대한지역사회영양학회지 (Korean Journal of Community Nutrition)

대한지역사회영양학회 (The Korean Society of Community Nutrition)
권호 표지

노인식 제공을 위한 일부 노인의 음식 기호도 조사

Food Preference Test of the Korean Elderly Menu Development

  • 박선주 (질병관리본부 국립보건연구원 유전체센터) ;
  • 이해정 (한국보건산업진흥원 보건영양팀) ;
  • 김완수 (호남대학교 식품과학과) ;
  • 임재연 (과천시보건소) ;
  • 최혜미 (서울대학교 식품영양학과)
  • Park, Seon-Joo (Center for Genome Science, National Institute of Health, KCDC) ;
  • Lee, Hae-Jeung (Nutrition Research Team, Korea Health Industry Development Institute) ;
  • Kim, Wan-Soo (Department of Culinary Science, Honam University) ;
  • Lim, Jae-Yeon (Gwacheon Health Center) ;
  • Cho, Hay-Mie (Department of Food and Nutrition, Seoul National University)
  • 발행 : 2006.02.01
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초록

This study was performed to test food preferences of the Korean elderly for Korean elderly menu development. The elderly subjects preferred steamed rice cooked with 1.2 times water than that with 1.5 times water (p < 0.001) , whole rice grain gruel than the gruel with ground grain (p < 0.05) . Green tea powder gruels developed as a snack, there were no significant differences in the preference of the elderly between gruel with different contents of green tea powder (2, 3, $4\%$). The preferences of the salt concentration of the soup were tested by using soybean sprout soup and soybean paste soup. The elderly preferred 0.7 - $0.8\%$ salted bean sprout soup and $7\%$ soybean paste soup. The elderly preferred Kimchi cut in widths of 1 - 2 cm than that in 0.5 cm. The elderly preferred sweeter grape jam ($67\%$ vs. $50\%$ or $37\%$ sugar content) and were not concerned about chewing seeds. This result could be useful to develop menus for the elderly. (Korean J Community Nutrition 11 (1): 98$\sim$107, 2006)

키워드

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