Feasibility Study on the Dietary Improvement Program Development for Senior Citizens.
10.5720/kjcn.2017.22.3.218
- Author:
Sung Hee KIM
1
;
Boram KIM
;
Nami JOO
Author Information
1. Nutrition Education Graduate School, Sookmyung Women's University, Seoul, Korea.
- Publication Type:Original Article
- Keywords:
dietary improvement program;
senior citizens;
welfare facilities for the aged;
home care for the aged
- MeSH:
Aged;
Education;
Feasibility Studies*;
Home Care Services;
Humans;
Nutritionists;
Program Development*
- From:Korean Journal of Community Nutrition
2017;22(3):218-227
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
OBJECTIVES: The purpose of the study was to develop dietary change program items that could be used to improve dietary life of the elderly and investigate their validity. METHODS: The survey was were analyzed by SPSS program (Ver. 21) and descriptive statistics was performed; a t-test, χ² test, One-way ANOVA and Friedman test were used to determine the priority. RESULTS: Programs for feeding senior citizens that need to be newly established are largely divided into two fields, namely, application of welfare facilities and application of home care, classified into large, medium and sub-classes. The large class was divided into nutrition management, sanitary control, and other health management. The medium class of nutrition management was divided into nutrition education, nutrition intervention, and menu management and supply. The sub-class was composed of division into application of welfare facilities for the elderly and application of home care for the same age group. Responses showed high rate saying that all the categorized items were necessary and valid. With respect to expectation effect on a community program for old people feeding, ‘yes’ was 65 people (55.6%) showing very high expectation toward the question whether a community program for old people feeding are newly set up. CONCLUSIONS: It is believed that nutrition for the aged will be improved and it will be a help not only to a small facilities without obligation of employing a dietician but also to the aged at home if a community program for old people feeding are newly established.
