[논문]대구지역 요양병원 입원노인의 식품선호도 및 영양소 섭취 실태 조사

박주연; 김은정

doi:10.14373/jkda.2024.30.1.41

대구지역 요양병원 입원노인의 식품선호도 및 영양소 섭취 실태 조사
Survey of the Food Preferences and Nutrient Intakes of Elderly People Hospitalized in a Nursing Hospital in Daegu 원문보기

대한영양사협회 학술지 = Journal of the Korean dietetic association, v.30 no.1, 2024년, pp.41 - 60

박주연 (대구가톨릭대학교 식품영양학과) , 김은정 (대구가톨릭대학교 식품영양학과)

Abstract ▼ AI-Helper

The number of elderly in care facilities is increasing in parallel with a rapid increase in the elderly population in Korea. We analyzed the meal satisfaction ratings, food preferences, and nutritional intakes of 74 patients aged ≥65 years living in a nursing hospital in Daegu. Food preferences were high for cooked rice, rice gruel, meat soup, soybean paste stew, beef, frozen pollack, squid, egg, spinach, sea mustard, cabbage kimchi, apple, peanut, drinking yogurt, pickled perilla leaves, and salted squid. Preferences for duck (P<0.01) and vegetable (P<0.01) cooking method were significantly different for men and women, and preference for soybean paste stew increased with age (P<0.05). Regarding nutrient intakes, men had higher energy (P<0.01), carbohydrates (P<0.05), and zinc (P<0.05) intakes than women, while women had higher vitamin C (P<0.05) intake than men. Furthermore, energy (P<0.001), carbohydrates (P<0.001), protein (P<0.05), dietary fiber (P<0.01), vitamin B6 (P<0.01), phosphorus (P<0.05), and zinc (P<0.001) intakes significantly decreased with age. Men had a significantly higher nutrient adequacy ratios (NARs) for carbohydrates (P<0.05) and cal- cium (P<0.01) than women, while women had a significantly higher NARs for protein (P<0.05), vitamin A (P<0.01), vitamin C (P<0.05), thiamine (P<0.01), riboflavin (P<0.001), iron (P<0.001), and zinc (P<0.01). Mean adequacy ratios were 0.69 for men and 0.75 for women. In particular, NARs for carbohydrates (P<0.01), vitamin B6 (P<0.01), and calcium (P<0.05) decreased significantly with age. In summary, the study shows that supplementing vitamin C, vitamin B6, calcium, and iron, reducing sodium, and providing meals that reflect preferences will improve the nutritional statuses of elderly residents in a nursing hospital.

주제어

표/그림 (10)

표 Table 1. General characteristics of the study subjects.
표 Table 2. Meal satisfaction ratings.
표 Table 3. Preferences for cooked rice, porridge, soup, and stew.
표 Table 4. Preferences for meats and cooking method.
표 Table 5. Preferences for fish, seafood, eggs, and cooking method.
표 Table 6. Preferences for vegetables, seaweed, kimchi, and cooking method.
표 Table 7. Preferences for fruits, nuts, and dairy products.
표 Table 8. Preferences for pickled vegetables and salted seafood.
표 Table 9. Daily nutrient intakes.
표 Table 10. Nutrient adequacy ratios (NARs) and mean adequacy ratios (MARs).

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