Dietary preference and nutritional knowledge needs of the elderly at meal service sites in Shanghai
10.19428/j.cnki.sjpm.2023.22144
- VernacularTitle:上海市助餐点就餐老年人饮食偏好及营养知识需求调查
- Author:
Hui ZOU
1
;
Yang SU
2
;
Xiaoli WU
1
;
Mengnan WU
1
;
Shaojun ZHANG
1
;
Huahua DING
1
;
Geng ZONG
2
;
Zhenxing GE
3
Author Information
1. Shanghai Municipal Center for Senior Citizens Programs Development, Shanghai 200062, China
2. Shanghai Institute of Nutrition and Health, Chinese Academy of Sciences, Shanghai 200031, China
3. Shanghai Municipal Health Commission, Shanghai 200125, China
- Publication Type:Journal Article
- Keywords:
meal service site;
the elderly;
dietary preference;
nutritional knowledge need;
nutrition literacy
- From:
Shanghai Journal of Preventive Medicine
2023;35(4):380-386
- CountryChina
- Language:Chinese
-
Abstract:
ObjectiveTo investigate the dietary preference and nutritional knowledge needs of the elderly people who dined at meal service sites. MethodsUsing the form of stratified and convenience sampling method with self-designed questionnaire was used， in November 2021， to select 700 elderly people who dine at meal service sites in 7 jurisdictions in Shanghai were selected， and a self-designed questionnaire was used to investigate the basic information. Results91.64% of the elderly surveyed would eat at relatively fixed meal service sites， and the total Dietary Diversity Score （DDS9） was 3.56±1.46. 41.45% of the elderly with diseases preferred unhealthy cooking methods. Only 8.03% of the surveyed seniors said they were unwilling to accept targeted and personalized nutrition tips and reminders. Multivariate logistic regression analysis showed that the probability reaching the “understanding” level of “Food Guide Pagoda for Chinese Residents” and “Four Principles Recommended by the Core Dietary Guidelines for the Elderly” was different in the elderly with different education levels. The willingness of the elderly to expect to receive different nutrition tips and reminders was related to whether they cared about the corresponding contents. There was a statistically significant difference （P<0.05） among the elderly who were concerned about different health problems in terms of the willingness to receive different nutritional tips. There were significant differences in the proportion of elderly people with different health status for intervention （χ2=5.402， P<0.05）. ConclusionThe elderly who dine at meal service sites are highly dependent on the sites， have a low level of dietary diversification， and do not have a high degree of understanding of nutrition-related knowledge， and have a high demand for targeted nutritional interventions. Nutritional interventions for the sick elderly should be piloted through multiple channels.
