Journal of the Korean Society of Food Culture (한국식생활문화학회지)

Korean Society of Food Culture (한국식생활문화학회)
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A Qualitative Study on Needs of Convenience Meal from the Low-income Female Elderly

질적연구방법론을 이용한 여성노인의 식품선택 속성 및 제공 식사(편이식) 요구도 조사

  • Jang, Ji-Eun (Department of food & Nutrition, Hanyang university) ;
  • Kim, Ji-Na (Department of food & Nutrition, Hanyang university) ;
  • Park, Soojin (Department of Oriental Medical Food and Nutrition, Semyung University) ;
  • Shin, Weon-Sun (Department of food & Nutrition, Hanyang university)
  • 장지은 (한양대학교 식품영양학과) ;
  • 김지나 (한양대학교 식품영양학과) ;
  • 박수진 (세명대학교 한방식품영양학부) ;
  • 신원선 (한양대학교 식품영양학과)
  • Received : 2014.03.12
  • Accepted : 2014.04.14
  • Published : 2014.04.30
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Abstract

This study aimed to investigate the perception, consumption, and acceptability of convenience mealsin low-income female elderly attending a lunch program at a community well fare center. Using in-depth interviews, qualitative data were collected 11 elderly females ($62.5{\pm}11.2y$) living in Seoul. Participants tried to eat various foods in small-portionsat home, although they ate out what they were offered. Elderly females preferred lunch box-type meals containing a bowl of rice served with toppings, gruel, or Bibimbop due to the growing unavailability of cooking or preparing a meal. Side-dish type convenience mealswere also preferred among elderly females since boiled rice can be easily prepared according to individual preferences. In addition, participants preferred healthy foods. Convenience meal planning and production, appropriate kinds of foods, cooking methods, menus, and packaging should be selected based on the elderly's functional atrophy in chewing, swallowing, digestion, and metabolic diseases. Furthermore, food preferences and comfort foods among the elderlyneed to be identified and characterized. Therefore, more information, including bite size, cutting size, and food texture, should be provided to understand and develop convenience meals for the elderly.

Keywords

References

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