Factors Influencing Dietary Intake Frequencies and Nutritional Risk among Community-Residing Older Adults
Date of Original Version
Older adult (OA) dietary practices may be placing them at nutritional risk. This cross-sectional study examined the dietary intake frequencies (DIF) and nutritional risk (NR) using the Dietary Screening Tool (DST) of OA attending community-based nutrition education and physical activity programs. Most were white females aged 60–80 years. The majority (80.1%) were classified as “at NR” or “at possible NR.” Participants had “low” lean protein, dairy, and processed meat DIF and “moderate” whole fruit and juice, total and whole grains, vegetables and added fats, sugars, and sweets DIF. State influenced whole fruit and juice (p ≤.001) and vegetable (p =.021) DIF, age influenced processed meat DIF (p =.001), and gender influenced NR (p =.006), vegetable (p =.022), and processed meat (p =.033) DIF. Results indicate that OA participating in lifestyle interventions are at NR. When developing future nutrition education programs, educators should consider sociodemographic factors to promote dairy and protein-rich foods to OA at NR.
Journal of Nutrition in Gerontology and Geriatrics
MacNab, Lindsay, Sarah L. Francis, Ingrid Lofgren, Catherine Violette, Mack C. Shelley, Matthew Delmonico, and Furong Xu. "Factors Influencing Dietary Intake Frequencies and Nutritional Risk among Community-Residing Older Adults." Journal of Nutrition in Gerontology and Geriatrics 37, 3-4 (2018): 255-268. doi:10.1080/21551197.2018.1524809.