일부 한국 노인 구강건강 관련 삶의 질 평가를 위한 핵심 음식 선택
Key Food Selection for Assessement of Oral Health Related Quality of Life among Some Korean Elderly
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Oral health can influence on diverse food intake, and food intake affect oral health related quality of life. The aim of this study was to select key foodsto be able to represent oral health related quality of life in Korea. We used the data of 503 Korean older persons to participate in the oral healthpromotion programme in 2009. The low consumption or low intake foods with criteria in 2012 National Nutrition Statistics were eliminated among30 foods of food intake ability (FIA) at first. Decision tree model, correlation analysis, factor analysis, and internal reliablity test were used for oralhealth related quailty of life (OHRQoL) key food selection. We selected 13 foods-hard persimmon, dried peanut, pickled radish, caramel, rib of pork,glutinous rice cake, cabbage kimchi, apple, yellow melon, boiled chicken meat, boiled fish, mandarin, noodles as OHRQoL Key Foods 13. Thirtyfoods of FIA and OHRQoL Key Foods 13 displayed the same pattern of variation among sociodemographic groups. In a regression model, bothof 30 foods of FIA and OHRQoL Key Foods 13 influenced on oral health impact profile-14. The findings suggest that OHRQoL Key Foods 13 havegood reliability and validity and be able to use in oral health survey.
Abstract
Oral health can influence on diverse food intake, and food intake affect oral health related quality of life. The aim of this study was to select key foodsto be able to represent oral health related quality of life in Korea. We used the data of 503 Korean older persons to participate in the oral healthpromotion programme in 2009. The low consumption or low intake foods with criteria in 2012 National Nutrition Statistics were eliminated among30 foods of food intake ability (FIA) at first. Decision tree model, correlation analysis, factor analysis, and internal reliablity test were used for oralhealth related quailty of life (OHRQoL) key food selection. We selected 13 foods-hard persimmon, dried peanut, pickled radish, caramel, rib of pork,glutinous rice cake, cabbage kimchi, apple, yellow melon, boiled chicken meat, boiled fish, mandarin, noodles as OHRQoL Key Foods 13. Thirtyfoods of FIA and OHRQoL Key Foods 13 displayed the same pattern of variation among sociodemographic groups. In a regression model, bothof 30 foods of FIA and OHRQoL Key Foods 13 influenced on oral health impact profile-14. The findings suggest that OHRQoL Key Foods 13 havegood reliability and validity and be able to use in oral health survey.
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