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• W4383621318 abstract "Background Physiological, environmental, and lifestyle changes in older adulthood increase risks for malnutrition. Nutrition education is needed to help older adults implement strategies that address these risk factors. Objective The objective of this study was to examine food preparation, preferences, and values among lower-income older adults in Oregon. The results were used to develop tailored nutrition education materials grounded in social marketing strategies and social cognitive theory. Study Design, Setting, Participants Semi-structured focus groups were held in two cities in Oregon. Eligible study participants were enrolled in the Commodity Supplemental Food Program (CSFP), and responsible for grocery shopping and preparing meals. Participants (n=20) were 55% female, 95% White, and 90% had an annual income of < $25,000. Measurable Outcome/Analysis Focus groups were recorded and transcribed. Thematic analysis was used to analyze focus group transcripts. Results Older adults in this study wanted information about preparing foods that address health conditions (eg, diabetes, hypertension). Older Adults were concerned about aging-related barriers, limitations, and changes they experienced in physiology, food security, environment, and lifestyle that affected food access and preparation. Key concerns were altered mobility and loss of strength affecting their ability to prepare food. Some expressed lack of motivation to cook, citing changes in the household or inexperience cooking for themselves. Many participants shared uncertainty about how to use some CSFP items, including dried beans and dry/evaporated milk. Upon reviewing nutrition education materials, older adults preferred positive, hopeful messaging that inspired them to maintain their health. They accessed nutrition information using a variety of modes. Many shared they prefer printed information to keep or share. Conclusion These findings underscore that nutrition education materials for older adults should address health concerns, changes in mobility, promote use of CSFP foods, and use positive messaging. Heterogeneity among older adults in the study suggests nutrition education for older adults should address diverse abilities, health conditions, nutrition status, and preparation styles, and be shared using multiple communication modes. Funding Supplemental Nutrition Assistance Program - Education Physiological, environmental, and lifestyle changes in older adulthood increase risks for malnutrition. Nutrition education is needed to help older adults implement strategies that address these risk factors. The objective of this study was to examine food preparation, preferences, and values among lower-income older adults in Oregon. The results were used to develop tailored nutrition education materials grounded in social marketing strategies and social cognitive theory. Semi-structured focus groups were held in two cities in Oregon. Eligible study participants were enrolled in the Commodity Supplemental Food Program (CSFP), and responsible for grocery shopping and preparing meals. Participants (n=20) were 55% female, 95% White, and 90% had an annual income of < $25,000. Focus groups were recorded and transcribed. Thematic analysis was used to analyze focus group transcripts. Older adults in this study wanted information about preparing foods that address health conditions (eg, diabetes, hypertension). Older Adults were concerned about aging-related barriers, limitations, and changes they experienced in physiology, food security, environment, and lifestyle that affected food access and preparation. Key concerns were altered mobility and loss of strength affecting their ability to prepare food. Some expressed lack of motivation to cook, citing changes in the household or inexperience cooking for themselves. Many participants shared uncertainty about how to use some CSFP items, including dried beans and dry/evaporated milk. Upon reviewing nutrition education materials, older adults preferred positive, hopeful messaging that inspired them to maintain their health. They accessed nutrition information using a variety of modes. Many shared they prefer printed information to keep or share. These findings underscore that nutrition education materials for older adults should address health concerns, changes in mobility, promote use of CSFP foods, and use positive messaging. Heterogeneity among older adults in the study suggests nutrition education for older adults should address diverse abilities, health conditions, nutrition status, and preparation styles, and be shared using multiple communication modes." @default.
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• W4383621318 date "2023-07-01" @default.
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• W4383621318 title "Adapting Nutrition Education Materials to Address Aging-related Concerns of Lower-Income Older Adults" @default.
• W4383621318 doi "https://doi.org/10.1016/j.jneb.2023.05.017" @default.
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