This study will evaluate a culinary nutrition intervention designed to improve the quality of meals served to older adults participating in a senior center. Many meals currently provided in these settings do not meet recommended dietary guidelines, which negatively impact health outcomes among older adults. In this pilot study, participants will receive improved lunch meals that are designed to be more nutritious, culturally appropriate, and acceptable, along with nutrition education sessions over a 6-month period. This intervention will also include training for food service staff to support implementation of the improved meals. The study will assess changes in dietary quality, physical health measures, and social and behavioral outcomes among participants at baseline, 3 months, and 6 months. Findings from this study will help determine the feasibility and effectiveness of this approach and inform future efforts to improve nutrition and health outcomes in Congregate Meal Program for older adults.
Congregate meal programs within senior centers serve a large population of older adults in the United States, yet many meals provided in these settings do not meet recommended dietary guidelines particularly for whole grains, micronutrients, sodium, and saturated fat. Poor dietary quality in this population may contribute to increased risk of chronic diseases, reduced physical function, and lower overall well-being. This study is a Phase III pilot feasibility study designed to evaluate a culinary nutrition intervention implemented in a senior meal center serving older adults. The intervention is based on a Teaching Kitchens model and includes three core components: (1) development and implementation of a nutritionally improved lunch menu, (2) training of food service staff to prepare healthier and culturally appropriate meals, and (3) delivery of nutrition education sessions to meal recipients. The intervention will be conducted over a 6-month period. Participants will receive reformulated lunch meals designed to improve dietary quality, alongside structured nutrition education sessions aimed at increasing nutritional literacy, supporting healthy food choices, and promoting engagement in the meal program. The effectiveness of the intervention will be evaluated by measuring changes in dietary quality, physical health indicators, and psychosocial outcomes at baseline, 3 months, and 6 months. Outcomes will include dietary intake, anthropometric measures (e.g., body weight, hip-to-waist circumference, height), blood pressure, food security, and measures of social engagement and well-being. This study aims to assess the feasibility and preliminary effectiveness of a scalable culinary nutrition intervention tailored to older adults in Congregate meal settings. Findings from this pilot study will inform the development of larger-scale interventions and may contribute to improving nutrition and health outcomes for older adults in similar programs.
Study Type
OBSERVATIONAL
Enrollment
30
Glastonbury Senior Center
Glastonbury, Connecticut, United States
Mean change from baseline to 6 months in dietary quality among meal recipients
The mean change from baseline to 6 months in dietary quality among meal recipients will be measured using the healthy eating index (HEI) and individual components of the HEI.
Time frame: Baseline to 6 months
Satisfaction in meal program from baseline to 6 months
The satisfaction in meal program will be measured using the meal program satisfaction questionnaire from baseline to 6 months.
Time frame: Baseline to 6 months
Mean meal consumption scores from baseline to 6 months
The mean meal consumption scores will be measured through visual assessment of food discarded during weeks 3 and 7 using the official plate waste analysis guide.
Time frame: Weeks 3 and 7 of meal implementation
Mean change in nutrition literacy from baseline to 6 months
The mean change in nutrition literacy will be assessed using a nutritional literacy survey for older adults from baseline to 6 months.
Time frame: Baseline to 6 months
Mean change in blood pressure from baseline to 6 months
The mean change in blood pressure (systolic/diastolic) will be assessed using an automated sphygmomanometer.
Time frame: Baseline to 6 months
Mean change in body weight from baseline to 6 months
The mean change in body weight will be assessed using a digital scale from baseline to 6 months.
Time frame: baseline to 6 months
Mean change in waist circumference from baseline to 6 months
The mean change in waist circumference using a tape measure will be assessed from baseline to 6 months.
Time frame: Baseline to 6 months
Mean change in hip circumference from baseline to 6 months
The mean change in hip circumference using a tape measure will be assessed from baseline to 6 months.
Time frame: Baseline to 6 months
Mean change in waist-to-hip circumference ratio from baseline to 6 months
The mean change in waist-to-hip circumference ratio will be mathematically calculated from the hip and waist measurements.
Time frame: Baseline to 6 months
Mean change in height from baseline to 6 months
The mean change in height will be assessed using a stadiometer from baseline to 6 months.
Time frame: Baseline to 6 months
Mean change in body mass index (BMI) from baseline to 6 months
The mean change in body mass index will be mathematically calculated from the body weight and height measurements from baseline to 6 months.
Time frame: Baseline to 6 months
Mean change in Food and Nutrition Insecurity from baseline to 6 months
The mean change in food and nutrition insecurity will be measured through validated questionnaires (e.g., US Household Food Security Survey Module) from baseline to 6 months.
Time frame: Baseline to 6 months
Mean Change in Loneliness and Socialization Measures from baseline to 6 months
The mean change in loneliness and socialization measures using validated questionnaires (e.g., Socialization questionnaire) from baseline to 6 months.
Time frame: Baseline to 6 months
Mean change in frequency of meal participation and participation in other activities at the Senior Center from baseline to 6 months
The mean change in frequency of meal participation and participation in other activities at the Senior Center will be assessed using the current Senior Center's attendance log.
Time frame: Baseline to 6 months
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