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KMID : 1024420180220020126
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Food Engineering Progress
2018 Volume.22 No. 2 p.126 ~ p.136
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Food Industry Perceptions Survey Regarding the Standardization of Senior-Friendly Food
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Yang Yoon-Kyoung
Kim Lee-Seon
Kim So-Woon
Kim Jeong-Seon
Kim Bum-Keun
Kim Ji-Yeon
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Abstract
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The objective of this study was to develop a standard for setting a legal system for senior-friendly food. We conducted a web-based survey on 95 food industry workers. Answers to 10 questions in the survey were analyzed using SPSS 19.0. Important factors to consider when it comes to food for seniors are the supply of balanced nutrition, enhancement of functionality, and promotion of convenience. A total of 47 respondents (51.1%) felt the need for a legal system for senior food, and they thought that a certification for senior-friendly food would be advantageous for companies. They said that there should be texture standards to promote ease of chewing, standards for functionality, nutritional standards, and safety standards to certify senior-friendly foods. A total of 41 people (44.6%) said that it was reasonable to classify Japanese food into five levels of senior-friendly foods according to ease of chewing. Certification management received the highest score in implementing an activation plan for senior-friendly food.
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KEYWORD
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senior-friendly food, health functional food, healthy food, certification system
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