=yes Mean±SD

^*: p < 0.05, ^**: p < 0.01

a,b,c: Different alphabets in same row are significantly different by Duncan's test.

Table 8

Needs for nutrition dietary habits management service

1) N (%)

^*: p < 0.05

Table 9

Needs for nutrition dietary habits education and counseling

1) The number (%) of cases who responded that nutrition·dietary habits education and counseling is needed

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

Figure & Data

REFERENCES

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A study on the Needs for Nutrition Management Program for Elderly Who use Welfare Facilities

Korean J Community Nutr. 2016;21(1):65-74. Published online February 29, 2016

DOI: https://doi.org/10.5720/kjcn.2016.21.1.65

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A study on the Needs for Nutrition Management Program for Elderly Who use Welfare Facilities

Fig. 1 Experience of nutrition·dietary habit education

Fig. 1

A study on the Needs for Nutrition Management Program for Elderly Who use Welfare Facilities

Table 1

General characteristics of the subjects

1) N (%)

^***: p < 0.001

Table 2

Anthropometric measurements of the subjects

1) Mean±SD

^**: p < 0.01

a,b: Different alphabets in same row are significantly different by Duncan's test.

Table 3

Distribution of disease (by using drug)

1) N (%)

Table 4

Frequency of meals and eating out

1) Mean±SD

^*: p < 0.05

a,b: Different alphabets in same row are significantly different by Duncan's test.

Table 5

Method of meal preparation

1) N (%)

^*: p < 0.05, ^***: p < 0.001

Table 6

Considerations for food choice

1) N (%)

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

Table 7

Practice of Dietary guidelines

1) 1=no / 2=average / 3=yes Mean±SD

^*: p < 0.05, ^**: p < 0.01

a,b,c: Different alphabets in same row are significantly different by Duncan's test.

Table 8

Needs for nutrition dietary habits management service

1) N (%)

^*: p < 0.05

Table 9

Needs for nutrition dietary habits education and counseling

1) The number (%) of cases who responded that nutrition·dietary habits education and counseling is needed

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

Table 1 General characteristics of the subjects

1) N (%)

^***: p < 0.001

Table 2 Anthropometric measurements of the subjects

1) Mean±SD

^**: p < 0.01

a,b: Different alphabets in same row are significantly different by Duncan's test.

Table 3 Distribution of disease (by using drug)

1) N (%)

Table 4 Frequency of meals and eating out

1) Mean±SD

^*: p < 0.05

a,b: Different alphabets in same row are significantly different by Duncan's test.

Table 5 Method of meal preparation

1) N (%)

^*: p < 0.05, ^***: p < 0.001

Table 6 Considerations for food choice

1) N (%)

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001

Table 7 Practice of Dietary guidelines

1) 1=no / 2=average / 3=yes Mean±SD

^*: p < 0.05, ^**: p < 0.01

a,b,c: Different alphabets in same row are significantly different by Duncan's test.

Table 8 Needs for nutrition dietary habits management service

1) N (%)

^*: p < 0.05

Table 9 Needs for nutrition dietary habits education and counseling

1) The number (%) of cases who responded that nutrition·dietary habits education and counseling is needed