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A Study on Needs and Satisfaction of Elderly Community Meal Service in Rural Area
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농촌 지역 공동급식 이용 노인의 요구도 및 만족도 조사

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Type
Academic journal
Author
Pyong-Yon Kang (목포대학교) Hyun-Young Jung (목포대학교)
Journal
Culinary Society of Korea Culinary Science & Hospitality Research Vol.25 No.10(Wn.111) KCI Accredited Journals
Published
2019.10
Pages
181 - 189 (9page)

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A Study on Needs and Satisfaction of Elderly Community Meal Service in Rural Area
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The purpose of this study was carried out the critical elements to investigate the needs and satisfaction of elderly community meal service in rural area. Present study was collected 301 survey from the elderly of 60 years old or older who use elderly community meal service in 12 villages of rural areas in Jeonnam area. The major survey was conducted in a personal interview with the researcher and recording the results of the responses. The mean age of the elderly was 73.3 years old for males and 78 years old for females. The percentage of married couples were 84.2% for males and 43.0% for females, and 55.5% of females were either bereaved or divorced. The health status, women were worse than men. In the elderly community meal service, 57.3% were served irregularly, 28.0% were served almost daily, and 14.7% were served in the farming season. The majority (91.0%) of the respondents used for lunch. As a result of responding to the reason for using elderly community meal service, were "friends meet(57.0%)", ‘bother to prepare meal (42.3%)’, ‘time saving (23.3%). 39.5% of the respondents said that most needed was ‘helper, supporter’. The items with the high scores in satisfaction were "food temperature (3.55)", "waiting time (3.52)" and "meal time (3.50)" above 3.5 points. Based on these results, It is considered necessary to provide safe and hygienic meals with dietary education.
#Elderly foodservice #Rural areas #Community meal service #Satisfaction #needs

Contents

ABSTRACT
1. 서론
2. 이론적 배경
3. 연구방법
4. 실증분석
5. 요약 및 결론
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References (29)

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Bae, J. S., Seong, S. B., Jang, S. M., Yoo, C. H., Lim, Y. S., Lee, Y. M., Park, H. R., & Lee, K. E. (2019). Operation and process evaluation of a community meal program for the elderly in rural areas during agricultural off-season perceived by cooking volunteers. The Korean Society of Community Nutrition, 24(4), 277-289. google schola Chang, H. J. (2008). Strategies for the improvement of customer satisfaction on foodservice through identifying the food service quality factors in senior care facilities. Korean Journal of Community Nutrition, 13(1), 69-79. google schola Cho, C. B., Chae, B. S., & Shin, W. S. (2006). A study on the feeding and whole satisfaction of silver town tenants according to individual characteristics. Culinary Science & Hospitality Research, 12(2), 57-72. google schola Cho, J. S. (2007). A study on possible effects of catering service quality on customer satisfaction (Master’s thesis). Kyonggi University. google schola Choi, S. T., & Lee, S. B. (2011). The impact of selection attribute of school cafeteria consumers on satisfaction and behavioral intention ?Focused on university cafeteria consumers. Culinary Science & Hospitality Research, 17(3), 65-75. google schola

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UCI(KEPA) : I410-ECN-0101-2019-594-001221772