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Seniors Eating Well

      Objective

      To improve the health, nutrition knowledge and behaviors of older adults, specifically reducing sodium, increasing healthy fats and snacks, fruits, vegetables and whole grains, reading nutrition labels, and physical activity.

      Theory, Prior Research, Rationale

      Based on U.S. census data, 2015- 2020 U .S. Dietary Guidelines, and Social Cognitive Theory, and prior program impact research over ten years.

      Description

      Target audience was middle-older and older adults. Seniors Eating Well is a nine lesson curriculum that was completely updated in 2016 to incorporate the new U.S. Dietary Guidelines. It is appropriate for SNAP-Ed and other older adult audiences at senior centers, community centers, and senior housing centers and with middle-older adults (aged 50-65) at work sites, clubs, churches, or other organizations. Lesson topics: Great Grain Discoveries, All Star Senior Snacks, Heart Healthy Meals, Cooking & Seasoning with Herbs, Savory Soups, Fitness Fun, Evaluating Dietary Supplements, Dietary Fat Fact or Fiction, and Energy Density. Each 45 minute lesson includes lesson plans, PowerPoints, recipes, handouts and evaluations. Some lessons include games; all are discussion based.

      Evaluation

      Short retrospective surveys after each lesson and three-six month follow-up. Student t-tests have shown positive significant changes.

      Conclusions and Implications

      The educational matrix in the appendix shows how each lesson's objectives conform to the U.S. 2015 Dietary Guidelines. Over the last ten years the program has shown positive impact by increasing knowledge, skills/abilities, intent to change behaviors, and behavior change. The program has also been used by many others states’ Extension services, SNAP-Ed and by older adult community programmers.

      Funding

      None

      Supplementary data