Korean J Community Nutr.  2001 Sep;6(Suppl):553-564.

Characteristics of the Organizational Structures of Free Meal Service Centers and Cooperation with Community

  • 1Department of Foodservice Industry, Cheonan College of Foreign Studies, Cheonan, Korea.
  • 2Department of Food & nutrition, Sewon University, Cheongju, Korea.
  • 3Department of Food & Nutrition, Chung cheong College, Cheongju, Korea.
  • 4Department of Social Welfare, Seoul, Theological University, Bucheon, Korea.
  • 5Department of Tourism & Foodservice, Donghae University, Donghae, Korea.


The purpose of this research was to observe the management system of 18 free meal service centers for the low-income homebound elderly in Chungcheongbuk-Do In order researchers interviewed staff members of the free meal service centers. Based on the results of interviews with staff members of the meal service organization. only two centers used a standard recipe. and most of the meal preparation was controlled under the experience of volunteers. Only two meal service centers employed dietitians due to the lak of budgets. The cost of a meal per day ranged from 556 won to 2,750 won and the number of attendants at meal service ranged from 35 to 350 persons. The budget for most of the meal service centers is not enough to provide meals for the elderly who want to participated in free meal service programs. Home delivery meal service was not considered due to the lake of manpower and areal dispersion in rural ares. Most meal service organizations did not cooperate with other community service organizations. Several improvement strategies are recommended for the effective running of the free meal service centers. First, a nutrition specialist should be included in the staff members of the service organization to provide nutritious meal service to the elderly Second, a joint control system might be introduced into the present system to reduced the cost and the recover the limitations of areal dispersion. Third, service, coordination should be considered to overcome the problem of lake resources.


free meal service centers; the elderly; volunteer; budget; cooperation with the community
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