Snack Provision Practice in Long-Term Care Hospitals and Facilities in Korea

Abstract

The study aimed to investigate the basic data to derive plans for snack provision to improve the nutritional status of older adults living in long-term care facilities (LFs) or long-term care hospitals (LHs). The 252 respondents (118 from LHs and 134 from LFs) were included in the study. The questionnaire of nationwide cross-sectional survey was developed by the authors and registered dietitians. The written questionnaire was sent to the food service managers across 800 LFs or LHs. The online survey was introduced using the online platform and network site for dietitians. More than 70% of live-in and non-live-in LFs provided snacks, which were mainly provided one to two times a day. Most institutions provided fruits one to three times a week. The main considerations when providing fruit were in the order of residents' preference, cost, and ease of consumption. The reasons for not serving fruit included cost and differences in the residents' eating and mastication abilities. Most institutions also provided dairy products at a frequency of one to three times a week. The reasons for not serving dairy products included cost and the lack of awareness of the need to provide them. To improve the quality of life and the offer benefits of fruits and dairy products to older people, efforts are needed to propose a plan to expand the provision of snacks in appropriate quantities and varieties.

Keywords: Food service; Fruits; Long-term care; Meals; Nursing homes.

Figure 1. Ranking of the most offered and favorite fruits (%).* (A) Fruits frequently served (%). Other fruits include the following: pears > strawberries > canned fruits > grapes, soft persimmons > tomatoes > peaches > pineapples > kiwis > oriental melons, mangoes > melons > blueberries > persimmons > plums > others. (B) Fruits with high preference (%). Other fruits include the following: peaches > soft persimmons > pears > grapes > oranges > tomatoes > canned fruits > persimmons, melons > mangoes, kiwis > oriental melons, pineapples > blueberries > plums, others.

^*Multiple response analysis.

Figure 2. Fruits of low preference and reasons (%).* (A) Reasons for the low preference of persimmon. (B) Reasons for the low preference of kiwi. (C) Reasons for the low preference of pineapple. The fruits with the lowest preference were persimmon (1st), kiwi (2nd) and pineapple (3rd). Other fruits include the following: apples, grapes > oriental melons > plums > oranges > pears > blueberries > tangerines, tomatoes > mangoes > others > bananas, peaches, canned fruits > soft persimmons > strawberries, watermelons > grapefruits > passionfruit, cherries.

^*Multiple response analysis.