본 연구는 노인의 삶의 질 향상에 영향을 미치는 고령친화적 환경 요인을 파악하는 것을 목적으로 하고 있다. 본 연구는 원주시에 거주하는 65세 이상 노인 370명을 대상으로 조사를 실시하였으며, ‘미국은퇴자 협회(AARP)의 고령친화 환경 평가 도구(7영역)와 삶의 질’을 통해 조사를 실시하였다. 연구결과 고령친화 적 환경 요인으로 ‘잘 관리된 안전한 공원’, ‘공용시설이 잘 구비된 다양한 가격의 주택’, ‘읽기 쉬운 교통 표지판’, ‘신뢰할 수 있는 대중교통’, ‘이웃으로부터 존중받는 정도’가 중요한 것으로 나타났다. 그리고 노인 의 삶의 질 향상과 관련해서는 ‘주거환경’과 ‘이웃과의 관계’, ‘거주안전성’이 중요한 것으로 나타났다. 이 같은 연구결과를 토대로 본 연구는 원주시 노인의 삶의 질을 향상시키기 위한 방안으로 노인편의시설 확충, 이웃과의 사회적 관계망 형성 등을 제안하고, 고령친화 도시 환경 조성의 필요성과 중요성을 강조하였다.

This study analyzed consumer needs for the development of elderly-friendly HMR products in China. In developing the products, items needed to be improved, types and packages of the necessary products, additional improvements and food preferences were investigated. According to the demographic characteristics of elderly Chinese consumers, these was analyzed as well. A survey was conducted on a total of 370 elderly people, and data analysis was performed using SPSS 18.0 program. Items related to product quality safety, such as “marks of origin by ingredient”, “rich nutrients”, “expansion of letter size of packaging”, “rich nutrients” and “clear manufacturing date and expiration date”, were required to develop HMR products. The types of products that should be developed were porridge and noodles, and the packaging types that should be developed were eco-friendly packaging and recycled packaging. In addition, “low-calorie HMR”, “development of various seasonings”, “use of eco-friendly food ingredients” and “HMR to digest easily” should be improved. The demand for product improvement and food preference showed significant differences according to the degree of education, monthly income and oral health. The results were intended to prepare basic data for setting the direction when developing elderlyfriendly HMR.

본 연구는 중국 노인들의 생활양식에 대한 분석을 기반으로, 노인들의 욕구에 부합할 수 있는 고령친화 주거단지 환경계획을 그 목적으로 한다. 장시성 상라오시에 거주하는 노인 306명에 대한 설문조사를 통해 여가시간 동안 산책과 대화, 간단한 쇼핑, 경작과 가드닝, 장기두기 등의 활동이 대부분임을 알 수 있었다. 전체 대상지는 입구·경관구역, 생활교류구역, 생태재배구역, 생활주거구역, 야외활동구역 및 완충식재구역으로 구분하였다. 단지 내 차량과 보행동선을 분 리하였으며, 생활교류구역 내에는 만남, 산책, 이벤트 및 판매 등을 위한 공간을 조성하였다. 노 인층의 원예욕구를 반영하여 생태재배구역을 조성하였으며, 무장애 플랜터박스 및 온실을 설 치하였으며, 손자, 손녀들과 함께 할 수 있는 야외활동공간을 조성하였다. 커뮤니티 가로계획과 관련하여 무장애 계획을 수립함과 동시에 우물, 마당 등과 같은 랜드마크 시설을 도입하여 공 간의 식별성을 높혔다. 또한 안전성 확보를 위한 보차분리 및 전통성 도입을 위한 포장설계 등 의 디테일이 추가되었다.

In this study, hardness, which is one of the most important texture properties of meat products, was investigated in order to evaluate the potential of using crushed meat products as food for seniors. The hardness of crushed meat products in the Korean market, such as hamburg steak (12 products), meatball (8 products), ddeokgalbi (rib patties, 13 products), and wanja (meat dumplings, 10 products) were analyzed through a texture analyzer. Also, the hardness of UDF 1st grade hamburg steak (Japanese care food) was assessed in comparison with the texture characteristics of crushed meat products. The mean value of hardness of 43 crushed meat products purchased in the Korean market was 64,733±12,319 N/m2 (23,650-102,780 N/m2) while the hardness of UDF 1st grade product was 50,910±4,990 N/m2. The hardness of 16 crushed meat products was not significantly different from that of UDF 1st grade products (p<0.05). On the other hand, crushed meat products had higher relative standard deviation (RSD, %) values of hardness (mean: 19.6%, from 7.8 to 43.1%) than the RSD of UDF 1st grade products (9.8%) except for three products. Therefore, crushed meat products could be a developable “food for seniors” if deviations of texture are minimized. These findings on texture properties could be an effective data base for the development and quality control of “food for seniors” using meat materials.

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.