Preferred Snack Research Articles

Nacking Behaviours by Obese and Normal-Weight Male Teenagers in Shah Alam, Selangor

The well-being and health of Malaysian teenagers are significantly influenced by their dietary choices. To promote healthier eating habits, implementing school nutrition guidelines that address the food environment is a crucial step. However, complementing this effort with insights into snack preferences could further enhance this initiative. This study aims to investigate the snacking behaviours among male teenagers in public schools in Shah Alam, Selangor. The respondents, who are male teenagers aged between 13 to 19 years old (n=476), have undergone a BMI test to determine their level of obesity. A chi-square analysis has been utilised to assess the significance of snacking frequency among these male teenagers. The results have indicated that snacking frequency, preferred snack time, and types of snacks are significant factors associated with obesity among the respondents. The respondents have shown a preference for consuming chips, crisps, or crackers, which is largely influenced by media advertising and peer pressure to consume more than necessary. Understanding the snack preferences of obese male teenagers can potentially enhance the adoption of healthier dietary patterns within educational institutions. This has implications for stakeholders responsible for implementing and adhering to national school nutrition guidelines.

Exercise in the workplace: examining the receptivity of practical and time-efficient stair-climbing "exercise snacks".

In the workplace, people are often sedentary for prolonged time and do not regularly engage in physical activity-two factors independently linked to premature morbidity and mortality. This study aimed to determine the receptivity of incorporating practical stair-climbing "exercise snacks" (Snacks; three isolated bouts of ascending 53-60 stairs performed sporadically throughout the day) into workplace settings compared to more traditional high-intensity interval training (HIIT; performed as three bouts of 53-60 stairs within a structured HIIT workout) and to explore if these exercise strategies could influence sedentary and physical activity behaviour. Fourteen participants (12 women; Mage=38.9±10.2 years) completed two supervised exercise trials (Snacks and HIIT) followed by 1 week participating in either form of exercise in their workplace. Ratings of perceived exertion (RPE), affective valence, enjoyment, and self-efficacy were measured at the supervised exercise sessions. During the follow-up period, sedentary behaviour and physical activity were measured with an accelerometer. Affective valence was more positive (p=0.03; η2 p=0.21) and there was a lower rise in RPE (p=0.01; η2 p=0.29) during Snacks than HIIT. Post-exercise enjoyment of, and self-efficacy towards, Snacks and HIIT were high and similar (ps>0.05). After the supervised trials, 10/14 of the participants preferred Snacks and 4/14 preferred HIIT (p=0.18). On days when participants chose to perform either exercise modality, the average number of sit-to-stands in a 24 h period was increased (48.3±8.7 to 52.8±7.8; p=0.03; Hedge's g=0.73) and moderate-to-vigorous physical activity tended to increase (21.9±18.2 to 38.1±22.1 min; p=0.06; Hedge's g=0.60) compared to days when they chose not to exercise. Stair-climbing exercise snacks may be an attractive approach to implement in the workplace setting and has potential to positively impact sedentary behaviour and physical activity metrics.

Comparative Study on Snacking Behaviour and Pattern of Working and Non-Working Women of Hisar City, India

The present study was conducted to assess and compare the snacking behavior of working and non-working women of Hisar City. The aim of the present study was to compare snacking behavior of working and non-working women of Hisar City. For this study, a sample of one hundred and twenty women in age 25-45 years, 60 each working and non-working women were drawn randomly from Hisar city. The sample of working women included 20 each engineer, advocates, and teaching professionals. Non-working women were selected having an income, and age similar to their counterparts. Information on snacking behavior like the preference for snacks over regular meals, time and place of snacking, types of snacks taken, and source of procuring snacks, etc. were recorded in the questionnaire. The data indicated that mere 15 percent of working and 23.3 percent of non-working women preferred snacks over regular meals. The majority (90.0%) of respondents preferred to take salty snacks followed by sweet (85.0%) and sweet and salty (56.7%). The result revealed that non-working women have more cravings for snacks than working women but they prefer more of homemade snacks to outside snacks.

Socialization of Processing Animal Products into Nugget as a Support for Creativity and Entrepreneurship at Dangau Datuk Bengkulu Agribusiness Vocational School

Dangau Datuk Bengkulu Agribusiness Vocational School is a Vocational High School that aims to produce graduates with professional and competent skills in the field of work in business and industry or to open independent businesses. In line with this goal, it is necessary to develop independent businesses by utilizing local potential both from animals and plants to become products with high economic value, one of which is the production of nuggets. Nuget is a preferred snack food because it has a good taste, and is easy to prepare, using chicken meat as a raw material. Chicken nuggets have the characteristics of high-fat content with low fiber. The problem of high-fat content and low fiber can be anticipated by using different raw materials, including using other sources of animal protein such as fish or shellfish, besides that you can also use several types of vegetables and jackfruit straw as a high-fiber food source. The development of nuget by utilizing animal and vegetable protein sources is expected to be one of the product development efforts for self-sufficiency and to increase the entrepreneurial abilities of Dangau Datuk Vocational High School students. This service is implemented through socialization and guidance on the process of processing nuggets from fish (catfish) and vegetables (tomatoes, potatoes, jackfruit straw) along with good packaging methods and labeling of the resulting nugget products. The conclusion of the implementation of this service is to increase students' understanding regarding the nutrition of raw material for nuget products, understanding the processing of nuget which are high in protein and rich in fiber, and increasing knowledge related to product packaging and labeling.

Sustainable Approach for Development Dried Snack Based on Actinidia deliciosa Kiwifruit

The aim of this study was to evaluate the method of producing shelf-stable snacks based on kiwifruit with the objective of obtaining an appealing snack with good taste, color, and nutritional value. Less valuable kiwifruits for size and shape were utilized in order to reduce kiwifruit production waste. To obtain the snacks, two drying methods were used: freeze-drying and hot air drying. Physical and chemical analyses were conducted. Furthermore, a sensory evaluation was undertaken. The results showed that both hot-air and freeze-drying methods are suitable for obtaining a good quality snack, which was attractive to consumers. However, the freeze-dried snack was better assessed than hot-air dried. Moreover, consumers preferred snacks with additional sucrose or trehalose to those without it. It was observed that products produced using the freeze-drying process had lower water content, and lower water activity, were brighter, had a more saturated color, and had similar or higher antioxidant activity, especially for samples made from kiwi, fennel, and spinach. The drying process allows for obtaining a snack that can be stored at room temperature. Freeze drying better preserved bioactive compounds compared to air drying. The freeze-dried samples were more appreciated by consumers than the air-dried and those containing sweetener.

Combined use of vacuum impregnation and encapsulation technologies for phenolic enrichment of strawberries

Plant-based phenolic extracts have gained significant attention in the food industry due to their antimicrobial and health-promoting effects. However, their usage is limited because of poor water solubility and instability during processing. Therefore, encapsulation of phenolics with a suitable carrier system is essential for overcoming these problems and increasing their application in food products. In this study, encapsulated phenolic extracts were used for the first time in vacuum impregnation (VI). For this purpose, different phenolic extracts (cinnamon, turmeric, pomegranate peel) were obtained from the plant source. PPE was selected because it has the highest total phenolic content, antioxidant capacity, and antimicrobial activity against Botrytis cinerea. Then, PPE was encapsulated with different emulsifiers (T80, GMO, IN, WPI, and LEC). After the characterization and stability studies were performed, PPE encapsulated with T80 was used to produce a functional strawberry snack by VI technology. The results showed that the diffusion rate of EPPE was significantly increased compared to the control and PPE-VI group. EPPE-enriched strawberries were the preferred snack with high-quality characteristics.

Relapse after incentivized choice treatment in humans: A laboratory model for studying behavior change.

Behavior change interventions that incentivize desired behavior are highly effective for improving personal health, but difficult to maintain long term. Relapse is common and examining the mechanisms that contribute to relapse in experimental settings can identify processes relevant to substance abuse treatment. We developed a laboratory task that parallels a recent operant model of relapse after incentivized choice reported in the rodent laboratory. In two experiments, undergraduate participants first learned to make an operant response (keyboard button; R1) to earn a reinforcer consisting of an image of a preferred snack food (O1). In a second phase (Phase 2), R1 was still reinforced, but a new response (R2) was introduced and reinforced with a different reinforcer (a coin; O2). In a test phase, contingent incentives for R2 were removed (extinction) and relapse of R1 was assessed. Experiment 1 found that the O2 contingency suppressed R1 during Phase 2, and R1 relapsed rapidly in the test. Neither effect was consistently related to O2 value. Experiment 2 examined whether noncontingent presentations of O1 or O2 during the test could weaken relapse. Here, we found that noncontingent reinforcers did little to reduce or slow the increase in R1 responding. The present experiments highlight a laboratory approach to studying variables that may influence relapse after incentivized treatment. We identify and discuss areas for development to address differences between the present results and prior observations from animal and clinical studies. (PsycInfo Database Record (c) 2022 APA, all rights reserved).

Oral Habits during the Lockdown from the SARS-CoV-2 Pandemic in the Romanian Population.

Background and Objectives: The SARS-CoV-2 pandemic led to changes in population daily patterns. In order to adapt oral health promotion measures for future similar conditions, the main objective of the study was to assess changes in dental hygiene and eating and smoking habits during the government lockdown in Romania. Materials and Methods: The cross-sectional study was conducted immediately after the end of the lockdown and consisted of 800 adult subjects. Data collection was done via an online survey. Participants were divided into two groups: non-medical/dental practitioners (N-M/D group) and medical/dental practitioners (M/D group). Results: An increased use of dental floss from 27% (pre-lockdown) to 30.5% (during lockdown) was identified in the M/D group, while the manual toothbrush usage increased to 64.8% (during lockdown) from 61.7% (pre-lockdown) in the N-MD/group. No significant differences regarding toothbrushing frequency were observed in either group. A change in the number of daily snacks was identified in both groups (3–4 snacks per day: from 11% to 20.2% in the N-M/D group, from 13.1% to 22.2% in the M/D group). The consumption of sweets as a preferred snack was also noticed. A decrease of tobacco consumers was assessed in the lockdown period (from 66.6% to 60.4% in the M/D group, from 68.5% to 61.9% in the N-/M/D group). Conclusions: Oral habits were changed during the pandemic lockdown through the increase in the frequency of the consumption of snacks and sweets and the decrease in frequency of smokers. Only minor changes were observed in oral hygiene.

바람직한 이유식 실천 방향 모색을 위한 영유아의 식생활 현황 조사

Purpose: This study was conducted to investigate the status of baby foods and baby food preferences in Korea in the late 2010s. Methods: The subjects were 410 mothers with 6-18-month-old infants. A questionnaire was developed based on a literature review and consisted of items related to baby food, the food preference of babies, and the eating habits of the mothers and babies. An online survey was conducted for 5 days in July 2018. Results: The majority of the respondents began weaning when the baby was 5 months old (46.8%), and the completion or planned completion time of weaning was between 12 and 15 months (61.0%). More than half of the mothers (62.2%) prepared baby foods from scratch at home instead of feeding babies commercial baby foods. Among the 41 food items surveyed, rice porridge was the most used baby food (96.8%) followed by beef (93.4%) and apple (90.5%) while the least used baby foods were drinks (8.5%), which reflected the introduction of these foods during weaning. Babies preferred snacks (4.36) the most, followed by cheese (4.35), liquid yogurt (4.27) and strawberries (4.27). The least liked baby foods were drinks (2.51), shellfish (2.96), and nuts (3.06). The mothers’ diets were more irregular (45.6%) or unbalanced (46.6%) than their babies (both 5.4%). Conclusion: Problems in a mother''s diet could affect her baby’s dietary habits. Therefore, practical nutrition education and counseling on a proper diet, as well as on how to provide baby food, should be conducted so that mothers can maintain a desirable attitude toward their own diet and baby foods.

Farklı ön işlemlerin atıştırmalık nar çerezi üretimine etkileri

Objective: In this research, the production and quality characteristics of new healthy pomegranate snacks (Punica granatum L.) obtained by drying after different pre-treatments were investigated. Material and Methods: Besides control group, three different pre-treatments were applied to the pomegranate seeds before drying. Pomegranate seeds without any pre-treatment were grouped as “control” samples (C) and other group was boiled in 80 °C water for 2 minutes “boiled” (B). Samples treated with sucrose and glucose (60 °Brix) solutions (18 hours at 40 °C) for osmotic dehydration were grouped as "sucrose” (S) and “glucose" (G) group. Samples in all groups were dried at 65 °C in a tray dryer at an air velocity of 1.6 m/s until the moisture content reached 6%. Results: According to physical and chemical analysis results, the total sugar content was between 87.96-97.50 g/100 g; the amount of invert sugar 46.23-62.75 g/100 g; the total amount of phenolic substance 255.6-407.6 mg/100 g; antioxidant capacity values ranged from 40.2% to 49.6%. Total loss of phenolic substance according to raw material was found to be the lowest in boiled samples. According to sensory tests in terms of all sensory properties (color, texture, flavour and preference), boiling pre-treatment applied sample was determined as the most preferred sample. Conclusion: When all results are analysed, to obtain a healthy snack product using pomegranate fruit, it is thought that applying the boiling pre-treatment before drying to the pomegranate may be appropriate for preserving nutrients and obtaining a preferred snack pomegranate.

Electroencephalographic Theta-Band Oscillatory Dynamics Represent Attentional Bias to Subjective Preferences in Value-Based Decisions.

BackgroundPrevious studies have shown that people always pay more attention to highly preferred items of choice, which is well defined by behavioral measurements and eye-tracking. However, less is known about the neural dynamics underlying the role that visual attention plays in value-based decisions, especially in those characterized by the “relative value” (ie, value difference) between two items displayed simultaneously in a binary choice.PurposeThis study examined the neural temporal and neural oscillatory features underlying selective attention to subjective preferences in value-based decision making.MethodsIn this study, we recorded electroencephalography (EEG) measurements while participants performed a binary choice task in which they were instructed to respond to their preferred snack in high value difference (HVD) or low value difference (LVD) conditions.ResultsBehaviorally, participants showed faster responses and lower error rates in the HVD condition than in the LVD condition. In parallel, participants exerted a reduced prefrontal N2 component and attenuated frontal theta-band synchronization in the HVD condition as opposed to the LVD condition. Crucially, participants showed greater N2pc component and theta-band synchronization over the human posterior cortex in the HVD condition than in the LVD condition. Moreover, there was a direct correlation between frontal and posterior theta-band synchronization.ConclusionThe results show that theta-band oscillatory dynamics may represent attentional bias to subjective preferences, and this effect can be modulated by the level attentional bias to subjective preferences, and this effect can be modulated by the level of value difference. Our research provides insights into a new avenue via which the processing of selective attention and value representation in the value-based decisions can be implicated in an integrative neural oscillatory mechanism.

Consumption of Fruits, Vegetables, and Nuts Can Be Increased When Multitasking with Screen Devices

ABSTRACT Past research shows that people overconsume energy-dense, nutrient-poor (EDNP) foods when they are not paying attention to environmental cues that encourage consumption. Very little is known about the mindless consumption of nutritious foods (herein referred to as preferred foods). Using dual-processing, limited capacity, and mood management models and theories, this study explored whether people misreport the selection of preferred and EDNP foods under differing levels of distraction created by screen media device use. Participants freely grazed on EDNP and preferred snacks while either watching TV (one screen) or multitasking with two or three screens (TV, iPod, laptop computer). Participants under-reported the number of preferred foods they selected for consumption in the three-screen multitasking conditions more than in one- and two-screen conditions. They under-reported the selection of preferred snacks more than EDNP snacks in the three-screen conditions. The under-reporting of snack selection was greater in one three-screen condition (TV+texting+online shopping) (which was evaluated as highly arousing and pleasant), than in the other three-screen condition (TV+texting+online reading) (which was rated as highly arousing but less pleasant). Compared to participants with weaker health beliefs, those with stronger beliefs about healthy lifestyle said they were more rational in selecting preferred snacks. Findings show that people sometimes eat greater amounts of preferred foods than they realize, when they are multitasking with screen devices. By surrounding oneself with snack-size fruits, vegetables, and nuts in multitasking situations, mindless eating could be a powerful nudge to facilitate greater consumption of preferred foods to combat health concerns.

Mental health consultation in education settings: Supporting grown‐ups to better support kids

Olivia has attended ABC Early Learning Program since infancy, and she transitioned to the preschool classroom 3 months ago, shortly after her fourth birthday. She has always been described as an “opinionated,” “busy” child, but her behaviors were manageable throughout her infant and toddler years. However, Olivia's preschool teacher, Miss Pam, calls the director into the classroom almost daily to help her manage Olivia's behavior. Miss Pam indicates that Olivia “goes from 0 to 100” quickly and can be triggered by “anything,” including a child taking her toy, not having her preferred snack, circle time, or transitions from a preferred activity (e.g., art) to a nonpreferred activity (e.g., cleanup, nap). When upset, Olivia will hit or kick peers, throw off her shoes, rip pictures and posters from the wall, and refuse to comply with teacher directions. It can take anywhere from 5 to 30 minutes for Olivia to calm down and rejoin the classroom routine. Miss Pam feels that Olivia is taking away important instructional time from the rest of the children and worries about other parents complaining that their children are being hurt. At home, Olivia's mother acknowledged that Olivia is a “tough kid” and she isn't always sure how to “make her listen.” Miss Pam and the center director wonder if they can support Olivia in their program. They have told Olivia's mother that she will need to find another placement if Olivia's behaviors do not improve in the next month.

Produk Biskuit Berbasis Bayam dan Tepung Sorgum Sebagai Makanan Tambahan Ibu Hamil

Biscuits are the preferred snack for pregnant women. Biscuits can be consumed by pregnant women who are in a state of nausea, because biscuits are a form of dry food. The nutritional needs of pregnant women increase every trimester, so that the consumption of balanced nutritious food must be considered. Therefore, biscuits are a safe alternative food choice, even when in a state of nausea. This research was experimental using the basic ingredients of green spinach and sorghum flour. The purpose of this study was to make iron-based food products from green spinach and sorghum flour as supplementary food products for pregnant women. This study was tested by organoleptic testing of 30 panelists and iron level testing. Formula 2 biscuits were superior to the organoleptic test results and the best level of iron. Based on the calculation of nutritional value per dish (60 grams), formula 2 biscuits contain energy of 316.55 kcal, protein 6.31 grams, 12.94 grams of fat, carbohydrates 52.03 grams, and iron 12.66 mg. To develop a high-iron snack product for pregnant women, it is necessary to combine the basic ingredients with heme-type iron sources.
 
 Keywords: Biscuit, spinach, sorghum flour, iron

F206. Neural Mechanisms Guiding Choices for Cannabis and Alternative Rewards in Cannabis Smokers

Substance misuse is characterised by persistent choices for drugs over other rewards. Neural mechanisms underpinning drug-biased choice in humans are poorly understood. Using an experimental medicine approach, we investigated subjective value (SV) encoding during choices for cannabis and a natural reward (individuals’ preferred snacks) in regular cannabis smokers. Effects of cues (cannabis, snack, or neutral) were also assessed.

Which snack factors and nutritional ingredients influence college students’ snack choices? Evidence from discrete choice experiments

Objective: The study examined which snack factors and nutritional ingredients influence college students’ snack choices using a discrete choice experiment (DCE). Participants: In November 2016, a total of 1,624 undergraduate students participated in the study. Methods: Two DCEs were constructed using a unique approach of block fractional factorial designs. The first DCE examined four three-level snack factors: healthiness, taste, convenience, and price. The second DCE focused on six two-level nutritional ingredients: sugar, salt, calories, fat, all natural, and fiber. Results: Students preferred quick and cheap snacks, but higher prices on healthy snacks did not affect their decision significantly. Healthiness and sugar had the highest relative importance of snack factors and nutritional ingredients, respectively. High-sugar snacks were less favored if students considered themselves educated in nutrition. Conclusion: Thus, potential ways to improve the snack choices for college students are to offer healthier snacks on college campuses and to promote nutrition education.

Scalable Data Analytics Market Basket Model for Transactional Data Streams

Transactional data streams (TDS) are incremental in nature thus, the process of mining is complicated. Such complications arise from challenges such as infinite length, feature evolution, concept evolution and concept drift. Tracking concept drift challenge is very difficult, thus very important for Market Basket Analysis (MBA) applications. Hence, the need for a strategy to accurately determine the suitability of item pairs within the available billions of pairs to solve concept drift chalenge of TDS in MBA. In this work, a Scalable Data Analytics Market Basket Model (SDAMBM) that handles concept drift issues in MBA was developed. Transactional data of 1,112,000 were extracted from a grocery store using Extraction, Transformation and Loading approach and 556,000 instances of the data were simulated from a cloud database. Calibev function was used to caliberate the data nodes. Lugui 7.2.9 and Comprehensive R Archive Network were used for table pivoting between the simulated data and the data collected. The SDAMBM was developed using a combination of components from elixir big data architecture, the research conceptual model and consumer behavior theories. Toad Modeler was then used to assemble the model. The SDAMBM was implemented using Monarch and Tableau to generate insights and data visualization of the transactions. Intelligent interpreters for auto decision grid, selectivity mechanism and customer insights were used as metrics to evaluate the model. The result showed that 79% of the customers from the customers’ consumption pattern of the SDAMBM preferred buying snacks and drink as shown in the visualization report through the SDAMBM visualization dashboard. Finally, this study provided a data analytics approach for managing concept drift challenge in customers’ buying pattern. Furthermore, a distinctive model for managing concept drift was also achieved. It is therefore recommended that the SDAMBM should be adopted for the enhancement of customers buying and consumption pattern by business ventures, organizations and retailers.

A study on complementary feeding practices among mothers in urban and rural areas

Background: Adequate nutrition during infancy and early childhood is essential to ensure the growth, health, and development of children to their full potential. Complementary feeding is a process starting when breast milk alone is no longer sufficient to meet the nutritional requirements of infants, and therefore other foods and liquids are needed, along with breast milk. The objective was to study complementary feeding practices and the various factors influencing them in urban and rural areas.Methods: A community based cross sectional study was conducted in Urban and Rural area of Mangalore Taluk. Data was collected by interview method among 408 mothers using a predesigned pretested questionnaire, information regarding demographic profile, socio-economic status, complementary feeding practices, etc was collected.Results: As many as 186 (45.3%) i.e., 129/186 (69.3%) mothers in the rural area and 57/186 (30.6%) mothers in urban area started complementary feeds at the age of 6 months. The most common food preferred as complementary food was combination of rice and dal together. The number of meals per day given to the child varied from 2-4/day. The number of snacks given per day to the child varied from 1-4 /day; commonly preferred snacks were Biscuits both in urban and rural areas Bottle feeding was practiced by 181 (44.4%) of the mothers, that included 113/181 (62.4%) from rural area and 68/181 (37.5%) from urban area.Conclusions: Poor complementary feeding practices were observed both in rural and urban areas. Family member’s advice, poor knowledge and influence of baby food marketing strategies have resulted in inappropriate practices.

Pengembangan pangan fungsional berbasis tepung okara dan tepung beras hitam (Oryza sativa L. indica) sebagai makanan selingan bagi remaja obesitas

Background : Obesity is an excessive build up of fat in the body thus causing weight far above normal and it can improve the risk of degenerative dissease. Increasing food consumption of high protein, fiber and antioxidants could solve obesity problem. Soyabean milk waste product (okara) has high protein content but low economic value. Black rice flour has high antosianin, antioxidan and fiber. Functional food with main composition okara and black rice flour could be an alternative as a functional food for this matter.Objective : To investigate right formulation of snack bar based on nutritional content and sensory caracteristic for obese adolescent.Methods : This type of research is an experimental study using Complete Randomized Design with three treatments (Formula I, II, and III) and performed two replications (duplo). Nutritional value data between group was analyzed using Analysis of Variance (ANOVA) while sensory characteristic were tested by calculating hedonic quality test score.Result : Statistical analysis of nutritional content showed there were significantly different between group (p<0.05), but for antioxidants and phenolics levels and analysis of the sensory quality test were not significantly different (p>0.05). Formula I was most preferred and favored by the panelists with energy content 125.64 g, 9.89% water, 3.13% ash, 19.6% protein, 12.41% fat, 45.07% Carbohydrate, 16.44% total sugar, 15.58 % crude fiber, 208.35 mg/L GAEAC antioxidant, 1.01 mg/100 g anthocyanin and 61.05 mg/100 GAE phenolic.Conclusion : Formula I was the most preferred snack bar by panelist. This formula recommended for obese adolescent.

SATISFACTION WITH HOSPITAL FOOD-SERVICE AND FOOD PREFERENCE OF THE ELDERLY WITH DEMENTIA IN A GERIATRIC HOSPITAL IN KOREA

The number of dementia care facilities is increasing in Korea, but nutritional management for them was insufficient. This study was performed to examine satisfaction with food-service and food preference of the elderly with dementia in geriatric hospital in Korea. This study was conducted on 104 the elderly with dementia (male: 21, female: 83) aged ≥65 years in 4 geriatric hospitals in Incheon and Seoul, Korea. Data were collected using a one-to-one survey in 2016 and analyzed using SPSS 20.0 program. Most of subjects were satisfied with taste, saltiness, amount, texture, and variety of hospital food-service. Satisfaction with saltiness was lower in males (p<0.05), and satisfaction with amount was lowest in elderly with dementia who had care period of 1 to 3 years (p<0.05). Subjects preferred cooked rice (51.9%), red bean porridge (50.0%), and meat soup (61.5%) among staple meals and soups. In the case of meat, beef (53.8%)> pork (49.0%)> chicken (33.7%) was preferred in order, and as for cooking methods of those, soup, grilled, and fried were preferred, respectively. Fishes and seafood preferred by subjects were yellow croaker (57.7%)> hairtail (38.5%) and oyster (43.3%)> small octopus (31.7%) in order, and as for their cooking methods, steam and soup were preferred. Subjects preferred spinach (45.2%)> bean sprout (44.2%)> cucumber (41.3%) among vegetables and preferred them as steam cooking, and they preferred cabbage kimchi (55.8%), sesame leaf pickle (47.1%), and salted pollack roe (43.3%) in order. Milk was not preferred because of diarrhea (52.7%), instead, they preferred yogurt of curd type (57.7%). Subjects preferred bananas (45.2%) among fruits, and fruits were the most preferred snacks (51.0%). The results of this study showed that most elderly with dementia in geriatric hospital were satisfied with hospital food-service, and they preferred soft foods with cooking methods such as soup and steam. Their preferences for foods and cook methods were affected by gender and ages. Therefore, it is necessary to consider their preferred foods and cooking methods for efficient nutritional management of the elderly with dementia.