Aging rate of rural area in our country is relatively high compared to that of the urban area. Thus, the introduction of meal service for the elderly residing in the rural area is necessary for their better living quality. Food habit, health and the nutritive intake conditions during the busy farming season were surveyed and comparative analysis of dietary intake for the introduction of meal service in pavilion of the elderly living in Chungnam, Kangwon, Jeonnam and Kyungbuk was performed for basic reference data of meal service introduction to the pavilion of the elderly in rural area. In general subject, the male elderly had a significant difference in marital state and showed that 79.4% was married and 20% was separated by death(P<0.05). In allowance, there were no significant difference but most of them lived with less then three hundred thousand won and especially, female lived with less then one hundred thousand won. In health state, the female elderly showed significant difference on difficulty with every day activity but with small trouble although they had to prepare their own meal(P<0.05). The condition dental health conditions of the female elderly had a significant difference showing bad conditions in following order; Kangwon(48%)>Chungnam(38.1%)>Kyungbuk(22.9%)>Jeonnam(22.5%)(p<0.05). The female elderly showed a significant difference in usage of denture and number of the female elderly without using the denture were very high(p<0.05). In nutrition intake condition, amount of sodium was very high but intakes of fiber and calcium were relatively 1ow(P<0.05). Meal service introduction in the pavilion of the elderly is suggested for the improvement of the life quality of the elderly in rural area. When developing the menu for them, conditions such as shortage of the fiber and calcium in diets, the dental conditions should be considered.

The purpose of this study was to identify HACCP-based CCP and CP from the microbial quality assessment on the process of side dish (stir-fried dried-shrimp with garlic stems) production in the meal service operation for the elderly. Total plate counts (TPC) of fresh garlic stalks were 7.80×103 CFU/g and they were above the standard value of microbial growth potential. The TPC, Coliform and E.coli were not detected in the dried shrimps. The TPCs after rinsing and slicing the garlic stems were 2.5×102 CFU/g and 5.5×102 CFU/g, respectively. The TPC number of cook’s hand and cutting board were also exceeded the standard limit with values of 2.2×102 CFU/g and 10.0×10 CFU/g, respectively. However, the TPC, Coliform and E.coli were not detected in the other cooking instruments. The identified CCP in inspection step was fresh garlic stems and that of prepreparation step was slicing the stems after blanching. Cook’s hand and cutting board were also verified as CCP and the other steps in cooking process and utensils tested were identified as CP’s. These result’s suggest that it is important to control the microbial contamination of raw materials at purchasing step and the sanitary education program should be developed for the employees for continuous supplement of safe and sound meal service for the elderly.

The purpose of this study was to evaluate the diet quality of the menus delivered by 17 free meal service centers for the low-income home-bound elderly in Chung- cheong buk-Do. Statistical data analysis was compleleted using the SPSS package program for descriptive analysis, T-test, and ANOVA. The meals offered by free meal service centers were not met the 1/3 recommended dietary allowances in calcium and vitamin B2. There were significant differences between dependent variables(nutrient content, nutrient density, nutrient deficiency, NAR, MAR, food group intake patterns) and independent variables (operation type, operation status, operation period, nutritionist, food cost).

The purpose of this study is, to examine current foodservice management practices at free meal service organization for elderly people and, to evaluate the attitude of recipients about the service and their ecological background. 6 meal service center as well as randomly selected 120 recipients at Sungnam area were surveyed and interviewed and result were summarized as follow. The cost of each meal (lunch) was ranged from 1,300 won to 1,500 won and number of attendant at meal service were ranged from 50 to 200 persons. Meal time for lunch begins from 10:30 am to noon because greater portion of people (elderly) didn't take breakfast frequently. Most of the center adapted self-service system. Standard recipe was not developed and meal preparation was controlled under the experiences of volunteer’s. Recording system of, nutrition management, production control, storage and inventory control was not well adapted by most of the center. In order to measure the level of storage, sanitation etc., scorin system in survey was adapted in this study and result are as follow: The score of sanitation of kitchen was lower than dinning area and that of food storage was lowest score. It was suggested that not only financial but also systematical support on management by local government may be necessary to meet the goal of supply nutritionally balanced food at the center. The score given by the recipient on the satisfaction of meal service was rate as 4.8 at the 5-point maximum scale. Meeting friends and share social relationship was major reason (41.6% of the total) of visiting to the center. It is suggested that in order to meet the changes of the patterns of change of social and family structure, the service of the center should be extended in urban area and it is necessary to develop systematic management models for the center.