Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
권호 표지

Clients' Handling and Consumption of Home-delivered Meals at Home and Their Perceptions on Home-Delivered Meal Services for Older Adults

노인급식 수혜자의 가정에서 배달 도시락 취급 및 섭취 실태와 가정배달 급식서비스에 대한 인식

  • Park, Jung-Yeon (Research Institute of Food & Nutritional Sciences, Yonsei University) ;
  • Lee, Kyung-Eun (Department of Food and Nutrition, Seoul Women's University) ;
  • Yi, Na-Young (Research Institute of Food & Nutritional Sciences, Yonsei University) ;
  • Kwak, Tong-Kyung (Department of Food and Nutrition, Yonsei University)
  • 박정연 (연세대학교 식품영양과학연구소) ;
  • 이경은 (서울여자대학교 식품영양학) ;
  • 이나영 (연세대학교 식품영양과학연구소) ;
  • 곽동경 (연세대학교 식품영양학과)
  • Received : 2010.05.20
  • Accepted : 2010.06.17
  • Published : 2010.06.30
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Abstract

The purposes of this study were to investigate recipients' handling and consumption of home-delivered meals at home and to assess their perceptions on home-delivered meal services for older adults. A total of 312 elderly people who received home-delivered foodservice were surveyed using an individual interview technique. A statistical data analysis was completed using SPSS (ver. 14.0). It was found that 90.2% (n = 166) of the lunch box recipients received services for six days per week, and 76.6% (n = 95) of the side-dish recipients got services once per week. More than half of the clients reported that they cooked meals by themselves on days when meals were not delivered. The two hundred thirty-two (75.3%) ate their meals as soon as they were delivered. It was found that 66.8% of the lunch box recipients and 7.3% of the side-dish recipients left delivered meals on the counter (at room temperatures) before eating. Only 11.4% of the lunch box recipients and 48.4% of the side-dish recipients kept delivered meals in the refrigerator before eating. Less than half of the lunch box recipients consumed all foods they were served at once. The reasons the recipients did not eat their all meals delivered at once were "saving for next meals" and "big portion size" Of those clients who left delivered meals, 19% of the lunch box recipients and 9.7% of the side-dish recipients ate leftovers without reheating. An average score of quality of delivered meal services was 3.5 out of 5 points. The results suggest that the clients of the home-delivered meal service should be provided information on proper handling and consumption practices with delivered meals at home. The findings of the study will be used to develop nutrition and food safety management guidelines for senior foodservice.

Keywords

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