Korean J Community Nutr.  2011 Dec;16(6):716-729. 10.5720/kjcn.2011.16.6.716.

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

• Do HJ
• Lee Y

• KMID: 2267364
• DOI: http://doi.org/10.5720/kjcn.2011.16.6.716

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.

Keyword

customized management; nutrition program; food supply elderly nutrition; low-income elderly; nutrition intervention

MeSH Terms

Aged
Calcium
Diet, Sodium-Restricted
Eggs
Fabaceae
Humans
Iron
Meals
Milk
Nutritional Status
Ovum
Seaweed
Soy Foods
Calcium
Iron

Figure

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

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

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

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

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  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)

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

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