ReviewKorean journal of community nutrition2026
Nutritional strategies to promote healthy life expectancy of Korean older adults based on their nutritional status and current nutrition programs: a narrative review.
Review in Korean journal of community nutrition, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
objectivesKorea has entered a super-aged society, resulting in a growing socioeconomic burden and rapidly increasing demand for home- and community-based nutrition services. This review aimed to examine the nutritional health status of Korean older adults and the existing nutrition programs, along with suggesting effective nutritional strategies to improve their healthy life expectancy.
methodsThis narrative review was conducted by collecting and synthesizing domestic and international literature, including journal articles, books, government documents, national health statistics, and reports on foreign nutrition programs. The literature was collected through scholarly databases and institutional websites searches using relevant keywords.
resultsThe synthesized results indicate that Korean older adults have insufficient intakes of essential nutrients, such as calcium, vitamin A, and vitamin C, alongside a high prevalence of multimorbidity and associated polypharmacy. Existing community-based nutrition programs provide meal services, home-delivered meals/side dishes, and nutrition education/counseling to vulnerable older populations. Additionally, the Center for Social Welfare Foodservice Management contributes to overseeing nutrition and hygiene management in small-scale elderly foodservice facilities. However, more effective nutritional strategies are required to achieve fully integrated community care. First, homebased nutrition care services for community-dwelling older adults should be introduced to enable tailored nutritional management. Second, expanding and strengthening the role of the Center for Social Welfare Foodservice Management may facilitate efficient management of meals across elderly foodservice facilities. Third, specialized education and training programs are required to enhance the professional competency of dietitians delivering these services. Furthermore, robust legal, institutional, and budgetary foundations, improved working conditions and job security for dietitians, and heightened public awareness of nutrition services are needed.
conclusionImplementing these strategies may prevent functional decline and disease aggravation, and ultimately reduce the socioeconomic costs associated with medical treatment, nursing, and long-term care of older adults.
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