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
- 2019.8
- 수록면
- 277 - 289 (13page)
이용수
초록· 키워드
오류제보하기
Objectives: This study examined the practices of a community meal program for older adults in rural areas during the agricultural off-season.
Methods: A survey was conducted from December 12 to December 22, 2016. Self-administered questionnaires were distributed to 150 cooking volunteers, who had participated in the community meal program in 50 villages. A total of 114 responses were returned from 44 villages and used for data analysis. In addition, in-depth interviews were conducted with the volunteers of eight villages.
Results: Most of the cooking volunteers were 50 years old or older and they participated in serving older adults meals for good will. The cooking volunteers perceived that the older adults in their community did not eat various foods, had difficulties in grocery shopping, and frequently consumed salty foods. During the agricultural off-season, 40.9% of villages served the older adults meals 6-7 days a week and 95.5% provided meals for lunch. An average of 21 to 40 older adults were served meals in each village. The cooking volunteers reported that the food preparation and meal service times were sufficient, recipes provided were useful, and menus met the preference of the older adults. At the end of the program, they felt proud of serving meals for older adults in the community. An increased awareness of healthy eating, interest in health, and consumption of nutritious meals, a decrease in loneliness among older adults, and the promotion of fellowship in the community were rated highly. The cooking volunteers expected additional support for cooking personnel and insisted that the program should be provided for the entire agricultural off-seasons.
Conclusions: The community meal program during the agricultural off-season for the elderly in rural areas was effective in improving the dietary life of older adults, relieving their feelings of isolation, and promoting fellowship of the community. The volunteers felt workload due to a shortage of volunteers but answered that they were rewarded by helping older adults in their community.
Methods: A survey was conducted from December 12 to December 22, 2016. Self-administered questionnaires were distributed to 150 cooking volunteers, who had participated in the community meal program in 50 villages. A total of 114 responses were returned from 44 villages and used for data analysis. In addition, in-depth interviews were conducted with the volunteers of eight villages.
Results: Most of the cooking volunteers were 50 years old or older and they participated in serving older adults meals for good will. The cooking volunteers perceived that the older adults in their community did not eat various foods, had difficulties in grocery shopping, and frequently consumed salty foods. During the agricultural off-season, 40.9% of villages served the older adults meals 6-7 days a week and 95.5% provided meals for lunch. An average of 21 to 40 older adults were served meals in each village. The cooking volunteers reported that the food preparation and meal service times were sufficient, recipes provided were useful, and menus met the preference of the older adults. At the end of the program, they felt proud of serving meals for older adults in the community. An increased awareness of healthy eating, interest in health, and consumption of nutritious meals, a decrease in loneliness among older adults, and the promotion of fellowship in the community were rated highly. The cooking volunteers expected additional support for cooking personnel and insisted that the program should be provided for the entire agricultural off-seasons.
Conclusions: The community meal program during the agricultural off-season for the elderly in rural areas was effective in improving the dietary life of older adults, relieving their feelings of isolation, and promoting fellowship of the community. The volunteers felt workload due to a shortage of volunteers but answered that they were rewarded by helping older adults in their community.
목차
ABSTRACT
서론
연구대상 및 방법
결과
고찰
요약 및 결론
References
참고문헌 (26)
참고문헌 신청
Statistics Korea / Statistics list
강남이 / 2005 / 성남지역 노인 영양교육 프로그램의 효과 분석 / 한국식품영양학회지 18(4):357~366
허영란 / 2008 / 농촌지역 노인을 위한 공동 급식프로그램 개발을 위한 시범급식사업 결과의 적용 방안 연구 / 대한영양사협회 학술지 14(1):23~35
김유리 / 2012 / 도시와 농촌노인의 식행동, 식품섭취 및 식생활만족도 비교 연구 / Journal of Nutrition and Health 45(3):252~263
김혜영 / 2009 / 강원, 충남지역의 농한기 농촌 노인의 급식식단 개발과 적용 / 한국지역사회생활과학회지 20(3):423~435
강남이 / 2005 / 성남지역 노인 영양교육 프로그램의 효과 분석 / 한국식품영양학회지 18(4):357~366
허영란 / 2008 / 농촌지역 노인을 위한 공동 급식프로그램 개발을 위한 시범급식사업 결과의 적용 방안 연구 / 대한영양사협회 학술지 14(1):23~35
김유리 / 2012 / 도시와 농촌노인의 식행동, 식품섭취 및 식생활만족도 비교 연구 / Journal of Nutrition and Health 45(3):252~263
김혜영 / 2009 / 강원, 충남지역의 농한기 농촌 노인의 급식식단 개발과 적용 / 한국지역사회생활과학회지 20(3):423~435
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