• Journal of The Korean Digital Architecture Interior Association
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• v.12 no.3
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• pp.91-100
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• 2012

This paper not only reviews recent trends and characteristics of welfare facilities, but also proposes main components such as building materials and furniture applying a traditional Korean house. This paper aims to utilize interior design and construction materials of unit-care welfare facility applying the traditional Korean house. Results are as follows. 1. The rate of the private bedroom as elderly welfare facilities is 63.1%; on the contrary, the rate of the 4-person bedroom is 63.2%. The expansion of the private bedroom is an urgent need in order to improve the quality of residences. 2. According to elderly services needs and revitalization for the traditional Korean house, it is required to implementation the unit-care facilities for the elderly and interior design for the traditional Korean house. 3. The interior design for the traditional Korean house is applied to elderly living space such as a bedroom and a living room; it is not applied to care space and management space such as a nurse station and an office occupied by employees. 4. There is no problem to construct space applying the traditional Korean house using interior products currently being sold in the domestic market. 5. Standardized mass production is essential to popularize the traditional Korean house style interior.

• Korean Journal of Community Nutrition
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• v.3 no.4
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• pp.583-593
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• 1998

This study aims to examine the relationship between chewing ability and nutritional intake status in the rural elderly. The subjects were 150 rural-dwelling elderly persons(68 males and 82 females) aged 65 years and over in Sungju-Gun, Kyunfsangpookdo. The respondents were interviewed using the questionnaires and measurments taken from a 24-hour recall method from February to April in 1998. Fifty-nine subjects(39.3%) were classified with normal chewing ability and sixty-four subjects(42.7%) could carry out all of the 10 ADL items by themselves. In addition, the group who were able to chew had more teeth and significantly higher ADL scores than the other group(p<0.01), whereas DMF value was significantly lower(p<0.001). The subjects with normal chewing ability also had higher of intakes of energy, protein, fat, carbohydrates, dietary fiber, salt, potassium, niacin, thiamin and riboflavin than in the unable group(p<0.05). As far as daily food intakes were concerned, considerable differences were revealed in the levels of grain and products and vegetables consumed depending on chewing ability(p<0.001). The results of the stepwise and vegetables consumed depending on chewing ability daily living activities and health self-assessment(p<0.05) were the most significant factors for energy intake status.

• Journal of Nutrition and Health
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• v.35 no.10
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• pp.1070-1080
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• 2002

This study was designed to obtain the information concerning food intake, dietary habits, functional status, health condition and cognitive status of the elderly using public health center in Ulsan area. The subjects of this study consisted 154 elderly persons aged 60~82 years. Interviews were conducted using the health habits and food frequency questionnaires to provide basic information for nutrition education program. We evaluated the current food intake, dietary cholesterol intake (cholesterol index), functional status, cognitive function and blood analysis of the subjects. The results of this study were as follows : Mean age of the subjects was 68.7 $\pm$ 6.7years. The average cognitive status score of the subjects was 7.9 $\pm$ 2.0 (full score was 10.0). Male had a higher cognitive status score than female. There was significant difference between cognitive status score and age, education level, pocket money, physical activity and living condition. The subjects who had a higher cognitive status score ate more fish and meats group and milk and milk products than the subjects had a lower cognitive status score. And hemoglobin level, serum triglyceride, HDL-cholesterol and atherogenic index affected to cognitive status while fasting blood glucose and LDL-cholesterol did not any effect on cognitive status. These results have demonstrated that various socioeconomic variables and food intake pattern and nutritional status affect on cognitive status with aging and suggest that proper nutrition education and adequate nutrient intake in quality and quantity are essential in maintaining cognitive status in later life.

• Journal of Technologic Dentistry
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• v.36 no.3
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• pp.197-203
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• 2014

Purpose: The purpose of this study was to evaluate oral health status according to use of oral care products in the adult population and determine methods for improving oral health status. Methods: The date of 'The fifth korean national health and nutrition examination survey 2011' was analyzed for this study. The questionnaire was measured regarding oral care products, Oral health status and socio-economic characteristics. For statistical analysis, the Statistical Package for Social Sciences version 19.0 for Windows was used. We determined frequencies, percentage and determining statistical significance using multiple regression analysis. Results: General characteristics and oral care products showed differences in DMFT associated with residence, gender, age, education, dental floss, etc(waterpic, hi-tech toothbrush, denture care products), in FS-T associated with residence, gender, age, income level, education, health insurance, dental floss, Interdental brush, etc, in T-health associated with residence, age, education, health insurance, Interdental brush, etc. Conclusion: In conclusion, in order to promote oral health status of the adult have to suitable selection and accurate usage of oral care products. Education and program in oral care products for the adult should be needed.

• Clinical Nutrition Research
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• v.13 no.3
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• pp.156-164
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• 2024

The purpose of this study was to evaluate the nutritional adequacy of senior-friendly foods sold in Korea, focusing on protein and sodium. This study examined the nutritional content of 170 products with nutritional labels that were sold in online stores in Korea and categorized the products into 93 staple foods (cooked rice, porridge, and mousse) and 77 side-dish and snack foods (braized·steam·roast products, broth, sauces, and snacks). Then, the adequacy of the nutritional content of these foods, focusing on protein and sodium, was evaluated according to product type. The 93 staple products and 77 side-dish products had average serving sizes of 163.27 g and 127.92 g, prices of $3.25 and $2.72, and energy contents of 295.25 kcal and 141.95 kcal, respectively. For staple foods, the energy content was significantly greater in cooked rice, but the protein content and index of nutrition quality (INQ) were significantly greater in mousse. There were no significant differences in sodium content or contribution to adequate intake (AI) by product type, but the sodium INQ was significantly greater in the mousse and porridge. For side-dish foods and snack products, the protein content, contribution to the recommended intake, and INQ were all significantly greater for the braized·steam·roast products. Sauces and braized·steam·roast products were significantly higher in sodium content and contribution to the AI, while broth was significantly higher in sodium INQ. These findings can be used to guide proper product selection and nutritional management that considers the health characteristics of health-vulnerable and elderly people.

• Journal of Nutrition and Health
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• v.46 no.3
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• pp.285-295
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• 2013

The purpose of this study was to examine the characteristics of the dietary intake of Korean elderly according to chew-ing ability using data from the Korea National Health and Nutrition Examination Survey (KNHANES) conducted during 2007-2010. Among subjects aged 65 years and over, more than half, 54.3% of elderly people, were classified as the difficulty in chewing group (DC). The DC group had lower nutrients and food intakes than those of in the no difficulty in chewing group (NDC). Findings showed that subjects in the DC group consumed fewer foods, especially fruits and vegetables. In addition, the DC group had significantly lower intakes of pan-fried food, stir-fried food, braised food, and seasoned-cooked vegetables, which could not be easily cooked or chewed. On the other hand, the number of soups and stews included in the top 30 largely consumed dishes were higher in the DC group than in the NDC group. No difference in numbers of daily meal/snack intake was observed between the two groups, however, the DC group had lower numbers of side-dishes compared to the NDC group. Fewer side-dishes per meal could be related to lower intakes of nutrients in dietary quality. Findings of this study demonstrated that dietary intake was influenced by chewing ability of elderly Korean people. Therefore, study of factors affecting dietary intake such as convenient cooking methods to decrease cooking time and skills to extend preservation and storage time of foods will necessary. In addition, development of food products and new techniques of cooking considering health status, chewing, and swallowing ability is required for the elderly, followed by establishment of standards for senior-friendly food products.

• Food Science and Industry
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• v.50 no.3
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• pp.2-32
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• 2017

Due to the increasing demand for convenience and simplicity, Home Meal Replacement (HMR) has become a key trend in the food service industry. This study researched the current consumer trend and analyzed the national and international HMR product trend, aiming to find useful insights for the field. Results showed that in order to expand the HMR market demand, it is possible to consider diversifying the product category by making customized premium products, such as products for the elderly, infants, patients, and sports players, or products with enhanced nutritional fortification. From the industrial aspect, centralization through Central Kitchen (CK) and implementation of the scientific and advanced ISO and HACCP system are necessary. Lastly, to develop high value-added HMR products, it is deemed essential to utilize the so-called 'food tech', the technology which integrates core technologies of the fourth industrial revolution into the food industry.

• Archives of design research
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• v.18 no.1 s.59
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• pp.215-222
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• 2005

Gaining information via the internet is becoming pivotal in today's society as the internet is becoming the center of knowledge and information. The goal of this study is to present the guideline of web interface design for the elderly who are alienated in gaining information from the Internet. If the internet were more user friendly to the elderly, they would be able to spend more time in doing what they enjoy and also in self development, with the information gained on the internet. This study investigated current portal sites to understand the present situation, surveyed and interviewed the elderly, and researched literatures on how the elderly perceive various stimulants and also researched documents for previous guidelines on interface design for them. This study investigated internet sites which the elderly use to gather information about products and which entice their purchasing desires. The conclusion is that the usability can be improved by eliminating visual dizzy elements in the pages, simplifying the layout and the menu designs which represent the information architecture.

• Journal of Korean society of Dental Hygiene
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• v.16 no.6
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• pp.931-941
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• 2016

Objectives: The purpose of this study was to examine the association between depression and poor oral health in Korean elderly using Korean version of the Patient Health Questionnaire-9 (PHQ-9) for assessment of depressive symptoms. Methods: This study used the data from Korean National Health and Nutrition Examination Survey (KNHANES VI-2). The study included 1,454 elderly Korean aged over 65. Variables included demographic characteristics (gender, age), socioeconomic factor (income, education), systemic diseases, oral health related factor (tooth brush, dental products), health related factor (alcohol drinking, smoking), and depression. Logistic regression analysis was used as sequential models. Effects were quantified as odds ratios (OR) and 95% confidence intervals (CI). Results: From frequency analysis, being female, primary school or less, non-alcohol drinking, poor oral health were significantly related to depression. In the multiple logistic regression model, depression was significantly associated with poor oral health (OR=1.96, CI=1.15-3.53) after adjustment for other covariates including demographic characteristics, socioeconomic factor, systemic diseases, oral health related factor, and health related factor (OR=1.91, CI=1.13-3.27). Conclusions: Depression had an influence on the poor oral health after adjustment as confounding variable in the elderly. It should be focused on the health promotion for the elderly vulnerable to depression and poor oral health. The development of the mental health and oral health should be established.

• Journal of Community Nutrition
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• v.6 no.1
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• pp.12-17
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• 2004

The purpose of this study was to evaluate the nutritional status of elderly women living in residential homes by estimating nutrients and food intakes. Food consumption survey was conducted by 3-day 24hr recall method with 99 elderly women aged 65 to 90 years from three residential homes in Seoul, Choonchun and Chunan and 46 free-living elderly women aged 65 to 88 years from Chunan as control group. Food intake data was converted into nutrient intake using computer aided nutritional analysis program. Mean energy intake and percentage of recommended daily allowance (RDA) of residential home residents were 1696㎉ and 101% of RDA while those of control were estimated as 1939㎉ and 119% of RDA. On average, absolute amount of nutrient intakes of residential home residents were slightly higher than control group. Subjects in control group showed significantly lower carbohydrate and vitamin A intake, while vitamin C intake was higher. However, nutrient intake quality determined by INQ (Index of nutritional quality) was significantly higher among control subjects in most nutrients except vitamin A than residential home residents. Intakes of calcium, vitamin A and riboflavin of all subjects in this study were less than 75% RDA meaning that nutritional status of calcium, vitamin A and riboflavin was insufficient and could possibly result in nutritional deficient. Some food groups such as milk or other dairy products must be strongly suggested to improve nutritional status of elderly women in this study. According to the results of this study, meal plans of residential homes are quite adequate in quantity of micronutrients, but need to be improved in both quantity and quality of micronutrients.