표제지
목차
국문요약 9
I. 서론 11
II. 문헌고찰 13
1. 노인의 건강과 영양상태 13
1) 노인 인구 및 현황 13
2) 노인의 신체적 특징 및 질환 14
3) 노년기 영양 부족 18
2. 약선(Yaksun) 19
1) 약선의 정의 19
2) 약선의 특성 21
3) 약선의 분류 23
4) 약선의 선행연구 28
3. 요양보호사 37
4. 노인복지시설의 급식현황 40
III. 연구 방법 42
1. 요양보호사의 인식 및 행동조사 42
1) 연구 대상 및 연구기간 42
2) 조사방법 43
3) 통계 처리 43
2. 노인약선 메뉴개발 44
1) 조사 결과 반영 메뉴 선정 44
2) 효능에 따른 재료 선정 44
3) 조리방법 선정 44
IV. 연구결과 45
1. 요양보호사의 인식 및 행동조사 45
1) 조사대상자의 일반사항 45
2) 조사대상자의 인식과 행동 46
3) 약선 및 약선 재료에 대한 인식 57
4) 노인 약선 및 레시피 개발 요구도 63
5) 돌봄 대상자의 현황 65
2. 노인약선 메뉴개발 71
1) 조사 결과 반영 메뉴 분류 71
2) 효능에 따른 약선 재료 71
3) 조리방법 및 메뉴 개발 75
V. 결론 115
참고문헌 117
Abstract 125
부록 127
부록 1. 설문지 127
부록 2. 생명윤리위원회 심의결과 통지서 135
〈Table 1〉 The population of the elderly in Korea 14
〈Table 2〉 The effects and types of Yaksun ingredients based on characters 21
〈Table 3〉 The effects and types of Yaksun ingredients based on taste 22
〈Table 4〉 Types of Bo-Yik Yaksun 24
〈Table 5〉 Representative seasonal Yaksun ingredients 27
〈Table 6〉 Previous literature on the perception and awareness of Yaksun 29
〈Table 7〉 Previous literature on Yaksun menus 32
〈Table 8〉 Previous literature on Yaksun for the elderly 35
〈Table 9〉 Types of elderly care services 39
〈Table 10〉 Generals of the participants 45
〈Table 11〉 Taste factor in deciding menus for care receivers 46
〈Table 12〉 Nutrition factor in deciding menus for care receivers 47
〈Table 13〉 Price factor in purchasing ingredients 48
〈Table 14〉 Preference factor in purchasing healthy ingredients 48
〈Table 15〉 Factors considered most important in purchasing ingredients 49
〈Table 16〉 Factor of access to ingredients 49
〈Table 17〉 The number of ingredients purchased for care receivers 50
〈Table 18〉 Who does shopping for ingredients? 50
〈Table 19〉 Who does cooking for the care receivers? 51
〈Table 20〉 Time spent on cooking for the elderly 51
〈Table 21〉 Enough time for cooking for the elderly 52
〈Table 22〉 Convenience of recipes 52
〈Table 23〉 Comparison of eating practices by age 53
〈Table 24〉 The level of knowledge on nutrition 54
〈Table 25〉 Comparison of mean values between groups by age 56
〈Table 26〉 Awareness of Yaksun 57
〈Table 27〉 Taste of Yaksun 57
〈Table 28〉 Yaksun for disease management in the elderly 58
〈Table 29〉 Yaksun with herbal ingredients for the health of the elderly 58
〈Table 30〉 Yaksun for improvement of body constitution 59
〈Table 31〉 Yaksun for recovery of disease 59
〈Table 32〉 Awareness of Yaksun as anti-aging food 60
〈Table 33〉 Experiences with cooking Yaksun for care receivers 60
〈Table 34〉 Frequency of having food with herbal ingredients 61
〈Table 35〉 The needs for developing Yaksun for the health of the elderly 62
〈Table 36〉 Comparison of mean values between groups by age 62
〈Table 37〉 Types of Yaksun demanded for development 63
〈Table 38〉 Types pf Yaksun needed for the elderly 64
〈Table 39〉 Healthy diets for care receivers 64
〈Table 40〉 Yaksun menus that are good for diseases care receivers have 65
〈Table 41〉 The age of care receivers 65
〈Table 42〉 The health status of care receivers 66
〈Table 43〉 The appetite level of care receivers 66
〈Table 44〉 The number of meals care receivers have a day 67
〈Table 45〉 How care receivers like their current meal options 67
〈Table 46〉 Types of medicines care receivers take 68
〈Table 47〉 The level of difficulty of care receivers in having food 68
〈Table 48〉 Types of meals care receivers have 69
〈Table 49〉 Comparison by age of care receivers 69
〈Table 50〉 Effects of herbal ingredients used in developing menus 72
〈Table 51〉 Effects of food ingredients used in developing menus 73
〈Table 52〉 Yaksun for strengthening immunity 76
〈Table 53〉 Yaksun for easing diabetes 89
〈Table 54〉 Yaksun for improving sleep disorders 102