동아시아식생활학회지 (Journal of the East Asian Society of Dietary Life)

  • 제26권1호
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  • Pages.1-10
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  • 2016
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  • 1225-6781(pISSN)
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  • 2288-8802(eISSN)
동아시아식생활학회 (The East Asian Society of Dietary Life)
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고령자의 식품선호도 및 고령친화식품 요구도에 관한 연구 - 서울시 노인복지관 이용자 중심으로 -

Study on Demand Elderly Foods and Food Preferences among Elderly People at Senior Welfare Centers in Seoul

  • 신광진 (세종대학교 조리외식경영학과) ;
  • 이은정 (신한대학교 식품조리과학부) ;
  • 이승주 (세종대학교 조리외식경영학과)
  • Shin, Kwang-Jin (Dept. of Culinary and Foodservice Management, Sejong University) ;
  • Lee, Eun Jung (Dept. of Food Science and Culinary Art, ShinHan University) ;
  • Lee, Seung-Joo (Dept. of Culinary and Foodservice Management, Sejong University)
  • 투고 : 2015.10.21
  • 심사 : 2016.02.12
  • 발행 : 2016.02.29
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초록

The purpose of this study was to investigate the need to develop foods for the elderly based on their food preferences. A one-to-one survey method was used for data collection, and the survey was conducted on 165 elderly people (male: 47, female: 118) attending senior welfare centers in Seoul. The results of this study show that the preferred cooking method was steaming rather than stir-frying. Vegetables (4.24), fruits (4.22), Kimchi (3.87), fish (3.83), tofu (3.81), rice-cakes (3.65), dairy products/eggs (3.47), meat (3.45), noodles (3.44), seafood (3.44), poultry (3.23), bread/cookies (3.10) showed high preferences in order (p<0.05). The respondent's chewing & swallowing degree were "Not uncomfortable chew" 31.5%, "Hard food, and a big food is a little difficult to intake". 37%, "Hard food, and a big food is difficult to intake" 11.5%, "Small food, and soft foods can intake" 11.5%, and "It is difficult to intake solid food" 1.2%. Foods that were difficult to chew were meat 28.3%, seafood 15.2%, vegetables 15.2%, nuts 14.1%, fruits 12.0%, Kimchi 8.7%, and other 6.5%. For respondents, the most important factors affecting choice of elderly foods were flavor (48.5%), hygiene (43.0%), and nutrition (36.4%). The elderly wanted "Ready to eat (RTE)" 53.9%, "Ready to heat (RTH)" 15.8%, "Ready to cook (RTC)" 21.2%, and 'Fresh cut product" 9.1%.

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