Food Preference Test of the Korean Elderly Menu Development.
- Author:
Seon Joo PARK
1
;
Hae Jeung LEE
;
Wan Soo KIM
;
Jae Yeon LIM
;
Haymie CHOI
Author Information
1. Center for Genome Science, National Institute of Health, KCDC, Seoul, Korea.
- Publication Type:Original Article
- Keywords:
elderly;
food preference;
menu development
- MeSH:
Aged*;
Edible Grain;
Food Preferences*;
Humans;
Mastication;
Snacks;
Soybeans;
Steam;
Tea;
Vitis;
Water
- From:Korean Journal of Community Nutrition
2006;11(1):98-107
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
This study was performed to test food preferences of the Korean elderly for Korean elderly menu development. The elderly subjects preferred steamed rice cooked with 1.2 times water than that with 1.5 times water (p < 0.001), whole rice grain gruel than the gruel with ground grain (p < 0.05). Green tea powder gruels developed as a snack, there were no significant differences in the preference of the elderly between gruel with different contents of green tea powder (2, 3, 4%). The preferences of the salt concentration of the soup were tested by using soybean sprout soup and soybean paste soup. The elderly preferred 0.7 - 0.8% salted bean sprout soup and 7% soybean paste soup. The elderly preferred Kimchi cut in widths of 1 - 2 cm than that in 0.5 cm. The elderly preferred sweeter grape jam (67% vs. 50% or 37% sugar content) and were not concerned about chewing seeds. This result could be useful to develop menus for the elderly.
