Satisfaction Measurement and Needs Analysis of the Beneficiaries of the Elderly Meal Service Program.
- Author:
Hee Jae SUH
1
;
Minji HONG
;
Young Ai JANG
;
Bok Hee KIM
;
Haeng Shin LEE
;
Cho il KIM
Author Information
1. Nutrition Research Team, Korea Health Industry Development Institute, Korea. kimci@khidi.or.kr
- Publication Type:Original Article
- Keywords:
congregate meal service;
home-delivered meal service;
satisfaction;
needs
- MeSH:
Aged*;
Asian Continental Ancestry Group;
Cooking;
Female;
Hand;
Humans;
Male;
Meals*;
Meat;
Surveys and Questionnaires;
Seasons;
Seoul;
Vegetables
- From:Journal of the Korean Dietetic Association
2003;9(2):114-127
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
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.
