Jeong-Sook Bae; Mi-Hyun Kim; Sook-Bae Kim

doi:10.5720/kjcn.2013.18.1.65

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Effects of Nutrition Education and Personalized Lunch Service Program for Elderly at Senior Welfare Center in Jeonju: Jeong-Sook Bae, Mi-Hyun Kim, Sook-Bae Kim; Korean Journal of Community Nutrition 2013;18(1):65-76.
DOI: https://doi.org/10.5720/kjcn.2013.18.1.65
Published online: February 28, 2013

Graduate School of Education, Chonbuk National University, Jeonju, Korea.

¹Department of Food Science & Human Nutrition, Kangwon National University, Kangwon, Korea.

²Department of Food Science & Human Nutrition, Research Institute of Human Ecology, Chonbuk National University, Jeonju, Korea.

Corresponding author: Sook-Bae Kim, Chonbuk National University, 664-14, Duk-Jin Dong 1-Ga, Duk-Jin Gu, Jeonju 561-756, Korea. Tel: (063) 270-3823, Fax: (063) 270-3854, sbkim@jbnu.ac.kr

• Received: October 29, 2012 • Revised: February 22, 2013 • Accepted: February 22, 2013

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Abstract
REFERENCES

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.
Keywords: nutrition education; senior welfare center; personalized lunch service; elderly

REFERENCES

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Table 1

Contents and tools of nutrition education

Table 2

General characteristics of the subjects

1) N (%)

Table 3

Characteristics of anthropometry between pre-test and post-test

1) Mean ± SD

2) BMI: Body Mass Index (kg/m²)

3) N (%)

^***: p < 0.001 by paired t-test or Wilcoxon test

Table 4

Eating habits between pre-test and post-test

1) N (%)

Table 5

Dietary attitude between pre-test and post-test

1) Mean ± SD, 2) R: Reverse

1: Undesirable dietary attitude

2: Sometimes desirable dietary attitude

3: Frequently desirable dietary attitude

4: Always desirable dietary attitude

^*: p < 0.05 by paired t-test

Table 6

Nutrition knowledge between pre-test and post-test

1) Mean ± SD

1: Right, 0: Wrong

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by paired t-test

Table 7

Blood biochemical parameters between pre-test and post-test

1) Fast Blood Sugar

2) N (%)

3) Mean ± SD

4) Blood Urea Nitrogen

^*: p < 0.05 by paired t-test or Wilcoxon test

Table 8

Energy and nutrient intakes between pre-test and post-test

1) EER: Estimated Energy Requirements, 2) N (%), 3) EAR: Estimated Average Requirements, 4) RNI: Recommended Nutrient Intake, 5) AI: Adequate Intake, 6) UL: Tolerable Upper Intake Level, 7) Goal: population nutrient intake goal

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by Wilcoxon test

Table 9

INQ between pre-test and post-test

1) INQ: Index of Nutritional Quality

2) Mean ± SD

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by paired t-test

Figure & Data

REFERENCES

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Effects of Nutrition Education and Personalized Lunch Service Program for Elderly at Senior Welfare Center in Jeonju

Korean J Community Nutr. 2013;18(1):65-76. Published online February 28, 2013

DOI: https://doi.org/10.5720/kjcn.2013.18.1.65

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Effects of Nutrition Education and Personalized Lunch Service Program for Elderly at Senior Welfare Center in Jeonju

Table 1

Contents and tools of nutrition education

Table 2

General characteristics of the subjects

1) N (%)

Table 3

Characteristics of anthropometry between pre-test and post-test

1) Mean ± SD

2) BMI: Body Mass Index (kg/m²)

3) N (%)

^***: p < 0.001 by paired t-test or Wilcoxon test

Table 4

Eating habits between pre-test and post-test

1) N (%)

Table 5

Dietary attitude between pre-test and post-test

1) Mean ± SD, 2) R: Reverse

1: Undesirable dietary attitude

2: Sometimes desirable dietary attitude

3: Frequently desirable dietary attitude

4: Always desirable dietary attitude

^*: p < 0.05 by paired t-test

Table 6

Nutrition knowledge between pre-test and post-test

1) Mean ± SD

1: Right, 0: Wrong

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by paired t-test

Table 7

Blood biochemical parameters between pre-test and post-test

1) Fast Blood Sugar

2) N (%)

3) Mean ± SD

4) Blood Urea Nitrogen

^*: p < 0.05 by paired t-test or Wilcoxon test

Table 8

Energy and nutrient intakes between pre-test and post-test

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by Wilcoxon test

Table 9

INQ between pre-test and post-test

1) INQ: Index of Nutritional Quality

2) Mean ± SD

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by paired t-test

Table 1 Contents and tools of nutrition education

Table 2 General characteristics of the subjects

1) N (%)

Table 3 Characteristics of anthropometry between pre-test and post-test

1) Mean ± SD

2) BMI: Body Mass Index (kg/m²)

3) N (%)

^***: p < 0.001 by paired t-test or Wilcoxon test

Table 4 Eating habits between pre-test and post-test

1) N (%)

Table 5 Dietary attitude between pre-test and post-test

1) Mean ± SD, 2) R: Reverse

1: Undesirable dietary attitude

2: Sometimes desirable dietary attitude

3: Frequently desirable dietary attitude

4: Always desirable dietary attitude

^*: p < 0.05 by paired t-test

Table 6 Nutrition knowledge between pre-test and post-test

1) Mean ± SD

1: Right, 0: Wrong

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by paired t-test

Table 7 Blood biochemical parameters between pre-test and post-test

1) Fast Blood Sugar

2) N (%)

3) Mean ± SD

4) Blood Urea Nitrogen

^*: p < 0.05 by paired t-test or Wilcoxon test

Table 8 Energy and nutrient intakes between pre-test and post-test

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by Wilcoxon test

Table 9 INQ between pre-test and post-test

1) INQ: Index of Nutritional Quality

2) Mean ± SD

^*: p < 0.05, ^**: p < 0.01, ^***: p < 0.001 by paired t-test