Journal List > Korean J Community Nutr > v.21(1) > 1038569

Korean J Community Nutr. 2016 Feb;21(1):65-74. Korean.
Published online February 29, 2016.  https://doi.org/10.5720/kjcn.2016.21.1.65
Copyright © 2016 The Korean Society of Community Nutrition
A study on the Needs for Nutrition Management Program for Elderly Who use Welfare Facilities
Min-June Lee,1) Jung-Hyun Kim,2) Ok-Jin Park,3) and Young-Mi Lee4)
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, Email: 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.


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

Figures


Fig. 1
Experience of nutrition·dietary habit education
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Tables


Table 1
General characteristics of the subjects
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Table 2
Anthropometric measurements of the subjects
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Table 3
Distribution of disease (by using drug)
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Table 4
Frequency of meals and eating out
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Table 5
Method of meal preparation
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Table 6
Considerations for food choice
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Table 7
Practice of Dietary guidelines
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Table 8
Needs for nutrition dietary habits management service
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Table 9
Needs for nutrition dietary habits education and counseling
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