Table 6 Awareness of the elderly target food

Variables	Classification	% of response
		Promote convenience of masticate	Enhance functional of material	Supply of balanced nutrient	χ2 value
		Number of worker	<10	11.8	17.6	70.6	5.244 (p=0.513)
10-299	22.6		32.3	45.2
300-999	15.0		35.0	50.0
>1000	27.3		36.4	36.4
Sales (won)	<120	15.4	26.9	57.7	3.610 (p=0.462)
	120-1499	33.3	27.8	38.9
	>1500	20.5	38.5	41.0
Major field	snack foods	50.0	25.0	25.0	25.182 (p=0.618)
	bread, rice cake	28.6	28.6	42.9
	suger,	66.7	33.3	0.0
	meat, egg	50	0.0	50.0
	fish cake	0.0	0.0	100
	tofu, muk	0.0	0.0	100
	oil	0.0	50.0	50.0
	noodle	50.0	0.0	50.0
	tea, coffee, drink	20.0	30.0	50.0
	special purpose food	50	50	0.0
	paste, soak	0.0	42.9	57.1
	seasoning	40.0	20.0	40.0
	health function	6.3	43.8	50.0
	additives	33.3	0.0	66.7
	other	17.4	39.1	43.5
Total		21.5	31.2	47.3