英国午餐俱乐部活动对老年人饮食摄入的影响：一项初步的横断面研究。
Effects of lunch club attendance on the dietary intake of older adults in the UK: A pilot cross-sectional study.
机构信息
Department of Rehabilitation and Sport Sciences, Bournemouth University, Bournemouth, UK.
Department of Nutrition and Dietetics, Alexander Technological Educational Institute, Thessaloniki, Greece.
出版信息
Nutr Health. 2020 Sep;26(3):209-214. doi: 10.1177/0260106020921047. Epub 2020 May 18.
BACKGROUND
Lunch clubs are community-based projects where meals are offered with opportunities for social interaction, and a unique dining experience of dual commercial and communal nature.
AIM
The aim of the present cross-sectional study was to assess differences in the dietary intake between lunch club and non-lunch club days among community-dwelling elderly, living in Dorset, UK.
METHODS
A total of 39 elderly individuals attending local lunch clubs were recruited. Socioeconomic factors were recorded, anthropometric measurements were taken and the dietary intake was assessed in lunch club and non-lunch club days via 24 hour dietary recalls.
RESULTS
For the majority of participants, having a hot meal (74.4%), meeting with friends (92.3%), dining outside home (76.9%), having a home-styled cooked meal (71.8%) and skipping cooking (43.6%) were considered as important factors for lunch club dining. Absolute energy intake, protein, fat, carbohydrate, saturated fatty acids, fibre, potassium, calcium, iron, vitamins A, C and folate and water from drinks were significantly greater on lunch club days. When intake was expressed as a percentage of the dietary reference values, all examined nutrients were consumed in greater adequacy during lunch club days, except potassium and vitamin D.
CONCLUSIONS
Lunch clubs appear to be an effective means for ameliorating nutrient intake among older adults, while in parallel, offer the opportunity for socializing and sharing a hot meal with peers.
背景
午餐俱乐部是一种基于社区的项目，提供餐饮服务，并为人们提供社交互动的机会，同时还能体验到独特的商业与社区融合的用餐体验。
目的
本横断面研究旨在评估英国多塞特郡社区居住的老年人在参加午餐俱乐部日和非午餐俱乐部日时的饮食摄入差异。
方法
共招募了 39 名参加当地午餐俱乐部的老年人。记录了社会经济因素，进行了人体测量，并通过 24 小时饮食回忆法评估了午餐俱乐部日和非午餐俱乐部日的饮食摄入情况。
结果
对于大多数参与者来说，享用热餐（74.4%）、与朋友见面（92.3%）、在家外就餐（76.9%）、享用家常烹饪的饭菜（71.8%）和省去烹饪（43.6%）是参加午餐俱乐部用餐的重要因素。在午餐俱乐部日，绝对能量摄入、蛋白质、脂肪、碳水化合物、饱和脂肪酸、纤维、钾、钙、铁、维生素 A、C 和叶酸以及饮料中的水分摄入显著增加。当摄入量以膳食参考值的百分比表示时，除了钾和维生素 D 外，所有检查的营养素在午餐俱乐部日的摄入都更加充足。
结论
午餐俱乐部似乎是改善老年人营养摄入的有效手段，同时为社交和与同龄人分享热餐提供了机会。
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