Journal List > J Nutr Health > v.46(3) > 1081297

J Nutr Health. 2013 Jun;46(3):285-295. Korean.
Published online June 30, 2013.  https://doi.org/10.4163/jnh.2013.46.3.285
© 2013 The Korean Nutrition Society
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,1 Hee Jung An,1 Sung Ug Jung,1 Yoonna Lee,2 Cho-il Kim,3 and 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. (Email: jjang@nongshim.com )
Received May 30, 2013; Revised June 11, 2013; Accepted June 20, 2013.

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)

Tables


 Table 1
Distribution of general characteristics according to chewing ability of the elderly
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Table 2
Means of daily nutrient intakes and the rates of nutritional insufficiency risk according to chewing ability of the elderly
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Table 3
Means of daily food group intakes according to chewing ability of the elderly
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Table 4
Means of daily dish group intakes according to chewing ability of the elderly
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Table 5
Mostly consumed dish items according to chewing ability of the elderly
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Table 6
Frequently consumed dish items according to chewing ability of the elderly
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Table 7
Numbers of meal/snack and side-dishes intakes per day according to chewing ability of the elderly
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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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