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KMID : 0385219990090010057
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Korean Journal of Gerontology
1999 Volume.9 No. 1 p.57 ~ p.69
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Problems in Nutritional intake of the Korean Elderly and Recommended meal Pattern
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Woo Mee-Kyung
Kwak Chung-Shil
Park Sang-Cheol
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Abstract
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The prime requirement for the healthy state of the elderly is the adequate intake of the balanced diet. However, the social and physiological environment of the elderly limits the availability of the nutritious food. In this study, we have surveyed the meal pattern of the elderly people from the middle class and economically poor class living Chonju and Taejon area in order to develop a recommendable meal pattern for the Korean elderly. The dietary intakes by the eldery of energy, protein, Vitamin B2 , Fe, especially, Vitamin A and Ca were generally low and poor, because the frequencies and portion sizes of taking meats, fishes, fruits and milk and dairy products were very restricted. And most frequently consumed were usually consisted either of rice plus soup plus kimchi plus one side dish or of rice plus soup plus only kimchi. Foods consumed frequently were mixed rice with barley, legume, etc., soybean paste soup, kimchi with Korean cabbage, Jotgal (salt-fermented fishes), pan fried anchovy, Kochujorim (braised green pepper), and raw green pepper with Kochujang or soybean paste. These results suggest that the meal pattern of the Korean elderly has serious problems such as the limited and unbalanced nutritional intake with high consumption of salt. From this study, we intended to develop a recommendation for the meal pattern of the Korean elderly. The basic meal for the elderly should be consisted of rice plus soup plus kimchi plus two or more side-dishes. And the basic food for the elderly should be considered under the following conditions. 1. Traditional meal pattern should be maintained basically. 2. Most deficient nutrients such as Ca, Fe, Vitamin A and Vitamin B complex should be supplemented. 3. Taste of the elderly should be taken care of. 4. The consumption of simple sugar and sodium should be controlled. 5. Readily chewable texture of the food should be provided. 6. The serving frequency and portion size of various foods should be considered. 7. Economic and convenient food supply is required. 8. Various foods and cooking methods should be prepared. 9. Life pattern to eat together is recommended. 10. Continuing education for proper food habit is necessary. With consideration of these requirements, we have tried to propose a standard menu for the Korean elderly.
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KEYWORD
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Nutritional Intake, Elderly, Meal Pattern
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