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Kim, Kim, and Joo: Feasibility Study on the Dietary Improvement Program Development for Senior Citizens
Research Article

Korean J Community Nutr 2017;22(3):218-227.

Published online: 20 January 2017

DOI: https://doi.org/10.5720/kjcn.2017.22.3.218

Feasibility Study on the Dietary Improvement Program Development for Senior Citizens

Sung-Hee Kim1), Boram Kim2), Nami Joo2), †

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 13 June 2017       Revised 26 June 2017       Accepted 26 June 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.

Abstract

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.

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.

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.

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.

Keywords: dietary improvement program, senior citizens, welfare facilities for the aged, home care for the aged

References

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Table 1.
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)
Table 2.
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 (%)

Table 3.
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

Table 4.
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 (%)

Table 5.
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 (%)

Table 6.
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 (%)

Table 7.
Feasibility of small classification items of the program for the elderly at home
Large classification Middle classification Small categories General home residents Absolutely inappropriate Inappropriate Neutral Appropriate Absolutely appropriate Mean ± SD
Nutrition management Nutrition education Development of nutrition and diet education program for the elderly 1 (1.0)1) 2 (2.0) 13 (12.9) 56 (55.4) 29 (28.7) 4.09 ± 0.76
Dietary guidance education and nutrition counseling for the elderly 0 (0.0) 0 (0.0) 10 (10.0) 59 (59.0) 31 (31.0) 4.21 ± 0.61
Chronic disease prevention education 0 (0.0) 1 (1.0) 17 (17.0) 49 (49.0) 33 (33.0) 4.14 ± 0.73
Nutrition label reading education 1 (1.0) 6 (6.1) 33 (33.3) 37 (37.4) 22 (22.2) 3.74 ± 0.91
Nutrition intervention Dietary management and nutrition counseling by disease 0 (0.0) 0 (0.0) 17 (17.0) 53 (53.0) 30 (30.0) 4.13 ± 0.68
Management of nutrition DB of the elderly: classification of general 0 (0.0) 2 (2.0) 29 (29.0) 42 (42.0) 27 (27.0) 3.94 ± 0.80
elderly people and elderly people who receive hospital treatment
Dietary management and supply Food delivery service operation 1 (1.0) 3 (3.0) 19 (19.0) 41 (41.0) 36 (36.0) 4.08 ± 0.87
Diet guidance service operation 1 (1.0) 1 (1.0) 22 (22.0) 48 (48.0) 28 (28.0) 4.01 ± 0.80
Sanitary control Purchasing and cooking Development and distribution of food purchase tips 0 (0.0) 1 (1.0) 33 (33.0) 47 (47.0) 19 (19.0) 3.84 ± 0.74
Development and distribution of cooking instructions for home use 0 (0.0) 5 (5.0) 29 (29.0) 45 (45.0) 21 (21.0) 3.82 ± 0.82
Foodservice sanitary control Development and education of food safety management guidelines 0 (0.0) 2 (2.0) 31 (31.0) 46 (46.0) 21 (21.0) 3.86 ± 0.79
Development and distribution of food safety management poster 0 (0.0) 4 (4.0) 28 (28.3) 44 (44.4) 23 (23.2) 3.87 ± 0.82
Other health management Physical health management Visiting nurse service operation 1 (1.0) 1 (1.0) 13 (13.0) 46 (46.0) 39 (39.0) 4.21 ± 0.78
Visiting bathing service operation 1 (1.0) 1 (1.0) 12 (12.0) 50 (50.0) 36 (36.0) 4.19 ± 0.76
Visiting education of exercise method for the elderly 0 (0.0) 0 (0.0) 16 (16.0) 56 (56.0) 28 (28.0) 4.12 ± 0.66
Mental health management Visiting psychology test 1 (1.0) 1 (1.0) 27 (27.3) 46 (46.5) 24 (24.2) 3.92 ± 0.80
Visiting psychological counseling 1 (1.0) 1 (1.0) 21 (21.2) 48 (48.5) 28 (28.3) 4.02 ± 0.80
Visiting short-term protection service and day and night protection service 1 (1.0) 1 (1.0) 16 (16.0) 49 (49.0) 33 (33.0) 4.12 ± 0.78
Food development Silver food development 0 (0.0) 1 (1.0) 2 (21.0) 48 (48.0) 30 (30.0) 4.07 ± 0.74
Silver food nutrition analysis and DB management 0 (0.0) 1 (1.0) 26 (26.0) 46 (46.0) 27 (27.0) 3.99 ± 0.76
Food education Food business Visiting education of food safety management and cooking method 0 (0.0) 1 (1.0) 31 (31.0) 45 (45.0) 23 (23.0) 3.90 ± 0.76
Food service for the low income group 0 (0.0) 1 (1.0) 16 (16.0) 49 (49.0) 34 (34.0) 4.16 ± 0.72
Food bank operation 0 (0.0) 2 (2.0) 23 (23.0) 46 (46.0) 29 (29.0) 4.02 ± 0.78
Food market operation 0 (0.0) 2 (2.0) 22 (22.2) 46 (46.5) 29 (29.3) 4.03 ± 0.78

1) N (%)

Table 8.
Expected effect of the foodservice program for the elderly
Expected effect Not at all influential Not influential Moderately influential Influential Extremely influential Mean ± SD
Nutrition enhancement effect 0 (0.0)1) 54 (53.4) 25 (21.4) 65 (55.6) 23 (19.7) 3.91 ± 0.74
Beneficial to small facilities 2 (1.7) 13 (11.1) 12 (10.3) 61 (52.1) 29 (24.8) 3.87 ± 0.97
Helpful to the elderly at home 0 (0.0) 53 (52.6) 24 (20.5) 64 (54.7) 26 (22.2) 3.97 ± 0.73
Need for specialized organization to 0 (0.0) 51 (50.9) 14 (12.0) 67 (57.3) 35 (29.9) 4.16 ± 0.66
operate the program

1) N (%)

Table 9.
Expected effect of the foodservice program for the elderly by work period
Work period/ Expected effect Less than a year More than 1 year – less than 3 years More than 3 years – less than 6 years Over 6 years – less than 9 years More than 9 years Mean ± SD
Nutrition enhancement effect 3.94 ± 0.681) 3.64 ± 1.03 54.0 ± 0.70 3.91 ± 0.79 3.90 ± 0.70 3.91 ± 0.74
Beneficial to small facilities 4.06 ± 0.77 4.27 ± 0.47 3.82 ± 1.11 3.61 ± 1.16 3.84 ± 0.86 3.86 ± 0.97
Helpful to the elderly at home 4.06 ± 0.68 4.00 ± 0.89 4.03 ± 0.76 4.00 ± 0.85 3.81 ± 0.60 3.97 ± 0.74
Need for specialized 3.94 ± 0.68 4.27 ± 0.65 4.24 ± 0.70 4.17 ± 0.72 4.16 ± 0.58 4.17 ± 0.66
organization to operate the
program

1) Mean ± SD

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