S Seo1, O Y Kim, J Ahn. 1. Sunhee Seo, Ewha Womans University, Seoul, Republic of Korea, seo@ewha.ac.kr.
Abstract
OBJECTIVES: This study reported on an exploratory program to help the low income elderly improve healthy eating behavior, specifically by reducing salt intake. DESIGN: We conducted an exploratory program for 4 weeks for this study. The exploratory program involved offering menus with reduced salt and providing education on healthy eating. After the exploratory program, a survey of the elderly and in-depth interviews allowed us to evaluate the program for foodservice providers (dietitian, social workers, and volunteer workers). This study included both foodservice workers and elderly who actually used the foodservice in a congregate meal service system. This is a unique approach. SETTING: A congregate meal service center in Seoul, Korea. PARTICIPANTS: Seventy four elderly in a congregate meal service center. MEASUREMENTS: Demographics were collected, and the healthy eating program and healthy eating education for elderly respondents were evaluated. RESULTS: The elderly showed high satisfaction with the exploratory program for healthy eating. We found no significant differences in satisfaction with the program between the elderly who attended education sessions and those who did not, but more of the elderly from the education sessions showed positive behavioral change intentions. CONCLUSION: The exploratory program influenced to reduce the salt intake of the elderly in congregate meal service. This study suggests cooperation of foodservice providers and the support of administrators is critical to the success of such programs.
OBJECTIVES: This study reported on an exploratory program to help the low income elderly improve healthy eating behavior, specifically by reducing salt intake. DESIGN: We conducted an exploratory program for 4 weeks for this study. The exploratory program involved offering menus with reduced salt and providing education on healthy eating. After the exploratory program, a survey of the elderly and in-depth interviews allowed us to evaluate the program for foodservice providers (dietitian, social workers, and volunteer workers). This study included both foodservice workers and elderly who actually used the foodservice in a congregate meal service system. This is a unique approach. SETTING: A congregate meal service center in Seoul, Korea. PARTICIPANTS: Seventy four elderly in a congregate meal service center. MEASUREMENTS: Demographics were collected, and the healthy eating program and healthy eating education for elderly respondents were evaluated. RESULTS: The elderly showed high satisfaction with the exploratory program for healthy eating. We found no significant differences in satisfaction with the program between the elderly who attended education sessions and those who did not, but more of the elderly from the education sessions showed positive behavioral change intentions. CONCLUSION: The exploratory program influenced to reduce the salt intake of the elderly in congregate meal service. This study suggests cooperation of foodservice providers and the support of administrators is critical to the success of such programs.
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