• The Journal of the Korea Contents Association
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• v.21 no.12
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• pp.697-704
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• 2021

This study was conducted to provide data for the development of foods suitable for the level of oral health by analyzing the consumption of elderly-friendly foods according to the oral health status of the elderly. Using data from the health questionnaire, oral examination, and nutrition survey of the 7th National Health and Nutrition Examination Survey, the oral health status and nutritional intake status of the elderly by each stage of elderly-friendly foods were analyzed, and a complex sample analysis method was applied. The elderly who mainly consume stage 3 elderly-friendly foods appear to have very poor oral health and nutritional status. Therefore, when developing elderly-friendly foods, it is necessary to develop various foods and provide systematic education considering the oral health status of the elderly and appropriate nutrients.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.54 no.4
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• pp.532-542
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• 2021

The concern of senior-friendly foods has been increasing as the population of older in world grows at a rapid pace. This study was conducted to investigate general and nutrition characterization of domestic commercial senior-friendly foods (DC-SFF). The protein content of DC-SFF ranged from 1.1-14.6 g/100 g, which was 1.8-24.3% for male elderly people and 2.2-29.2% for female elderly people based on the daily recommended intake of protein. Total amino acid content of DC-SFF ranged from 1,038-14,539 mg/100 g. Salinity of DC-SFF ranged from not detected-1.9 g/100 g, which was 0.0-49.9% for elderly people based on the daily recommended intake of salinity. Mineral content of DC-SFF ranged from 11.0-414.4 mg/100 g calcium, 14.6-226.5 mg/100 g potassium, 1.9-30.4 mg/100 g magnesium and not detected-4.8 mg/100 g zinc. The fatty acid composition was mainly affected by main material and added oil.

• The Journal of the Korea Contents Association
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• v.22 no.2
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• pp.770-781
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• 2022

Korea's aging population is rapidly increasing, but there has been little research into senior-friendly foods. Therefore, this study aimed to provide basic data for the development of senior-friendly Home Meal Replacement(HMR) foods by conducting a survey among elderly and middle-aged persons highly likely to purchase senior-friendly foods in the near future. Study findings showed that the level of HMR purchase was higher among the middle-aged, many subjects preferred products requiring simple cooking, and a higher proportion of subjects purchased them offline. Five HMR selection attributes were identified, and dietary lifestyles were classified into four categories. Through a cluster analysis, 3 groups based on level of involvement were identified: high-level, mid-level, and low-level. Napping^® analysis showed that subjects classified food products into HMR and meal kits, and into products with a clear broth and products with a thicker broth. The study findings are expected to help suggest a differentiating approach in developing senior-friendly HMR foods.

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.124-136
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• 2017

This study was performed to investigate the perception and preferences regarding commercial universal design foods (UDF) made with different ingredients. A one-to-one interview was used for data collection and the survey was conducted on 41 elderly people (over age 65; males: 11, females: 30) attending senior welfare centers in Seoul. Twelve UDF samples were collected, which were widely sold in Japan. Majority of respondents prepared meals (53.7%) and ate alone (43.9%), respectively. The preferred cooking level of elderly food was "ready to eat (RTE)" (43.9%) or "ready to heat (RTH)" (43.9%) rather than fresh cut product. In most, the elderly had no problem with chewing-action (90.2%). Generally, food ingredients such as grain, meat, seafood and fruits showed higher preference than vegetable and nuts. Among 12 UDF samples, pumpkin gratin (4.17) and peach flavored jelly (4.27) showed higher preferences among tested samples on a 5-point facial hedonic scale. There were no significant differences in overall preferences of all samples by difficulty in terms of chewing and swallowing of respondents. Demi-glace sauce hamburger and pot sukiyaki were more preferred as age increased (p<0.05).

• Journal of Korean society of Dental Hygiene
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• v.22 no.5
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• pp.461-468
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• 2022

Objectives: To investigate the effect of several elder-friendly foods on oral health and suggest guidelines for proper food intake. Methods: Six elderly-friendly foods (liquid type) and two control groups (mineral water and mixed coffee) were selected for this study. The pH of the food was measured using a calibrated pH meter, and the titratable acidity was determined using 1 M NaOH until 7.0 (TA 7.0). The screening method suggested by the International Organization for Standards was performed using an undersaturated hydroxyapatite solution to determine the difference between the initial and final pH of the screening solution (△pH). In addition, the sugar content was measured and expressed as Brix (%). Results: All the elder-friendly foods tested in this study showed a neutral pH (6.68-7.35), similar to mineral water (pH 7.84). The range of TA 7.0 values was 0.00-0.54 ㎖. The changes in pH determined using the screening solution confirmed that the largest change in pH was found in Careon (△pH 1.14±0.02), which has no erosive potential. Nevertheless, all elder-friendly foods had higher sugar content than the negative control group. Conclusions: Low tooth erosive potential was found in elder-friendly foods, but these foods showed high sugar content.

• Food Science and Industry
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• v.53 no.4
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• pp.435-443
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• 2020

Korea has entered into an aged-society in 2018. If this trend continues to increase, it is expected that a super-aging society will take place by 2026. Therefore, Korea is placed in the situation of becoming the world's fastest aging nation as it becomes a super-aging society from an aged-society in twenty-six years. In order to provide an effective supply of nutrition for the socially weak, Japan developed a variety of foods with food texture improvements. Germany improved accessibility for meal service development. Senior-friendly food is a softened food or a highly concentrated drink, which is considered a texture-modified food, for the elderly with eating disorders to digest food more easily by making food particles smaller. Varying food processing techniques such as freeze-thawing enzyme impregnation, high-pressure processing, super-heated steam processing, 3D food print, and others used to produce texture-modified foods.

• 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.

• Journal of the Korean Society of Food Culture
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• v.22 no.2
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• pp.235-245
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• 2007

This study was undertaken to develop web-based nutrition information contents for the older adults. Twenty six domestic web-sites were analyzed and then 12 foreign web-sites and 4 education materials for the elderly of foreign university were benchmarked. Also a lot of literatures on elderly education program were reviewed. A card-sorting task was performed with 8 older adults to ascertain how the target audience organized information about nutrition. The results were as fellows. Among 26 domestic web-sites, 2 sites(7.7%) were only for the elderly. Main topics of information contents for the elderly included 'Importance of Healthy Eating', 'DRI', 'Dietary Guidelines'. Four of twelve foreign web-sites were for the elderly nutrition education. Topics of 'Dietary Guideline', 'Meal Program' were found in 4 sites and 'Importance of Healthy Eating', 'Diet & Disease', 'DRI, 'Food Guide Pyramid', 'Nutrition Fact Labels' were found in 3 sites. Education materials of foreign university dealt with basic information on 'nutrient needs changes related with aging', 'Heart & Bone Healthy Eating Plan', 'Food Guide Pyramid'. Also topics on 'Eating on a budget', 'Eating Out Guideline' were included for practical use for the elderly. Based on card-sorting process, contents framework for web-site was developed and 4 main menus for framework were respectively named as 'Nutrition', 'Meals', 'Foods'. 'Check up Nutritional Health' by panel discussion. Finally we developed nutrition information contents for 4 main menus. We focused on helping older adults recognize the importance of healthy eating and apply the nutrition information to practical use. We expect that the developed framework of contents can be a guideline for indentifying the information needs of older adults in developing effective nutrition intervention program. And we suggest that the survey for target people should be peformed for the web-site to be user-friendly designed and the developed contents be evaluated and revised in the near future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.38 no.10
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• pp.1381-1391
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• 2009

Dietary life style of the elderly living in rural areas of Gyeongbuk Andong during the busy farming season was surveyed and a monthly meal plan for the elderly was developed using eco-friendly native crops and considering the characteristics of a busy farming season and their preferences. A week meal plan was selected and applied to those fields. The meal plan was developed for an elder's house in Gyeongbuk Andong during the busy farming season. Especially, to increase the intake of calcium and dietary fiber, bamboo sprouts, pepper leaves, dried slices of whitebait, and fried anchovies were used. Considering the busy farming season, the ginseng chicken soup and the soybean noodle soup were served to provide high quality of protein and to improve health condition. A cold soup of cucumber and brown seaweed was used to supplement liquid, vitamins, and minerals. The results are as follows: the highest score of the preference on a staple was 8.77 for the boiled barley of menu 5; the favorite soup was the ginseng chicken soup (8.73) in menu 4; for side dishes, those in menu 5 were most popular (8.69); the favorite meal was the ginseng chicken soup of menu 4 (8.69). Regarding the amount of leftover foods, the lightest was 30.14 g in Gyeongbuk Andong menu 3 which significantly indicates high preference (p<0.05). The current study was a planned meal service menu using local crops and seasonal foods, which was actually applied to the field resulting in high preference and satisfaction levels.