• 대한가정학회지
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• 제38권4호
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• pp.33-48
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• 2000

This study was designed to examine the degree of dependence on dietary environment, evaluate the perception of metal service program and investigate factors affecting the demand for meal service programs for elderly parents. The purpose of this study provided the basic information for the development and systemization of meal service program for elderly. Eight hundred twenty semen adults who have elderly parents were surveyed using pre-designed written questionnaire. According to the results on the life environments of their elderly parents, psychological factors(41.7%), living condition(14.3%) and dietary environment (13.2%) had trouble. Physical and psychological conditions significantly affected the dietary environment(p<0.05). Only 9.2% of the subjects were already aware of recognized the meal service program for elderly, and the degree of recognition differed significantly by sex and education level. Women had better perception of meal service program for elderly than men. In men, they would expect to use congregate meal service(44.1%), home-delivered meal service (23.7%), nursing home meal service(16.9%) in order. On the other hand, for women, home-delivered meal service (41.2%), congregate meat service(44.1%), and nursing home meal service (16.8%) in order. Therefore there are significant differences between men and women what type they want(p<0.001). For those who haute both of the parents or either one of them, they would use more of congregate meal service (38.8%) and home-delivered meal service (38.8%) than nursing home meal service (15.5%). The group whose parents are lower socio-economic status would have tendency to use the nursing home meal service (p=0.06). The group of whom believe the dietary environment is the problem of their parents'life environment had preference of using congregate meal service and home-delivered meal service.

• 대한지역사회영양학회지
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• 제2권2호
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• pp.246-255
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• 1997

This study was designed to find out opinions about free congregate site meals that the program served to improve nutritional status of low socio-economic elderly. This study was conducted in Sungnam-shi. The purpose of this study provided the baseline data to extend the meal service program in this area. Five hundred samples were selcted by the propotion of population in three districts(Sujung-gu, Jungwon-gu, Bundang-gu). The result were as follows. 72.8$\%$of subjects were women and 27.2$\%$of subjects were extended family type. Seventy$\%$ of respondant were not aware of the free meal service for elderly. Major channels of information about free meal service were mass media(33.8$\%$)and advertisement material from city (24.3$\%$). The rate of recognition and channels of information about free meal service were different according to demographic characteristics of subjects. Sixty-eight of subjects pointed that the meal service program was highly necessary in these areas and the necessity of the program was not significantly different by socio-economic variables. The group who know about free meal service had a positive attitude toward supporting the meal service program. Women preferred labor volunteers(46.8$\%$)at meal service center and men preferred donations. According to levels of education each group preferred different types of surpport for free congregate site meals for elderly. (Korean J Community Nutrition 2(2) : 246~255, 1997)

• Nutritional Sciences
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• 제6권1호
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• pp.53-66
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• 2003

This study was performed to assess the perception and need for the elderly meal service program of the Korean elderly. The purpose of this study was to assess the dietary environment factors which are related to the perception and need for such service. Subjects of this study were 800 elderly persons of whom responses were received from 769(male: 26, female: 543) aged over 60 years. Their mean age was 7.51 $\pm$8.1 years. Seventy two point two percent of them lived with their family and 54.5% of them were supported economically by their children. Among their meal management behaviors, food purchasing was hard to perform and the most aid-needed activity. In their dietary environment, 47.1% of them were supported by their children. The percent of the subjects who were aware of the elderly meal service program was 48.4%. Men were more aware of the meal service program than women(p<0.01). Elderly who were supported by government were more aware of this service than others. Elderly who were in poor dietary environment, were less affluent or had trouble preparing meals expressed better perception this service than others (p<0.05). Those who requested meal services had poor dietary environment than those who did not (p<0.001). The elderly who were younger, with higher income, and lived with a spouse had more demand for home delivered meal service. This study showed that the poorer the greater desire for meal services. Therefore, the need for urgent improvement and expansion of meal services for elderly is suggested by this study.

• 대한지역사회영양학회지
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• 제8권6호
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• pp.919-926
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• 2003

The purpose of this study is to examine the current congregate meal service program for homebound elderly. One hundred three meal service centers in charge of the congregate meal service programs as part of the elderly foodservice program were surveyed for administrative structure, menu management, food purchasing and production management, hygiene, equipment, and facilities. Statistical data analyses were completed using the SAS 8.1 program for descriptive analysis and ANOVA. The meal cost of 54.4% of the congregate meal service centers ranged from ￦l,500 to ￦l,999 per meal. According to the menu analysis, all nutrients except calcium and Vitamin B2 were at levels of more than 33% of the Recommended Dietary Allowances for Koreans. A total of 81.5% of the centers were operated without the services of a dietitian, and food purchasing, menu planning and other foodservice management processes were handled by non-professionals, such as volunteers, cooks or social workers. Although 88.3% of the centers required a therapeutic diet menu for the health of the elderly, most directors (77.6%) replied that in their current status they could not afford to serve therapeutic diets. These results suggest that financial and systematic supports by government is very necessary. Fifty-five percent of the centers never used standard recipes. For determining portion sizes, 93.2% of the congregate meal service centers depended on the personal experience of the personnel. Finally, the current congregate meal services for the homebound elderly were not operated systematically. To improve the elderly food service program, it is strong1y recommended that it be managed by Professionals.

• 대한영양사협회학술지
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• 제9권2호
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• pp.114-127
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• 2003

In the process of devising an efficient meal service system for the elderly, 478 elderly were interviewed at 6 different social centers with the elderly meal service program in Seoul area to monitor degree of satisfaction and/or needs of the beneficiaries regarding the program. The survey was conducted during the month of December 2002 by well-trained interviewers using self-developed questionnaire. Results were analyzed statistically using SAS package program. Most of the beneficiaries were low economic class and 76% of them had doctor diagnosed disease(s). Among the beneficiaries of congregate meal service, mean score of 12 aspects of satisfaction was 3.72 out of 5. For most of the questions, female elderly and healthy elderly responded with higher score than male elderly and unhealthy elderly, respectively (p<0.05, p<0.01). On the other hand, beneficiaries of the home-delivered meal service were little bit less satisfied with the service (3.54 out of 5). Compared to the beneficiaries of congregate meal service, larger portion of beneficiaries of home-delivered meal service wanted more meats (28.5 % vs. 17.1 %) and vegetables (23.2 % vs. 12.3 %) as side dishes. On the other hand, the most preferred type of cooking and/or seasoning was stewing for both cases. Based on these findings, it is suggested that more fresh foods should be used than processed foods in the preparation of meals for the elderly and, more fish-, meat- and vegetable- dishes should be served to come up to the needs of the elderly. Onto this, mainly Korean style meals with some intermittent Western, Japanese or Chinese style meals served at the right temperature would suffice most of the elderly needs.

• 대한지역사회영양학회지
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• 제5권1호
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• pp.74-82
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• 2000

This study was designed to determine the attitude and degree of satisfaction of recipients toward the meal service program for elderly people. Nine hundred and eight elderly people(male: 301, female: 607) were interviewed by trained personnel. The results were as follows. Forty two percent of them had no income and 43.8% of the respondents were supported economically by the government. Their main reasons for attending the free congregated meal program was economic hardship(37.9%) The channels of becoming aware of the free meal program were through their friends(33.4%) and the meal service centers were located in the respondents residence area(36.0%) Thus any other advertisement from local government of official channels about the free meal program were not effective for the elderly 26.9% of the respondents felt inconvenience in visiting the meal service centers because they had some difficulty in walking, 53.5% of them however answered that they didn t have any complains and were quite satisfied with the meal service. The average satisfaction score for the free meal service was 63.4(maximum score 75) As for each evaluation item respondents were highly satisfied with volunteers attitude in meal serving(4.58$\pm$0.65: maximum 5 point) The evaluation score of females was generally lower than that of males(p<0.05) Oncemore, respondents who were in lowere socio-economic classes were marked by having significantly lower satisfaction scores for the meal service compared with higher scocio-economic classes. For the welfare of elderly people, meal service programs should be extended to more elderly persons and developed considering the elderlys ecological factors.

• 한국사회복지학
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• 제47권
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• pp.310-333
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• 2001

The purposes of this research were 1) to investigate the characteristics of the meal service participants; 2) to evaluate the food service utilization of the elderly; 3) to identify major factors that affect food service satisfaction of the participants in Chungchongbuk-Do. For doing this, 309 subjects were selected and the survey research method was adopted. The characteristics of the meal service participants were similar to the characteristics of general elderly population in Korea. The public assistant recipients were under representative in this sample, that is, most of elderly people who participated in meal service consisted of non public assistant recipients. It meant that meal service was not provided to low-income elderly people. The health status of the elderly people was stable to be able to attend to the meal service organizations. The most important reason to use a meal service was to see their friends. It showed that meal services played an important role to provide support systems to the elderly people in community. Thus, meal services should be provided to the elderly people with social services. In order to analyze the factors influencing food service satisfaction, multiple regression analysis was employed. The results showed that physical activity, contact with friends who met in meal service program, and the number of social services were the important variables to predict meal service satisfaction in this study. These findings contributed to a better understanding of developing a meal service planning. Several improvement strategies were recommended to provide effective meal services. First, socio-economical characteristics of the elderly should be considered to provide appropriate services. Second, meal services should be provided to the elderly people with social services. Third, home delivery meal services should be available to the home-bound elderly.

• 대한영양사협회학술지
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• 제10권2호
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• pp.197-204
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• 2004

The purposes of this study was to analyze the operational difference of foodservice center for homebound elderly by the presence of the dietitian. The questionnaire was developed to measure all variables for menu management and distributed to 103 meal service centers in charge of congregate meal service program and 57 centers for home-delivered meal service program. The data of 160 centers in charge of congregate meal service and home-delivered service centers were usable for analysis. Statistical data analysis was completed using the SAS 8.1 package program for descriptive analysis and chi-square test. Only 21.9% meal service centers had dietitians, what is more, they were not professionals who did menu management but foodservice managers, volunteers, cook or social workers. The current foodservice programs for the homebound elderly were operated without professional. In the part of menu managemet, dietitians were more actively involved in menu planning in the elderly foodservice center in the presence of the dietitians. The performance level of healthcare service was not significantly different, but the nutrition education in the elderly foodservice center with the dietitians was more frequently performed than that without the dietitians(p<0.05). In the food purchasing and food production management, the significant differences were shown that in the elderly foodservice centers in the presence of the dietitians, the proportion of the contract purchasing was significantly higher than that of direct purchasing(p<0.01). In food sanitary management, the significant differences were not shown in the part of management of keeping meal for identifying the cause of food-borne illness and left-over, but the sanitation education for the foodservice employees was performed more frequently by the presence of the dietitians(p<0.01). In conclusion, the foodservice management was more systematically conducted in the elderly foodservice centers in the presence of the dietitians than that without dietitians. The elderly foodservice program has offered the health-related support for homebound elderly. Although there were several problems in elderly foodservice management, the program delivered well-targeted, effective, and efficient nutrition services and wide range of supportive service to the at-risk older population. It needs to be managed by professional for the improvement in the elderly foodservice.

• 대한지역사회영양학회지
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• 제8권5호
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• pp.736-743
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• 2003

The purpose of this study was to research the current home delivered meal (HDM) service programs for seniors living in the community. Fifty seven centers which operated a HDM service program were surveyed with respect to their administrative structure, menu management, food purchasing and production management, hygiene and equipment and facility. -Statistical data analyses were completed using the SAS 8.1 program for descriptive analysis and t-test. The results showed that 55 percent of the study group were from 70 to 79 years old. All of the participants received free HDM. As a result of the meal cost analysis, the meal cost at 56.1% of the HDM service centers was from ￦2,000 to ￦2,499 per meal. A total of 68.4% of the HDM service centers were operated without the services of a dietitian. According to the menu analysis, all nutrients except Vitamin B2 were at levels of more than 33% of the Recommended Dietary Allowances for Koreans. Although 96.6% of the HDM service centers required a therapeutic diet menu for the health of the elderly recipients, 68% of the directors responded that they could not afford to serve therapeutic meal. Food purchasing, menu planning and other foodservice management processes were handled by non-professionals, such as volunteers, cooks or social workers. Forty two percent of the HDM service centers never used standard recipes. For determining portion sizes, 75.4% of the HDM service centers depended on personal experience. Finally, the current HDM service programs for the homebound elderly were not operated systematically. It is suggested that professionally trained personnel should be included among the staff members to provide a more effective HDM service. The HDM service programs should be supported financially and systematically by the government.

• 대한영양사협회학술지
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• 제10권3호
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• pp.333-344
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• 2004

To investigate current status of the elderly meal service program, community centers nationwide were surveyed for congregate meal services. The survey was conducted during the month of December 2002 by mail using self-developed questionnaire on administration, staffs, funding, and meal service management. Only 95 out of 356 community centers (27%) answered and returned the questionnaires, and congregate meal menus were also collected from 20 centers for 492 days. Results were analyzed using SAS package program. In more than half of the elderly congregate meal service programs, following criteria were used in multiple form to allow participation; 65 years old or older, low income, or living alone. All centers served lunch, most of them free of charge, and 88.4% of them provided service 5 days a week. About 79% of the total cost occurred on the congregate meal service was supported by the government. Most of the menus served at congregate meal service were Korean style dish with rice. On the average, each meal provided 3 side dishes including kimchi, in addition to soup or stew. Only 19% of the centers have employed dietitian working for meal service programs; meal menus were prepared by social welfare workers or other non-dietetic personnels in more than 80% of the centers. Food purchasing and food hygiene control was also practiced mainly by social welfare workers or cooks. This study suggests that dietetic professionals are needed to better manage meal service programs for the elderly in both aspects, food hygiene and nutrition. Development of more nutritious menus and determination of appropriate serving sizes for the elderly meal service programs are necessary to meet the RDAs and dietary action guide for the elderly.