A Cross-Sectional Study on Nutrition Education Plan for Elderly Social Welfare Facility Residents and Users

This study was conducted to assess operational status of elderly welfare facilities differentiate between residential and utilization facilities, and explore tailored nutritional management strategies. A survey questionnaire encompassing nutritional education status, educational topics, and educational delivery methods was administered nationwide, analyzing 132 responses from both residential (44) and utilization (88) facilities. Statistical analyses were conducted, utilizing frequency analysis and the chi-square test to examine responses based on facility type. Findings revealed a higher ratio for utilization facilities (66.7%) than for compared to residential facilities (33.3%). Nutrition education was implemented in 50.0% of residential facilities and 68.2% of utilization facilities. The most common reasons given for not delivering nutrition education were ‘Impossibility of educating residents/users’ of residential facilities, and ‘Lack of nutritional education materials and knowledge’ of utilization facilities. Those who needed nutrition education showed the highest need for using residential facilities, The need for facility workers in utilization facilities was high. Regarding education topics and delivery methods, nutritional education prioritized ‘Balanced Eating’ (4.07), ‘Eating less salty’ (3.91), and ‘Sugar Intake Management’ (3.87), while hygiene education placed emphasis on ‘Preventing Accidents’ (4.13), ‘Personal Hygiene’ (4.12), and ‘Preventing Food Poisoning’ (4.08). Demands for hygiene education surpassed those for nutrition. Notably, ‘Dysphagia Management’ was significantly higher in residential facilities than in utilization facilities (p<0.001). Participants favored lecture-style sessions incorporating theory and activities (3.80) and experiential lecture sessions (3.71). This study proposed strategies for developing and implementing nutrition and hygiene programs in elderly welfare facilities, emphasizing the need for tailored nutritional education considering significant differences across facilities.