• Journal of Nutrition and Health
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• 제46권6호
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• pp.589-596
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• 2013

As the importance of elderly's dietary life have increased, low-income elderly's meal should be taken care by social policies. Nevertheless, there is a lack of systematic management in home-delivery meal service. This study aims to investigate the elderly's experience on home-delivered meal service, especially identifying the symbolic meaning of home-delivered meal service on elderly's dietary life. Using an in-depth interview, qualitative data was collected from five elderly participants who received home-delivered meals. Data was analyzed based on Colaizzi's 6 steps method, deriving 148 significant statements, 18 formulated meanings, and 5 themes: , , , , and . Elderly participants regarded the home delivered meal as not only a decent meal but also felt appreciated. The home-delivered meals were found to be their only meal all day; thus, they considered these meals as a means of survival. Home-delivered meals are considered as a lack of consideration for the elderly's physical condition, including their tastes, portion size, and cooking method. Also, these elderly seemed to lose their appetite due to aging and it caused the enjoyment of eating. The elderly have kept silence never expressing any opinions regarding the home delivered meals because they were offered for free. The results suggested that the home-delivered meal service should be developed with the multilateral evaluation methods to reflect the elderly's needs to improve the quality of the home-delivered meal service.

• 대한지역사회영양학회지
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• 제15권3호
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• pp.379-392
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• 2010

The purposes of this study were to investigate recipients' handling and consumption of home-delivered meals at home and to assess their perceptions on home-delivered meal services for older adults. A total of 312 elderly people who received home-delivered foodservice were surveyed using an individual interview technique. A statistical data analysis was completed using SPSS (ver. 14.0). It was found that 90.2% (n = 166) of the lunch box recipients received services for six days per week, and 76.6% (n = 95) of the side-dish recipients got services once per week. More than half of the clients reported that they cooked meals by themselves on days when meals were not delivered. The two hundred thirty-two (75.3%) ate their meals as soon as they were delivered. It was found that 66.8% of the lunch box recipients and 7.3% of the side-dish recipients left delivered meals on the counter (at room temperatures) before eating. Only 11.4% of the lunch box recipients and 48.4% of the side-dish recipients kept delivered meals in the refrigerator before eating. Less than half of the lunch box recipients consumed all foods they were served at once. The reasons the recipients did not eat their all meals delivered at once were "saving for next meals" and "big portion size" Of those clients who left delivered meals, 19% of the lunch box recipients and 9.7% of the side-dish recipients ate leftovers without reheating. An average score of quality of delivered meal services was 3.5 out of 5 points. The results suggest that the clients of the home-delivered meal service should be provided information on proper handling and consumption practices with delivered meals at home. The findings of the study will be used to develop nutrition and food safety management guidelines for senior foodservice.

• 한국식품영양과학회지
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• 제44권6호
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• pp.935-943
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• 2015

결식아동을 위한 급식은 지역 실정과 아동 여건에 따라 급식소 급식, 일반음식점 급식, 도시락 배달, 부식 지원 등의 방법으로 지원하고 있으나, 그중 도시락 배달은 완전한 식사를 제공할 수 있으며 낙인 현상 없이 아동이 원하는 시간에 편리하게 먹을 수 있다는 면에서 만족도가 높다. 그러나 도시락은 생산하는 장소와 섭취하는 장소가 분리되고, 섭취 전까지 취급 방법에 따라 식중독 발생 위험이 있다. 본 연구에서는 도시락이 가정으로 배달된 후 가정 내 보관과 섭취 실태를 조사하고, 도시락 급식서비스의 품질을 평가하였다. 도시락 서비스를 이용한 기간은 학년이 높아질수록 유의적으로 길어졌고, 절반 정도의 아동들이 일주일에 4~5회 도시락을 받는 것으로 나타났다. 학기 중보다는 방학 중 도시락 서비스 이용 빈도가 증가하였다. 조사대상자의 86.1%는 도시락을 받은 후 4시간 이내에 섭취하는 것으로 나타났으나 13.9%는 4시간이 지나거나 다음 날 아침에 먹는 경우가 있었고, 도시락을 섭취 시까지 싱크대나 식탁 등의 상온보관을 하는 비율이 30.1%였다. 특히 학년이 낮을수록 그 비율이 높게 나타나 도시락을 섭취하기 전 안전한 보관 방법을 알려주는 것이 필요하였다. 남은 음식은 냉장고에 보관 후 섭취전 가스레인지나 전자레인지로 가열하였다. 배달도시락 서비스 품질 점수는 보통 정도였으나 음식의 간과 맛에서 가장 낮은 평가를 받았고, 학년이 높을수록, 이용 기간이 길어질 수록 메뉴 요인의 평가점수가 유의적으로 낮아졌다. 본 연구는 조사 대상이 서울 일부 지역에서 도시락 배달을 받는 수혜자로 제한되어 일반화하는 데는 한계가 있다. 그러나 우리나라 결식아동을 대상으로 가정에서 배달된 도시락을 어떻게 보관하고 섭취하는지에 대해 수혜 아동의 입장에서 수행된 연구라는 점에서 의의가 있다. 지역에 따라 급식서비스 운영 방법이 다양하므로 향후 다양한 지역과 급식서비스 업장을 대상으로 한 연구가 요구된다.

• 대한영양사협회학술지
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• 제6권2호
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• pp.57-70
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• 2000

The purpose of this study were to : a) evaluate the nutrition status of one hundred and forty five recipients and one hundred and forty nine non-recipients of home-delivered meals service program, b) examine the teeth status of recipients of the program, c)analyze the nutritional values of meals, and identify the attitudes of recipients and non-recipients were found. Four meals offered by Nambu seniors center were met the recommended dietary allowances in calorie, protein, and vitamin C. The mean score of meal satisfaction was 3.7 out of five-point scale.

• 대한영양사협회학술지
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• 제19권3호
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• pp.236-252
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• 2013

The purpose of this study was to assess the microbiological quality of home-delivered meals during production and delivery for children from low-income families. Production flows from a facility in Seoul that provides home-delivered meals were analyzed and the time-temperature of the food was measured. Microbiological assessment was performed for the production environment, personal hygiene, and food samples at each production and delivery step based on the process approach. It took 2 hours or longer from completion of production to meal delivery. An aerobic colony count (ACC) and coliform were not detected at knives, cutting boards, and dish towels. However, ACC (at pre-preparation, preparation, and packing areas) and coliform (at the preparation area) were detected on the hands and gloves of employees. Air-borne bacterial counts varied according to day and preparation area (ND~6 CFU/plate/15 min). Food temperatures, on the completion of production and meal delivery, fell into temperature danger zones. ACC and coliform counts of raw ingredients did not decrease after pre-preparation (washing and sanitizing) for menus involving food preparation with no cook step. ACC decreased after cooking step for menus of food preparation with cook step, but the ACC of the stir-fried and seasoned dried filefish fillet on the completion of cooking was too numerous to count due to improper heating. The ACC of seasoned young Chinese cabbages (a menu with complex food preparation) increased during delivery (from 2.5 log CFU/ml to 5.0 log CFU/ml). This qualitative assessment of foodborne pathogens revealed that B. cereus was detected in vegetable and meat product menus. These results suggest time-temperature control is necessary during production and delivery and management guidelines during production of home-delivered meals are provided for safe production.

• Journal of Nutrition and Health
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• 제34권6호
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• pp.701-714
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• 2001

The purpose of this study was to apply a PERT-type system, a combination of the project evaluation and review technique(PERT) and critical path method(CPM) on the employees' work time management of flood preparation, assembly, transportation and cleaning in home-delivered meals program for elderly The resources allotment heuristic program was developed by considering the number of employees and cooking utilities, being limited resources of home- delivered meals program. This program could assign the employees to perform the works included in flood preparation, assembly, transportation ind cleaning. Critical path and activities ware identified by PERT-type system on the basic of work time investigation in five senior centers. Work sheets were invented to perform the work by the shortest path with flexible employees'maximum flow As a result of the work time investigation, the most prevalent activities were ones of preparation in center C and E. Besides, the preparation(over fifty percent) was the most proportion among flood preparation, assembly, transportation and cleaning in center C and E. Critical path and activities of 'C'center were cucumber in sauce preparation path and assembly, wrapping in assembly path and case delivery in transportation path. Critical path and activities of 'E'center were Pan-fried Potato Preparation Path and assembly, case covering, wrapping in assembly Path. The work sheet invented by the heuristic program and PERT-type system reduced the work completion time and man hours in both centers.

• Journal of Nutrition and Health
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• 제31권9호
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• pp.1498-1507
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• 1998

The purposes of this study were to : a) examine the current foodservice management practices of twenty-one seniors centers in charge of hoke-delivered meal programs, b) evaluate the attitudes of one hundred and ten recipients of meal service program, and c) provide feedback for the efficient and effective foodservice management for the elderly. Statistical data analysis was completed using the SAS package program for descriptive analysis, T-test, and ANOVA. The results of quantitative analysis indicated that the costs of meals, containers and special foods were mostly dependent on the support from local government(Seoul city). The centers where the volunteers were over seventy five p ercent of the workers were frtty-eight percent and sixty-seven percent of the subjects in food preparation and food delivery to the homebound clients, respectively. Meal preparation and food purchasing were mainly practiced by social welfare worker. Standardized recipes were not developed and meal preparation was controlled under the cook' and volunteers' experiences. The survey results of recipients who participated the home-delivered meals program showed that the mean of meal satisfaction score was rated over three point five in the five-point scale. There were significant differences between dependent variables(volunteer's kindness, plate waste, menu variety) and independent variables(sex, receiving periods and family type of the subjects). (Korean J Nutrition 31(9) : 1498-1507, 1998)

• 대한지역사회영양학회지
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• 제19권5호
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• pp.459-467
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• 2014

Objectives: The purpose of this study was to suggest the strategies for improvement of home-delivered meal services for the elderly, to identify reasons for recipients to get started with the services and to evaluate the attitude, acceptability and adaptation of recipients to the services from the perspective of life context. Methods: The data was collected through face-to-face in-depth interviews with eighteen low-income elderly recipients of home-delivered meals and analyzed using a qualitative research method. Results: The results were deduced as four themes which comprised of long-term vulnerable socioeconomic contexts resulted in entry to the services, conflicting acceptability to the services, passive adaptation to taking the services, and positive practices to cope with supplement free meals or other services. The service participation was initiated because of a combination of prolonged, vulnerable socioeconomic contexts, including poverty and unexpected life events such as diseases, disability, living alone, aging and unemployment. With regard to taking the services, conflicting acceptability was observed: positive aspects including saving living cost and good quality of meals, and negative aspects including lack of a tailored service and feeling of stigma. Although the recipients needed an individualized service, they did not express their needs and demands for the services and they accepted the unavailability as an accustomed, prolonged vulnerable socioeconomic context. With regard to lack of tailored services, either self-solution such as modification of eating patterns or community-based network and services were used. Conclusions: We suggest that a system to concretely identify recipients' attitude, acceptability and adaptation for home-delivered meal services should be developed in the establishment of a tailored nutrition support system for the low-income elderly.

• 한국식품과학회지
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• 제35권3호
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• pp.429-435
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• 2003

가정배달급식의 저장기간 중 식중독 발생에 대비하여 식중독균의 증식 양상을 사전에 예측하기 위한 기본자료를 얻고자 표고고기전, 갈치조림, 더덕구이에 주요 식중독 원인균을 접종하여 wrap 포장, 상압 및 진공포장 처리한 후, -18, 4, $25^{\circ}C$에서 5일간 포장방법 및 저장조건에 따른 변화를 살펴보았다. 가정배달급식을 위한 음식에 주요 식중독균을 접종한 결과, 식중독균의 성장 및 증식은 적용된 음식을 진공포장 처리하여 냉장 및 냉동저장시에 억제되는 것으로 입증되었고, 접종된 주요 식중독균의 포장방법 및 저장조건에 따른 성장 및 증식은 저장온도에 유의적인 영향을 받는 것으로 나타났으며, 특히, L. monocytogenes는 저장기간에 대해서도 유의적인 영향을 받는 것으로 나타났다. 따라서 표고고기전과 갈치조림의 냉장저장 시에는 L. monocytogenes가 저장 5일에 증가하므로 음식품질을 유지하고 식중독균 발생을 방지하기 위해서는 3일까지 저장하는 것이 바람직한 것으로 판단되었다.

• 한국식품조리과학회지
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• 제19권3호
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• pp.374-389
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• 2003

The Purpose of this study was to propose the most effective packaging method and storage conditions to apply to home-delivered meals for the elderly Changes in the physical and sensory qualities of pan fried oak mushroom and meat, soy sauce glazed hair tail and roasted dodok, in wrap packaging, top sealing and vacuum packaging were evaluated during storage at 25, 4 and -18$^{\circ}C$, for 5 days. The speed of falling-off in the foods qualities, under chilled and frozen storage conditions did not differ much as the 5 day storage period was too short for a proper assessment. The sensory characteristics of taste and texture were better evaluated in the chilled than in the frozen storage. The most effective packaging method at all the storage temperatures was the vacuum packaging, which assured the safety of the foods by the removal of oxygen. The lightness, springiness and hardness were significantly influenced by the storage temperature, period and packaging method, while the sensory characters were affected by storage temperature and the period. In conclusion, the quality of the vacuum packed pan fried oak mushroom and meat and soy sauce glazed hair tail, in frozen storage, were still fresh after the five days of the experiment. The shelf-life of those foods with wrap packaging, in chilled storage, were suggested to be three days. The quality of the roasted dodok, with vacuum packaging in chilled storage, was preserved for five days.