• Korean journal of food and cookery science
• /
• v.15 no.1
• /
• pp.81-94
• /
• 1999

As the elderly population has increased in the advanced countries, food intake, relationship of nutrient intake and disease has become major problem in the aged. To investigate the dietary behaviors and the preference of food of the elderly for developing meal planning, the study was conducted through survey questionnaires including 24-hr dietary recall, dietary behaviors, food preference and frequency of food intake to 352 elderly (104 male and 248 female) who were more than 60 years old and living in Seoul. Most of subjects ate three meals regulary and the most preferred taste was sweet and the less preferred taste was sour. Dietary behaviors according to educational level were shown that the skipping meal time and duration time of one meal were significant difference in educational level. Most of the elderly subjects like kimchi and soybean paste soup. The more educated elderly were preferred milk. The reason of dislike of milk was bad flavor and diarrhea. Most of them who graduated from university and high school selected fishes because of good for health primary, otherwise no educated, elementary school and middle school graduated elderly selected vegetables primary. Meats, fishes, seaweeds, mushrooms, fruits, milk and milk products, eggs and vegetables intakes of total elderly subjects were significantly positively related to educational level. With respect to milk and milk products intakes, cheese, yogurt (curd) and milk intake of elderly was significantly negatively related to age. Therefore education for developing desirable dietary behaviors and improving the meal patterns should be in forced to elderly, especially who had poor educational background in order to manage the meal planning and to care for their health in the later life.

• Korean Journal of Gerontological Social Welfare
• /
• v.74 no.1
• /
• pp.61-90
• /
• 2019

본 연구의 목적은 Anderson의 행동모형에 따라 설계된 예측요인들 중 가능성요인이 노인들의 돌봄 유형 선호에 미치는 영향을 분석하는 것이다. 노인들의 돌봄 유형은 돌봄 제공주체자에 따라 '자기 돌봄', '가족 돌봄', '전문적 돌봄'으로 구분하였고, 전국 노인 2,064명을 대상으로 실시된 설문자료를 다항로지스틱회귀분석을 통해 분석하였다. 분석 결과는 다음과 같다. 각각의 돌봄 유형 선호에 영향을 미치는 요인에 대한 분석을 실시한 결과, 노인의 돌봄 유형 선호를 결정하는 데 있어 주요하게 작용하는 공통적인 가능성요인은 동거 가족 수와 사회관계망으로 나타났다. 구체적으로 배우자 유무와 동거 가족 수, 사회관계망은 가족 돌봄 선호와 자기 돌봄 선호를 구분하는 요인으로 확인되었으며, 배우자 유무와 동거 가족 수, 사회적지지, 사회관계망이 가족 돌봄 선호와 전문적 돌봄 선호를 구분하는 요인으로 확인되었다. 또한 동거 가족 수와 거주 지역, 사회관계망이 자기 돌봄 선호와 전문적 돌봄 선호를 구분하는 요인으로 확인되었다. 이러한 연구결과를 토대로 체계적이고 효과적인 지역사회 통합 돌봄 정책설계를 위한 정책적 시사점을 제시하였다.

• Journal of the Korea Society of Computer and Information
• /
• v.23 no.9
• /
• pp.87-96
• /
• 2018

The purpose of this study was to identify the preferred materials and design characteristics of nursing home clothes in order to collect the basic data necessary for the elderly nursing home clothes. It was to utilize the elderly nursing home clothes considering elderly body shape, hand function, illness. This study was conducted by questionnaire method and SPSS ver. 20.0 program was used. The preference for nursing home clothes material was high for cotton, and it was found that they prefer soft, stretch material, warm feeling material, and lightweight material. In the hygienic aspect, they favored sweat-absorbent materials, and preferred laundry- care-resistant materials with poor wrinkles and dirtiness. The nursing home clothes preferred a two piece form consisting of a round neckline, two pockets on both sides, a waistband of rubber band, long lengths, and a waistline pants. The most important function in the nursing home clothes was recognized as wearing comfort. Aesthetics, symbolism, color and print pattern were recognized as not important functions. Therefore, it is necessary to focus on the functional part such as wearing comfort in the design of the nursing home clothes. The material is also hygienic and comfortable to wear. In the case of the elderly, it is necessary to provide convenience for the wear of clothes through the development of stretchable material and detachment device since the movement range of muscles, arms, and legs is reduced. Based on this study, we will utilize it for the development of nursing home suit considering the characteristics of elderly person in the elderly society. It is to develop functional materials for the elderly in need of nursing home, to develop the pattern considering the elderly body shape, and to develop the desorption device considering the movement of the hand.

• The Korean Journal of Food And Nutrition
• /
• v.29 no.4
• /
• pp.480-485
• /
• 2016

This study was conducted to develop food for the elderly, which is easier to chew and swallow, using gelification. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. The sensory panel consisted of 10 dieticians (10 women) working in nursing care facilities. The sensory optimal composite recipes were determined by the central composite design (CCD). The optimum formulation of hot pepper paste stir fried pork calculated by the numerical and graphical method was 1.48 g of sugar and 18.97 g of hot pepper paste. The optimum formulation of seasoned spinach was 8.0 g of sesame oil and 5.41 g of soy sauce. Moisture content, hardness, and adhesiveness of hot pepper paste stir fried pork was 76.49%, 2.50, and -1.20, respectively. Moisture content, hardness, and adhesiveness of seasoned spinach was 83.48%, 2.27, and -1.17, respectively. This study provides the basic materials for the development of easily chewable and swallowable foods for the elderly, which can reduce the risk of food going down the wrong pipe, and the preference can be improved by eating solid food instead of porridge or liquid food. The development of food for the elderly, which takes the difficulties in chewing and swallowing among the elderly into consideration and reflects their preference and has sufficient amount of nutrients, is important to enable the elderly to enjoy their meals and it is one of the biggest challenges in Korea, as Korean society is aging rapidly.

• Journal of Korea Entertainment Industry Association
• /
• v.15 no.8
• /
• pp.423-432
• /
• 2021

In this study, we investigated and the following conclusions are presented by identifying the current status and problems in order to expand the future's value of the community care project introduced and implemented to improve the quality and care for the elderly's life. First, the needs analysis of the elderly receiving services is composed of patient-centered rather than investigator-centered, and in particular, medical management through medical staff visits should be strengthened, and specialized service items according to gender, age, disability type, and personal preference should be strengthened. This will have to be gradually strengthened. Second, by analyzing the satisfaction, redundancy, and effectiveness of service items, we save money, and consider the consumer-oriented service item composition and application of items necessary for new services. Third, through the introduction of an integrated schedule management system, it is necessary to specialize in pre-booking and visit schedule management between the elderly and the direct service organizations that provide services. Fourth, as an effort to solve the financial problem, it is necessary to prepare a rational resource sharing system with health and medical finance, long-term care insurance system, and social welfare financial project. and it may consider that putting the medical personnel who are from local public medical college input. Through these proposals, the community care business will be able to complete and have future value as a universal aged care system.

• The Korean Journal of Food And Nutrition
• /
• v.27 no.6
• /
• pp.1175-1181
• /
• 2014

This study was conducted to develop for the elderly food that is safe, well-shaped, and easy to chew and swallow, using gelification. Gelatin, which has low adhesiveness, thereby lowering the possibility of being swallowed wrongly into the respiratory track, was used as a viscosity agent for the gelification. Water and gelatin amounts were adjusted to facilitate breaking the food with the tongue. Various foods for the elderly with chewing and swallowing difficulties were used for sensory assessment. Sensory panel consisted of 10 dietitians (10 women) in nursing care facilities. The sensory optimal composite recipes were determined by central composite design (CCD). The sensory measurements were significantly different in appearance (p<0.05), saltiness (p<0.05), sweetness (p<0.01), and overall quality (p<0.05). The optimum formulation of the Korean barbecue beef calculated by numerical and graphical method was 3.71 g of sugar and 19.53 g of soy sauce. Moisture content, hardness and adhesiveness of the Korean barbecue beef were 78.85%, 2.40, -1.87, respectively. The result shows that food for the elderly, which is easy to chew and swallow, using gelification will have sufficient competitiveness in terms of safety, taste, and preference. The development of food for the elderly that take into account the difficulties in chewing and swallowing among the elderly, reflects their preference, and has sufficient nutrients, is important to enable the elderly to enjoy their meals. Also, as the Korean society is getting older, it remains one of the biggest social challenges.

• Proceedings of the Korean Society of Computer Information Conference
• /
• 2013.01a
• /
• pp.127-128
• /
• 2013

이 연구는 노인의료복지시설 소속 요양보호사들을 대상으로 자기효능감과 직무만족에 대한 요양보호사들의 주관적 인식의 차이를 분석해 보고자 하였다. 분석결과 요양보호사들이 근무하는 노인의료복지시설 유형에 따른 인식의 차이는 없었지만 전체적으로 요양보호사들의 자기효능감과 직무만족의 충족이 노인의료서비스 제공에 있어서 중요하다는 것을 강조하였다. 따라서 노인의료복지시설 소속 요양보호사들이 노인들에게 의료서비스 등을 제공함에 있어서 직무만족과 동시에 지속적으로 높은 수준의 자기효능감을 유지할 수 있도록 하는 인적자원관리전략이 필요함을 시사하였다는데 그 의의가 있다.

• Journal of the Korean Dietetic Association
• /
• v.30 no.1
• /
• pp.41-60
• /
• 2024

The number of elderly in care facilities is increasing in parallel with a rapid increase in the elderly population in Korea. We analyzed the meal satisfaction ratings, food preferences, and nutritional intakes of 74 patients aged ≥65 years living in a nursing hospital in Daegu. Food preferences were high for cooked rice, rice gruel, meat soup, soybean paste stew, beef, frozen pollack, squid, egg, spinach, sea mustard, cabbage kimchi, apple, peanut, drinking yogurt, pickled perilla leaves, and salted squid. Preferences for duck (P<0.01) and vegetable (P<0.01) cooking method were significantly different for men and women, and preference for soybean paste stew increased with age (P<0.05). Regarding nutrient intakes, men had higher energy (P<0.01), carbohydrates (P<0.05), and zinc (P<0.05) intakes than women, while women had higher vitamin C (P<0.05) intake than men. Furthermore, energy (P<0.001), carbohydrates (P<0.001), protein (P<0.05), dietary fiber (P<0.01), vitamin B₆ (P<0.01), phosphorus (P<0.05), and zinc (P<0.001) intakes significantly decreased with age. Men had a significantly higher nutrient adequacy ratios (NARs) for carbohydrates (P<0.05) and cal- cium (P<0.01) than women, while women had a significantly higher NARs for protein (P<0.05), vitamin A (P<0.01), vitamin C (P<0.05), thiamine (P<0.01), riboflavin (P<0.001), iron (P<0.001), and zinc (P<0.01). Mean adequacy ratios were 0.69 for men and 0.75 for women. In particular, NARs for carbohydrates (P<0.01), vitamin B₆ (P<0.01), and calcium (P<0.05) decreased significantly with age. In summary, the study shows that supplementing vitamin C, vitamin B₆, calcium, and iron, reducing sodium, and providing meals that reflect preferences will improve the nutritional statuses of elderly residents in a nursing hospital.

• The Korean Journal of Health Service Management
• /
• v.5 no.4
• /
• pp.113-126
• /
• 2011

The purposes of this study were to investigate nursing students' Knowledge, attitudes and behavior toward the elderly and to identify the predictors of nursing student's knowledge, attitudes and behavior toward the elderly. The data were collected from 513 nursing students enrolled in ADN(Associate Degree in Nursing) program in Daegu by using structured questionnaire. The research producted following results: 1) The average score of the participants' knowledge of the elderly was $12.3{\pm}2.7$ out of 25. The average attitude score was $86{\pm}11.7$ out of 140. This score was classified as a neural range. The average behavior score was $57.5{\pm}6.9$ out of 68. 2) Among general characteristic of the participants level of knowledge was statistically significant for age, religion, educational level. 3) Participants' knowledge toward the elderly was difference significantly present not living conditions, the degree of preference for offering the nursing care of the elderly. 4) Participants' attitude toward the elderly were statistically the significant difference in the degree of the familiar interaction with the elderly, the interest in the elderly and problems of the aged. 5) Participants' behavior toward the elderly were statistically the significant difference in the degree of a current relationship with the elderly, the familiar interaction with the elderly. 6) The correlation, coefficients of participants' knowledge, attitude and behavior toward the elderly were positively correlated. In conclusion, It is necessary to develop a program for continuous teaching and education that will help increase student nurse's knowledge of the elderly and thereby positively change attitude and behavior toward the elderly.

• The Journal of the Korea Contents Association
• /
• v.12 no.10
• /
• pp.320-329
• /
• 2012

The study originated in finding the way to improve the job satisfaction and job involvement of care worker, who work in the Elderly Care Facilities, by researching and analysing the influences on the job satisfaction and job involvement of their self-efficacy and empowerment directly or indirectly. The result from the influences on empowerment of care worker self-efficacy was that the higher the self-confidence and self-control efficacy were, the higher the empowerment was. And the influence on job involvement of self-efficacy was that the higher the self-control efficacy and job preference were, the higher the job involvement was. The influence on job satisfaction of care worker was that the higher the self-confidence, self-control efficacy, and job preference were, the higher the job involvement was. The higher care worker individual empowerment and environmental empowerment were, the higher their job involvement and job satisfaction were. We can find out that there is a mediated effect as an influence on job involvement and job satisfaction of self-efficacy.