Current status of foodservice nutrition management and effects of welfare facility support for the elderly in Cheongju City
1
조회
0
다운로드
1
인용
0
참고문헌
키워드
초록
BACKGROUND/OBJECTIVES: South Korea is representative of countries experiencing rapid societal aging. This study aimed to understand the current status of foodservice nutrition management provided to welfare facilities for the elderly and to understand improvements after support from “the Center for Social Welfare Foodservice Management (CSWFM)” in Cheongju City. SUBJECTS/METHODS: The status of foodservice nutrition management was assessed by dietitians and hired by the CSWFM, who visited 40 welfare facilities (registered members of the CSWFM) for the elderly in Cheongju City. After visiting each facility three times from July to December 2019, the results of inspections on four areas, that is, ‘menu’, ‘meal provision’, ‘cooking’, and ‘distribution’ management for 2nd and 3rd visits (support visits) were compared with results obtained at initial visits. RESULTS: Before support as determined during 1st visits, compliance rates with ‘menu’, ‘meal provision’, ‘cooking’, and ‘distribution’ requirements were 72.1%, 75.5%, 58.3%, and 77.5%, respectively. The mean compliance rate for all 15 items on the questionnaire used was 70.8%. Items with low compliance rates were ‘Is the soup provided by foodservice at the recommended salinity?’ (compliance rate 37.5%) and ‘Is the foodservice cooking conducted by referring to a recipe?’ (42.5%). At the two support visits, mean compliance rates increased significantly (P < 0.01, P < 0.001), mean total score had significantly increased from 71.80 to 90.26 (P < 0.001), and mean soup salinity decreased significantly from 0.82% at 1st visits to 0.68% (P < 0.001) and 0.56% (P < 0.001) at the 1st and second follow-up visits. CONCLUSIONS: These results show that the status of nutrition management at welfare facilities for the elderly was much improved by CSWFM involvement, and indicate the CSWFM should continuously provide nutrition management support to facilities and that finances and opportunities for more welfare facilities for the elderly be expanded.
Abstract
BACKGROUND/OBJECTIVES: South Korea is representative of countries experiencing rapid societal aging. This study aimed to understand the current status of foodservice nutrition management provided to welfare facilities for the elderly and to understand improvements after support from “the Center for Social Welfare Foodservice Management (CSWFM)” in Cheongju City. SUBJECTS/METHODS: The status of foodservice nutrition management was assessed by dietitians and hired by the CSWFM, who visited 40 welfare facilities (registered members of the CSWFM) for the elderly in Cheongju City. After visiting each facility three times from July to December 2019, the results of inspections on four areas, that is, ‘menu’, ‘meal provision’, ‘cooking’, and ‘distribution’ management for 2nd and 3rd visits (support visits) were compared with results obtained at initial visits. RESULTS: Before support as determined during 1st visits, compliance rates with ‘menu’, ‘meal provision’, ‘cooking’, and ‘distribution’ requirements were 72.1%, 75.5%, 58.3%, and 77.5%, respectively. The mean compliance rate for all 15 items on the questionnaire used was 70.8%. Items with low compliance rates were ‘Is the soup provided by foodservice at the recommended salinity?’ (compliance rate 37.5%) and ‘Is the foodservice cooking conducted by referring to a recipe?’ (42.5%). At the two support visits, mean compliance rates increased significantly (P < 0.01, P < 0.001), mean total score had significantly increased from 71.80 to 90.26 (P < 0.001), and mean soup salinity decreased significantly from 0.82% at 1st visits to 0.68% (P < 0.001) and 0.56% (P < 0.001) at the 1st and second follow-up visits. CONCLUSIONS: These results show that the status of nutrition management at welfare facilities for the elderly was much improved by CSWFM involvement, and indicate the CSWFM should continuously provide nutrition management support to facilities and that finances and opportunities for more welfare facilities for the elderly be expanded.
참고문헌 (31)
- "World population ageing 2019" (2020)[URL]
- "Major population index" (2019)[URL]
- Fuster V, "Changing demographics : a new approach to global health care due to the aging population", J Am Coll Cardiol, 69, pp.3002~3005 (2017)
- Hoffmann AT, "Quality of life, food choice and meal patterns - field report of a practitioner", Ann Nutr Metab, 52(Suppl 1), pp.20~24 (2008)
- Buckinx F, "Energy and nutrient content of food served and consumed by nursing home residents", J Nutr Health Aging, 21, pp.727~732 (2017)
- Engelheart S, "Dietary intake of energy, nutrients and water in elderly people living at home or in nursing home", J Nutr Health Aging, 19, pp.265~272 (2015)
- Saghafi-Asl M, "Comprehensive comparison of malnutrition and its associated factors between nursing home and community dwelling elderly : a case-control study from Northwestern Iran", Clin Nutr ESPEN, 21, pp.51~58 (2017)
- 권종숙, "요양시설 거주 노인의 에너지와 영양소 섭취 실태 및 식품선호도 조사", 대한지역사회영양학회지, 21(2), pp.200~217 (2016), 대한지역사회영양학회
- 한규상, "노인의료복지시설 입소 노인의 건강 상태 및 영양소 섭취 현황: 광주광역시를 중심으로", Journal of Nutrition and Health, 53(1), pp.27~38 (2020), 한국영양학회[DOI]
- Vanderwee K, "Malnutrition and associated factors in elderly hospital patients : a Belgian cross-sectional, multi-centre study", Clin Nutr, 29, pp.469~476 (2010)
- Huppertz VA, "Association between malnutrition and oral health in Dutch nursing home residents : results of the LPZ study", J Am Med Dir Assoc, 18, pp.948~954 (2017)
- Hyuk Ga, "Long-Term Care System in Korea", Annals of geriatric medicine and research, 24(3), pp.181~186 (2020), 대한노인병학회[DOI]
- "Public notice of the enactment of the regulations on support for food management for the elderly, etc. vulnerable class" (2021)[URL]
- "Guideline of center for social welfare facility foodservice management" (2021)[URL]
- "Guidelines for operation and management of ‘Samsam (low salt)’ food service" (2020)[URL]
- "Korea health statistics 2019" (2020)[URL]
- "WHO issues new guidance on dietary salt and potassium" (2013)[URL]
- 박서연, "경기 일부지역 노인복지관 제공 무료 급식의 나트륨 등 영양소 함량에 관한 조사", 한국식품영양학회지, 26(3), pp.459~469 (2013), 한국식품영양학회[DOI]
- Ministry of Food and Drug Safety, "Checklist guide for social welfare facilities food service management", Ministry of Food and Drug Safety, 128~ (2020)
- 박현내, "어린이급식관리지원센터 등록 시설 국물음식의 염도 모니터링", 동아시아식생활학회지, 26(6), pp.507~516 (2016), 동아시아식생활학회
- "Korean nutritional intake standards 2020" (2020)[URL]
- Liu W, "Malnutrition and physical frailty among nursing home residents : a cross-sectional study in China", J Nutr Health Aging, 24, pp.500~506 (2020)
- Medeiros MM, "Factors associated with the overlap of frailty and nutrition in institutionalized older adults : a multicenter study", Arch Gerontol Geriatr, 90, pp.104150~ (2020)
- Barton AD, "A recipe for improving food intakes in elderly hospitalized patients", Clin Nutr, 19, pp.451~454 (2000)
- Claes JE, "Rheological study of breakfast replacing recipes used in the treatment of dysphagia", J Texture Stud, 43, pp.142~152 (2012)
- 권자영, "Characterization of food allergies in patients with atopic dermatitis", Nutrition Research and Practice, 7(2), pp.115~121 (2013), 한국영양학회[DOI]
- Jensen-Jarolim E, "Food allergies in the elderly : collecting the evidence", Ann Allergy Asthma Immunol, 117, pp.472~475 (2016)
- 이지혜, "어린이급식관리지원센터의 영양 및 위생ㆍ안전관리 방문교육지원 효과 - 울산지역을 중심으로 -", 대한영양사협회 학술지, 22(1), pp.1~12 (2016), 대한영양사협회[DOI]
- 이주은, "서울지역 가정어린이집 원장의 어린이급식관리지원센터 이용 경험 분석", 대한영양사협회 학술지, 23(3), pp.240~262 (2017), 대한영양사협회[DOI]
- 서지은, "노인복지시설 급식소의 영양사 유무에 따른 급식관리 실태조사 연구", 한국식품조리과학회지, 35(2), pp.216~225 (2019), 한국식품조리과학회[DOI]
- 서은희, "영양사 고용여부에 따른 노인주거복지시설 거주 노인의 영양섭취상태 비교", 한국웰니스학회지, 11(4), pp.473~483 (2016), 한국웰니스학회[DOI]