Characteristics of the dietary intake of Korean elderly by chewing ability using data from the Korea National Health and Nutrition Examination Survey 2007-2010

Ji Eun Park; Hee Jung An; Sung Ug Jung; Yoonna Lee; Cho-il Kim; Young Ai Jang

doi:10.4163/jnh.2013.46.3.285

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Park, An, Jung, Lee, Kim, and Jang: Characteristics of the dietary intake of Korean elderly by chewing ability using data from the Korea National Health and Nutrition Examination Survey 2007-2010

Research Article

Journal of Nutrition and Health 2013; 46(3): 285-295.

Published online: 30 June 2013

DOI: https://doi.org/10.4163/jnh.2013.46.3.285

Characteristics of the dietary intake of Korean elderly by chewing ability using data from the Korea National Health and Nutrition Examination Survey 2007-2010

Ji Eun Park¹, Hee Jung An¹, Sung Ug Jung¹, Yoonna Lee², Cho-il Kim³, Young Ai Jang¹

¹Department of Nutrition Research Team, R&D Center, NongShim, Seoul 156-709, Korea.

²Department of Food and Nutrition, Shingu College, Seongnam 462-743, Korea.

³Department of Health Industry Policy, Korea Health Industry Development Institute, Cheongwon 363-951, Korea.

To whom correspondence should be addressed. (jjang@nongshim.com)

Received 30 May 2013 Revised 11 June 2013 Accepted 20 June 2013

(open-access):

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.

Abstract

The purpose of this study was to examine the characteristics of the dietary intake of Korean elderly according to chewing ability using data from the Korea National Health and Nutrition Examination Survey (KNHANES) conducted during 2007-2010. Among subjects aged 65 years and over, more than half, 54.3% of elderly people, were classified as the difficulty in chewing group (DC). The DC group had lower nutrients and food intakes than those of in the no difficulty in chewing group (NDC). Findings showed that subjects in the DC group consumed fewer foods, especially fruits and vegetables. In addition, the DC group had significantly lower intakes of pan-fried food, stir-fried food, braised food, and seasoned-cooked vegetables, which could not be easily cooked or chewed. On the other hand, the number of soups and stews included in the top 30 largely consumed dishes were higher in the DC group than in the NDC group. No difference in numbers of daily meal/snack intake was observed between the two groups, however, the DC group had lower numbers of side-dishes compared to the NDC group. Fewer side-dishes per meal could be related to lower intakes of nutrients in dietary quality. Findings of this study demonstrated that dietary intake was influenced by chewing ability of elderly Korean people. Therefore, study of factors affecting dietary intake such as convenient cooking methods to decrease cooking time and skills to extend preservation and storage time of foods will necessary. In addition, development of food products and new techniques of cooking considering health status, chewing, and swallowing ability is required for the elderly, followed by establishment of standards for senior-friendly food products.

Keywords: chewing ability, elderly, dietary intake, senior-friendly food, Korean National Health and Nutrition Examination Survey (KNHAENS)

Figures and Tables

Table 1

Distribution of general characteristics according to chewing ability of the elderly

1) NDC: No difficulty in chewing 2) DC: Difficulty in chewing 3) Values are n (%) 4) Activity limitation: Limitation of Social activity and General life because of physical disability or mental disorder 5) Walking exercise: Walking over 30 min at one time more than five times per week

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by survey frequency test

Table 2

Means of daily nutrient intakes and the rates of nutritional insufficiency risk according to chewing ability of the elderly

1) NDC: No difficulty in chewing 2) DC: Difficulty in chewing 3) The Korean Nutrition Society, Dietary Reference Intakes for Koreans, 2010 (Recommended Nutrient Intake; RNI, Adequate intake; AI) 4) Values are Mean ± SE 5) The rates of subject taking less than EER (Estimated Energy Requirements) for calories and less than EAR (Estimated Average Requirements) for Calcium, Iron, Vitamin A and Vitamin B2 6) Values are Percent (SE)

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by survey regression test after adjusted for age

Table 3

Means of daily food group intakes according to chewing ability of the elderly

1) NDC: No difficulty in chewing 2) DC: Difficulty in chewing 3) Values are Mean ± SE

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by survey regression test after adjusted for age

Table 4

Means of daily dish group intakes according to chewing ability of the elderly

1) NDC: No difficulty in chewing 2) DC: Difficulty in chewing 3) Values are Mean ± SE

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by survey regression test after adjusted for age

Table 5

Mostly consumed dish items according to chewing ability of the elderly

1) NDC: No difficulty in chewing 2) DC: Difficulty in chewing 3) Values are Mean ± SE

Table 6

Frequently consumed dish items according to chewing ability of the elderly

1) NDC: No difficulty in chewing 2) DC: Difficulty in chewing 3) Values are Percent ± SE

Table 7

Numbers of meal/snack and side-dishes intakes per day according to chewing ability of the elderly

1) NDC: No difficulty in chewing 2) DC: Difficulty in chewing 3) Values are Mean ± SE 4) 4,922 of the subjects were consumers for more than one meal a day 5) 3,621 of the subjects were consumers for snacks 6) 4,877 of the subjects were consumers for rice based diet

^***: p < 0.001 by survey regression test after adjusted for age

Notes

This research was supported by High Value-added Food Technology Development Program from iPET (Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries), Ministry of Agriculture, Food and Rural Affairs.

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