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http://dx.doi.org/10.7318/KJFC/2017.32.6.534

Foodservices Satisfaction and Food Preference According to the Types and Cooking methods of the Elderly with Dementia in a Geriatric Hospital  

Bae, Mi Ae (Department of Food and Nutrition, Inha University)
Kim, Min Ji (Majors in Nutrition Education, Graduate School of Education, Inha University)
Chang, Kyung Ja (Department of Food and Nutrition, Inha University)
Publication Information
Journal of the Korean Society of Food Culture / v.32, no.6, 2017 , pp. 534-548 More about this Journal
Abstract
Elderly with dementia in geriatric hospitals (EDGH) are highly dependent on hospital meals. This study evaluated the foodservices satisfaction and food preference of the EDGH. The survey was conducted on 104 elderly with dementia (21 males and 83 females) in 4 geriatric hospitals in Seoul and Incheon in November, 2016. Data were collected from interviews using a questionnaire that consisted of 6 questions for foodservice satisfaction and 24 questions (10 categories) for food preference. The data were analyzed using SPSS ver. 20.0. The satisfaction with taste, saltiness, texture, and variety in foodservices was good, but the satisfaction with the amount was not, and the reason for leaving food was its large serving size. The subjects preferred soft boiled rice, noodles, porridges, meats, fish, seafood, vegetables, and fruits. Among them, they preferred more janchiguksu, red bean porridge, beef, croaker, oyster, spinach, and banana. Regarding the cooking methods, they preferred soup, grill, and boiling, but not frying. The also preferred Chinese cabbage kimchi, but they did not prefer hard kkakdugi. They did not prefer milk because of diarrhea, but they preferred yogurt. Therefore, to provide a satisfying meal for EDGH, it is necessary to develop a friendly diet considering their food preferences.
Keywords
Elderly; dementia; foodservices satisfaction; food preference; geriatric hospital;
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