Factors Influencing Dietary Intake Frequencies and Nutritional Risk among Community-Residing Older Adults

J Nutr Gerontol Geriatr. 2018 Jul-Dec;37(3-4):255-268. doi: 10.1080/21551197.2018.1524809. Epub 2018 Oct 30.

Abstract

Older adult (OA) dietary practices may be placing them at nutritional risk. This cross-sectional study examined the dietary intake frequencies (DIF) and nutritional risk (NR) using the Dietary Screening Tool (DST) of OA attending community-based nutrition education and physical activity programs. Most were white females aged 60-80 years. The majority (80.1%) were classified as "at NR" or "at possible NR." Participants had "low" lean protein, dairy, and processed meat DIF and "moderate" whole fruit and juice, total and whole grains, vegetables and added fats, sugars, and sweets DIF. State influenced whole fruit and juice (p ≤ .001) and vegetable (p = .021) DIF, age influenced processed meat DIF (p = .001), and gender influenced NR (p = .006), vegetable (p = .022), and processed meat (p = .033) DIF. Results indicate that OA participating in lifestyle interventions are at NR. When developing future nutrition education programs, educators should consider sociodemographic factors to promote dairy and protein-rich foods to OA at NR.

Keywords: Dietary intake; nutritional status; older adults.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Aged
  • Aged, 80 and over
  • Dietary Fats
  • Dietary Fiber
  • Energy Intake
  • Exercise
  • Feeding Behavior*
  • Female
  • Health Education* / methods
  • Health Education* / statistics & numerical data
  • Humans
  • Independent Living* / psychology
  • Independent Living* / standards
  • Independent Living* / statistics & numerical data
  • Male
  • Malnutrition* / epidemiology
  • Malnutrition* / etiology
  • Malnutrition* / prevention & control
  • Nutritional Requirements*
  • Nutritional Status*
  • Risk Assessment / methods
  • Risk Factors
  • United States

Substances

  • Dietary Fats
  • Dietary Fiber