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.

Abstract
 서 론
 대상 및 방법
  조사대상 및 조사기간
  조사내용 및 방법
  통계분석
 결과 및 고찰
  조사 대상자의 일반적인 특성
  고령자 식품 생산·판매현황 및 유형
  노인 타깃 식품 생산 희망 여부 및 유형
  고령자 식품에 관한 인식도
  고령자 식품 법적 지위 설정의 필요성 및 방법
  고령자 식품 인정 기준
  고령자 식품 활성화 방안
 요 약
 References

• 양윤경(숭의여자대학교 식품영양학과, Department of Nutritional Science and Food Management, Soongeui Women’s College) | Yoon Kyoung Yang
• 김이선(서울과학기술대학교 식품공학과, Department of Food Science and Technology, Seoul National University of Science and Technology) | Leeseon Kim
• 김소운(한국보건사회연구원 보건의료연구실 식품의약품정책연구센터, Food and Frug Policy Research Center, Health Care Policy Research Department, Korea Institute for Health and Social Affairs) | Sowoon Kim
• 김정선(한국보건사회연구원 보건의료연구실 식품의약품정책연구센터, Food and Frug Policy Research Center, Health Care Policy Research Department, Korea Institute for Health and Social Affairs) | Jeong Seon Kim
• 김범근(한국식품연구원 식품가공기술연구센터, Food Processing Research Center, Korea Food Research Institute) | Bum-Keun Kim
• 김지연(숭의여자대학교 식품영양학과, Department of Nutritional Science and Food Management, Soongeui Women’s College) | Ji Yeon Kim Corresponding author