| 1 |
Statistics Korea. Estimated future population 2010-2060. Daejeon: Statistics Korea; 2011 [cited 2011 Dec 7]. Available from: http://kostat.go.kr/
|
| 2 |
고령친화산업 실태조사 및 산업분석, 보건산업진흥원, 2011
|
| 3 |
구성자. 2003. 총설: 고령소비자의 맞춤형_식품개발을 위한 조리과학적 접근. 한국식품조리과학회지. 19: 667-684
|
| 4 |
Schiffman SS, Galtin CA. 1993. Clinical physiology of taste and smell. Ann. Rev. Nutr. 13: 405-423
DOI
|
| 5 |
Park JE, An HJ, Jung SU, Lee Y, Kim C, Jang YA. 2013. Characteristics of the dietary intake of Korean elderly by chewing ability using data from the Korea National Health and Nutrition Examination Survey 2007-2010. J Nutr Health 46: 285-295
DOI
|
| 6 |
Walls AW, Steele JG. 2004. The relationship between oral health and nutrition in older people. Mech Ageing Dev. 125: 853-857
DOI
|
| 7 |
Marshall TA, Warren JJ, Hand JS, Xie XJ, Stumbo PJ. 2002. Oral health, nutrient intake and dietary quality in the very old. J Am Dent Assoc. 133: 1369-1379
DOI
|
| 8 |
Bae YH, Lee HK. 2004. The relationship between chewing ability and health status in the urban elderly who resides in the house. Yeungnam Univ J Med. 21: 51-59
DOI
|
| 9 |
Lee HK, Lee YK. 1999. The relationship between chewing ability and health status in the long-lived elderly of Kyungpook area. Yeungnam Univ J Med 16: 200-207
DOI
|
| 10 |
Choi HS, Moon HK, Kim H, Choi JS. 2010. Evaluation of the health status and dietary intakes of the elderly in rural areas by dental status. J Korean Diet Assoc 16: 22-38
|
| 11 |
Kim CS, Bae SM, Sin BM. 2011. Nutritional status of Korean elderly by oral health level-based on 2009 national health and nutrition survey data. J Kor Soc Dent Hyg 11: 833-841
|
| 12 |
Lee MA. 2011. Relative effects of health and family factors on geriatric depression. Korean J Community Living Sci 22: 623-635
DOI
|
| 13 |
Kwak TK, Kim HA, Paik JK, Jeon MS, Shin WS, Park KH, Park DS, Hong WS. 2013. A study of consumer demands for menu development of senior-friendly food products focusing on seniors in seoul and kyeonggi area. Korean J Food Cookery Sci 29: 257-265
DOI
|
| 14 |
Lee MS. 2013. Association between preferences of salty food and acuity and preferences of taste of the elderly people living in rural area. Korean J Community Nutr 18: 223-232
DOI
|
| 15 |
Jang JE, Kim JN, Park SJ, Shin WS. 2014. A qualitative study on needs of convenience meal from the low-income female elderly. Korean J Food Culture 29: 163-177
DOI
|
| 16 |
Kim SJ, Joo NM. 2015. Development of easily chewable and swallowable pan-fried flat fish for elderly. Koran J Food Nutr 28: 153-159
DOI
|
| 17 |
Lee GY, Han JA. 2015. Demand for elderly food development: relation to oral and overall health-focused on the elderly who are using senior welfare centers in seoul. J Korean Soc Food Sci Nutr 44: 370-378
DOI
|
| 18 |
Park SJ, Lee HJ, Kim WS, Lim JY, Choi HM. 2006. Food preference test of the Korean elderly menu development. Korean J Community Nutr 11: 98-107
|
| 19 |
Kim KY. 2007. Analysis on dining out behavior and menu preference by the lifestyle of senior customers. MS thesis Yonsei University, Seoul. pp 45-47
|
| 20 |
Kim SJ, Joo NM. 2014. Development of easily chewable and swallowable korean barbecue beef for the aged. Koran J Food Nutr 27: 1175-1181
DOI
|
| 21 |
Kang DC, Lee H, Yu FL, Han JA. 2015. Quality characteristics of yukwa (fried glutinous rice cake) with curry powder. Korean J Food Sci Technol 47: 211-216
DOI
|
| 22 |
Penman JP, Thomson M. 1998. A review of the textured diets developed for the management of dysphagia. J. Hum. Nutr. Diet. 11: 51-60
DOI
|
| 23 |
Hall G, Wendin K.2008. Sensory Design of Foods for the Elderly. Ann. Nutr. Metab. 52: 25-28
DOI
|
| 24 |
Jianshe C. 2009. Food oral processing-A review. Food Hydrocolloids 23: 1-25
DOI
|
| 25 |
Koc H, Vinyard CJ, Essick GK, Foegeding EA. 2013. Food Oral Processing: Conversion of Food Structure to Textural Perception. Ann. Rev. Food Sci. Technol. 4: 237-266
DOI
|
| 26 |
Roininen K, Fillion L, Kilcast D, Lahteenmaki L. 2004. Exploring difficult textural properties of fruit and vegetables for the elderly in Finland and the United Kingdom. Food Quality and Preference 15: 517-530
DOI
|
| 27 |
Woda A, Foster K, Mishellany A, Peyron M.A. 2006. Adaptation of healthy mastication to factors pertaining to the individual or to the food In Making Sense of Food. Physiology & Behavior 89: 28-35
DOI
|
| 28 |
Kohyama K, Hayakawa F, Kazami Y, Ishihara S, Nakao S, Funami T, Nishinari K. 2015. Electromyographic texture characterization of hydrocolloid gels as model foods with varying mastication and swallowing difficulties. Food Hydrocolloids 43: 146-152
DOI
|
| 29 |
Massoulard A, Bonnabau H, Gindre-Poulvelarie L, Baptistev A. 2011. Analysis of the food Consumption of 87 elderly nursing home residents, depending on food texture. The journal of nutrition, health & aging 15: 192-195
DOI
|
| 30 |
Rothenberg E, Ekman S, Bulow M, Moller K, Svantesson J, Wendin K. 2007. Texture-modified meat and carrot products for elderly people with dysphagia: preference in relation to health and oral status. Scand J Food Nutr 51: 141-147
DOI
|
| 31 |
Wendin K, Ekman S, Bulow M, Ekberg O, Johansson D, Rothenberg E, Stading M. 2010. Objective and quantitative definitions of modified food textures based on sensory and rheological methodology. Food & Nutrition Research 54: 1-11
|
| 32 |
Issanchou S. 2015. Sensory & consumer studies with special populations: children and elderly. Current Opinion in Food Science 3: 53-55
DOI
|
webmaster
