지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2016.2
- 수록면
- 1 - 10 (10page)
- DOI
- 10.17495/easdl.2016.2.26.1.1
이용수
초록· 키워드
오류제보하기
The purpose of this study was to investigate the need to develop foods for the elderly based on their food preferences. A one-to-one survey method was used for data collection, and the survey was conducted on 165 elderly people (male: 47, female: 118) attending senior welfare centers in Seoul. The results of this study show that the preferred cooking method was steaming rather than stir-frying. Vegetables (4.24), fruits (4.22), Kimchi (3.87), fish (3.83), tofu (3.81), rice-cakes (3.65), dairy products/eggs (3.47), meat (3.45), noodles (3.44), seafood (3.44), poultry (3.23), bread/cookies (3.10) showed high preferences in order (p<0.05). The respondent"s chewing & swallowing degree were “Not uncomfortable chew” 31.5%, “Hard food, and a big food is a little difficult to intake”. 37%, “Hard food, and a big food is difficult to intake” 11.5%, “Small food, and soft foods can intake” 11.5%, and “It is difficult to intake solid food” 1.2%. Foods that were difficult to chew were meat 28.3%, seafood 15.2%, vegetables 15.2%, nuts 14.1%, fruits 12.0%, Kimchi 8.7%, and other 6.5%. For respondents, the most important factors affecting choice of elderly foods were flavor (48.5%), hygiene (43.0%), and nutrition (36.4%). The elderly wanted “Ready to eat (RTE)” 53.9%, “Ready to heat (RTH)” 15.8%, “Ready to cook (RTC)” 21.2%, and ‘Fresh cut product“ 9.1%.
목차
ABSTRACT
서론
연구 방법
결과 및 고찰
요약 및 결론
REFERENCES
참고문헌 (28)
참고문헌 신청
Cho KJ, Han DH (2005) A study on the survey of the dining out behavior of Korean older person. Korean J Food Culture 20: 554-560.
de Luis D, Lopez Guzman A (2006) Nutritional status of adult patients admitted to internal medicine departments in public hospitals in castillay leon, spain - A multi-center study. Eur J Intern Med 17: 556-560.
Hall G, Wendin K (2008) Sensory design of foods for the elderly. Ann Nutr Metab 52: 25-28.
Iwasaki M, Taylor GW, Manz MC, Yoshihara A, Sato M, Muramatsu K, Watanade R, Miyazaki H (2014) Oral health status: relationship to nutrient and food intake among 80- year-old Japanese adults. Community Dent Oral Epidemiol 42: 441-450.
Jang JE, Kim JN, Park SJ, Shin WS (2014) A qualitative study on needs of convenience meal from the low-income female elderly. Korean J Food Culture 29: 163-177.
de Luis D, Lopez Guzman A (2006) Nutritional status of adult patients admitted to internal medicine departments in public hospitals in castillay leon, spain - A multi-center study. Eur J Intern Med 17: 556-560.
Hall G, Wendin K (2008) Sensory design of foods for the elderly. Ann Nutr Metab 52: 25-28.
Iwasaki M, Taylor GW, Manz MC, Yoshihara A, Sato M, Muramatsu K, Watanade R, Miyazaki H (2014) Oral health status: relationship to nutrient and food intake among 80- year-old Japanese adults. Community Dent Oral Epidemiol 42: 441-450.
Jang JE, Kim JN, Park SJ, Shin WS (2014) A qualitative study on needs of convenience meal from the low-income female elderly. Korean J Food Culture 29: 163-177.
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UCI(KEPA) : I410-ECN-0101-2016-594-002674519