J Nutr Health.  2020 Feb;53(1):27-38. 10.4163/jnh.2020.53.1.27.

Status of health and nutritional intake of the elderly in long-term care facilities: focus on Gwangju Metropolitan City

Affiliations
  • 1Department of Food and Nutrition, Honam University, Gwangju 62399, Korea. ejyang@honam.ac.kr

Abstract

PURPOSE
This study assessed the food intake and nutritional status of the elderly in long-term care facilities in order to provide adequate food services and improve the nutritional status.
METHODS
The survey was carried out from August 2019 to October 2019 for the elderly in long-term care facilities located in Gwangju Metropolitan City. The survey was conducted to collect data from 199 elderly persons (34 males and 165 females) aged over 65 years old. The food intake was assessed using a 1-day 24-hour recall method.
RESULTS
More than 90% of the subjects were over 75 years old. Forty five percent of the subjects were active, 44.2% of the subjects perceived themselves as not being healthy. Dementia and Parkinson's disease were the most common diseases, followed by hypertension, musculo-skeletal disease, diabetes, and stroke. Only 25.6% of the subjects had most of their teeth intact, and 44.7% of the subjects had difficulty in chewing and swallowing. The total food intake was 1,127 g in males and 1,078 g in females. The most frequently consumed foods were kimchi, cooked rice with multi-grains, soybean soup, cooked rice with white rice, yogurt, pumpkin porridge, soy milk, and duck soup. The average energy intake of the subjects was 1,564.9 kcal in males and 1,535.5 kcal in females. The overall nutritional status of the elderly in the long-term care facilities was poor. In particular, the intake of vitamin D and calcium, vitamin C, riboflavin, and potassium were very low. The intake of vitamin D was 5 µg, and 86.4% of the elderly were below the estimated average requirement, while the intake of sodium was high.
CONCLUSION
The results of this study can be used to understand the health and nutritional status and to improve the food services and nutrition management for the elderly in long-term care facilities.

Keyword

elderly; long-term care; food service; nutritional status

MeSH Terms

Aged*
Ascorbic Acid
Calcium
Cucurbita
Deglutition
Dementia
Ducks
Eating
Energy Intake
Female
Food Services
Gwangju*
Humans
Hypertension
Long-Term Care*
Male
Mastication
Methods
Nutritional Status
Parkinson Disease
Potassium
Riboflavin
Sodium
Soy Milk
Soybeans
Stroke
Tooth
Vitamin D
Yogurt
Ascorbic Acid
Calcium
Potassium
Riboflavin
Sodium
Vitamin D
Full Text Links
  • JNH
Actions
Cited
CITED
export Copy
Close
Share
  • Twitter
  • Facebook
Similar articles
    DB Error: unknown error