Nutrition Research and Practice

The Korean Nutrition Society (한국영양학회)
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Evaluation of the nutrient quotient for the elderly (NQ-E) using congregate meal services according to their oral health conditions

  • Yi, Na-Young (Department of Food and Nutrition, Daejeon University) ;
  • Choi, Jung-Hwa (Department of Food and Nutrition, Soongeui Women's College)
  • Received : 2021.10.16
  • Accepted : 2021.12.02
  • Published : 2022.10.01
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Abstract

BACKGROUND/OBJECTIVES: The purposes of this study were to evaluate the nutritional status and dietary habits of the elderly using the nutrition quotient for the elderly (NQ-E) and to analyze the differences in the NQ-E according to their levels of oral health. SUBJECTS/METHODS: The survey was administered to 123 elderly people receiving congregate meal services in Seoul. The questionnaire comprised 3 domains: oral health status, general characteristics, and the NQ-E for the elderly. RESULTS: The respondents were divided into 2 groups based on the average score of their levels of oral health (the group with high oral health scores: 4.42 points and the group with low oral health scores: 2.89 points). As a result of evaluating nutritional status using the NQ-E, it was found that the average NQ-E score was 58.7 points, with 46.0 points in the balance domain, 47.0 points in the diversity domain, 72.9 points in the moderation domain, and 61.8 points in the dietary behavior domain. The NQ-E score (62.3 points) of the group with high oral health scores is significantly higher than the NQ-E score (54.7 points) of the group with low oral health scores (P < 0.001). Concerning the NQ domain scores, the elderly with good oral health status had "favorable" results in terms of balance and dietary behavior, and the elderly with poor oral health status had "favorable" results only in terms of balance. CONCLUSIONS: Overall, several dietary areas needed improvement in general. Those with poor oral health conditions urgently needed to improve related factors to minimize the risk of increasing imbalanced nutrition and comorbidities due to insufficient nutrition and undesirable eating habits.

Keywords

Acknowledgement

This research was supported by Basic Science Research Program through the National Research Foundation of Korea (NRF) funded by the Ministry of Education (2016R1C1B1010809).

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