The Effectiveness of the Healthy Eating Plate on Appetite, Balanced Diet, and Dining Enjoyment Among Community-Dwelling Elderly
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.
調査の概要
状態
状態
条件
条件
介入・治療
介入・治療
詳細な説明
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.
研究の種類
研究の種類
入学 (実際)
入学
段階
段階
- 適用できない
連絡先と場所
研究場所
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-
Taiwan
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Chiayi City、Taiwan、台湾、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
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-
参加基準
適格基準
適格基準
就学可能な年齢
健康ボランティアの受け入れ
受講資格のある性別
説明
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.
研究計画
研究はどのように設計されていますか？
デザインの詳細
- 主な目的：処理
- 割り当て：非ランダム化
- 介入モデル：並列代入
- マスキング：なし（オープンラベル）
アーム数
武器と介入
参加者グループ / アーム参加者グループ / アーム |
介入・治療介入・治療 |
|---|---|
|
実験的：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. |
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介入なし：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. |
この研究は何を測定していますか？
主要な結果の測定
主要な結果の測定
結果測定 |
メジャーの説明 |
時間枠 |
|---|---|---|
|
Appetite
時間枠：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
時間枠：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
時間枠：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
|
協力者と研究者
研究記録日
主要日程の研究
研究開始 (実際)
研究開始
一次修了 (実際)
一次修了
研究の完了 (実際)
研究の完了
試験登録日
最初に提出
最初に提出
QC基準を満たした最初の提出物
QC基準を満たした最初の提出物
最初の投稿 (実際)
最初の投稿
学習記録の更新
投稿された最後の更新 (実際)
投稿された最後の更新
QC基準を満たした最後の更新が送信されました
QC基準を満たした最後の更新が送信されました
最終確認日
最終確認日
詳しくは
本研究に関する用語
その他の研究ID番号
その他の研究ID番号
- RVHCY113011
- RVHCY113011 (その他の助成金/資金番号：Chiayi Branch, Taichung Veterans General Hospital)
個々の参加者データ (IPD) の計画
個々の参加者データ (IPD) を共有する予定はありますか?
IPD プランの説明
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.
医薬品およびデバイス情報、研究文書
米国FDA規制医薬品の研究
米国FDA規制機器製品の研究
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