Korean J Adult Nurs.  2011 Jun;23(3):221-234.

Experiences of Dietary Life on Elderly Over 100 Years Old

• Kim SH

Abstract

PURPOSE
The purpose of this study was to identify and describe phenomenological structures of the experiences of dietary life on elderly over 100 years old.
METHODS
The participants of this research included nine persons over the age of 100 years of age and ten family members who assisted in the dietary regime. Qualitative data were collected by individual in-depth interviews. Data were analyzed using Colaizzi's method of phenomenology.
RESULTS
The results of the research provide four categories and nine theme clusters. The categories included a rustic menu consisting of vegetables, grain-oriented traditional food, sensible dining table in harmony with nature, dietary life and emphasis on how to eat. The nine theme clusters were preference for fresh vegetable, preference of cooked potherb, boiled rice and cereal as main staple food, intake of soybeans, preference of native local foods, non-preference of unhealthy foods, select healthy and control food portion sizes for longevity, objection to light eating, and enjoying a meal.
CONCLUSION
The findings of the study offer insight about the nutrition patterns among the people over 100 years of age.

MeSH Terms

Aged
Edible Grain
Eating
Food Habits
Humans
Light
Longevity
Qualitative Research
Soybeans
Vegetables