Abstract
Purpose: This study aims to describe food preparation styles of son caregivers according to their employment status and to compare the intake of salt, dietary fiber and alcohol in the different food preparation styles. Method: A structured interview was conducted with 42 son caregivers from 26 community health care agencies. The "brief-type self-administered diet history questionnaire" was used to assess the participants' intake of salt, dietary fiber, and alcohol. Reterring the criteria, 40 participants' data were analysed. Result Among the 40 participants, 38 (95.0%) prepared their food by themselves, and 22 out of these 38 had previously been served in food preparation by their parents before they had started to care for them. More than half of jobholders mainly prepared ready-to-serve dishes, but most of the unemployed participants mainly cooked at home. Even though they cooked at home, the decreased intake of the excess ingestion and the dietary fiber of the salt and alcohol was at the same proportions as ready-to-serve dishes. Conclusion: While providing dietary instructions to son caregivers, it is important not only to encourage the ready-to-serve dishes, but also to give information on nutrition regarding salt, dietary fiber, and alcohol, with due consideration for the conditions of their working and caregiving.
