Korean J Community Nutr.  2006 Feb;11(1):98-107.

Food Preference Test of the Korean Elderly Menu Development

• Park SJ
• Lee HJ
• Kim WS
• Lim JY
• Choi H

Abstract

This study was performed to test food preferences of the Korean elderly for Korean elderly menu development. The elderly subjects preferred steamed rice cooked with 1.2 times water than that with 1.5 times water (p < 0.001), whole rice grain gruel than the gruel with ground grain (p < 0.05). Green tea powder gruels developed as a snack, there were no significant differences in the preference of the elderly between gruel with different contents of green tea powder (2, 3, 4%). The preferences of the salt concentration of the soup were tested by using soybean sprout soup and soybean paste soup. The elderly preferred 0.7 - 0.8% salted bean sprout soup and 7% soybean paste soup. The elderly preferred Kimchi cut in widths of 1 - 2 cm than that in 0.5 cm. The elderly preferred sweeter grape jam (67% vs. 50% or 37% sugar content) and were not concerned about chewing seeds. This result could be useful to develop menus for the elderly.

Keyword

elderly; food preference; menu development

MeSH Terms

Aged*
Edible Grain
Food Preferences*
Humans
Mastication
Snacks
Soybeans
Steam
Tea
Vitis
Water
Steam
Tea
Water