KOREASCHOLAR

A checklist of dietary behavior items for the elderly was developed based on Korean dietary guidelines. First, a literature review was conducted, and 63 preliminary items, including 30 items on food intake, 12 on eating habits, and 21 on dietary culture, were obtained to evaluate the dietary guidelines. The preliminary items were evaluated by experts using Lawshe’s method to verify the content validity. They were then revised, resulting in 52 items: 25, 11, and 16 in the food intake, eating habits, and dietary culture domains, respectively. A face-to-face survey was conducted on 331 people over 65 years of age in the metropolitan area, and their one-day food intake was surveyed using a 24-hour recall method in August 2022. The 48 items, including 24, 11, and 13 items on food intake, eating habits, and dietary culture, respectively, correlated significantly with the evaluation indicators of nutrient intake, such as mean adequacy ratio, dietary diversity score, and nutrient intake density. These items were considered suitable for evaluating the elderly's compliance with dietary guidelines.

I. 서 론
II. 연구내용 및 방법
    1. 연구 설계
    2. 노인 식사의 질 후보 평가 항목 개발
    3. 전문가의 내용타당도 평가를 통한 평가 항목 조정
    4. 조정된 평가 항목의 설문조사와 식사섭취실태조사
    5. 조정된 평가 항목의 수렴타당도 분석
III. 결과 및 고찰
    1. 한국인 식생활지침에 기반한 노인의 식행동 평가 후보 항목과 내용타당도 평가
    2. 조정된 노인의 식행동 평가 항목
    3. 노인의 식행동 평가항목과 식사의 질적 평가 지표들과의상관성
IV. 요약 및 결론
감사의 글
Conflict of Interest
References

• 임영숙(용인대학교 식품영양학과) | Young-Suk Lim (Department of Food and Nutrition, Yongin University)
• 오지수(용인대학교 식품영양학과) | Ji Soo Oh (Department of Food and Nutrition, Yongin University)
• 황지윤(상명대학교 식품영양학전공) | Ji-Yun Hwang (Major of Foodservice Management and Nutrition, Sangmyung Universit)
• 오지은(상명대학교 일반대학원 외식영양학전공) | Jieun Oh (College of Science and Industry Convergence, Ewha Womans University)
• 육성민(상명대학교 일반대학원 외식영양학전공) | Sung-Min Yook (Department of Foodservice Management and Nutrition, Graduate School, Sangmyung University)
• 김민아(상명대학교 일반대학원 외식영양학전공) | Min-Ah Kim (Department of Foodservice Management and Nutrition, Graduate School, Sangmyung University)
• 서혜지(이화여자대학교 식품영양학과) | Hye Ji Seo (Department of Nutritional Science and Food Management, Ewha Womans University)
• 임지민(이화여자대학교 식품영양학과) | Jimin Lim (Department of Nutritional Science and Food Management, Ewha Womans University)
• 김혜영(용인대학교 식품영양학과) | Hye-Young Kim (Department of Food and Nutrition, Yongin University) Corresponding author