Journal of Nutrition in Gerontology and Geriatrics最新文献

Difficulties of managing cutlery, manipulating food on the plate and transporting food to the mouth may negatively influence the ability for self-provision and nutritional status among older adults with motoric eating difficulties. The purpose was to explore perceptions and attitudes about eating with the fingers among older adults with motoric eating difficulties, and relatives and professional caregivers of older adults with motoric eating difficulties. Qualitative data was collected through individual interviews with older adults >65 years (N = 14) with motoric eating difficulties and focus groups with relatives (N = 15) and professional caregivers (N = 15). Data was analyzed using deductive and inductive content analysis. Although the older adults had normative ideas about proper eating and culinary rules, they regularly consumed several foods with their fingers without previously reflecting upon this. Using bread to grip or wrap foods and inserting skewers into foods may increase the acceptability of eating with the fingers. However, the importance of the disease causing the eating difficulties, how it was perceived, and its severity were crucial in understanding how eating with the fingers was perceived. Finger foods may be suitable for older adults with major eating difficulties because they have developed a self-acceptance in relation to their condition over time.

Limited research exists regarding the diet quality and nutritional concerns of people with Parkinson's disease (PwPD) and their informal caregivers. The study's purpose was to assess diet quality via the Healthy Eating Index-2015 (HEI-2015) and self-reported nutrition concerns via semi-structured, dyadic interviews of 20 PwPD (69.7 ± 9.2 yrs) and their caregivers (66.7 ± 13.0 yrs). HEI-2015 scores were 58.3 ± 12.4 and 58.1 ± 10.6 for PwPD and caregivers, respectively. Reported dietary concerns related to PD included: change in appetite or amount eaten, gastrointestinal issues, food-medication management, chewing/swallowing issues, and change in taste/smell. The poor diet quality and nutrition concerns identified suggest nutrition professionals and caregivers are critical on the healthcare team to promote optimal health among PwPD. Future research should address overall and specific aspects of diet quality, and nutritional concerns identified by dyads in this study, such as gastrointestinal issues and food-medication management.

The present study aimed to determine if providing sensory-enhanced, fortified snacks changed nutrient consumption among nursing home residents. Nursing home residents were provided typical facility snacks or sensory-enhanced, fortified snacks across two separate 8-week time blocks. The enhanced snack supplements included quick-dissolving (transitional-state) crisps, puree dips, and dry soup blends that are intended to be accessible for individuals with a wide range of masticatory and swallowing abilities (e.g., oral frailty). Snacks were weighed before and after sessions using a food scale. Calories, fat, carbohydrates, protein, sodium, sugar, and fiber consumed were calculated daily. Despite consuming a smaller percentage of snack weight, participants consumed increased protein and fat, and fewer carbohydrates and sugar in the enhanced snack condition, with no significant difference in caloric intake. Sensory-enhanced, fortified snacks may be viable options for increasing the quality of nutritional intake among nursing home residents, particularly in light of decreased quantity of intake.

Older adults have low whole grain (WG) intake. This qualitative study used the Theory of Planned Behavior (TPB) to identify low-income older adults' WG beliefs. A convenience sample of 25 low-income adults 60 years and older were interviewed using questions developed based on TPB constructs: behavioral, normative, and control beliefs. Interviews were audio-recorded, transcribed verbatim, cross-checked for consistency, and analyzed using content analysis. Study results revealed that regarding behavioral beliefs, health benefits, taste, and nutrition were WG advantages and sensory qualities, higher cost, and longer cooking time were disadvantages. Regarding normative beliefs, healthcare professionals and family members approved WG intake and those less informed about WGs disapproved. Regarding control beliefs, availability/accessibility, knowledge of WG benefits, and WG cooking skills facilitated WG intake and age-related changes, WG cost, decreased motivation to cook, and low knowledge (label reading) were barriers. Results provide insights for developing programs to increase older adults' WG intake.

AtlantiCare Health System provides health care services to residents in Atlantic City, an urban food desert in southern New Jersey. The purpose of this study is to explore baseline data on the first four months of the program to better understand participants purchasing behaviors. To improve the health of Atlantic City seniors, AltantiCare established a Virtual Grocery Store Program (VGSP). The program covers fees associated with online grocery shopping for 300 residents in Jeffries Towers, a low-income housing complex. Over the course of 4 months, 28 participants placed a total of 151 orders, with a range from 1 to 14 orders each. Out of the 151 orders, that yielded 1,771 items, the top three types of food purchased were fruits and vegetables, dairy and eggs, and meat and fish; one-third of the items were prepared, two-thirds were perishable, and while almost half the items had no nutritional value, out the half that did, the majority had the high nutrition; and less than a third of participants used NJ SNAP funds to purchase their groceries online. Future efforts need to uncover the explanation for these purchases along with identifying potential strategies to increase consumption of healthier food options.

Effective community food and nutrition programs are imperative for supporting older adults health and well-being. This three-part study examined to what extent the innovative congregate nutrition program (CNP), Encore Café, and targeted marketing campaign influenced CNP utilization, CNP program satisfaction, and overall CNP impact (e.g., nutritional risk, dietary practices, and loneliness). The Encore Café resulted in increases of 386% in meal distribution and 3,164% in CNP participants during a two-year period compared to a 20.8% reduction at traditional meal sites across the state. Total CNP satisfaction (food and dining) was high for both the Encore Café and Traditional CNP. Encore Café participants maintained their nutritional status and experienced significant reductions in emotional loneliness (p = 0.017) and dietary intake frequencies of processed meat (p = 0.027) compared to non-CNP participants. Utilizing a client-centered approach in marketing and programming for the Encore Café shows promising results for improving the utilization and effectiveness of the CNP.

Background: Understanding factors influencing centenarians' nutritional status can offer insight into effective nutrition interventions to improve quality of life among this population.

Objective: This cross-sectional study was conducted to evaluate the role of social support and loneliness on nutritional status among Oklahoma centenarians (N = 151).

Methods: Nutritional status was assessed with the Short Form Mini Nutrition Assessment (MNA-SF). Perceived social support was assessed with the 24-item Social Provisions Scale. Loneliness was examined with the 10-item UCLA loneliness scale.

Results: Ordinal logistic regression revealed that those who lacked social support were at increased risk of poor nutritional status (OR = 2.28, p < .05). Further, the model revealed that centenarians who reported lack of social support and loneliness had almost 2.8 times higher likelihood of being at risk of poor nutritional status compared to their socially connected counterparts (p < .01).

Conclusions and implications: Findings have implications for geriatric dietitians, social workers, and clinical counselors seeking to implement services and programs aimed at helping long-lived adults feel socially connected and maintain proper nutritional well-being.

Objective: To examine the influence of habit and theory of planned behavior (TPB) variables in predicting low-income older adults' fruit and vegetable (F&V) consumption.

Design: Cross-sectional study.

Setting: A city in the southeast United States.

Participants: A total of 372 low-income older adults participated in this study.

Results: Participants completed a validated survey measuring TPB variables (attitude, subjective norm, perceived behavioral control, and intention), F&V intake using the Block Dietary Fruit-Vegetable Screener, and self-reported habit index to measure F&V consumption. Perceived behavioral control was the largest factor influencing intention to consume F&V, followed by attitude and subjective norm. In addition, there was a significant interaction between habit strength and intention, such that intention influenced F&V consumption only among individuals with average or higher habit strength.

Conclusions: Findings from this study suggest health promotion programs aimed at increasing F&V intake among low-income older adults should focus on establishing F&V intake as a habit so that an individual's intentions to consume F&V can be transformed into actual F&V intake. Also, emphasizing how to overcome potential barriers would improve low-income older adults' actual F&V intake by increasing their sense of control over consuming F&V.

Participation in the Congregate Nutrition Program (CNP) is declining. This study examined CNP participation motivators, barriers, menu preferences, desired facility attributes, and educational programming to help identify strategies to increase participation. Four focus groups were held (3 = CNP participants only, n = 21; 1 = non-CNP participants, n = 11). They were audio-recorded, transcribed, and analyzed for common themes. All participants were White and food secure (93.8%). The majority were educated (75.8%), female (72.2%), and aged 71-80 years old (53.1%). CNP participation motivators were affordability, healthy meals, socialization, and location convenience. CNP participation barriers were limited awareness, the low perceived need for attending the CNP, and transportation. Ideal CNP characteristics were menu choice, variety of activities, and a welcoming ambiance. Preferred marketing strategies were print advertising and word of mouth. These findings provide insight as to how the CNP may be modified to be more appealing for the older adult population.

Lycopene exhibits neuroprotective properties due to its antioxidant and anti-inflammatory functionality. As watermelon is a rich source of lycopene, pasteurized watermelon juice provides lycopene in its most bioavailable form. This study examined relationships between circulating lycopene, cognitive performance, and biomarkers of oxidative stress and inflammation in response to pasteurized 100% watermelon juice supplementation. A placebo-controlled, randomized, double-blind, crossover trial was conducted with postmenopausal women (n = 16, 60 + 4.1 years). Participants consumed two 360 mL servings of pasteurized 100% watermelon juice or a placebo beverage for 4 weeks. Fasting blood samples were collected, and cognitive tests were administered to assess various neurocognitive domains. Statistical analyses included mixed models and Spearman correlations. Serum lycopene exhibited a significant treatment effect (p = 0.002) with a mean increase of 81%. However, this increase was not associated with changes in oxidative stress, inflammation, or cognitive function. Additional research is warranted to determine dose-durational effects for promoting cognition.