Food tasting as nutrition education for older adults.

PURPOSE: The likelihood of experiencing poor nutrition status increases as people age. Sampling new foods may promote a continued interest in food and enjoyment of eating. This pilot study was designed to describe and provide a preliminary evaluation of food-tasting activities integrated into nutrition displays directed at community-living older adults. METHODS: Three consecutive monthly nutrition displays incorporating a food-tasting activity were presented at a Guelph, Ontario, recreation centre for seniors. Seniors had an opportunity to taste two recipes at each of three displays; 226 food samples and 155 copies of recipes were taken. Feedback forms were used to determine participants' interest in making the recipes, and whether tasting influenced their interest in preparing the food. RESULTS: Among 54 participants who completed feedback forms about the program, 75.9% indicated that they intended to prepare one or both of the recipes tasted at the display; 70.4% indicated that they would not or may not have made the recipe without tasting it beforehand. CONCLUSIONS: Dietitians working with community-living older adults could use food tastings to help translate key educational messages into practice, and to encourage eating enjoyment as people age.

Nutritional risk needs assessment of community-living seniors: prevalence of nutrition problems and priorities for action.

A random mailed survey was sent to 425 members of a seniors recreation center in Guelph, Ontario for the purpose of identifying the prevalence of nutritional risk, specific nutrition problems, and educational format preferences of these seniors. This needs assessment was used to plan an education initiative called "Action Nutrition." SCREEN, a 15-item nutritional risk screening instrument, demographic data, participation in current recreation programs, and frequency of visits to the center were included in this survey. The response rate was 62%, average age was 72 years and 59% were female. Respondents attended on average one activity per month, 60% visited the center at least once per month and 79% read the monthly newsletter. 56.7% of respondents were considered to be at nutritional risk using SCREEN and common problems were: significant weight change in 6 months; low intake of fruits and vegetables and milk products; and restriction of the diet due to health reasons. This survey determined that nutrition problems and risk are prevalent among community-living seniors, justifying the development and implementation of educational initiatives in this setting.

The Development of Seniors in the Community: Risk Evaluation for Eating and Nutrition (SCREEN).

Measuring the nutritional risk of seniors living in the community has become increasingly necessary as more seniors in vulnerable states remain in their own homes. A few assessment tools are available for use in this population. To determine whether a tool is appropriate for a specific purpose, we must understand how it was developed. This article reviews the developmental process for Seniors in the Community: Risk Evaluation for Eating and Nutrition (SCREEN). This process, which combines clinimetric, psychometric, and criterion approaches, may help dietitians and other health researchers develop their own assessment tools. To assist dietitians and others with the systematic development or evaluation of health assessment tools a nine-step template is provided to: 1. determine what is being measured; 2. review the literature for tools; 3. critique tools for their development, validation, and reliability; 4. develop a construct for health measurement; 5. write the items, select items for the scale, and consult experts and a target group; 6. pretest items for readability; 7. pretest in a developmental sample; 8. validate the construct and measurement tool; and 9. ensure test-retest reliability.