J Nutr Health.  2018 Oct;51(5):445-454. 10.4163/jnh.2018.51.5.445.

Effects of an educational program for improving the dietary quality of older adults at risk for dysphagia in South Korea

• Kwon S
• Lee Y
• Kim O
• Park HR
• Lim YS
• Kim C
• Kim HY

• KMID: 2427767
• DOI: http://doi.org/10.4163/jnh.2018.51.5.445

Abstract

PURPOSE
Changes in eating habits and malnutrition due to dysphagia are important health problems for older adults. This study investigated the effects of an educational program aimed at improving diet quality in community-dwelling older adults at risk for dysphagia in South Korea.
METHODS
We assessed 27 individuals in the experimental group and 26 individuals in the control group between September and October 2015. All participants were aged 65 years or older and were at risk for dysphagia. A combined diet and exercise program was applied to the experimental group (n = 27) for six weeks. We examined changes in participants' eating habits and their knowledge and attitudes concerning dysphagia risk. The nutrition intake of all participants was measured before and after the intervention using 24-hr dietary recall.
RESULTS
There was a significant increase in knowledge of dysphagia risk in the experimental group, with scores increasing from 3.7 to 7.1, out of 10 points (p < 0.001). There were also significant improvements in eating habits after the intervention in the experimental group, with scores increasing from 21.9 to 28.3, out of 36 points (p < 0.001). The attitude score of participants in the experimental group increased significantly, from 15.2 to 16.7, out of 20 points (p = 0.016).
CONCLUSION
Developing educational programs can help older adults living in the community lead a healthier lifestyle and improve their ability to manage their diet.

Keyword

chewing problem; swallowing problem; education program; dietary guides; exercise guides

MeSH Terms

Adult*
Deglutition Disorders*
Diet
Eating
Humans
Korea*
Life Style
Malnutrition

Figure

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  Fig. 1. Number of participants in the educational program

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  Fig. 2. Contents of the educational program for improving the dietary quality: Dietary guide and exercise guide

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  Fig. 3. Satisfaction of participants with the educational program (n = 27)

Reference

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