Korean J Community Nutr.  1999 Sep;4(3):394-402.

A Longitudinal Study on the Change of Nutrients and Food Consumption with Advance in Age among Middle-aged and the Elderly

• Kim IS
• Seo EA
• Yu HH

Abstract

The purpose of this study is to investigate diet quality and changes in nutrient and food intake with increase in age. Subjects were 69 patients(28 males, 41 females) living in Jeon-ju city, over middle-aged, and they were the same patients studied 4-7 years ago in a previous study. Dietary survey with one day 24-hour recall method was used. Energy, calcium, vitamin A and vitamin B2 intakes were lower than the RDA and vitamin C was in excessive status in pre-test and post-test. In food groups examrned, the consumption of potatoes, beans, vegetables, seaweeds, beverages, seasonings, oils, fish & shells and milks was increased amount than 4-7 years before but the consumption of cereals(p<0.01), sugars, seeds, fruits, processed food, meats and eggs was decreased. Diet quality was assessed by %RDA, nutrient adequacy ratio(NAR), mean adequacy ratio(MAR), dietary diversity score(DDS), meal balance and food group pattern. In %RDA, those proportion of appropriate intake in post-test in were higher than those in pre-test. For most nutrient except vitamin A, the levels of NAR in post-test were higher than in pretest. The MAR, an index of overall dietary quality, was 0.77 for pre-test and 0.83 for post-test(p<0.05). When we counted the major food groups consumed(KDDS), 62.3% of subjects had a KDDS of 3 in pre-test and 42.0% of subjects had a KDDS of 4 in post-test. Based on these results, in terms of variety and balance, total diet quality was improved with advancing of age

Keyword

longitudinal study; diet quality; nutrient adequacy ratio; dietary diversity score

MeSH Terms

Aged*
Ascorbic Acid
Beverages
Calcium
Carbohydrates
Diet
Eating
Eggs
Fabaceae
Fish Oils
Fruit
Humans
Jeollabuk-do
Longitudinal Studies*
Male
Meals
Meat
Milk
Ovum
Riboflavin
Seasons
Solanum tuberosum
Vegetables
Vitamin A
Ascorbic Acid
Calcium
Carbohydrates
Fish Oils
Riboflavin
Vitamin A