• Journal of Community Nutrition
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• v.6 no.1
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• pp.42-47
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• 2004

The purpose of the study was to investigate assisted living residents' perception of foodservice experience using a qualitative approach. A total of 14 residents who lived in assisted living units of a continuing care retirement community participated in interview sessions. The interviews were semi-structured with open-ended questions. The interviews were transcribed and coded to identify themes from the responses. The residents perceived the availability of choices, variety of foods, and service positively, but expressed concerns about food preparation, food quality, and repetitive menus. They were particularly concerned with tough and dry meats. The foodservice department should consider the older residents' ability to chew and their changing taste buds when determining quality of food purchased and preparation methods. The residents considered the service pleasing and described it as satisfactory. They stated that the service staff was friendly but needed more training in proper service techniques. Communication between the foodservice department and the residents was an area to be improved. The foodservice department should increase the residents' involvement in the menu planning and evaluation of the foodservice on a routine basis. Foodservice managers and dietitians working for the older adults can utilize the findings of the study to identify strategies to improve foodservice at their facilities

• Journal of Community Nutrition
• /
• v.6 no.1
• /
• pp.41-47
• /
• 2004

The purpose of the study was to investigate assisted living residents' perception of foodservice experience using a qualitative approach. A total of 14 residents who lived in assisted living units of a continuing care retirement community participated in interview sessions. The interviews were semi-structured with open-ended questions. The interviews were transcribed and coded to identify themes from the responses. The residents perceived the availability of choices, variety of foods, and service positively, but expressed concerns about food preparation, food quality, and repetitive menus. They were particularly concerned with tough and dry meats. The foodservice department should consider the older residents' ability to chew and their changing taste buds when determining quality of food purchased and preparation methods. The residents considered the service pleasing and described it as satisfactory. They stated that the service staff was friendly but needed more training in proper service techniques. Communication between the foodservice department and the residents was an area to be improved. The foodservice department should increase the residents' involvement in the menu planning and evaluation of the foodservice on a routine basis. Foodservice managers and dietitians working for the older adults can utilize the findings of the study to identify strategies to improve foodservice at their facilities.

• Journal of Industrial Convergence
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• v.17 no.1
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• pp.7-16
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• 2019

Korea, which became an aging society in 2000, has made transition to an aged society more quickly than expected since late 2017 after 17 years. Despite this trend, the awareness towards elderly housing facilities has not yet been raised across in society. The primary reason is that use of elderly housing facilities has not been promoted due to lack of understanding about the construction and management of the facilities. The housing of the elderly should be considered in terms of not only residential space but also the issues of medical care and continuous care. Therefore, the trend of elderly housing is pursuing the Continuing Care Retirement Community. Thus, this study analyzed the policies of existing elderly housing facilities and existing elderly housing through comparison with policies and housing of foreign countries. Based on the results, the the government intends to present characteristics and direction of suitable housing design of senior citizens' housing facilities through maintenance of UNIT, securing convergence through changes in the use of facilities, and realising the cost of operation, and studying social welfare measures to cope with the increasing number of elderly residents.

• 한국노년학
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• v.29 no.1
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• pp.243-258
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• 2009

Background: Falls are among the most common and serious health problems of older people. The psychological symptoms of falling have received relatively little attention compared to physical problems. Objective: The purpose of this study is to test a model to explain the factors that influence fear of falling among older adults living in a continuing care retirement community (CCRC) in Baltimore city, United States. Methods: A secondary analysis was conducted using data obtained from a Health Promotion Survey done on 149 older adults living in a CCRC. Data was originally obtained during face to face interviews with each participant. Descriptive statistics and bivariate correlations were used to describe the sample and evaluate simple correlations. A path analysis was done using the AMOS 4.0 statistical program. Results: Of the 49 hypothesized paths, 13 were statistically significant, and the model accounted for 22% of the variance in fear of falling among the elderly. There was support for the fit of the model to the data with a nonsignificant chi square at 0.478 (df=2, p=0.79), and the ratio of chi-square to degrees of freedom was 0.24, a CFI of 0.99 and RMSEA of 0.00. In particular, gender, a history of falling, and exercise were significant predictors of fear of falling. Conclusions/Implications: As anticipated, exercise is an important factor to prevent fear of falling. As a modifiable variable, self-efficacy and outcome expectation indirectly influence fear of falling through exercise.