• Journal of the Korean Society of Food Culture
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• v.7 no.3
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• pp.281-289
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• 1992

This study was designed to investigate and quantify components of the connotative meaning of foods, and to analyze the correlations between food concepts and food frequencies on elderly Korean. It involves adapting a communications research tools, the semantic differential and demonstrating its use with two population groups, urban and rural aged. The data were collected by interviewing 217 males and females of 70 years of age and older living in urban and rural areas. To assess how they feel and what they know about foods, the instrument which contains concepts of price, taste, goodness of health, interest, usuality, likes and dislikes, appetite, fattening, quality, and nutritive value about foods were developed. The result shows that there are significant correlations between food concepts and food frequencies. The more affirmative concepts the elderly have, the more food frequencies tend to be. positive concepts are appeared on the meat, fishes, vegetables & fruits, Kimchi and the rice, but negative connotations are appeared on the milk and sugar. There are significant differences between the urban and rural elderly on food concepts.

• Journal of the Korean Dietetic Association
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• v.3 no.2
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• pp.182-196
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• 1997

Physiological changes that affect nutrient absorption and utilization occur in older adults, and the collection of nutritional information is an important part of examining the nutrition and health issue. A nutritional survey using the 24-hour recall method was performed to identify nutritional quality and leading patterns of food group intake for protein, vitamin C, P and Fe were over 1, whereas those for vitamin A, $B_1$, $B_2$, niacin and Ca were below 1. The MAR(Mean Adequacy Ratio) was relatively low(0.75). The percentage of energy from carbohydrate, protein, and fat was 65.1, 15.6, and 19.5, respectively, thus the quantities of energy source were ideal. The Older subjects revealed poorer nutrition quality than the younger subjects did. The food group intake pattern of the elderly was not diverse, only 9% of them consumed all food groups in a day. These results suggest that nutritional guidelines for older Koreans should focus on the maintenance of adequate energy intake. In addition, selection of foods with high protein and calcium, such as dairy food, should be emphasized, particularly in the older elderly. Nutrition programs should target individuals at risk of not receiving enough nutrients, like the oldest elderly, and persons with lower education.

• Journal of Digital Convergence
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• v.14 no.2
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• pp.73-81
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• 2016

Elderly consumers of these days have economic power because of economic growth and live longer because of medical science development. Therefore, they have become very important customers to companies. However, if companies want to understand elderly consumers and induce them to spend money, empirical studies should have done first of all. So, this study examines the relationship between psychological characteristics of elderly consumers and purchase intention of health functional food. The results are: First, three psychological characteristics of elderly consumer are statistically significant to purchase intention of health functional food. 'Innovation-Achievement' and 'Elderly-Awareness' are positively significant to purchase intention of health functional food. Second, 'Trend-Convenience' and 'Elderly-Awareness' are more statistically significant to purchase intention of health functional food. Third, 'Trend-Convenience' is negatively significant to purchase intention of health functional food.

• Journal of the Korean Society of Food Culture
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• v.30 no.1
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• pp.118-128
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• 2015

This study was performed to analyze health problems in older adults in a comprehensive manner, including usual living habits, nutritional status, and society psychological factors. Research was conducted by a structured questionnaire by interviews with a test group of 316 people over the age of 65 from April 2012 to August 2012. Elderly people's dietary intake was assessed using NSI (Nutrition Screening Initiative) by the 24-hour retrospective method, and elderly people's feeling of helplessness and sense of belonging were assessed using the measuring device. Material analysis, descriptive statistics, and regression analysis were performed using SPSS. Elderly people with increased age showed higher chances of being in the high-risk and undernourished group. Elderly with high NSI showed low intake of fat, protein, fibrin, vitamin C, E, $B_1$, $B_2$, Niacin, K, Fe, Zn, and Cu than those with low NSI. Findings from this comparative analysis indicate that elderly with better nutritional status showed a lower feeling of helplessness than those with poor nutritional status. Overall, elderly people consumed a b road variety of foods, and social emotional stability of elderly people increased at optimal dietary levels.

• Korean Journal of Community Nutrition
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• v.26 no.3
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• pp.200-210
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• 2021

Objectives: This study was conducted to investigate the awareness, knowledge, and behavior about food hygiene·safety among the elderly, and to provide basic data on this for their healthy dietary life. Methods: The study was conducted through a survey using a self-administered questionnaire on 473 elderly people over 60 years old living in Seoul and Gyeonggido. The questionnaire was designed to examine general characteristics, meal preparation status, the relation between awareness, knowledge, food hygiene behavior, and safety. Results: Among the particpants, 44.2% of the total people surveyed were elderly married couples, and 14.0% were single-person households. For men, most of the meals were prepared by the spouse (74.1%), and among women, 93.8% prepared their meals themselves (P < 0.001). 61.3% of the total subjects answered that they were very interested in food hygiene and safety. Men (32.4%) thought it was more difficult to collect food hygiene·safety information compared to women (14.0%, P < 0.001). The knowledge score about food hygiene·safety was 0.60 (P < 0.05) and the behavior score was 3.70 (P < 0.001). The correlation coefficient between knowledge and behavior according to food hygiene·safety was 0.371 (P < 0.001). Conclusions: The food hygiene·safety behavior of the elderly was associated with knowledge (P < 0.001). Therefore, food hygiene·safety education is necessary to ensure information availability and promote the health of the elderly.

• Nutrition Research and Practice
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• v.8 no.4
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• pp.425-431
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• 2014

BACKGROUND/OBJECTIVES: The study objectives were to examine the participation rate in food assistance programs and explore the factors that contribute to such participation among the Korean elderly population. SUBJECTS/METHODS: The study sample comprised 3,932 respondents aged 65 years or older who were selected from a secondary data set, the fourth Korean Welfare Panel Study (KoWePS). The factors, related to participation in programs were examined based on the predisposing, enabling and need factors of the help-seeking behavior model. Multiple logistic regression analysis was used to select the best contributors among the factors related to program participation. RESULTS: The predisposing rate in food assistance programs was 8.5% (7.1% for men and 10.4% for women). When all variables were included in the model, living without spouse, no formal education, low income, having social security benefits and food insecurity in elderly men, and age, low income, having social security benefits and feeling poor in elderly women were significantly related to a higher tendency to program participation. CONCLUSIONS: The predisposing and need factors, such as living without spouse, low education level, food insecurity and feeling poor were important for program participation, as well as enabling factors, such as household income and social security benefits. A comprehensive approach considering these factors to identify the target population for food assistance programs is needed to increase the effectiveness and target population penetration of these programs.

• Journal of the Korean Society of Food Culture
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• v.14 no.5
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• pp.517-527
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• 1999

The health, anthropometry, food habits, food intake frequency and nutrition intake of 747(219 men and 528 women) elderly people living in Inchon were investigated. Mean BMI, WHR, triceps skinfold thickness, BIA, blood pressure of the subjects were 23.4, 1.0, 15.6mm, 28.6%, 137.5/78.8mmHg in men and 24.9, 0.87, 22.6mm, 36.2%, 130.8/73.8mmHg in women respectively. Over the half of the subjects perceived themselves unhealthy and 86.2% of the elderly suffered from one or more illness. Ratios of the smoking and the drinking elderly were 40%, 43% in men and 12%, 11% in women. The major reason to stop smoking or drinking was the concern about their health. Food habit score of the subjects was relatively high (14.45/18.0) but food intake frequency score were relatively low (21.18/33.0) except the food groups of cereal & grain, white vegetable and sweets. The foods consumed by the elderly were very limited in quality and also in quantity. The daily intakes of calorie, protein, iron, vit. B1, niacin and vit. C were less than 2/3 of RDA and the amounts of calcium, vit. A and vit. B2 consumption were less than 1/2 of RDA.

• Food Science of Animal Resources
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• v.40 no.1
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• pp.74-86
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• 2020

Horse meat is nutritionally adequate to the elderly, but it has a comparatively hard texture in contrast to most of the food. In practice, the meat intake in the elderly is generally bated because the relatively difficult texture of the meat can diminish mastication. Thus, strategies are being developed to produce meat products remanding detracted mastication exertion and possibly exalt ingestion and nutritional stand, in the elderly. Hence, the effects of enzymes on textural characteristics of horse meat were studied, because they have well-known favorable efficacy on the meat tenderness by causing important demotion of the myo-fibrillar protein and collagen. Four treatments namely, papain, bromelin, pepsin, and pancreatin, alongside one control were invoked to the horse meat. Their effects on the texture parameters were determined. All the above enzymatic treatments significantly reduced hardness and resilience (p<0.001). These results present opportunities to produce essential fatty acids fortified horse meat with soft texture and satisfied technological characteristics. The intake of the essential fatty acids intensified horse meat could aid the elderly to get their aimed essential fatty acid demands. Results also suggest that horse meat tenderized through enzymatic processing stand for auspicious options for the comprehension of texture-revised diets in the elderly population.

• Korean Journal of Community Nutrition
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• v.6 no.4
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• pp.668-677
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• 2001

This study conducted to assess the effectiveness of nutrition education program for elderly females with various diseases. Forty subjects(hypertension ; 20, diabetes ; 12, hyperlipidemia ; 8) out of 56 completed the 7 weeks nutrition education program. The nutrition education program was based for healthy food habits and dietary guidelines for each specific disease. It also included practicing individualized menu planning and exercising program. Energy, calcium, iron, vitamin A and ash intakes significantly increased in the hypertension group. total sodium intake did not decrease, however sodium intake per kcal decreased significantly(p〈0.05). Elderly with diabetes did not show any changes in dietary intakes. Dietary protein, plant fat, ash, and sodium intakes were significantly elevated(p〈0.05), but cholesterol intakes significantly decreased(p〈0.05) in the hyperlipidemic group. Elderly with hypertension agreed strongly with changes of food habits such as increasing milk intake, and decreasing Kimchi, soup, pickles and salty food, and table salt intakes after nutrition education. Diabetic elderly showed significantly improved food habit scores in decreasing white rice intake, sugar intake and increasing sea-weed consumption, vegetable consumption and exercise. Hyperlipidemic elderly did not show much improvement in food habit scores except in biochemical indices. However, mean serum glucose and atherogenic index decreased in the diabetic and hyperlipidemic groups after education, respectively.

• Journal of the Korean Society of Food Culture
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• v.16 no.5
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• pp.442-450
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• 2001

The purpose of this study was to analyze the satisfaction level on hospital foods in elderly and middle aged patients. The subjects were selected among the patients treated in the Inha University hospital during July of 1999. One hundred thirty five elderly patients aged over sixty(68 men, 67 women) and sixty five patients aged in forties(35 men, 30 women) were surveyed through questionnaires in terms of satisfaction level on hospital foods and the food preferences. Satisfaction on general taste, saltiness, serving temperature, appearance, texture and variety of hospital foods was not significantly different according to age. However, elderly men showed significantly higher satisfaction level than elderly women in terms of general taste of hospital foods(p<0.01). The preferences of cooking method for meat, fish, vegetable and the preferred kinds of kimchi and milk & milk products were not significantly different between the two age groups. However, elderly women significantly preferred sauted meat to broiled meat compared to elderly men(p<0.05).