Detailed Information

Cited 0 time in webofscience Cited 0 time in scopus
Metadata Downloads

방문요양보호사의 영양지식수준에 따른 노인 식생활 서비스 제공 실태A Study on the Quality of Elderly Dietary Services by Different Levels of Nutrition Knowledge of the Visiting Long-Term Care Provider

Other Titles
A Study on the Quality of Elderly Dietary Services by Different Levels of Nutrition Knowledge of the Visiting Long-Term Care Provider
Authors
최은영정은경주나미
Issue Date
Feb-2018
Publisher
동아시아식생활학회
Keywords
Care provider; visiting long-term care; dietary service; elderly; nutrition
Citation
동아시아식생활학회지, v.28, no.1, pp.76 - 87
Journal Title
동아시아식생활학회지
Volume
28
Number
1
Start Page
76
End Page
87
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/4672
DOI
10.17495/easdl.2018.2.28.1.76
ISSN
1225-6781
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 191 respondents from November 2 to 6, 2017 (recovery rate: 95.5%). 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 (3.68 points), while the lowest scores were awareness of nutritional intake level of Korean elderly (2.79 points) and awareness of diet therapy for elderly disease (3.03 points). Upon evaluation of meal preparation time according to nutritional and hygiene knowledge level, 37.5% of the participants in the group with a lower level of those knowledge responded ‘more than 1 hour∼less than 2 hours,’ while ‘30 minutes or more∼less than 1 hour' was reported by 52.8% in the group with a higher level of knowledge, indicating that providers in that group took less time to prepare meals (p<0.05). 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’ (52.1%) higher, while those in the other group ranked ‘providing meals according to the disease’ (41.5%) higher (p<0.1). Finally, for required additional education, ‘cooking’ was the most important, regardless of the level of nutrition and hygiene knowledge.
Files in This Item
Go to Link
Appears in
Collections
생활과학대학 > 식품영양학과 > 1. Journal Articles

qrcode

Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.

Related Researcher

Researcher Joo, Na Mi photo

Joo, Na Mi
생활과학대학 (식품영양학과)
Read more

Altmetrics

Total Views & Downloads

BROWSE