노인 인구가 증가할수록 독거노인의 수도 증가하고 이에 따라 노인급식시설에서 식사를 해결하는 노인들이 증가하고 있다. 노인복지시설 이용 노인의 수가 증가하고 있으며, 이용 규모와 장기간의 이용기간을 고려하면 노인 식생활에서 매우 중요한 위치를 차지하므로 급식의 위생과 영양관리는 노인건강에 큰 영향을 미칠 수 있다. 따라서 노인시설 이용노인의 급식운영 실태를 파악하고 노인급식의 개선방안 도출이 필요한 실정이다. 본 연구는 노인종합복지관, 노인요양시설, 양로시설의 급식운영 실태를 조사하여 노인급식시설 현장에 효율적으로 활용 가능한 급식관리 매뉴얼 개발을 위한 기초자료로 활용하고자 하였다. 연구조사를 위해 개발된 설문지는 급식관리 활동의 중요도, 급식관리 활동 수행도, 급식관리 현황, 위생 및 영양 교육, 급식시설의 위생 및 안전관리, 일반사항으로 구성되었다. 본 설문지는 2014년 3월~2014년 6월까지 노인복지관, 노인요양시설, 양로시설에 근무하는 급식담당자(영양사)를 대상으로 조사하였으며 노인복지관 90부, 노인요양시설 95부, 양로시설 15부로 총200부가 분석에 이용되었다. 노인급식시설의 위생 및 안전관리 현황은 노인복지관이 평균 4.38점, 노인요양시설은 평균 4.17점, 양로시설은 평균 4.27점을 보였으며, 모든 시설에서 수행이 잘되고 있는 활동들은 ‘보존식을 -18°C에서 144시간 보관(4.79점)’, ‘조리종사원 대상 연 1회씩 건강 진단 수행(4.79점)’, ‘급식시설에 정기적으로 방역 실시(4.69점)’ 순으로 나타났다. ‘생채소를 100 ppm의 염소 소독액에 소독(2.99점)’과 ‘음식 가열 시 온도계로 온도를 측정하고 기록(2.79점)’의 수행이 낮았다. 급식관리 활동의 중요도(5점 척도)는 평균 4.07점으로, 노인복지관 4.21점, 노인요양시설 3.87점, 양로시설 4.40점으로 나타났으며, 집단 간에 유의적인 차이를 보였다(P<0.001). 사후분석 결과 노인복지관과 양로시설에서 노인요양시설보다 급식관리 활동을 중요하게 인지하고 있었다. 노인급식시설에서는 ‘조리종사원에서 급식 위생 안전 및 작업관리를 정기적으로 교육한다(4.54점)’를 가장 중요하게 인지하고 있었으며, ‘식중독 발생 시 대처 지침서를 구비하고 준수한다(4.28점)’, ‘급식의 품질관리 기준을 설정하고 준수한다(4.25점)’, ‘식재료 품질관리 기준을 마련하고 준수한다(4.22점)’의 순으로 중요도가 높았다. 노인급식시설 영양사들의 급식관리 활동 수행도(5점 척도)는 평균 3.97점으로, 노인복지관 4.21점, 노인요양시설 3.71점, 양로시설 4.09점이었다. 집단 간 유의적인 차이를 보였으며(P<0.001), 사후분석 결과 노인복지관과 양로시설에서 노인요양시설보다 높은 수행률을 보였다. 노인급식시설에서는 ‘급식일지 작성(4.70점)’, ‘식품 구매 시 거래명세서 작성(4.60점)’, ‘조리종사원에서 급식 위생 안전 및 작업관리를 정기적으로 교육한다(4.59점)’의 수행도가 높았다. 중요도와 수행도의 같은 항목에 대한 문항끼리 매치하여 16개의 영역으로 분류하였고, ‘급식운영 계획’과 ‘직원교육’을 제외한 항목에서 중요도와 수행도에 유의적인 차이를 보였다(P<0.05, P<0.01, P<0.001). 노인복지시설 영양사의 급식관리 항목에 대한 중요도와 수행도 평가에 대한 IPA(Importance-Performance Analysis) 결과, 중요도는 높은 반면 수행도는 낮아 가장 우선적으로 노력을 집중하여 개선할 필요가 있다고 평가된 관리항목(A사분면의 ‘Focus here’)은 ‘식중독 위기관리’와 ‘인력확보 관리’ 항목이었다. 본 연구에서 노인급식 유형의 수가 동일하지 않은 제한점을 가지고 있으나, 관련 연구가 미흡한 실정이므로 노인 관련 급식시설 현장에 도움이 될 것으로 사료된다. 본 연구 결과를 기초로 급식관리 운영 기준 매뉴얼 작성 시 시설별 유의적인 차이를 고려한 매뉴얼 개발이 필요할 것으로 사료된다.
This study estimated the isoflavone intake level in Koreans using Food Frequency Questionnaire and analyzed related variables. The results showed that the average daily intake of isoflavone in adults was shown as 23.1 mg. The isoflavone intake level at 50 percentile was 16.9 mg (0~190 mg), and 10% of adults took almost 50 mg of isoflavone a day and 10% took about 5 mg a day. The major food sources for isoflavone in Koreans were in the order of soybean, soybean paste, soy milk, soybean curd (tofu), and bean sprouts; the intake was different depending on age, educational background, occupation, economic standard, and family type. The result showed higher isoflavone intake levels in the group over 30 years old and the highest isoflavone intake in subjects working in farming/fishery, followed by housemakers. According to the differences by families the families with elderly members showed 50% higher isoflavone intake than young families with friends or siblings. Depending on related ecological variables, therefore, various nutrition education programs should be developed for a variety of intakes of soybean foods, along with easy and simple cooking methods as parts of continuous research.
The per capita daily consumption of dairy products increased approximately 2450% in South Korea from 1969 to 1987. The purpose of the present study was to determine the frequency with which urban South Koreans consume 10 common dairy products, and to find the socio‐economic group most responsible for the increase in dairy product consumption. Data were collected on the dietary patterns and socio‐economic backgrounds of 923 women, 880 children and 772 men in urban areas. This study showed that seven of 10 dairy products investigated were consumed evenly by both sexes, all age groups and income levels. However, three recently‐introduced products (i.e. cheese, ice cream and butter) were found to be consumed most frequently by young Koreans in the high income level.
Traditional Korean beverage can be divided into Jang, Gahl Soo, Mi Su, Soo Jung Gwa, Shick Hae, Tahng, Hwa Chae, Sook Su, and Tea according to ingredients and how it is proccessed. The purpose of this study was to investigate the Korean beverage percetpion and to analyze the factors (sociodemographic factors and life-style related factors) which influence percetpion of Korean beverage. Questionnaries were hand delivered to 2,200 subject residing in Seoul and 1,884 questionnaris were collected : resulting in 84% response rate. Statistical data analysis was completed using SAS Package program for the analysis of covariance(ANOCOVA).The results are as follows: (a) Survey on Korean beverage perception showed that the recognition rates of ShickHae(58.4%), Cition Tea(53.5%), Sung Nung(48.7%) and Soo Jung Gwa(40.8%) were high, whereas those for Tahng, Jang, and Gahl Soo were low.(b) About 40% of respondents performing 4 kinds of Korean traditional ceremony a year The percentage that reported they purchased Korean beverages was 44.0%, higher than the 38.5% that answered they made Korean beverage at home.(c) In analyzing the factors which influence beverage perception, the sociodemographic factors variously influenced perception rate depending on beverage. Age and sex had influenced on perception rate of Shick Hae and Donggulre Tea. Income level influenced on the perception rate of Sung Nung and Citron Tea. Sociodemograhpic factors like senior over 50s, female and extended family size had positive influence on the perception rate.
The consumption of fast‐food products in Korea has undergone a rapid increase over the past ten to fifteen years. The aim of this study was to determine the frequency with which South Koreans consume seven common Western‐style fast‐food products and five common Korean‐style fast‐food products, and to find the socio‐economic group most responsible for the increase in fast‐food consumption. Data were collected on the dietary patterns and socio‐economic backgrounds of 1,745 subjects between the ages of 12 and 64 years in urban and rural areas of Korea. This study showed that the fast‐food products investigated were consumed mainly by Koreans under the age of 30, single, female, residents of Seoul, and either presently students or young adults with only grade school education. However, the results indicated that the consumption of most fast‐food products was distributed amongst all income levels.
Objectives: This study was performed to investigate the nutritional status, health conditions, eating habits and experience and demand for nutrition·dietary management of senior citizens. And these data are formed foundation of development of nutrition·dietary management education program and contents in welfare facilities for the aged. Methods: We visited 3 public health centers, 3 senior citizens centers, and 4 welfare centers in Seoul, Gyeonggi-do, Chungnam province, and Daejeon area and carried out interview by semi-structured questionnaire for senior citizens older than 65 years who use those facilities. Results: The study included 17%, 30.7% and 52.3% of senior citizens from public health centers, seniorcitizen centers and and welfare centers, respectively. The age range of 43.9% of the population was 65-74 years and and 56.1% were older than 75 years. We observed that 83.2% of subjects took some medicines due to diseases that they have and 58.0% took prescription medicines for hypertension. The thing that they considered the most when selecting food was ‘the taste’(p Conclusions: This study suggested the management of nutrition·dietry life necessitates qualitative measures according to the different types of welfare facilities. For these, it is in need of development of counseling and education program included therapy for disease. Above all, the policy to secure dietitian of welfare facilities for the aged to perform these should be achived.
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