Hyun Joo Do; Youngmee Lee

doi:10.5720/kjcn.2011.16.6.716

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Original Article
A Study on Customized Nutrition Intervention Program Design and Application for the Low-Income Elderly: Hyun Joo Do, Youngmee Lee; Korean Journal of Community Nutrition 2011;16(6):716-729.
DOI: https://doi.org/10.5720/kjcn.2011.16.6.716
Published online: December 31, 2011

Department of Food and Nutrition, Kyungwon University, Seongnam, Korea.

¹Graduated School of Education, Kyungwon University, Seongnam, Korea.

Corresponding author: Youngmee Lee, Department of Food and Nutrition. Kyungwon University, San 65 Bokjeong-dong, Sujeong-gu, Seongnam-si, Gyeonggi-do 461-701 Korea. Tel: (031) 750-5971, Fax: (031) 750-5974, leeym@kyungwon.ac.kr

• Received: September 20, 2011 • Revised: October 31, 2011 • Accepted: December 15, 2011

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Abstract
NOTES
REFERENCES

Abstract

This study aimed to plan nutrition support programs for the elderly living alone whose nutrition status were seriously concerned, conducted seven stages nutrition intervention program on a trial basis, and evaluated the effectiveness of the program of the Elderly Nutrition Support Project. Subjects were selected for personalized nutrition management based on nutritional risk score and nutrition intervention were tailored to the problems occurred. The elderly nutrition support program targets were 44 senior citizens who lived alone with low income. The 33 (as Type 1) of the subjects with whom milk, tofu, seaweed, eggs, black beans have been supported, and also provide nutrition education, and the rest 11 persons (as Type 2) to whom food was not supported but provide nutrition education programs. As a result, all subjects showed that compared with pre and post program implementation, their daily exercise time and milk and protein consumption level were increased and some improvement was observed regular meals consumption and low-salt diets. Their nutrient intake level such as calories, protein, calcium, iron improved after implementation. In addition, NSL DETERMINE scores significantly improved from 13.21 to 7.24 in Type 1 and 11.27 to 9.91 in Type 2. As positive dietary behavioral changes were observed as in that they purchased more protein and calcium rich foods.
Keywords: customized management; nutrition program; food supply elderly nutrition; low-income elderly; nutrition intervention

NOTES

This work was supported by the Kyungwon University research fund of 2011 (KWU-R328).

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Fig. 1

The stage of customized nutrition intervention program for elderly.

Fig. 2

The self recognition rate of health impairment and absence rate of kitchen appliance of subjects.

Fig. 3

The changing meal patterns and saltiness between pre-intervention and post-intervention.

Fig. 4

The comparison of food consumption patterns between pre-intervention and post-intervention.

Fig. 5

The changing patterns of % DRI between pre-intervention and post intervention. Type 1) nutrition education and food supporting (n = 33), Type 2) only nutrition education (n = 11)

Fig. 6

The changing patterns of nutrition risk between pre-intervention and post intervention.

Table 1

The visiting sequence and contents of customized nutrition intervention program for elderly

Table 2

General characteristics of subject

1) Nutrition education and food supporting (n = 33)

2) Only nutrition education (n = 11)

3) Mean ± SD

4) N (%)

Table 3

Changing nutrients consumption amount between pre- and post intervention in each group

1) Nutrition education and food supporting (n = 33)

2) Only nutrition education (n = 11)

3) Measured by paired t-test

(significantly different within groups by paired-test, ^***: p < 0.001, ^*: P < 0.05)

Table 4

The average score of NSI DETERMINE

1) Nutrition education and food supporting (n = 33)

2) Only nutrition education (n = 11)

3) Measured by t-test

Table 5

The improving self efficacy for health and dietary habits after nutrition intervention

1) Nutrition education and food supporting (n=33)

2) Only nutrition education (n=11)

3) Measured by χ²-test (Significantly different within groups by χ²-test, ^*: p < 0.05)

4) N (%)

Figure & Data

REFERENCES

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A Study on Customized Nutrition Intervention Program Design and Application for the Low-Income Elderly

Korean J Community Nutr. 2011;16(6):716-729. Published online December 31, 2011

DOI: https://doi.org/10.5720/kjcn.2011.16.6.716

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A Study on Customized Nutrition Intervention Program Design and Application for the Low-Income Elderly

Fig. 1 The stage of customized nutrition intervention program for elderly.

Fig. 2 The self recognition rate of health impairment and absence rate of kitchen appliance of subjects.

Fig. 3 The changing meal patterns and saltiness between pre-intervention and post-intervention.

Fig. 4 The comparison of food consumption patterns between pre-intervention and post-intervention.

Fig. 5 The changing patterns of % DRI between pre-intervention and post intervention. Type 1) nutrition education and food supporting (n = 33), Type 2) only nutrition education (n = 11)

Fig. 6 The changing patterns of nutrition risk between pre-intervention and post intervention.

Fig. 1

Fig. 2

Fig. 3

Fig. 4

Fig. 5

Fig. 6

A Study on Customized Nutrition Intervention Program Design and Application for the Low-Income Elderly

Table 1

The visiting sequence and contents of customized nutrition intervention program for elderly

Table 2

General characteristics of subject

1) Nutrition education and food supporting (n = 33)

2) Only nutrition education (n = 11)

3) Mean ± SD

4) N (%)

Table 3

Changing nutrients consumption amount between pre- and post intervention in each group

1) Nutrition education and food supporting (n = 33)

2) Only nutrition education (n = 11)

3) Measured by paired t-test

(significantly different within groups by paired-test, ^***: p < 0.001, ^*: P < 0.05)

Table 4

The average score of NSI DETERMINE

1) Nutrition education and food supporting (n = 33)

2) Only nutrition education (n = 11)

3) Measured by t-test

Table 5

The improving self efficacy for health and dietary habits after nutrition intervention

1) Nutrition education and food supporting (n=33)

2) Only nutrition education (n=11)

3) Measured by χ²-test (Significantly different within groups by χ²-test, ^*: p < 0.05)

4) N (%)

Table 1 The visiting sequence and contents of customized nutrition intervention program for elderly

Table 2 General characteristics of subject

1) Nutrition education and food supporting (n = 33)

2) Only nutrition education (n = 11)

3) Mean ± SD

4) N (%)

Table 3 Changing nutrients consumption amount between pre- and post intervention in each group

1) Nutrition education and food supporting (n = 33)

2) Only nutrition education (n = 11)

3) Measured by paired t-test

(significantly different within groups by paired-test, ^***: p < 0.001, ^*: P < 0.05)

Table 4 The average score of NSI DETERMINE

1) Nutrition education and food supporting (n = 33)

2) Only nutrition education (n = 11)

3) Measured by t-test

Table 5 The improving self efficacy for health and dietary habits after nutrition intervention

1) Nutrition education and food supporting (n=33)

2) Only nutrition education (n=11)

3) Measured by χ²-test (Significantly different within groups by χ²-test, ^*: p < 0.05)