• Proceedings of the KAIS Fall Conference
• /
• 2006.05a
• /
• pp.258-264
• /
• 2006

When make most products, the standard is made by standard of the young. These are not proper standards for making the supplies for seniors. To adapt the standards of the aged, it is necessary to construct the database which is based on the survey for producing supplies for seniors. In this study, wish to measure life eyesight and ability by color-distinguish that use Flash because uses LandoltC ring and dark adaptation that use contrast and glare to construct sight function measurement system doing to elderly, and construct database because uses measured data.

• International Journal of Advanced Culture Technology
• /
• v.12 no.1
• /
• pp.305-310
• /
• 2024

The purpose of this study is to implement game content within the generative artificial intelligence module Chat-GPTs, grounded in the humanistic discourse of self-reflection. This content aims to empower the dignity of the silver generation, which has been marginalized by digital technology. Simultaneously, we intend to prototype a digital psychotherapeutic tool. The development of a flexible device that adapts to the silver generation's living environment and temporal constraints is also part of our plan. However, there are still few commercially available products, and digital therapeutics developed in the form of content are virtually nonexistent. The goal is to implement game content that allows the elderly, who have been marginalized by digital technology, to find their true dignity. Simultaneously, we plan to commercialize a prototype of digital psychotherapy that can flexibly adapt to the range of living environments and time constraints of the elderly. This study has been extended based on the game content 'Daily Run' created by Hyein Kwon, an undergraduate student at Kyungil University.

• The Journal of the Korea Contents Association
• /
• v.16 no.3
• /
• pp.667-675
• /
• 2016

The aim of this study is to predict use behavior for social welfare service of the elderly mentally ill through means-end chain theory. Means-end chain theory explains cognitive structure related to the consumer's preference to various products and services. Although the elderly mentally ill begin to emerge as new client population, social welfare services for them do not seem to be enough in the community. Based on this awareness, this study tried to analyse service use behavior of the elderly mentally ill through means-end chain theory to develop new social welfare services. The data were collected from 15 elderly mentally ill and found 5 attributes, 10 consequences, and 11 values. Hierarchical Value Map was composed of 'disease management, rehabilitation preparation, hobby leisure ${\rightarrow}$ health maintenance, energy of life ${\rightarrow}$ social reintegration, life satisfaction, harmonious family life'. To activate the social service for the elderly mentally ill, it should be developed various programs such as disease management, rehabilitation preparation, hobby leisure for the elderly mentally ill. The ultimate value of these programs will be improve life satisfaction and integrated into society.

• Journal of Nutrition and Health
• /
• v.31 no.9
• /
• pp.1457-1467
• /
• 1998

The relationship between cognitive function and dietary patterns in Korean elderly women was investigated in this study. Twenty-four-hour dietary recall and cognitive function tests were performed in 170 elderly women aged over 60 years. Average age of the subjects was 71 years and the average number of family members was 3.3. Most of the subjects had less than seven years of education and their monthly income was much lower than the Korean average. Most of the subjects engaged in regular exercise and did not indulge in drinking and smoking. The average cognitive function score of the subjects was 58.4. Most of the subjects appeared to consume insufficient amount of food ; average intakes of energy, Ca, iron, vitamin A, and riboflavin were lower than RDA for the elderly. Cognitive function score was positively related to education level and regularity of exercise. Also, cognitive function score had a strong relationship with food intake such as total amounts of foods, fish and shellfish, milk and dairy products, total animal food, fruit, bread and sugar. Energy, protein, Ca, p, riboflavin, and niacin were also shown to have positive relationships to cognitive function score, while carbohydrate caloric ratio had a negative relationship with cognitive function. According to the results of multiple regression analysis, factors that most influenced on cognitive function were education level and riboflavin intake. The subjects who had more than seven years of education had significantly higher cognitive function scores than those with no school education. And cognitive function scores f3r those who consumed more than 2/3 of the RDA for most nutrients were significantly higher than the ones fir the subjects who consumed less than 2/3 of the RDA. These results suggest that proper education and adequate nutrient intake in quantity and quality by achieving food diversity are essential in maintaining cognitive function in later life (Korean J Nutrition 31(9) : 1457-1467, 1998)

• The Korean Journal of Community Living Science
• /
• v.23 no.4
• /
• pp.467-478
• /
• 2012

This study was carried out to develop nutrition education materials for nutrient intake and the prevention of disease for the elderly and to test their effects on the health-related matters and nutrition intakes after nutrition education. The mean age of the subjects was 71.6 years old. Diet adjustment for health increased a little bit from 2.2% to 11.1% after education but with no significance. The highest reported chronic illness was hypertension. The drinking of the subjects decreased a little bit after their education but wasn't significant. There were no significant changes to the frequency of food consumption across all the items after education, but there was a small increase to the daily intake of milk and dairy products and fruits and to a balanced diet three times per day. There was a significant increase in the intake of such nutrients as energy(p<0.05), protein(p<0.01), lipid(p<0.05), phosphorus(p<0.05), sodium (p<0.05), vitamin $B_2$(p<0.05), vitamin $B_6$(p<0.05), and niacin(p<0.001) after education. Those findings show that nutrition education provided to the elderly had no clear effects on the items that required memorization such as nutrition knowledge but did have some effects on dietary life. If the nutrition education requiring memorization is provided repeatedly with data supplemented, more effective nutrition management will be possible.

• Journal of Korean society of Dental Hygiene
• /
• v.8 no.3
• /
• pp.73-84
• /
• 2008

This study conducted an interview questionnaire survey of 245 old people in some halls for the aged in the Daejeon Metropolitan City from June 1 to 31, 2008. on their attitudes toward and practice items for oral health, resulting in the following findings. 1. In terms of socio-demographic characteristics of the subjects, males females were 48.2% and 51.8% respectively, and in the educational level, no-education, elementary school graduation, middle school graduation, and high school graduation and higher were 27.8%, 33.9%, 26.5%, and 11.8%, respectively, showing the statistically significant difference (p=0.009). 2. In terms of attitudes toward oral health management by oral health care education, regarding questions of use of oral and dental hygiene products (p=0.016), experience in scaling, and whether or not they wear false teeth (p=0.018), a group having received the education rather than a group not having received it showed more positive oral health management attitudes, indicating the statistically significant difference. 3. In daily living inconvenience of acute oral health diseases according to oral health care education, acute oral diseases presents in a group with the education ($2.30{\pm}0.72$) lower than in a group without the education ($2.49{\pm}0.63$), indicating the statistically significant difference(p=0.031). 4. Factors of oral health diseases showed the significant relation with types of health insurance, subjective systemic health status, acute diseases and subjective oral health status (p<0.01), and the explanatory power or the final model was 38%. Accordingly it is thought that there is the indicated need for analyzing and grasping factors related to oral health diseases among the elderly through considering their attitudes toward and practice for oral health, and developing programs of enhancing the oral health of the elderly in order for them to change their attitudes and habits, and also reinforcing oral health care education for the elderly focused on making them perform oral health behaviors in a right way.

• Journal of the Korean Dietetic Association
• /
• v.17 no.3
• /
• pp.287-301
• /
• 2011

This study examined the current status of foodservice management in elderly welfare facilities and evaluated food service workers' food safety practices and knowledge. For this, the directors of 20 elderly welfare facilities (each with fewer than 50 residents) located in Seoul were interviewed and a survey of 40 foodservice workers was conducted to determine their food safety knowledge and practices. The facilities accommodated an average of 28 residents. All the facilities were self-operated and approximately 62% were dependent on payments by residents. Only 15% had a dietitian in charge of menu planning, food purchasing, and food safety management. Approximately 50% had their facility managers take responsibilities for menu planning and food safety management. Most of the facilities provided food safety training within their own facility and sanitized their utensils, cutting boards, and dishcloths on a daily basis. A limited number of foodservice workers, insufficient training programs, and budget constraints were some of the major barriers to food safety management. Their average score on food safety practices was 1.62, and that on food safety knowledge was 17.6 out of 19 points. These results indicate that the foodservice workers had good food safety knowledge and appropriate food safety practices. There was a significant correlation only between food safety practices related to receiving and storing food products and knowledge of personal hygiene.

• Journal of the Korean Dietetic Association
• /
• v.23 no.4
• /
• pp.374-383
• /
• 2017

The purpose of this study was to compare the dietary status of elderly people according to the degree of obesity and mid-arm circumference in order to provide individualized and efficient nutrition management according to the physical condition of the elderly. Among the total 328 subjects, 72.2% were female, and the mean age and body mass index of the subjects were 76.5 years and $23.4kg/m^2$, respectively. The distribution of obesity degree was 47.9% for the normal group, 23.5% for the overweight group, and 28.7% for the obesity group. The distribution of mid-arm circumference was 18.0% for the under-21 cm group, 37.2% for the 21~22 cm group, and 44.8% for the over-22 cm group. About 82.9% of the subjects were consumed at least three meals a day, and 67.8% of the subjects regularly ate alone. The responses for meal time, regular meal, and meal reduction for 3 months were highest in the 10~20 min. (43.4%), yes (79.3%), and no (58.5%) group, respectively. The responses for eating alone were significantly highest in the overweight group (97.4%), followed by the normal group and obesity group according to the degree of obesity (P<0.05). There were no significant differences in preference for five flavors according to the degree of obesity and mid-arm circumference. Among the dietary habits, 31.1% of all subjects ate milk and dairy products more than once a day, and the response for eating vegetables and fruits more than three times a day was highest in the over-22 cm group (61.9%) while the drinking rate was highest in the under-21 cm group (27.1%; P<0.05). In conclusion, the degree of obesity was related to eating ability, and mid-arm the circumference was related with fruit and vegetable consumption and drinking rate.

• Journal of Korean Society of Industrial and Systems Engineering
• /
• v.41 no.3
• /
• pp.108-114
• /
• 2018

One of the most performed action in daily life is standing up from sitting position. As the population of the world is aging at the high rates, people may face problems with reduced muscle strength as well as psychological changes. This can lead elderly people having difficulties with standing up from chair. Now, with the aging trend worldwide, products are being developed that can support the lives of the elderly. This study examines the distribution of hip pressure in relation to the seating positions of the standing assistance seats under development to prevent standing up accidents in older adults. The currently developing standing assistant chair designed to tilt to a maximum angle of 25 degrees. At over $25^{\circ}$, design considers that older people are at risk of thrown back out of that force and that the forces exerted on their arms and legs can be a significant burden to older people. By considering danger of higher than $25^{\circ}$ for older people which is experimented in the basis of static capturing approach in previous papers, it is experimented people with age group of 20~60 on $0^{\circ}$ to $25^{\circ}$ tilting angle on the basis of dynamic capturing method in order to pick convenient angle of inclination. Moreover, tried to find the optimum angle by comparing the hip pressure distribution when seated at the edge of the seat and at the center of the seat with the pressure distribution sensor.

• Korean Journal of Community Nutrition
• /
• v.18 no.1
• /
• pp.65-76
• /
• 2013

The purpose of this study was to investigate the effects of a nutrition education and personalized lunch service program in a senior welfare center. A total of 30 elderly (14 males, 16 females) aged 62~89 years participated in this study. Nutrition education lessons (2 hour/lesson/week) were provided for 4 weeks. Also, ten weeks from week 3rd to week 12th, personalized lunch providing 1/3 personal needed energy was served 5 times for a week. After the nutrition intervention program, we compared anthropometric characteristics, blood biochemical characteristics, nutrition knowledge, dietary attitude and dietary intake using 24 hr recall with those before the intervention. The body weight (p < 0.001) and body mass index (BMI) (p < 0.001) were decreased. There were significant increases in score of nutrition knowledge (p < 0.01) and consumption of milk & milk products for snacks. There was a positive effect on fasting blood sugar (FBS) showing significant decreases in portion of impaired fasting glucose and diabetes mellitus (p < 0.05). Also, serum triglyceride (TG) was significantly decreased (p < 0.05). In evaluation of nutrient intake by Dietary Reference Intakes for Koreans (KDRIs), riboflavin (p < 0.01), vitamin C (p < 0.001), calcium (p < 0.05) were positively improved. The index of nutritional quality (INQ) and intakes of vitamin C (p < 0.001), riboflavin (p < 0.05), Ca (p < 0.01) and Fe (p < 0.05) were increased. In conclusion, this nutrition education and lunch service program providing 1/3 personal needed energy can be used to develop and implement a tailored nutritional intervention programs in the setting of a community senior welfare center to improve health and nutritional status of Korean elderly.