Intervention study of implementing and evaluating cooking program for the purpose of preventing under nutrition in the elderly living in the community
| Project/Area Number |
17500522
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| Research Category |
Grant-in-Aid for Scientific Research (C)
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| Allocation Type | Single-year Grants |
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| Section | 一般 |
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| Research Field |
General human life sciences
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| Research Institution | Kokugakuin Tochigi Junior College |
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Principal Investigator |
YUKAWA Harumi Kokugakuin Tochigi Junior College, Home economics, Assistant professor (00260307)
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| Co-Investigator(Kenkyū-buntansha) |
SUZUKI Takao Kokugakuin Tochigi Junior College, Vice-Director (30154545)
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| Project Period (FY) |
2005 – 2006
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| Project Status |
Completed (Fiscal Year 2006)
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| Budget Amount *help |
¥2,500,000 (Direct Cost: ¥2,500,000)
Fiscal Year 2006: ¥1,200,000 (Direct Cost: ¥1,200,000)
Fiscal Year 2005: ¥1,300,000 (Direct Cost: ¥1,300,000)
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| Keywords | under nutrition / elderly / food preparation / under nutrition prevention poeram / serum albumin / intervention |
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| Research Abstract |
The intervention of food preparation through the "Otassha Cooking Class" was effective in preventing lowering of serum albumin in under nutrition elderly subjects with serum albumin level of 3.8g/dl or below. However, the effect was not observed in elderly subjects requiring care who had mean serum albumin level around 4.4g/dl.
As a result of the two-year under nutrition prevention program (the "Otassha Cooking Class") targeting under nutrition high-risk elderly the balance of food consumption per day and the number of food groups taken per week have improved Especially the consumption of meat, dairy products and cereals has increased, resulting in a more balanced food intake. Based on these results, the operatively of this under nutrition prevention program in health centers and municipality is considered to be high.
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Report
(3 results)
Research Products
(10 results)
