Table 9 Necessary regulation in elderly target food

Variables	Classification	% of response
		Texture	Material	Nutrient	Safety	All	χ2 value
		Number of worker	<10	11.1	22.2	22.2	5.6	38.9	4.99.0 (p=0.958)
10-299	9.7		16.1	12.9	12.9	48.4
300-999	10.0		25.0	10.0	5.0	50.0
>1000	17.4		21.7	8.7	4.3	47.8
Sales (won)	<120	7.7	23.1	19.2	15.4	34.6	8.706 (p=0.368)
	120-1499	22.2	16.7	5.6	5.6	50.0
	>1500	12.5	25.0	10.0	2.5	50.0
Major field	snack foods	50	25.0	0.0	0.0	25	66.328 (p=0.163)
	bread, rice cake	25.0	25.0	12.5	12.5	25
	suger,	66.7	0.0	0.0	0.0	33.3
	meat, egg	25.0	25.0	0.0	0.0	50
	fish cake	0.0	0.0	66.7	0.0	33.3
	tofu, muk	0.0	0.0	0.0	0.0	100.0
	oil	0.0	50	0.0	0.0	50.0
	noodle	0.0	0.0	0.0	0.0	100.0
	tea, coffee, drink	0.0	10.0	20.0	20.0	50.0
	special purpose food	0.0	50	0.0	0.0	50.0
	paste, soak	0.0	0.0	37.5	0.0	62.5
	seasoning	0.0	40	0.0	40	20.0
	health function	0.0	25	12.5	0.0	62.5
	additives	33.3	66.7	0.0	0.0	0.0
	other	21.7	21.7	8.7	4.3	43.5
Total		13.7	21.1	12.6	7.4	45.3