J East Asian Soc Diet Life (): () http://dx.doi.org/./easdl..., A Study on the Quality of Elderly Dietary Services by Different Levels of Nutrition Knowledge of the Visiting Long-Term Care Provider Eun-Young Choi, Eun-Kyung Jung and Nami Joo The Graduate School, Sookmyung Women s Unviersity, Seoul, Korea Dept. of Food & Nutrition, Sookmyung Women s Unviersity, Seoul, Korea ABSTRACT This study was conducted to analyze the condition of the elderly dietary service by nutrition and hygiene knowledge of visiting long-term care providers based on data collected from respondents from November to, (recovery rate:.%). Upon evaluation of the nutrition and hygiene knowledge level of the visiting long-term care provider, the highest score was to heat and intake leftover food (. points), while the lowest scores were awareness of nutritional intake level of Korean elderly (. points) and awareness of diet therapy for elderly disease (. points). Upon evaluation of meal preparation time according to nutritional and hygiene knowledge level,.% of the participants in the group with a lower level of those knowledge responded more than hour less than hours, while minutes or more less than hour' was reported by.% in the group with a higher level of knowledge, indicating that providers in that group took less time to prepare meals (p<.). The main consideration in buying food was taste in both groups. When the main consideration in cooking meals was considered, the group visited by practitioners with a higher level of knowledge ranked nutrition highest, while the other group reported taste as the main consideration when creating the menu, while both groups ranked preference first. For complementary dietary services, those with the lower level of knowledge ranked nutrition education (.%) higher, while those in the other group ranked providing meals according to the disease (.%) higher (p<.). Finally, for required additional education, cooking was the most important, regardless of the level of nutrition and hygiene knowledge. Key words : Care provider, visiting long-term care, dietary service, elderly, nutrition.%( ),.%(, ) (Korean Statistical Information Service, )., (Jeon, HS ; Han CW )., (Jeon, HS ; Han CW ). Corresponding author : Nami Joo, Tel: +---, Fax: + --, E-mail: joljol@daum.net, (Ministry of Health and Welfare, ).,,,.,, (Ministry of Health and Welfare, ).
(): () (, ),, (Ministry of Health and Welfare, ), (Lee MJ ; Kim SY ).,,,,,,,,,,,, (Ministry of Health and Welfare, ).,., (Pak DJ ). (Park JS ). (Pak DJ ).,,,,,,, (Dweyer J ; Kim ; Seo EH )., (kcal) (kcal) %. % (Ministry of Health and Welfare & Korea Centers for Disease Control and Prevention, )..,,,.,,.. (IRB SMWU--HR-- ),,. (.%)..,,,,.,,,,,,,. Likert (: : : : : ),,,,,,,,.. SPSS.(Statistics Package for Social Science, SPSS Inc., Chicago, IL, USA).,,,,.,, Friedman. P.
.. Table..%,.%..%, (.%), (.%), (.%), (.%)..%,.%,.%,.%,.%,.%..%,.,.%,.%,.% %,.%...%,.%,.%,.% (Table ). (. ), (. ), (. ), (. ), (. )..%, (.%),, (.%), (.%). (p<.) (Table ).. Table.., (. ), (. ), (. ), (. ) (. ), (. ). Table. General characteristics of the subjects Variable Classification n(%) Gender Age (years) Employment period Working hours Monthly income (won) Visiting time Male (.) Female (.) (.) (.) (.) (.) or older (.) Less than year (.) year or more less than years (.) years or more less than years (.) years or more less than years (.) years or more less than years (.) More than years (.) Less than hours (.) hours or more less than hours (.) hours or more less than hours (.) More than hours (.) Less than, (.) Over, less than million (.) Over million. million (.) Over. million (.) am am (.) am am (.) pm pm (.) After pm (.) Total (.).,,.. ( ) ( ) (Table ).
(): () Table. Main service of visiting long-term care provider n(%) Service Physical activity support service ). Daily life support service ).. (.) (.) (.) (.) (.) Personal activity support service ). (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) Emotional support service ). (.) (.) (.) (.) (.) Other service. (.) (.) (.) (.) (.) Total () p<.. ) Physical activity support service: Toiletries, oral care, hair wrapping, changing clothes, bathing help etc. ) Daily life support service: Cooking, cleaning and arranging, laundry, shopping help etc. ) Personal activity support service: Going out, accompanying the hospital, managing money help etc. ) Emotional support service: Becoming good companions, comforting and encouraging, life counseling, communicating help, etc. Table. Nutrition and hygiene knowledge level of visiting long-term care provider Item Awareness of nutritional intake level of Korean elderly ±S.D..±. Awareness of diet therapy for elderly disease.±. Reading and checking nutritional label when buying food.±. Checking food label when buying food.±. Heat intake of leftover food.±. Proper amount cooking and hygienic management.±. Use lower spices.±. Use lower sodium.±. Total.%,.%, (P<.)..%,.%, (P<.)..%,.%. +.%,.%..%,.%,.,,,. Table..%,.%,.%, (P<.). (. ), (. ), (. ), (. ), (. )..%,.%,.%, (P<.). (. ), (. ), (. ), (. ), (. )...
Table. Status of elderly dietary services provided by visiting long-term care provider according to nutrition and hygiene knowledge level n(%) Variable Classification Low group (n=) Nutrition and hygiene knowledge level High group (n=) Total (n=) χ Nutrition education experience Yes (.) (.) (.) No (.) (.) (.) Less than minutes (.) (.) (.). (.) * minutes or more less than hour (.) (.) (.) Meal preparation time Amount meal Decision factor of menu Kind of meal served (multiple responses) * p<. hour or more less than hours hours or more less than hours (.) (.) (.) (.) (.) (.) More than hours (.) (.) (.) meal for elderly (.) (.) (.) meals for elderly (.) (.) (.) Meals for elderly and guardians (.) (.) (.) Meals for elderly and visiting long-term care provider (.) (.) (.) Diet menu of visiting care institution (.) (.) (.) As the elderly's request (.) (.) (.) As the guardians's request (.) (.) (.) According to the food material in the home As the visiting long-term care provider's idea (.) (.) (.) (.) (.) (.) Total (.) (.) (.) Cooked grains (.) (.) (.) Soups (.) (.) (.) Side dishes (.) (.) (.) A side dish for long serving (Kimchi etc.) (.) (.) (.) Snack (.) (.) (.) Total (.) (.) (.). (.) *. (.). (.). (.) (Ministry of Food and Drug Safety, ). (Table )
(): () Table. Main factors in buying food by visiting long-term care provider according to nutrition and hygiene knowledge level n(%) Nutrition and hygiene knowledge level Main factor Low group High group Price. (.) (.) (.) (.) (.). (.) (.) (.) (.) (.) Taste. Nutrition.. (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.)... (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) Hygiene. (.) (.) (.) (.) (.). (.) (.) (.) (.) (.) Brand. (.) (.) (.) (.) (.). (.) (.) (.) (.) (.) p<. Total () ().%,.%,.%,.%,.%., (P<.), (. ), (. ), (. ), (. ), (. ), (. ), (. )..%,.%,.%,.%,.%,.%,.%. (P<.), (. ), (. ), (. ), (. ), (. ), (. ), (. ).,,. Table,.%,.%,.%. (P<.), (. ), (. ), (. ), (. ), (. ), (. )..%,.%,.%,,.%,.%,.%., (P<.), (. ), (. ), (. ), (. ), (. ), (. ).,..%,.% (Ministry of Food and Drug Safety, )., Table..,.
Table. Main factors in cooking meal by visiting long-term care provider according to nutrition and hygiene knowledge level n(%) Main factor Taste... Texture. Cooking. Nutrition Appearance Convenience Cooking time... (.) (.) (.) (.) (.) (.) (.) (.) Low group (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) Nutrition and hygiene knowledge level (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.)........ (.) (.) (.) (.) (.) (.) (.) (.) High group (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) Total () () p<. (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (P<.).,, Ministry of Food and Drug Safety, ).. (Table ),.%,.% (P<.)..%,.%,.%. (Table ),.%.%. (.%),.%,.%,.%..,.% (Ministry of Health and Welfare, ). Kim SY().%,.%
(): () Table. Main consideration in creating menu by visiting long-term care provider according to nutrition and hygiene knowledge level n(%). Nutrition. Ability of swallowing and chewing Main consideration Preference Convenience of cooking.. Cost meal. Guardians's request. Etc... (.) (.) (.) (.) (.) (.) (.) (.) Low group (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) Nutrition and hygiene knowledge level (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.)........ (.) (.) (.) (.) (.) (.) (.) (.) High group (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) Total () () p<. (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) (.) * Table. Meal satisfaction of the elderly Meal satisfaction p<. Nutrition and hygiene knowledge level Low group (n=) High group (n=) (±S.D.) t-value.±..±..(.) *, (Park JS ). Kim CS().%, (,, ).%, (,, ) (,, ) %,. (. ) (. ) Hwang EH().,.%, (Cho CY ). (Pak DJ ).,,., (Ministry
Table. Complementary dietary services and task of required additional education by visiting long-term care provider according to nutrition and hygiene knowledge level n(%) Variable Complementary dietary services Task of required additional education ** p<. Classification Nutrition and hygiene knowledge level Low group High group Total Menu management (.) (.) (.) Nutrition education (.) (.) (.) Providing meals according to the disease (.) (.) (.) Cooking (.) (.) (.) Shopping (.) (.) (.) Creating menu (.) (.) (.) Tube feeding (.) (.) (.) Total (.) (.) (.) χ. (.) **. (.) of Health and Welfare & Korea Centers for Disease Control and Prevention, ).,. Ahn SH(), Lim AH(),.% (Jung HY & Kim HA )., (. ), (. ). Lee YH() (. ).,..,,,, (Kim WJ & Choi EH ). Baek JY(),,,,.%,.%.%. (Min HJ )..%.,,,,,, (Ryu IY ).,,. (.%), (Park JS ), Yoo JI().. Kim SY(),
(): ().%,.%,.%,.%,.,.,,, (Kim PN ),,,,,,,.,,,,,,,,.,.,.,.,., (Seo YH & Kim MW, )..,,,, SPSS..., (.%), (.%), (.%), (.%), (.%).. (.%), (. ), (. ), (. ), (. ), (. ) (P<.)..,., (. ).. ( ) ( ) (.%) (.%) (P<.), (P<.).,,.., (P<.).,,,,, (P<.),,,,,, (P<.).. (.%), (.%) (P<.),..
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