Evaluation of dietary quality using elderly nutrition quotient depending on the consumption of healthy functional foods
10.4163/jnh.2023.56.5.483
- Author:
Jieun LEE
1
;
Hyo-Jeong HWANG
;
Hye-Young KIM
;
Jung-Sug LEE
Author Information
1. Department of Food and Nutrition, Yongin University, Yongin 17092, Korea
- Publication Type:Research Article
- From:Journal of Nutrition and Health
2023;56(5):483-495
- CountryRepublic of Korea
- Language:English
-
Abstract:
Purpose:The purpose of this study was to determine whether the dietary quality of food consumed by the elderly is influenced by the consumption of healthy functional foods using Nutrition Quotients for the Elderly (NQ-E).
Methods:The study subjects were 250 adults aged ≥ 65 living in Seoul or Gyeonggi-do. Those who had consumed healthy functional food for more than 2 weeks within the previous year were classified as healthy functional food consumers, and the quality of their meals was evaluated using the NQ-E. Statistical analysis was performed using SAS 9.4, and sex and age-associated differences were adjusted before comparing differences based on healthy functional food intake.
Results:The average age of the study subjects was 70.8. The scores for each area and the Nutrition Quotient (NQ) score were as follows: balance 43.3 points, moderation 56.7 points, practice 65.7 points, and NQ 52.5 points. When comparing differences according to healthy functional food intake status, healthy functional food consumers had significantly higher balance and NQ scores than non-consumers. When considering each NQ item score, healthy functional food consumers had significantly higher scores than non-consumers for fruit, fish and seafood, eggs, nuts, and whole grain rice, and a higher score for effort to maintain a healthy diet.
Conclusion:Dietary quality as assessed by Nutrition Quotients for the Elderly was better for healthy functional food consumers than non-consumers.
