• Title/Summary/Keyword: 노인급식

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Status of health and nutritional intake of the elderly in long-term care facilities: focus on Gwangju Metropolitan City (노인의료복지시설 입소 노인의 건강 상태 및 영양소 섭취 현황: 광주광역시를 중심으로)

  • Han, Gyusang;Yang, Eunju
    • Journal of Nutrition and Health
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    • v.53 no.1
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    • pp.27-38
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    • 2020

  • Purpose: This study assessed the food intake and nutritional status of the elderly in long-term care facilities in order to provide adequate food services and improve the nutritional status. Methods: The survey was carried out from August 2019 to October 2019 for the elderly in long-term care facilities located in Gwangju Metropolitan City. The survey was conducted to collect data from 199 elderly persons (34 males and 165 females) aged over 65 years old. The food intake was assessed using a 1-day 24-hour recall method. Results: More than 90% of the subjects were over 75 years old. Forty five percent of the subjects were active, 44.2% of the subjects perceived themselves as not being healthy. Dementia and Parkinson's disease were the most common diseases, followed by hypertension, musculo-skeletal disease, diabetes, and stroke. Only 25.6% of the subjects had most of their teeth intact, and 44.7% of the subjects had difficulty in chewing and swallowing. The total food intake was 1,127 g in males and 1,078 g in females. The most frequently consumed foods were kimchi, cooked rice with multi-grains, soybean soup, cooked rice with white rice, yogurt, pumpkin porridge, soy milk, and duck soup. The average energy intake of the subjects was 1,564.9 kcal in males and 1,535.5 kcal in females. The overall nutritional status of the elderly in the long-term care facilities was poor. In particular, the intake of vitamin D and calcium, vitamin C, riboflavin, and potassium were very low. The intake of vitamin D was 5 ㎍, and 86.4% of the elderly were below the estimated average requirement, while the intake of sodium was high. Conclusion: The results of this study can be used to understand the health and nutritional status and to improve the food services and nutrition management for the elderly in longterm care facilities.

  • https://doi.org/10.4163/jnh.2020.53.1.27 인용 PDF KSCI

The Analysis of the Foodservice Productivity in the Welfare Facilities for the Elderly - The Analysis of the Relationship Between Independent Variables and the Foodservice Productivity - (노인복지시설의 급식생산성 분석 -제 1보. 노인복지시설 급식생산성과 관련이 높은 변수-)

  • 주나미;전희정
    • Korean journal of food and cookery science
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    • v.15 no.1
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    • pp.1-7
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    • 1999

  • The purposes of this study were to analyze the relationship between 12 independent variables and the foodservice productivity in the welfare facilities for the elderly. The results of the study were summarized as follows; 1. 67.2 percentage of surveyed welfare facilities for the elderly were not managed by dietitians, so menu planning, food purchasing, management of eqipment and facilities, sanitary practice, and management of work were administered nonsystematically. 2. From the results of factor analysis of variables related to the affecting productivity, 5 factors were generated and the factors were named ‘foodservice scale’, ‘human resourcs’, ‘use of food’, ‘use of equipment’ and ‘use of document’, and then the relation between the factor variables and productivity was examined by multiple regression anlysis.

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The Analysis of the Foodservice Productivity in the Welfare Facilities for the Elderly -The measurement of the levels of job satisfaction of foodservice employees- (노인복지시설 급식생산성분석 제3보. 노인복지시설 급식종사원의 직무만족도)

  • 주나미;전희정
    • Korean journal of food and cookery science
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    • v.15 no.4
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    • pp.358-362
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    • 1999

  • The purpose of this study was to measure the levels of job satisfaction of foodservice employees in the welfare facilities for the elderly. The levels of job satisfaction of foodservice employees were as follows: 1 Mean job satisfaction scores for five job factor were ordered co-workers, supervision, work itself, pay and promotion. 2. Demographic factors of the job satisfaction scores were studied. Employees who work with the dietition were satified with the supervisor and promotion. And temporory employees were more satisfied with pay than regular employees.

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