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KMID : 1023420150150060712
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Journal of Dental Hygiene Science
2015 Volume.15 No. 6 p.712 ~ p.720
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Correlation of Korean Elderly Dental Health Capacity and Preferred Foods
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Ju On-Ju
Kim In-Ja
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Abstract
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The purpose of this study is to examine whether any correlation exists between the dental health capacity and preferred foods of Korean senior citizens over the age of 65 years. The 5th Korean National Health and Nutrition Survey were used. Tissue health index (T-health), Sound teeth (ST), Functioning teeth index (FS-T), Present teeth (PT), and Missing teeth (MT) were used as variables to assess the dental health capacity of the elderly. Preferred foods of the elderly included 63 foods that were categorized as cereals, pulses and roots, meat and poultry, fish, vegetables, sea algae, fruits, milk and dairy products, cream and sugar, and other foods. For data analysis, the weighted average was taken into consideration to generate planning files, and then complex sample analysis were conducted. For statistical analysis, frequency analysis, t-test, one-way ANOVA, and compound specimen linear regression analysis were conducted. T-health score was significantly high in the group with high preference for cereals, fruits, and other foods. In terms of age and economic status, 65∼69 years, 70∼74 years, and mid to low range in the income ranges scored high in T-health. ST score was significant in the group that preferred cereals, other foods; the corresponding demographic profiles represent 65∼69 years, 70∼74 years, and the mid-range income communities. FS-T was significant in relation with a preference for fruits, creams and sugars, other foods; the scores were also high for 65∼69 years, 70∼74 years, and mid-low to low income groups. PT and MT were significant in the group that preferred cereals and fruits; the same applied for 65∼69 years, 70∼74 years, and mid-low to low income individuals (p＜0.05). Food preferences seemed to vary depending on the dental health state of the elderly, and the dental health state of the elderly may act as a risk factor for nutritional imbalance.
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KEYWORD
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Elderly, Food preferences, Nutrition, Oral health, Tooth
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