Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
권호 표지

Comparison of Nutrient Intake and Meal Service Satisfaction of Elderly at the Local Community Centers : Free and Reduced Meal Service Charge

지역 급식소 성격에 따른 이용 노인의 영양소 섭취수준 및 급식 만족도 비교 : 유료 및 무료 급식

  • Choi Bong Soon (Department of Food Science and Nutrition, Catholic University of Daegu) ;
  • Kwon Sun Younk (Department of Food Science and Nutrition, Catholic University of Daegu) ;
  • Seo Ju Youne (Department of Food Science and Nutrition, Catholic University of Daegu) ;
  • Lee In Sook (Division of Food Service Industry, Uiduk University) ;
  • Lee Hee Ja (Department of Food Science and Nutrition: Kyungpook National University)
  • 최봉순 (대구가톨릭대학교 식품영양학과) ;
  • 권선영 (대구가톨릭대학교 식품영양학과) ;
  • 서주영 (대구가톨릭대학교 식품영양학과) ;
  • 이인숙 (위덕대학교 외식산업학부) ;
  • 이희자 (경북대학교 식품영양학과)
  • Published : 2005.06.01
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Abstract

The purpose of this study was to compare the nutrient intake and foodservice satisfaction of homebound elderly had lunch at the local community centers by the difference of meal service charge. Two local community center with cons-regate meal service program located in Daegu and Gyongsan were selected; one with free of meal service charge (F), and the other with 500-1,000 won for meal service charge (K), According to the dietary assessment, energy and nutrient intakes of the 156 elderly subjects were as a whole under the Korean Recommended Dietary Allowance (RDA). Elderly or F service conte. showed higher $\%$ RDA for the selected nutrients and MAR (mean adequacy ratio) than those of K service center (p<0.001). Participants were satisfied with most of the congregation meal service from community conte. with different reasons such as 'tasty (K service center)' and 'free of charge (F service center)'. In conclusion, elderly had the lunch at the community center with free of meal service charge was poor nutrition status and lower socioeconomic level than the other type of community center in this area. Therefore, healthy menu for elderly should be developed and managed by professional dietitian, as well as its impact on health status of this group, and congregate meal service system might be extended to the homebound elderly of whole community with free of charge.

Keywords

References

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