Analyzing the Current Practice of the Home-Delivered Meal(HDM) Service Program for Homebound Elderly.
- Author:
Il Sun YANG
1
;
Hyun Young JUNG
;
Hae Young LEE
;
In Sook CHAE
Author Information
1. Department of Food and Nutrition, Yonsei University, Seoul, Korea. story0924@yonsei.ac.kr
- Publication Type:Original Article
- Keywords:
elderly foodservice program;
home-delivered meal services HDM homebound elderly
- MeSH:
Aged*;
Costs and Cost Analysis;
Diet;
Humans;
Hygiene;
Meals;
Menu Planning;
Nutritionists;
Portion Size;
Recommended Dietary Allowances;
Riboflavin;
Social Workers;
Statistics as Topic;
Volunteers
- From:Korean Journal of Community Nutrition
2003;8(5):736-743
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
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 won2,000 to won2,499 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.
