초록 열기/닫기 버튼
Purpose: The current management of food services at welfare facilities for the elderly with fewer than 50 residents is inadequate. This study examined the sanitary and nutritional aspects of food service management for the elderly by focusing on those food service stations from which the food is distributed. Methods: This study was conducted at 110 food service facilities for the elderly from October to December, 2017; the facilities were visited and the sanitary and nutritional management performance standards were evaluated using a checklist. Results: The findings are as follows: The sanitary management performance of the foodservice institution in small-scale welfare facilities for the elderly that do not employ a dietitian was 77.8±19.3%; whereas it was 90.5±11.4% for the group foodservice institution, showing a significant difference. The rate of uncooked foodstuff being disinfected and washed was 37.5% for the facilities that did not employ a dietitian, and 64.8% for those that did. The nutritional management performance was 60.4±19.9% for the small-scale foodservice institution that did not employ a dietitian and 92.3±10.5 for the facilities that did. The most significant nutritional management item was salinity checking for cooked liquid foodstuff. The level of salinity checking was 21% for the food service stations that did not employ a dietitian and 72% for those that did. Conclusion: These results suggest that small-scale facilities that do not employ a dietitian have unprofessional and inadequate management systems. Therefore, they require the support of professionals, such as dietitians, in hygiene and nutritional management in the areas of consulting, management education, and professional data provision.
