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dc.contributor.advisorRiddle, Emily
dc.contributor.authorWilliams, Emily R.
dc.contributor.authorMcGee, Patty
dc.date.accessioned2022-06-03T18:18:39Z
dc.date.available2022-06-03T18:18:39Z
dc.date.issued2022
dc.identifier.citationWilliams, Emily, McGee, P., and Riddle, E. (2022). Effectiveness of a Nutrition Intervention in Older Adults Aged 55+. Project for completion of MS in Nutrition and Dietetics. SUNY Oneonta.en_US
dc.identifier.urihttp://hdl.handle.net/20.500.12648/7230
dc.descriptionElectronic Accessibility Statement: SUNY Oneonta is committed to providing equal access to college information by ensuring our digital content is accessible by everyone regardless of physical, sensory, or cognitive ability. This item has been checked by Adobe Acrobat Accessibility Check and remediated with the following result: [Report remediation: title, logical reading order // hazards: table regularity; Poster remediation: language, title, logical reading order // hazards: no alt-text, list items, headings nesting, table regularity]. To request further accessibility remediation on this SOAR repository item for your specific needs, please contact openaccess@oneonta.edu.en_US
dc.description.abstractObjective: To evaluate the effectiveness of an intervention designed to improve behaviors, knowledge, and self-efficacy around chronic disease management in older adults. Design: Quasi-experimental design with one intervention group of older adults Methods: Participants were recruited for this study via an email from facility director, Joan Scotti and other marketing tactics. Effectiveness of the study was evaluated based on changes in pre and post survey questionnaires Setting: Slingerlands, NY Participants: 18 participants completed the study Intervention: The intervention included two days of instruction. Topics discussed included adequate intake to combat malnutrition and easy ways to prepare nutritious foods. The second day included a cooking demonstration. The intervention was conducted over two days one week apart. Participants completed pre and post survey questionnaires which included questions related to general nutrition knowledge, confidence reading nutrition fact labels, and preparing fruits and vegetables to assess the effectiveness of the intervention Results: Quantitative data was analyzed using Mann-Whitney U tests in SPSS. Participant confidence in using and interpreting food labels, confidence including fruits and vegetables in meals and snacks, and familiarity with different methods of cooking fruits and vegetables significantly increased (p<0.05). Conclusions and Implications: A hands-on nutrition intervention and cooking demonstration can be effective at increasing nutrition-related knowledge and self-efficacy in older adults living at an independent senior living center.en_US
dc.language.isoen_USen_US
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectOlder adultsen_US
dc.subjectNutritionen_US
dc.subjectEducationen_US
dc.titleEffectiveness of a Nutrition Intervention in Older Adults Aged 55+en_US
dc.typeMasters Projecten_US
dc.description.versionVoRen_US
refterms.dateFOA2022-06-03T18:18:39Z
dc.description.institutionSUNY Oneontaen_US
dc.description.departmentHuman Ecologyen_US
dc.description.degreelevelN/Aen_US


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