Foodservice Characteristics and Satisfaction of the Elderly with the Welfare Facilities in the Northern Gyeonggi-do Area

Kim, Young Soon; Park, Young Shim; Choi, Byung Bum

doi:10.9799/ksfan.2014.27.5.872

Cited by 2 publications

(2 citation statements)

References 4 publications

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“…The differences may be attributed to the characteristics of each facility, regardless of the presence or absence of a dietitian. Because elderly care facility users have several health problems, meals provided for the elderly people should include high-quality diets for the management of chronic diseases and maintenance of their health [ 34 35 ]. However, Kim et al reported that the nutritional intake of the elderly living in nursing facilities is lower than the standard for nutritional intake [ 36 37 ].…”

Section: Discussionmentioning

confidence: 99%

Snack Provision Practice in Long-Term Care Hospitals and Facilities in Korea

Yeo,

Kang,

Ahn

et al. 2024

Clin Nutr Res

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The study aimed to investigate the basic data to derive plans for snack provision to improve the nutritional status of older adults living in long-term care facilities (LFs) or long-term care hospitals (LHs). The 252 respondents (118 from LHs and 134 from LFs) were included in the study. The questionnaire of nationwide cross-sectional survey was developed by the authors and registered dietitians. The written questionnaire was sent to the food service managers across 800 LFs or LHs. The online survey was introduced using the online platform and network site for dietitians. More than 70% of live-in and non-live-in LFs provided snacks, which were mainly provided one to two times a day. Most institutions provided fruits one to three times a week. The main considerations when providing fruit were in the order of residents’ preference, cost, and ease of consumption. The reasons for not serving fruit included cost and differences in the residents’ eating and mastication abilities. Most institutions also provided dairy products at a frequency of one to three times a week. The reasons for not serving dairy products included cost and the lack of awareness of the need to provide them. To improve the quality of life and the offer benefits of fruits and dairy products to older people, efforts are needed to propose a plan to expand the provision of snacks in appropriate quantities and varieties.

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Section: Discussionmentioning

confidence: 99%

Snack Provision Practice in Long-Term Care Hospitals and Facilities in Korea

Yeo,

Kang,

Ahn

et al. 2024

Clin Nutr Res

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“…There have been several studies about dietary quality of meals provided for the elderly in nursing homes [ 9 10 ], residential welfare facilities [ 8 11 ], and home-delivered meal service for the elderly on low-incomes [ 6 12 13 ]. With regard to meals provided by SLS facilities, studies about foodservice management practices [ 5 7 8 14 ] and needs or satisfaction levels of users [ 15 16 17 ] were mainly conducted.…”

Section: Introductionmentioning

confidence: 99%

Dietary quality of lunches in senior leisure service facilities in South Korea: analysis of data from the 2013–2017 Korea National Health and Nutrition Examination Survey

et al. 2021

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BACKGROUND/OBJECTIVES This study analyzed the quality of lunches provided in senior leisure service (SLS) facilities and compared institutional foodservice (IF) and non-institutional foodservice (non-IF). SUBJECTS/METHODS Data of 390 adults aged 65 years or older who ate lunches in SLS facilities were analyzed using the information from the 2013–2017 Korea National Health and Nutrition Examination Survey. The participants were classified into IF (n = 129) and non-IF (n = 261) groups according to meal type provided. The intake of major food groups, energy and nutrients, and nutrient adequacy ratio (NAR) and mean adequacy ratio (MAR) were analyzed. The diversity of meals was evaluated by food group patterns, dietary diversity score (DDS) and dietary variety score (DVS). Energy intake was adjusted in model 1, while energy and sex were adjusted in model 2. All confounding variables were adjusted in model 3. RESULTS The intake of seafoods ( P < 0.001 in models 1, 2, and 3), seaweeds ( P < 0.01 in models 1 and 2), and dairy products ( P < 0.05 in models 1, 2, and 3) was significantly higher in the IF group. No significant difference existed in energy intake; however, the intake of all nutrients except carbohydrate and vitamin C was significantly higher in the IF group. NAR of all nutrients, excluding vitamin C, was higher in the IF group, and MAR was also higher in the IF group ( P < 0.001 in models 1, 2, and 3). The IF group had significantly higher DDS and DVS than the non-IF group ( P < 0.001). CONCLUSIONS The lunches provided in SLS facilities were better in terms of quantity and quality when provided through IF than through non-IF. More systematic foodservice programs should be implemented in SLS facilities, especially in facilities wherein users prepare their own meals.

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Foodservice Characteristics and Satisfaction of the Elderly with the Welfare Facilities in the Northern Gyeonggi-do Area

Cited by 2 publications

References 4 publications

Snack Provision Practice in Long-Term Care Hospitals and Facilities in Korea

Snack Provision Practice in Long-Term Care Hospitals and Facilities in Korea

Dietary quality of lunches in senior leisure service facilities in South Korea: analysis of data from the 2013–2017 Korea National Health and Nutrition Examination Survey

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