Journal of Nutrition and Health

The Korean Nutrition Society (한국영양학회)
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Characteristics of the dietary intake of Korean elderly by chewing ability using data from the Korea National Health and Nutrition Examination Survey 2007-2010

한국 노인의 저작능력에 따른 식품 및 음식섭취 특성: 2007~2010년 국민건강영양조사 자료에 근거하여

  • Park, Ji Eun (Department of Nutrition Research Team, R&D Center) ;
  • An, Hee Jung (Department of Nutrition Research Team, R&D Center) ;
  • Jung, Sung Ug (Department of Nutrition Research Team, R&D Center) ;
  • Lee, Yoonna (Department of Food and Nutrition, Shingu College) ;
  • Kim, Cho-Il (Department of Health Industry Policy, Korea Health Industry Development Institute) ;
  • Jang, Young Ai (Department of Nutrition Research Team, R&D Center)
  • Received : 2013.05.30
  • Accepted : 2013.06.20
  • Published : 2013.06.30
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Abstract

The purpose of this study was to examine the characteristics of the dietary intake of Korean elderly according to chew-ing ability using data from the Korea National Health and Nutrition Examination Survey (KNHANES) conducted during 2007-2010. Among subjects aged 65 years and over, more than half, 54.3% of elderly people, were classified as the difficulty in chewing group (DC). The DC group had lower nutrients and food intakes than those of in the no difficulty in chewing group (NDC). Findings showed that subjects in the DC group consumed fewer foods, especially fruits and vegetables. In addition, the DC group had significantly lower intakes of pan-fried food, stir-fried food, braised food, and seasoned-cooked vegetables, which could not be easily cooked or chewed. On the other hand, the number of soups and stews included in the top 30 largely consumed dishes were higher in the DC group than in the NDC group. No difference in numbers of daily meal/snack intake was observed between the two groups, however, the DC group had lower numbers of side-dishes compared to the NDC group. Fewer side-dishes per meal could be related to lower intakes of nutrients in dietary quality. Findings of this study demonstrated that dietary intake was influenced by chewing ability of elderly Korean people. Therefore, study of factors affecting dietary intake such as convenient cooking methods to decrease cooking time and skills to extend preservation and storage time of foods will necessary. In addition, development of food products and new techniques of cooking considering health status, chewing, and swallowing ability is required for the elderly, followed by establishment of standards for senior-friendly food products.

Keywords

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