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http://dx.doi.org/10.17135/jdhs.2016.16.5.361

Key Food Selection for Assessement of Oral Health Related Quality of Life among Some Korean Elderly  

Hwang, Soo-Jeong (Department of Dental Hygiene, College of Medical Science, Konyang University)
Publication Information
Journal of dental hygiene science / v.16, no.5, 2016 , pp. 361-369 More about this Journal
Abstract
Oral health can influence on diverse food intake, and food intake affect oral health related quality of life. The aim of this study was to select key foods to be able to represent oral health related quality of life in Korea. We used the data of 503 Korean older persons to participate in the oral health promotion programme in 2009. The low consumption or low intake foods with criteria in 2012 National Nutrition Statistics were eliminated among 30 foods of food intake ability (FIA) at first. Decision tree model, correlation analysis, factor analysis, and internal reliablity test were used for oral health related quailty of life (OHRQoL) key food selection. We selected 13 foods-hard persimmon, dried peanut, pickled radish, caramel, rib of pork, glutinous rice cake, cabbage kimchi, apple, yellow melon, boiled chicken meat, boiled fish, mandarin, noodles as OHRQoL Key Foods 13. Thirty foods of FIA and OHRQoL Key Foods 13 displayed the same pattern of variation among sociodemographic groups. In a regression model, both of 30 foods of FIA and OHRQoL Key Foods 13 influenced on oral health impact profile-14. The findings suggest that OHRQoL Key Foods 13 have good reliability and validity and be able to use in oral health survey.
Keywords
Food; Korea; Oral health; Quality of life;
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Times Cited By KSCI : 5  (Citation Analysis)
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