Effects of Nutrition Education and Personalized Lunch Service Program for Elderly at Senior Welfare Center in Jeonju.
10.5720/kjcn.2013.18.1.65
- Author:
Jeong Sook BAE
1
;
Mi Hyun KIM
;
Sook Bae KIM
Author Information
1. Graduate School of Education, Chonbuk National University, Jeonju, Korea.
- Publication Type:Original Article
- Keywords:
nutrition education;
senior welfare center;
personalized lunch service;
elderly
- MeSH:
Aged;
Ascorbic Acid;
Blood Glucose;
Body Mass Index;
Body Weight;
Calcium;
Diabetes Mellitus;
Fasting;
Glucose;
Humans;
Lunch;
Male;
Milk;
Nutritional Status;
Nutritive Value;
Riboflavin;
Snacks
- From:Korean Journal of Community Nutrition
2013;18(1):65-76
- CountryRepublic of Korea
- Language:Korean
-
Abstract:
The purpose of this study was to investigate the effects of a nutrition education and personalized lunch service program in a senior welfare center. A total of 30 elderly (14 males, 16 females) aged 62~89 years participated in this study. Nutrition education lessons (2 hour/lesson/week) were provided for 4 weeks. Also, ten weeks from week 3rd to week 12th, personalized lunch providing 1/3 personal needed energy was served 5 times for a week. After the nutrition intervention program, we compared anthropometric characteristics, blood biochemical characteristics, nutrition knowledge, dietary attitude and dietary intake using 24 hr recall with those before the intervention. The body weight (p < 0.001) and body mass index (BMI) (p < 0.001) were decreased. There were significant increases in score of nutrition knowledge (p < 0.01) and consumption of milk & milk products for snacks. There was a positive effect on fasting blood sugar (FBS) showing significant decreases in portion of impaired fasting glucose and diabetes mellitus (p < 0.05). Also, serum triglyceride (TG) was significantly decreased (p < 0.05). In evaluation of nutrient intake by Dietary Reference Intakes for Koreans (KDRIs), riboflavin (p < 0.01), vitamin C (p < 0.001), calcium (p < 0.05) were positively improved. The index of nutritional quality (INQ) and intakes of vitamin C (p < 0.001), riboflavin (p < 0.05), Ca (p < 0.01) and Fe (p < 0.05) were increased. In conclusion, this nutrition education and lunch service program providing 1/3 personal needed energy can be used to develop and implement a tailored nutritional intervention programs in the setting of a community senior welfare center to improve health and nutritional status of Korean elderly.
