Sunhee Seo

The Relationships among Satisfaction with Food-Related Life, Depression, Isolation, Social Support, and Overall Satisfaction of Life in Elderly South Koreans

ABSTRACT Food is an essential component of good health and a high quality of life. This is especially true for the elderly, where health and quality of life can vary due to eating issues. This study attempts to measure the satisfaction with food-related life in the elderly of South Korea, while examining differences in social support, depression, isolation, and life satisfaction based on the level of satisfaction with food-related life. Data collec-tion was conducted using one-on-one surveys from December 2011 to January 2012. A total of 390 elderly (aged 65 and over) who live in Korea participated in this study. The results showed that the satisfaction with food-related life was high (3.52 out of 5). The elderly who had company during a meal or a meal preparer showed a higher satisfaction with their food-related life. Social support was high (5.32 out of 7) and the feel-ings of isolation were low (3.85 out of 5). The average satisfaction with life was 4.42 out of 7, indicating a fair satisfaction with life, while the average depression score was relatively low (8.77 out of 26). In general, the elderly with a higher satisfaction with food-related life had a higher social support and overall satisfaction with their life. On the other hand, the elderly with a lower satisfaction with food-related life generally re-ported higher levels of depression and isolation. A positive correlation was observed between satisfaction with food-related life, social support, and satisfaction of life, while a negative correlation was found between sat-isfaction with food-related life, isolation, and depression. The results of this study indicate that managing the satisfaction with food-related life is an important component of mental health in the elderly.

Using the theory of planned behavior to determine factors influencing processed foods consumption behavior

BACKGROUND/OBJECTIVES The purpose of this study is to identify how level of information affected intention, using the Theory of Planned Behavior. SUBJECTS/METHODS The study was conducted survey in diverse community centers and shopping malls in Seoul, which yielded N = 209 datasets. To compare processed foods consumption behavior, we divided samples into two groups based on level of information about food additives (whether respondents felt that information on food additives was sufficient or not). We analyzed differences in attitudes toward food additives and toward purchasing processed foods, subjective norms, perceived behavioral control, and behavioral intentions to processed foods between sufficient information group and lack information group. RESULTS The results confirmed that more than 78% of respondents thought information on food additives was insufficient. However, the group who felt information was sufficient had more positive attitudes about consuming processed foods and behavioral intentions than the group who thought information was inadequate. This study found people who consider that they have sufficient information on food additives tend to have more positive attitudes toward processed foods and intention to consume processed foods. CONCLUSIONS This study suggests increasing needs for nutrition education on the appropriate use of processed foods. Designing useful nutrition education requires a good understanding of factors which influence on processed foods consumption.

Multi-dimensional scale to measure destination food image: case of Korean food

Purpose – Given the increasing importance of food in tourist activities and destination choice, the purpose of this paper is to reveal a comprehensive measurement scale to evaluate the image of destination food, adopting procedures recommended by previous studies. Design/methodology/approach – The procedure in this study followed two steps: first, item generation including literature review and focus groups; and second, scale purification. Scale purification included exploratory factor analysis to derive an initial factor structure and reliability assessment and confirmatory factor analysis to test the theoretical factor structure and assess validity. Findings – The scale development procedure yielded five dimensions of destination food image: “food safety and quality,” “attractiveness of food,” “health benefits of food,” “food culture,” and “unique culinary arts.” Research limitations/implications – This study contributes to the food-related tourism literature by measuring destination food image based on...

Healthy eating exploratory program for the elderly: Low salt intake in congregate meal service

ObjectivesThis study reported on an exploratory program to help the low income elderly improve healthy eating behavior, specifically by reducing salt intake.DesignWe conducted an exploratory program for 4 weeks for this study. The exploratory program involved offering menus with reduced salt and providing education on healthy eating. After the exploratory program, a survey of the elderly and in-depth interviews allowed us to evaluate the program for foodservice providers (dietitian, social workers, and volunteer workers). This study included both foodservice workers and elderly who actually used the foodservice in a congregate meal service system. This is a unique approach.SettingA congregate meal service center in Seoul, Korea.ParticipantsSeventy four elderly in a congregate meal service center.MeasurementsDemographics were collected, and the healthy eating program and healthy eating education for elderly respondents were evaluated.ResultsThe elderly showed high satisfaction with the exploratory program for healthy eating. We found no significant differences in satisfaction with the program between the elderly who attended education sessions and those who did not, but more of the elderly from the education sessions showed positive behavioral change intentions.ConclusionThe exploratory program influenced to reduce the salt intake of the elderly in congregate meal service. This study suggests cooperation of foodservice providers and the support of administrators is critical to the success of such programs.

Uncertainty avoidance as a moderator for influences on foreign resident dining out behaviors

Purpose The purpose of this study was to examine the moderating effect of uncertainty avoidance on the relationships among subjective knowledge, attitude toward Korean foods, and dining out behavioral intentions of foreign residents in Korea. Design/methodology/approach A total of 247 foreign residents in Korea were participated through a street intercept survey at several locations in metropolitan areas of South Korea. Subsequently, the samples were divided into two groups (a low uncertainty avoidance group and a high uncertainty avoidance group) for multiple group analysis to examine the moderating role of uncertainty avoidance. Findings The results of structural equation modeling showed that subjective knowledge and attitude toward Korean foods significantly influenced intention to visit Korean restaurants. Furthermore, multiple group analysis results showed that uncertainty avoidance had a significant moderating effect as a cultural dimension on the relationships between subjective knowledge and behav...