• Proceedings of the Korean Nutrition Society Conference
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• 2002.11a
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• pp.171-171
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• 2002

• Korean Journal of Community Nutrition
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• v.4 no.2
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• pp.260-278
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• 1999

• Proceedings of the KSCN Conference
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• 1999.05a
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• pp.18-49
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• 1999

• 한국사회복지학회:학술대회논문집
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• 2001.10a
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• pp.531-547
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• 2001

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.11
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• pp.1399-1408
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• 2007

This study was conducted to compare health and nutritional status of 45 home-living elderly people receiving free Meals on Wheels (MOW) (13 men, 32 women) and 81 low income class elderly people receiving free congregate meals (CM) (10 men, 71 women) served in Seoul. Data were obtained from questionnaires, anthropometry and interviews for the 24-hour dietary recall methods. There were no significant differences between the two groups in age and body mass index. Education level, type of housing, family type and income of the two groups also were not significantly different. In MOW, frequencies of exercise were lower while the prevalence of stroke, respiratory disease and loneliness were higher, compared with the CM. The scores of ADL, IADL and food habit of MOW were lower than those of CM. The average daily nutritional intake of both MOW and CM were as a whole under the DRI for Koreans. Energy and macro-nutrient intakes of MOW were tended to be lower than CM (except protein intakes for female). Ca, K, vitamin A, vitamin $B_1$, vitamin $B_2$, vitamin C and folate intakes of MOW were less than 50% of DRI. Percentages of subjects consuming energy less than 75% of EER and 4 nutrients intakes less than EAR were higher in MOW (42.2%) than in CM (1.2%). Our results indicated that dietary nutritional status of MOW was very poor, especially in the case of female elderly groups. For the welfare of the home-living elderly people receiving free MOW, meal service programs should be improved in quality of diet by national supports.

• Proceedings of the KSCN Conference
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• 2003.05a
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• pp.147-147
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• 2003

우리나라의 경우 경제발전과 더불어 국민소득이 향상되면서 노인들의 수명은 늘어났으나 저소득층 노인들은 균형 잡힌 식사에 대한 무지, 경제적 빈곤, 소외감 등으로 인해 건강ㆍ영양상태가 불량한 것으로 조사되었다. 1994년에 시행된 조사에서 저소득층 남자 노인의 16-18%, 여자 노인의 20-25%가 빈혈로 판정되었으며 고중성지방혈증을 보인 노인이 12%였던 반면 저 콜레스테롤 혈증인 노인도 남자 10.2%, 여자 9.1%로 나타났다. (중략)

• Proceedings of the SOHE Conference
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• 2003.10a
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• pp.93-93
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• 2003

저소득층 노인 대상의 급식서비스 영양효과를 분석하기 위한 기초연구로써 광주광역시 북구 지역 저소득층 노인 100명을 대상으로 2002년 11월 20일~12월 15일까지 실태조사를 통해 건강ㆍ영양문제를 도출하고 급식서비스 제공에 따른 영양효과를 분석한 결과는 다음과 같다. 수혜를 받은 대상자의 평균 연령은 72.44세, 신장은 158.50cm, 체중은 52.29kg 이었고 이로부터 구한 평균 체질량지수는 20.86kg/$m^2$이었다. 평균 영양소 섭취량은 열량 1,389,67㎉, 단백질 53.50g, 지질 26.20g, 탄수화물 234.41g, 섬유질 5.56g, 칼슘 481.15mg, 인 882,76mg, 철분 8.59mg, 나트륨 4,208.98mg, 칼륨 2,069.77mg, Retinol 408,69RE, Thiamin 0.84mg, Riboflavin 0,73mg, 나이아신 11.04NE, Ascorbic acid 80.63mg, 콜레스테롤 157.63mg 이었고, 연령이 증가할수록 영양제 섭취 비율이 증가하였다.

• Journal of Nutrition and Health
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• v.42 no.7
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• pp.650-663
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• 2009

The purposes of this study were to investigate one portion size of menus served and to evaluate nutrient intake of lunch at three elderly care facility food services located in Seoul. A weighed plate method was employed to measure plate wastes and consumption of the menus served. Yield factors were calculated from cooking experiments based on standardized recipes, and were used to evaluate nutrient intake. One hundred elderly participated in this study for measuring plate waste and were asked to complete questionnaire. Nutrient analyses for the served and consumed meal were performed using CAN program. The yield factors of rice dishes after cooking are 2.4 regardless of rice dish types, 1.58 for thick soups, 0.60 to 0.70 for meat dishes, and 1.0 to 1.25 branched vegetable. Average consumption quantity of dishes were 235.97 g for rice, 248.53 g for soup, 72.83 g for meat dishes, 39.80 g for vegetables and 28.36 g for Kimchi. On average the food waste rate is 14.0%, indicating the second highest plate waste percentage of Kimchi (26.2%), and meat/fish dish (17.3%). The evaluation results of NAR (Nutrition Adequacy Ratio) showed that iron (0.12), calcium (0.64), riboflavin (0.80), and folic acid (0.97) were less than 1.0 in both male and female elderly groups, indicating significant differences of NAR among three facilities. Compared to the 1/3 Dietary Reference Intake (DRIs) for the elderly groups, nutrient intake analysis demonstrated that calcium (100%) and iron (100%), followed by riboflavin, vitamin A, and Vitamin B6 did not met of the 1/3 EAR (Estimated Average Requirement). For the nutritious meal management, a professional dietitian should be placed at the elderly care center to develop standardized recipes in consideration of yield factors and the elderly's health and nutrition status.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.5
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• pp.618-625
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• 2009

The purposes of this study were to evaluate food safety knowledge and to assess home food safety performance of home-delivered meal service recipients. Two facilities providing home-delivered meal services for older adults were located in Seoul. A total of 120 service recipients were surveyed using an individual interview technique and 97 responses were used for data analysis. A statistical data analysis was completed using SPSS program (ver.14) for descriptive analysis, t-test, ANOVA, and correlation analysis. The majority of the participants were 70 years old or older and females. They perceived their health status as poor or very poor and took more than one kind of medicines. An average score of the food safety knowledge test was 11.48 based on 18 points (63.8%). The results revealed that the older adults knew the importance of hand washing but were not aware of when and how to wash hands. There was room to improve knowledge on cleaning and sanitizing fresh fruits and using wiping cloth. The knowledge score for each category was not significantly different by gender and age. The home food safety practices of the older adults was rated as 2.8 out of 4 points; the highest score was associated for proper food handling category and the lowest score was for cleaning and sanitizing. The worst performance was related to managing hand cuts and wounds (1.96). The total knowledge score and an average performance score were significantly correlated (p<0.01). Food safety education programs targeting the older adults who receive home-delivered meal services would improve the recipients' food safety knowledge and practices related to consumption of the meals at home. The programs should focus on not only improving food safety knowledge but also changing food safety practices.

• Proceedings of the Korean Nutrition Society Conference
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• 1999.05b
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• pp.101-101
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• 1999