ArticleNutrition research and practice2022
Evaluation of the nutrient quotient for the elderly (NQ-E) using congregate meal services according to their oral health conditions.
Article in Nutrition research and practice, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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Who cites it
2 citing papers in PubMed, 3 citations in OpenAlex.
- Nutrition Quotient and nutrient intake among older adults in a rural Korean community: a cross-sectional study.Korean journal of community nutrition · 2025Article
- Evaluation on the Nutrition Quotient Scores of Elderly People Living Alone in Korea.Nutrients · 2023Article
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Authors and funding
2 authors at 2 institutions in 1 country.
Funding
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Abstract
BACKGROUND/
objectivesThe purposes of this study were to evaluate the nutritional status and dietary habits of the elderly using the nutrition quotient for the elderly (NQ-E) and to analyze the differences in the NQ-E according to their levels of oral health. SUBJECTS/
methodsThe survey was administered to 123 elderly people receiving congregate meal services in Seoul. The questionnaire comprised 3 domains: oral health status, general characteristics, and the NQ-E for the elderly.
resultsThe respondents were divided into 2 groups based on the average score of their levels of oral health (the group with high oral health scores: 4.42 points and the group with low oral health scores: 2.89 points). As a result of evaluating nutritional status using the NQ-E, it was found that the average NQ-E score was 58.7 points, with 46.0 points in the balance domain, 47.0 points in the diversity domain, 72.9 points in the moderation domain, and 61.8 points in the dietary behavior domain. The NQ-E score (62.3 points) of the group with high oral health scores is significantly higher than the NQ-E score (54.7 points) of the group with low oral health scores (
conclusionsOverall, several dietary areas needed improvement in general. Those with poor oral health conditions urgently needed to improve related factors to minimize the risk of increasing imbalanced nutrition and comorbidities due to insufficient nutrition and undesirable eating habits.
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