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The Effectiveness of the Healthy Eating Plate on Appetite, Balanced Diet, and Dining Enjoyment Among Community-Dwelling Elderly

8 novembre 2026 mis à jour par: Yi-hsun Chu, Taichung Veterans General Hospital

The Effectiveness of the Healthy Eating Plate on Appetite, Balanced Diet, and Dining Enjoyment Among Community-Dwelling Older Adults

This study aimed to evaluate the effectiveness of a healthy eating plate intervention on appetite, balanced dietary intake, and dining enjoyment among community-dwelling older adults.

A quasi-experimental study was conducted among adults aged 65 years and older attending community-based long-term care stations in Chiayi, Taiwan. Participants were assigned to either an intervention group or a control group according to the participating sites.

The intervention group used a healthy eating plate designed according to the Taiwan Ministry of Health and Welfare's healthy eating guidelines during communal lunches at the community care stations, five days per week. The control group continued their usual meals and received a one-time educational session on healthy eating plate principles.

The study evaluated changes in appetite, balanced dietary intake, and dining enjoyment to examine the effects of the healthy eating plate intervention on dietary behaviors and dining experiences among community-dwelling older adults.

Aperçu de l'étude

Statut

Complété

Les conditions

Intervention / Traitement

Description détaillée

The healthy eating plate intervention was designed based on the dietary principles promoted by the Taiwan Ministry of Health and Welfare. The plate translates healthy eating proportions into a tangible, practical tool that helps older adults apply balanced dietary principles during meals.

Participants in both groups received a one-time educational session introducing the principles of the healthy eating plate. In addition, participants in the intervention group used the healthy eating plate during communal lunches at community-based long-term care stations, five days per week. The plate served as a practical tool to guide food selection and portion distribution during meals. Participants in the control group continued their usual meal practices without using the healthy eating plate.

The intervention was implemented in community care settings to examine how incorporating a tangible dietary guide into daily meal practices may influence older adults' eating behaviors and dining experiences. Appetite, dietary intake, and dining enjoyment were assessed.

Type d'étude

Interventionnel

Inscription (Réel)

120

Phase

  • N'est pas applicable

Contacts et emplacements

Cette section fournit les coordonnées de ceux qui mènent l'étude et des informations sur le lieu où cette étude est menée.

Lieux d'étude

    • Taiwan
      • Chiayi City, Taiwan, Taïwan, 600
        • Xindian CDA; Xingren CDA; Qing'an CDA; All-Age Learning Association-Xincuo; Guohua Xingfu Hile Welfare Association; All-Age Learning Association-Chiayi Medical; All-Age Learning Association-Dingliao; Fushou CDA

Critères de participation

Les chercheurs recherchent des personnes qui correspondent à une certaine description, appelée critères d'éligibilité. Certains exemples de ces critères sont l'état de santé général d'une personne ou des traitements antérieurs.

Critère d'éligibilité

Âges éligibles pour étudier

65 ans et plus (Adulte plus âgé)

Accepte les volontaires sains

Oui

Sexes éligibles pour l'étude

Tout

La description

Inclusion Criteria:

  • Adults aged 65 years or older attending Level C community-based long-term -care stations in Chiayi County or Chiayi City.
  • Able to communicate and engage in conversation in Mandarin or Taiwanese.
  • Barthel Index score of 80 or higher.
  • Able to eat independently and consume a regular or soft diet.
  • Willing to sign the informed consent form and participate in the study.

Exclusion Criteria:

  • Receiving enteral feeding through a nasogastric tube or gastrostomy.
  • Requiring minced or chopped diets.
  • Having dysphagia.
  • Frequently experiencing coughing or choking during or after meals.
  • Being bedridden.
  • Having gastrointestinal dysfunction, such as diarrhea or gastrointestinal bleeding.

Plan d'étude

Cette section fournit des détails sur le plan d'étude, y compris la façon dont l'étude est conçue et ce que l'étude mesure.

Comment l'étude est-elle conçue ?

Détails de conception

  • Objectif principal: Traitement
  • Répartition: Non randomisé
  • Modèle interventionnel: Affectation parallèle
  • Masquage: Aucun (étiquette ouverte)

Armes et Interventions

Groupe de participants / Bras
Intervention / Traitement
Expérimental: Healthy Eating Plate Intervention Group

Participants received a one-time educational session on healthy eating plate principles. In addition, they used a physical healthy eating plate during communal lunches at community-based long-term care stations, five days per week, to guide food selection and portion distribution according to balanced dietary principles.

The intervention involved the use of a physical healthy eating plate designed according to the dietary principles promoted by the Taiwan Ministry of Health and Welfare. The plate was designed to represent recommended food group proportions and serve as a practical tool for guiding food selection and portion distribution during meals. Participants in the intervention group used the plate during communal lunches at community-based long-term care stations, five days per week, throughout the approximately two-month intervention period. Both the intervention and control groups received a one-time educational session on healthy eating plate principles; however, only the intervention group used the physical healthy eating plate during meals.

Aucune intervention: Control Group

Participants continued their usual meal practices without using the physical healthy eating plate. Participants received a one-time educational session on healthy eating plate principles, as did those in the intervention group.

Que mesure l'étude ?

Principaux critères de jugement

Mesure des résultats
Description de la mesure
Délai
Appetite
Délai: Baseline to the end of the 2-month intervention period

Food intake was measured and recorded using a digital scale during communal lunches five days per week to assess changes in appetite over the study period. Generalized estimating equations (GEE) were used to analyze changes over time and differences between the intervention and control groups.

Baseline to the end of the 2-month intervention period
Balanced Diet
Délai: Baseline and at the end of the 2-month intervention period

Balanced dietary intake was assessed using a six-item Healthy Eating Plate questionnaire. Each item was scored as yes or no, with higher total scores indicating better adherence to balanced dietary principles. Scores were compared between baseline and post-intervention assessments.

Baseline and at the end of the 2-month intervention period
Dining Enjoyment
Délai: Baseline and at the end of the 2-month intervention period

Dining enjoyment was assessed using a 12-item Likert-scale questionnaire. Higher total scores indicated greater dining enjoyment. Scores were compared between baseline and post-intervention assessments.

Baseline and at the end of the 2-month intervention period

Collaborateurs et enquêteurs

C'est ici que vous trouverez les personnes et les organisations impliquées dans cette étude.

Parrainer

Dates d'enregistrement des études

Ces dates suivent la progression des dossiers d'étude et des soumissions de résultats sommaires à ClinicalTrials.gov. Les dossiers d'étude et les résultats rapportés sont examinés par la Bibliothèque nationale de médecine (NLM) pour s'assurer qu'ils répondent à des normes de contrôle de qualité spécifiques avant d'être publiés sur le site Web public.

Dates principales de l'étude

Début de l'étude (Réel)

14 juillet 2025

Achèvement primaire (Réel)

31 décembre 2025

Achèvement de l'étude (Réel)

31 décembre 2025

Dates d'inscription aux études

Première soumission

8 novembre 2026

Première soumission répondant aux critères de contrôle qualité

8 novembre 2026

Première publication (Réel)

13 novembre 2026

Mises à jour des dossiers d'étude

Dernière mise à jour publiée (Réel)

13 novembre 2026

Dernière mise à jour soumise répondant aux critères de contrôle qualité

8 novembre 2026

Dernière vérification

1 juillet 2025

Plus d'information

Termes liés à cette étude

Autres numéros d'identification d'étude

  • RVHCY113011
  • RVHCY113011 (Autre subvention/numéro de financement: Chiayi Branch, Taichung Veterans General Hospital)

Plan pour les données individuelles des participants (IPD)

Prévoyez-vous de partager les données individuelles des participants (DPI) ?

NON

Description du régime IPD

Individual participant data will not be shared because of participant privacy and confidentiality considerations. The data will be used solely for the purposes of this study and managed by the research team in accordance with the approved research ethics requirements.

Informations sur les médicaments et les dispositifs, documents d'étude

Étudie un produit pharmaceutique réglementé par la FDA américaine

Non

Étudie un produit d'appareil réglementé par la FDA américaine

Non

Ces informations ont été extraites directement du site Web clinicaltrials.gov sans aucune modification. Si vous avez des demandes de modification, de suppression ou de mise à jour des détails de votre étude, veuillez contacter register@clinicaltrials.gov. Dès qu'un changement est mis en œuvre sur clinicaltrials.gov, il sera également mis à jour automatiquement sur notre site Web .