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An intervention study to improve the nutritional status of functionally competent community‐living senior citizens
Author(s) -
Kumagai Shu,
Watanabe Shuichiro,
Shibata Hiroshi,
Amano Hidenori,
Hujiwara Yoshinori,
Yoshida Yuko,
Shinkai Shoji,
Yukawa Harumi,
Yoshida Hideyo,
Suzuki Takao
Publication year - 2003
Publication title -
geriatrics and gerontology international
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.823
H-Index - 57
eISSN - 1447-0594
pISSN - 1444-1586
DOI - 10.1111/j.1444-0594.2003.00092.x
Subject(s) - medicine , observational study , population , environmental health , intervention (counseling) , mediterranean diet , food group , gerontology , demography , nursing , sociology
Objective: To evaluate the feasibility and effectiveness of a program to improve the dietary habits and nutritional status of functionally competent community‐living senior citizens. Design: A four‐year community‐based intervention. Setting and methods: The study population was a representative sample of functionally competent seniors aged ≥ 65 years (229 men, 357 women, mean age: 71.0 years) living in a rural area (Nangai village, Northern Japan). Formal services (lectures and practice sessions, focusing mainly on improvement of dietary habits and other aspects of lifestyle) were provided to the community over a 4‐year period (1996–2000). Food frequency questionnaires assessed changes in consumption of the seven main food groups for the region (meat, fish and shellfish, eggs, milk, dark‐colored vegetables, fruit, and fats and oils). Serum albumin and hemoglobin concentrations were measured immediately before and after the intervention. Changes over the intervention period were contrasted with those in an age‐ and gender‐matched population of 179 men and 293 women from the same community who had been observed during the previous four years (1992–1996). Results: The frequency of consumption of meat, dark‐colored vegetables, and fats and oils increased significantly in the intervention population, in contrast to the observational population, where the frequency of consumption of meat, fish and shellfish, fats and oils decreased. In apparent consequence, the intervention population showed a significant increase of serum albumin (men and women) and of hemoglobin (women only), whereas the observational population showed decreases in serum albumin and hemoglobin in both men and women. Conclusions: These services provided were feasible and effective in improving dietary habits, and enhancing the nutritional status of functionally competent community‐living senior citizens.