KOREASCHOLAR

Elderly with dementia in geriatric hospitals (EDGH) are highly dependent on hospital meals. This study evaluated the foodservices satisfaction and food preference of the EDGH. The survey was conducted on 104 elderly with dementia (21 males and 83 females) in 4 geriatric hospitals in Seoul and Incheon in November, 2016. Data were collected from interviews using a questionnaire that consisted of 6 questions for foodservice satisfaction and 24 questions (10 categories) for food preference. The data were analyzed using SPSS ver. 20.0. The satisfaction with taste, saltiness, texture, and variety in foodservices was good, but the satisfaction with the amount was not, and the reason for leaving food was its large serving size. The subjects preferred soft boiled rice, noodles, porridges, meats, fish, seafood, vegetables, and fruits. Among them, they preferred more janchiguksu, red bean porridge, beef, croaker, oyster, spinach, and banana. Regarding the cooking methods, they preferred soup, grill, and boiling, but not frying. The also preferred Chinese cabbage kimchi, but they did not prefer hard kkakdugi. They did not prefer milk because of diarrhea, but they preferred yogurt. Therefore, to provide a satisfying meal for EDGH, it is necessary to develop a friendly diet considering their food preferences.

I. 서 론
 II. 연구 내용 및 방법
  1. 조사대상 및 기간
  2. 연구내용 및 방법
  3. 자료처리 및 분석
 III. 결과 및 고찰
  1. 일반적 특성
  2. 신체계측 및 혈압
  3. 급식 만족도
  3. 식품 선호도
 IV. 요약 및 결론
 References

• 배미애(1인하대학교 자연과학대학 식품영양학과) | Mi Ae Bae
• 김민지(인하대학교 교육대학원 영양교육전공) | Min Ji Kim
• 장경자(인하대학교 자연과학대학 식품영양학과, 인하대학교 교육대학원 영양교육전공) | Kyung Ja Chang Corresponding Author