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

2026年11月8日 更新者：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.

研究概览

地位

完全的

条件

干预/治疗

详细说明

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.

研究类型

介入性

注册 (实际的)

120

阶段

  • 不适用

联系人和位置

本节提供了进行研究的人员的详细联系信息，以及有关进行该研究的地点的信息。

学习地点

  • 台湾
    • Taiwan
      • 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

参与标准

研究人员寻找符合特定描述的人，称为资格标准。这些标准的一些例子是一个人的一般健康状况或先前的治疗。

资格标准

适合学习的年龄

65年 及以上 (年长者)

接受健康志愿者

是的

有资格学习的性别

全部

描述

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.

学习计划

本节提供研究计划的详细信息，包括研究的设计方式和研究的衡量标准。

研究是如何设计的？

设计细节

  • 主要用途：治疗
  • 分配：非随机化
  • 介入模型：并行分配
  • 屏蔽：无（打开标签）

武器和干预

参与者组/臂
干预/治疗
实验性的：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.
行为的：Healthy Eating Plate

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.
无干预：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.

研究衡量的是什么？

主要结果指标

结果测量
措施说明
大体时间
Appetite
大体时间：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
大体时间：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
大体时间：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

合作者和调查者

在这里您可以找到参与这项研究的人员和组织。

赞助

Taichung Veterans General Hospital

研究记录日期

这些日期跟踪向 ClinicalTrials.gov 提交研究记录和摘要结果的进度。研究记录和报告的结果由国家医学图书馆 (NLM) 审查，以确保它们在发布到公共网站之前符合特定的质量控制标准。

研究主要日期

学习开始 (实际的)

2025年7月14日

初级完成 (实际的)

2025年12月31日

研究完成 (实际的)

2025年12月31日

研究注册日期

首次提交

2026年11月8日

首先提交符合 QC 标准的

2026年11月8日

首次发布 (实际的)

2026年11月13日

研究记录更新

最后更新发布 (实际的)

2026年11月13日

上次提交的符合 QC 标准的更新

2026年11月8日

最后验证

2025年7月1日

更多信息

与本研究相关的术语

其他研究编号

  • RVHCY113011
  • RVHCY113011 (其他赠款/资助编号：Chiayi Branch, Taichung Veterans General Hospital)

计划个人参与者数据 (IPD)

计划共享个人参与者数据 (IPD)？

不

IPD 计划说明

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.

药物和器械信息、研究文件

研究美国 FDA 监管的药品

不

研究美国 FDA 监管的设备产品

不

此信息直接从 clinicaltrials.gov 网站检索，没有任何更改。如果您有任何更改、删除或更新研究详细信息的请求，请联系 register@clinicaltrials.gov. clinicaltrials.gov 上实施更改，我们的网站上也会自动更新.

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