Development of a standard nutrition management model algorithm for personalized care in social welfare facilities for the disabled; 장애인 사회복지시설 맞춤형 영양관리를 위한 영양관리 표준모델 알고리즘 개발

Abstract

Purpose: This study aimed to establish a standardized nutrition management model adapted to the needs of the disabled in social welfare facilities. The model was designed to facilitate individualized meal planning by considering various disability types, health conditions, and the operational constraints of facilities that lack lisenced dietitians. Methods: A methodological approach based on the Analysis, Design, Development, Implementation, Evaluation (ADDIE) framework was adopted. The development process involved a systematic review of the literature, analysis of disability-specific nutrition management records, and consultations with team leaders from the Social Welfare Meal Service Support Center. To strengthen its practicality, the preliminary model underwent four rounds of field validation focusing on feasibility and usability in real-world contexts, complemented by additional expert consultations with professionals in the nutrition and foodservice sector. Results: The finalized algorithm supports individualized meal planning by providing energy-reduced diets for those with limited physical activity, weight-control diets for obesity management, therapeutic diets for common diseases, and texture-modified meals for those with chewing or swallowing difficulties. A key feature of the model is the transformation of the conventional nutrition management card into disease content, which enables detailed classification of meal plans according to disease type and supports personalized diet provision by facility type, even in the absence of lisenced dietitians. In addition, by deriving customized diets from standard meals, the model enhances practical applicability in community and institutional settings. Conclusion: The proposed nutrition management model provides a comprehensive and feasible framework for improving the quality, safety, and equity of foodservice in welfare facilities for the disabled. By enabling customized meal provision under resource-limited conditions, it can contribute to healthier aging, reduce nutrition-related health disparities, and uphold the fundamental right to adequate nutrition for people with disabilities. © 2025 The Korean Nutrition Society This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.