초록/요약

Purpose - The purpose of this paper is to examine the relationships among satisfaction with food-related life (SWFL), perceived foodservice quality, and quality of life for older adults. Design/methodology/approach - A survey done using face-to-face interviews of older adults residing in long-term care facilities. A total of 238 older adults participated in this study. Findings - The results showed that perceived foodservice quality had a strong association with SWFL; SWFL had a significant positive association with quality of life; perceived foodservice quality positively related to quality of life. Increased SWFL would improve quality of older adults. Research limitations/implications - This study has limitations related to convenience sample. Different sampling could help with generalization of results. Practical implications - Foodservice managers in long-term care facilitates should try to maximize food and service qualities for residents because improving food and service quality improves their quality of life. For example, offering a variety of menus to allow older adults to enjoy food and improve their SWFL. Originality/value - This study emphasized that food was important to older adults and helped determine quality of life for them. SWFL was rarely empirically examined in the previous research.