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Nutritional Management by Dietitian at Elderly Nursing Homes in Gyeonggi-do

경기도 일부 노인요양시설의 영양사 유무에 따른 영양관리 현황

  • Received : 2013.09.09
  • Accepted : 2013.10.17
  • Published : 2013.11.02

Abstract

The purpose of the study was to examine the current status of nutritional management at elderly nursing homes. A survey was performed of 83 nursing homes from January 5, 2011 to January 21, 2011 via mail. A total of 34 nursing homes responded to the survey and 149 elderly subjects were analyzed according to the presence of a dietitian. Among the 34 nursing homes, 70.6% had a dietitian on duty. All of the facilities with a dietitian had the dietitian making the meal plan, whereas 70% of the facilities without dietitian served meals planned by a non-professional person. Overall, however, a low proportion of nursing homes implemented dietetic treatments for residents with diseases. For the nutritional assessment of these residents, a mini nutritional assessment (MNA) was performed. MNA scores were significantly associated with body mass index (BMI), mid-arm circumference (MAC), calf circumference (CC), ingestion problems, and weight loss during the last 3 months (P<0.001). Among the elderly studied, 5.4% were malnourished, and 36.9% were at risk for malnutrition by MNA score. The results of this survey show that the current management of nutrition at nursing homes is insufficient because the elderly who needed dietetic treatment did not receive proper care. Dietetic management is the most important service in all nursing homes. Therefore, to improve the nutritional status of elderly residents in nursing homes, systematic nutrition management by nutrition experts should be implemented.

Keywords

Long-term care Insurance;dietitian;nutritional status;assessment;nursing home;MNA (Mini Nutrition Assessment)

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Cited by

  1. Clinical Nutrition Services of a Long-term Care Hospital in Korea vol.20, pp.3, 2015, https://doi.org/10.5720/kjcn.2015.20.3.220
  2. Foodservice Satisfaction of Patients over 60 according to the Type of Foodservice Operation: The Case of B Hospital vol.26, pp.4, 2015, https://doi.org/10.7856/kjcls.2015.26.4.683
  3. Study on Energy and Nutrient Intake and Food Preference of the Elderly in Care Facilities vol.21, pp.2, 2016, https://doi.org/10.5720/kjcn.2016.21.2.200
  4. Feasibility Study on the Dietary Improvement Program Development for Senior Citizens vol.22, pp.3, 2017, https://doi.org/10.5720/kjcn.2017.22.3.218

Acknowledgement

Supported by : Ministry of Health & Welfare