Korean Journal of Community Nutrition (대한지역사회영양학회지)

The Korean Society of Community Nutrition (대한지역사회영양학회)
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Development of Food Safety and Nutrition Education Contents for the Elderly - by Focus Group Interview and Delphi Technique -

노인을 위한 식품안전.영양교육 내용 개발 - 포커스그룹인터뷰와 델파이 조사를 통하여 -

  • Choi, Jung-Hwa (Departmemt of Food & Nutrition, Soongeui Women's College) ;
  • Lee, Eun-Sil (Departmemt of Food & Nutrition, Yonsei University) ;
  • Lee, Yoon-Jin (Departmemt of Food & Nutrition, Yonsei University) ;
  • Lee, Hye-Sang (Departmemt of Food & Nutrition, Andong University) ;
  • Chang, Hye-Ja (Departmemt of Food Science & Nutrition, Dankook University) ;
  • Lee, Kyung-Eun (Departmemt of Food & Nutrition, Seoul Women's University) ;
  • Yi, Na-Young (Departmemt of Food Science & Nutrition, Daejeon University) ;
  • Ahn, Yun (Departmemt of Food & Nutrition, Seoul Women's University) ;
  • Kwak, Tong-Kyung (Departmemt of Food & Nutrition, Yonsei University)
  • 최정화 (숭의여자대학교 식품영양과) ;
  • 이은실 (연세대학교 식품영양학과) ;
  • 이윤진 (연세대학교 식품영양학과) ;
  • 이혜상 (안동대학교 식품영양학과) ;
  • 장혜자 (단국대학교 식품영양학과) ;
  • 이경은 (서울여자대학교 식품영양학과) ;
  • 이나영 (대전대학교 식품영양학과) ;
  • 안윤 (서울여자대학교 식품영양학과) ;
  • 곽동경 (연세대학교 식품영양학과)
  • Received : 2012.03.06
  • Accepted : 2012.04.27
  • Published : 2012.04.30
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Abstract

Our society is aging rapidly, and the number of elderly people who are in charge of purchasing and preparing foods at home is increasing. However, most the elderly have difficulty managing nutrition and food safety by themselves. The purpose of this study was to develop the necessary knowledge, through focus group interview and Delphi technique to establish a food safety and nutrition education program. The diet and educational needs of the elderly were surveyed through FGI. The education topics were decided by the Delphi technique. The education program consisted of a five week program, and the topics taught were 'Dietary Change for Healthy Life', 'Prevention of Food Poisoning in Everyday Life', 'Safe Food Handling for my Health', 'Healthy Dietary Life to Prevent Chronic Disease', and 'Safety! Nutrition! Healthy Dietary Life'. This education program was designed to decrease the perceived barriers, and to increase the perceived interests and the sense of self-efficacy. Education program materials, lesson plans, slides, handouts, videos, leaflets, and booklets were developed. Based on the results, the contents of the food safety guideline leaflets for the elderly were decided as the following: (1) wash your hands in the correct way; (2) select safe food; (3) cook foods safely; (4) keep foods safely; (5) keep kitchen utensils clean. In conclusion, if advanced education programs are implemented and delivered continuously in locations such as health centers and community welfare centers, those will contribute significantly to enhance the perception of food safety and to change the desirable dietary behavior of the elderly.

Keywords

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