Perceptions and behaviors of elders who receive nutrition education at a congregate meal site

Existing research indicates that nutrition education targeted at the elderly increases their knowledge about healthy eating but leads to few improvements in eating behaviors. In order to close the gap between what elders know and practice, nutrition education leaders argue that future research must specifically address the personal factors and social context related to nutrition education. This qualitative case study focused on elders' perceptions about nutrition education and the process and social context of education at a congregate meal site through the Title III-C Elderly Nutrition Program. The study involved observation of nutrition education lessons and in-depth interviews with nutrition education participants. The study provided a deeper understanding about what elders think about nutrition education, what they enjoy and do not enjoy about it, and the ways that social context influenced nutrition behaviors.; The sample consisted of elders who enrolled in a Title III-C Elderly Nutrition Program in a North Florida county and attended nutrition education classes at a congregate meal site. Purposive sampling was used to recruit elders of both genders ranging in age from 69 to 92 years of age. Most elders lived alone (75%), had monthly incomes below the poverty level (58%), and had less than a high school education (50%). These elders had two or more health conditions such as high blood pressure, arthritis, diabetes, heart problems, high cholesterol, tooth and mouth problems. Most elders reported factors most critical to eating patterns and food choice behaviors that included basic taste or sensory perception, convenience, ease of preparation of foods, and costs. Elders ate meals at the congregate meal site as well as at other locations. Surprisingly, elders also purchased fast food items and combined these items with food items prepared at the meal site. The perception of elders concerning a healthful diet included foods from one or two specific food groups. Barriers and facilitators associated with healthful diets included sensory perceptions, health conditions, and convenience. Eating behaviors of participating elders included elimination/avoidance, limitation, substitution, and routinization.; Findings from this study revealed that keys to effective nutrition education interventions included individualizing instructional strategies. Varied nutrition education strategies and multiple forms of basic nutrition education materials related to the health conditions and interests of elders should be used to encourage positive food choice behaviors. These nutrition education materials should include simple, basic nutrition concepts explored in the nutrition education classes offered at the meal site. Effective teaching techniques must be developed for males as well as females.