Chung Louisa Ming Yan, Chung Joanne Wai Yee
Department of Health and Physical Education, the Hong Kong Institute of Education, 10 Lo Ping Road, Tai Po, New Territories, Hong Kong.
Asia Pac J Clin Nutr. 2014;23(2):315-20. doi: 10.6133/apjcn.2014.23.2.18.
To evaluate a 3-week program comprising cooking demonstrations with free food samples in motivating elderly adults to cook more and improve their nutritional status.
An experimental pre-post study.
Three districts in Hong Kong.
Sixty aged 59-95 home-living adults.
Group A (one 1-day food sample given free weekly) and Group B (three 1-day food samples given free weekly).
Satisfaction questionnaires were conducted every week. Mini Nutritional Assessment (MNA) scores were assessed at baseline and 6 months after the program's completion.
Nutritional status was assessed before and after intervention. Repeated analysis of variance measures of compliance, appetite, easiness of program at 3-week time-points were calculated to differentiate a more frequent (Group B) and a less frequent (Group A) provision of food sample reinforced their cooking skills to a greater extent.
The compliance rate of Group B was higher than that of Group A. More than 60% of the participants intended to continue cooking and a third of the participants expressed satisfaction with the program. The MNA scores had improved 6 months later (combined data from both groups).
Nutrition education through cooking demonstrations and the community-based distribution of food ingredients can improve the nutrition status of the elderly population.
评估一项为期3周的项目，该项目包括烹饪示范及提供免费食物样本，以激励老年人增加烹饪次数并改善其营养状况。
一项实验性前后对照研究。
香港的三个地区。
60名年龄在59 - 95岁的居家成年人。
A组（每周免费提供1次为期1天的食物样本）和B组（每周免费提供3次为期1天的食物样本）。
每周进行满意度问卷调查。在基线时以及项目结束后6个月评估简易营养评估（MNA）分数。
在干预前后评估营养状况。计算在3周时间点时依从性、食欲、项目难易程度的重复方差分析指标，以区分更频繁（B组）和较不频繁（A组）提供食物样本在多大程度上强化了他们的烹饪技能。
B组的依从率高于A组。超过60%的参与者打算继续烹饪，三分之一的参与者对该项目表示满意。6个月后MNA分数有所改善（两组合并数据）。
通过烹饪示范和社区分发食材进行营养教育可以改善老年人群的营养状况。
