The purpose of this study was to identify nutrition quotient for elderly (NQ-E) and to investigate factors affecting NQ-E of the elderly using welfare center and senior citizen’s center in Changwon city. A self-administered questionnaire was conducted between June 2021 and early August 2021 for 320 elderly (≥65 years, male, n=52, female, n=268). As a result of the survey, the mean NQ-E score was 61.12, which was within the medium-high grade. The scores of balance, moderation, and dietary behavior factors were within the medium-high grade, while diversity factor was within the medium-low grade. According to the results of the Pearson’s correlation coefficient analysis, NQ-E showed positive correlations with the ‘with family’ (p<0.01), ‘education level’ (p<0.01), ‘health functional foods consumption’ (p<0.01), ‘monthly household income’ (p<0.05), ‘nutrition education experience’ (p<0.05), ‘reading nutrition labeling of health functional foods’ (p<0.01), ‘perception of the efficacy of health functional foods’ (p<0.01), and ‘the number of times of leisure activities per week’ (p<0.01) and negative correlations with the ‘gender’ (p<0.05), ‘age’ (p<0.01), ‘smoking’ (p<0.05), and ‘social frailty’ (p<0.01). As a result of multiple regression analysis, ‘gender’ (p<0.05), ‘perception of the efficacy of health functional foods’ (p<0.05), ‘the number of times of leisure activities per week’ (p<0.05), and ‘social frailty’ (p<0.05) were found to be factors affecting NQ-E. Based on the results of this study, customized services by characteristic, nutrition education, and counseling for the elderly should be implemented and the development of various programs and continuous support of the community are necessary so that the elderly can carry out social exchange.

Abstract
서 론
연구대상 및 방법
    1. 연구의 대상 및 조사기간
    2. 조사의 내용 및 방법
결과 및 고찰
    1. 대상자의 특성
    2. 노인들의 영양지수(NQ-E)
    3. 대상자들의 특성에 따른 영양지수 및 세부영역 점수
    4. 영양지수와 변수들과의 상관관계
    5. 노인의 영양지수에 영향을 미치는 요인
요약 및 결론
References

• 서은희(경남대학교 건강보건대학 식품영양학과 조교수) | Eun Hee Seo (Assistant Professor, Dept. of Food and Nutrition, Kyungnam University, Changwon 51767, Korea) Corresponding author