銀髮族軟質食物結合屏東在地食材開發料理研究

A Study on the Development of Soft-Textured Culinary Products for the Elderly Using Local Ingredients from Pingtung

近年來台灣老年人口逐年升高，未來預估在2025年臺灣銀髮族人口將突破20%進入到超高齡社會。因此，長者的健康成為現在不可忽視的議題。主要研究的城市為「屏東」，因為此地區65歲以上的人口逐年攀升，從113年的人口年齡結構來看，就估了19.2%，確實是值得被重視的一項指標。
銀髮族常因年紀增長牙齒越來越不好，不僅吃東西是問題，後續可能會有肌少症、衰弱症等現象，人際互動變差等負面情形，本研究認為可以從「食物」去改善，過去常見的軟質飲食較不具美觀，在口味上較單一，但菜餚是需具備色、香、味俱全，因此希望開發外觀與風味兼具的軟質料理，讓銀髮族能有更多選擇改善胃口不佳的情況。
本研究將結合屏東特產-海鱸魚、櫻花蝦、地瓜、馬鈴薯與紅豆等食材來開發軟質料理，不僅取得方便可以減少碳足跡，軟質飲食的標準將採用國際吞嚥障礙飲食標準（IDDSI）分級的第七級軟硬度，以此標準開發出更具多樣性並符合銀髮族群需求之軟質料理，透過不同的烹調方式，藉此提高料理的口感和營養價值。
本研究小組於屏東萬金社區進行專題實務品評會及發放問卷供社區的銀髮族長輩試吃填寫，品評問卷調查結果顯示銀髪族軟質食物的滿意程度以非常滿意及滿意為多數。可知銀髪族來說，本研究開發軟質食物是被接受，品評會間也收到許多建議及回饋，小組成員彙整所有資料後也針對後續續能够補足的部分提供研究方向供未來的研究者參考。

In recent years, Taiwan’s elderly population has been steadily increasing. It is estimated that by 2025, over 20% of Taiwan’s population will be aged 65 or older, officially marking the transition into a super-aged society. Consequently, elderly health has become an increasingly critical issue. This study focuses on Pingtung City, where the proportion of elderly individuals has also risen. According to demographic data from 2024, residents aged 65 and above accounted for 19.2% of the local population, highlighting the urgency of addressing elderly-related dietary and health needs.
Age-related dental deterioration among older adults often leads to difficulties in eating, which in turn can result in sarcopenia, frailty, and decreased social interaction. This study proposes that food texture and presentation can play a vital role in mitigating these challenges. Traditional soft diets typically lack visual appeal and flavor diversity, despite the culinary ideal of integrating color, aroma, and taste. Therefore, this research aims to develop soft-textured foods that are not only visually and gustatorily appealing but also improve appetite and dining satisfaction among older adults.
To achieve this, soft-textured recipes were developed using local ingredients from Pingtung, including Asian sea bass, sakura shrimp, sweet potatoes, potatoes, and red beans. These ingredients are locally sourced to ensure accessibility and reduce carbon footprint. The recipes were designed in accordance with Level 7 of the International Dysphagia Diet Standardisation Initiative (IDDSI), ensuring appropriate texture for individuals with chewing and swallowing difficulties. Various cooking methods were explored to enhance both palatability and nutritional value.
A practical tasting session and satisfaction survey were conducted with elderly participants in the Wanjin Community of Pingtung. Results showed that most participants rated the soft-textured dishes as either“very satisfactory”or“satisfactory.”The findings indicate high acceptability among the elderly population. Numerous suggestions and feedback were collected during the evaluation session. These insights have been summarized and proposed as directions for future research in elderly nutrition and soft diet development.