Journal of the Korean Dietetic Association (대한영양사협회학술지)

The Korean Dietetic Association (대한영양사협회)
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Current Status of Outsourced Food Service Operations According to the Type of Long-Term Care Institution and Plans for Improvement

장기요양기관 유형별 위탁급식 운영 실태 및 개선 방안

  • Kwon, Jinhee (Health Insurance Research Institute, National Health Insurance Service) ;
  • Lee, Heeseung (Health Insurance Research Institute, National Health Insurance Service) ;
  • Jeong, Hyeonjin (Health Insurance Research Institute, National Health Insurance Service) ;
  • Chang, Hyeja (Dept. of Food Science and Nutrition, Dankook University) ;
  • Lee, Jungsuk (Health Insurance Research Institute, National Health Insurance Service)
  • 권진희 (국민건강보험공단 건강보험연구원) ;
  • 이희승 (국민건강보험공단 건강보험연구원) ;
  • 정현진 (국민건강보험공단 건강보험연구원) ;
  • 장혜자 (단국대학교 과학기술대학 식품영양학과) ;
  • 이정석 (국민건강보험공단 건강보험연구원)
  • Received : 2022.01.19
  • Accepted : 2022.03.11
  • Published : 2022.05.02
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Abstract

This study aimed to explore the status of food service outsourcing behavior of long-term care institutions (LTCIs) through a cross-sectional survey using a questionnaire administered between July 16th and August 7th, 2020. The survey respondents were either dietitians or facility managers, who worked at 731 nursing homes, 477 group homes, and 673 day-care centers. Approximately 25.9% of nursing homes, 11.7% of group homes, and 33.1% of day-care centers used a managed-services company to operate their food service units. The main reason for outsourcing food service by nursing homes was related to the staffing of dietitians and cooks, whereas group homes and day-care centers outsourced food services due to factors relating to meal costs and the cooking process. Almost all the LTCIs entered into private contracts for outsourced food services. Only a few food service contracts included the types of meals, nutrition standards such as protein and calories per meal, and the parameter or ratio of food cost. Of the respondents, 84.5% from nursing homes, 87.5% from group homes, and 87.1% from day-care centers agreed that the quality of outsourced food services of the LTCIs should be regulated. Meals are essential for maintaining the health and functional status of LTCI users. As more LTCIs outsource their food services, we suggest the following: (1) Increasing the minimum dietitian staffing standards for LTCIs as per the Welfare of Senior Citizens Act and requiring at least one dietitian for every nursing home, (2) Making it mandatory to use a standard food service contract template when drafting food service contract, and (3) Developing realistic standards for food service operations considering the size and operation type of the LTCIs.

Keywords

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