| Budget Amount *help |
¥2,500,000 (Direct Cost: ¥2,500,000)
Fiscal Year 2002: ¥800,000 (Direct Cost: ¥800,000)
Fiscal Year 2001: ¥600,000 (Direct Cost: ¥600,000)
Fiscal Year 2000: ¥1,100,000 (Direct Cost: ¥1,100,000)
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| Research Abstract |
Objective : To evaluate the feasibility and effectiveness of a program to improve the dietary habits and nutritional status of functionally competent community-living senior citizens. Design : A 2-year community-based intervention. Setting and methods : The study population was a sample of functionally competent senior citizens aged >65 years(360men, 491 women, mean age : 71.3 y in men, 72.0 y in women) living in a rural area(Nangai village, Northern Japan). Formal services (lectures and practice sessions, focusing mainly on improvement of dietary habits and other aspects of lifestyle) were provided to the community over a 2-year period (2000-2002). Food frequency questionnaires assessed changes in consumption of the 10- main food groups for the region (meat, fish and shellfish, eggs, milk, dark-colored vegetables, soybean products, seaweed, potato, fruit, and fats and oils). Serum albumin concentrations were measured immediately before and after the intervention. The senior citizens w
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ere classified into a participator group (n=315) and no-participator group (n=536) in intervention programs. The intervention effects were evaluated by making a comparison between the changes in two groups. Results : On the senior citizens aged 75 years and over, The frequency of meat consumption significantly increased in men (unchanged in women) in the participator group, in contrast to the no-participator group, where the frequency of meat consumption unchanged in men (significantly decreased in women). The frequency of fat and oil consumption significantly decreased in the senior citizens aged 65 years and over in the participator and no-participator group in both sexes. The level of serum albumin unchanged in the senior citizens aged 65 years and over in men and women without regard to participation in intervention programs. Conclusions : The intervention provided as formal services was feasible in improving dietary habits of meat in functionally competent community-living senior citizens aged 75 years and over. Less
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