Unhealthy dietary behavior such as insufficient calcium intake can be one of risk factors of osteoporosis and chronic diseases in older people. This study evaluated the recent trends in dietary calcium intake and the food source in Korean adults aged 50 years or older using the Korea National Health and Nutrition Examination Survey (KNHANES, 2015-2019) data. This study used 24-hour recall survey data to investigate the calcium intake, the major food groups and main dishes contributing to the calcium intake. The mean calcium intake was 479.55-506.81 mg/day. The major food groups that contribute to calcium intake were vegetables, milks and fishes. Dairy and frozen desserts and kimchi were the major dish groups that contributed to the calcium intake. Calcium intake from milk in dairy and frozen dessert group has been high in last 5 years (50-64 years old: 34.71-47.68 mg, 65-74 years old: 29.72-43.65 mg, over 75 years old: 22.91-42.93 mg). In addition, baechu-kimchi is the most contributed to the calcium intake in kimchi group (50-64 years old: 35.10-41.47 mg, 65-74 years old: 29.62-34.96 mg, over 75 years old: 23.79-29.13 mg). In conclusion, various source of calcium needs to be recommended to increase intake calcium in over 50 years, which may reduce chronic diseases and improve quality of life.

Abstract
I. 서 론
II. 연구 내용 및 방법
    1. 조사대상자
    2. 연구방법
    3. 통계분석
III. 결과 및 고찰
    1. 조사대상자 분포
    2. 칼슘 섭취량 및 섭취기준
    3. 식품군별 칼슘 섭취량
    4. 음식군별 칼슘 섭취량
    5. 음식별 칼슘 섭취량
IV. 요약 및 결론
References

• 정예승(이화여자대학교 식품영양학과) | Yeseung Jeong (Department of Nutritional Science and Food Management, Ewha Womans University)
• 오지은(이화여자대학교 신산업융합대학) | Jieun Oh (College of Science & Industry Convergence, Ewha Womans University)
• 조미숙(이화여자대학교 식품영양학과) | Mi-Sook Cho (Department of Nutritional Science and Food Management, Ewha Womans University)
• 김유리(이화여자대학교 식품영양학과) | Yuri Kim (Department of Nutritional Science and Food Management, Ewha Womans University) Corresponding author