The Korean Journal of Food And Nutrition (한국식품영양학회지)

The Korean Society of Food and Nutrition (한국식품영양학회)
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Analysis of Food Preference, Recognition and Experience of Elderly Foods among Elderly People

고령자의 선호 식재 및 고령친화식품의 인지, 경험에 대한 분석

  • Received : 2016.11.16
  • Accepted : 2016.12.12
  • Published : 2016.12.31
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Abstract

Development of elderly foods that improve health among the older population is needed. The purpose of this study was to investigate the preference of specific foods for development as elderly foods. A one-to-one survey method was used for data collection from 150 elderly people attending senior welfare centers. The results of the study showed that the preferred cooking materials were vegetables, meats and fishes; and preferred cooking method was soup and stew rather than deep-frying. The elderly preferred meats and seafood but they did not eat them frequently. The results of investigating the preference of specific foods including meats, Kimchi, nuts and rice cakes indicated that old people liked broiled meats, Chinese cabbage Kimchi, walnuts and nonglutinous rice cakes the most, and they did not feel comfortable with chewing the foods. Most respondents were not familiar with the elderly foods. Moreover, the most important factors affecting their choice of elderly foods were hygiene, nutrition and flavor.

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References

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