Characteristics of the dietary intake of Korean elderly by chewing ability using data from the Korea National Health and Nutrition Examination Survey 2007-2010.
10.4163/jnh.2013.46.3.285
- Author:
Ji Eun PARK
1
;
Hee Jung AN
;
Sung Ug JUNG
;
Yoonna LEE
;
Cho Il KIM
;
Young Ai JANG
Author Information
1. Department of Nutrition Research Team, R&D Center, NongShim, Seoul 156-709, Korea. jjang@nongshim.com
- Publication Type:Original Article
- Keywords:
chewing ability;
elderly;
dietary intake;
senior-friendly food;
Korean National Health and Nutrition Examination Survey (KNHAENS)
- MeSH:
Aged;
Cooking;
Deglutition;
Fruit;
Hand;
Humans;
Korea;
Mastication;
Meals;
Nutrition Surveys;
Vegetables
- From:Journal of Nutrition and Health
2013;46(3):285-295
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to examine the characteristics of the dietary intake of Korean elderly according to chewing ability using data from the Korea National Health and Nutrition Examination Survey (KNHANES) conducted during 2007-2010. Among subjects aged 65 years and over, more than half, 54.3% of elderly people, were classified as the difficulty in chewing group (DC). The DC group had lower nutrients and food intakes than those of in the no difficulty in chewing group (NDC). Findings showed that subjects in the DC group consumed fewer foods, especially fruits and vegetables. In addition, the DC group had significantly lower intakes of pan-fried food, stir-fried food, braised food, and seasoned-cooked vegetables, which could not be easily cooked or chewed. On the other hand, the number of soups and stews included in the top 30 largely consumed dishes were higher in the DC group than in the NDC group. No difference in numbers of daily meal/snack intake was observed between the two groups, however, the DC group had lower numbers of side-dishes compared to the NDC group. Fewer side-dishes per meal could be related to lower intakes of nutrients in dietary quality. Findings of this study demonstrated that dietary intake was influenced by chewing ability of elderly Korean people. Therefore, study of factors affecting dietary intake such as convenient cooking methods to decrease cooking time and skills to extend preservation and storage time of foods will necessary. In addition, development of food products and new techniques of cooking considering health status, chewing, and swallowing ability is required for the elderly, followed by establishment of standards for senior-friendly food products.
