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The Influence of the Healthy Eating for Life Program on Eating Behaviors of Nonmetropolitan Congregate Meal Participants Cynthia A. Long, MS, RD Ohio State University Extension— Crawford County Alma Montano Saddam, PhD, RD The Ohio State University Nikki L. Conklin, PhD Ohio State University Extension Scott D. Scheer, PhD The Ohio State University and Ohio State University Extension Current research indicates that when older adults increase their consumption of fruits and vegetables, they maintain or improve their health. Thus, their quality of life can be improved and health care costs lowered. A purposive sample of older adults (treatment group, n=50; control group, n=51) attending congregate meals participated in this study, with the treatment group receiving four lessons on fruits and vegetables over 4 weeks. The Stages of Change construct of the Transtheoretical Model was used to identify separate stages of change related to fruit- and vegetable-eating behaviors. Pre- versus post-test results showed that the treatment group’s consumption of vegetables changed significantly, a positive movement from a lower stage of change (e.g., from Precontemplation, which was 30 percent at pre-test and 12 percent at post-test) to a higher category at posttest (e.g., taking action to change, or maintaining, their fruit- and vegetable-eating behaviors). Based on findings of this study, lessons on fruits and vegetables that include the Healthy Eating for Life Program (HELP) may promote positive changes in eating behaviors of nonmetropolitan participants of congregate meals and should be considered for study with similar older adult populations. T he older adult population in the United States is growing quickly (Price, 2001). The older adult population is projected to increase throughout the next several decades. In 2000, for example, 35.0 million Americans (12.4 percent) were 65 years old and older (Hetzel & Smith, 2001). By 2010, 39.7 million Americans (13.2 percent) will be 65 years old and over, and by 2030, up to 20 percent of the U.S. population will be over age 65 (U.S. Census Bureau, 2000a; U.S. Census Bureau, 2000b). Along with this redistribution of the U.S. population, concerns related to aging may increase, including those related to the health and well-being of the older generation (Rogers, 1999). For example, the U.S. Department of Agriculture reported that Americans’ diets need to improve, including those of the elderly (Basiotis, Carlson, Gerrior, Juan, & Lino, 2002). Although aging is not itself a cause of malnutrition, related risk factors can affect older adults’ nutritional intake, contribute to malnutrition (Wellman, Weddle, Kranz, & Brain, 1997), and be “multiple and synergistic” (American Dietetic Association [ADA], 2000). Other factors that may contribute to the dietary status of the members of this growing older population are the types of nutrition messages they receive and their readiness to change diet-related behaviors. 2003 Vol. 15 No. 1 15
Page 1 and 2: Research Articles Special Issue Eld
Page 3 and 4: CENTER FOR NUTRITION POLICY AND PRO
Page 5 and 6: Research Articles Improving Calcium
Page 7 and 8: fiber, niacin, and vitamin C than d
Page 9 and 10: Researchers completed and compiled
Page 11 and 12: greens were a good source of dietar
Page 13 and 14: Marketing and education strategies
Page 15: Jackson, K.A., & Savaiano, D.A. (20
Page 19 and 20: Box 1 - Basic definitions of the St
Page 21 and 22: Treatment and Analysis The HELP was
Page 23 and 24: Table 2. Pre-test and post-test com
Page 25 and 26: References American Dietetic Associ
Page 27 and 28: Using a Concurrent Events Approach
Page 29 and 30: her daughter and husband, who died
Page 31 and 32: money started to become depleted be
Page 33 and 34: References Administration on Aging,
Page 35 and 36: Measuring the Food Security of Elde
Page 37 and 38: Scaling Analysis: Do the Elderly an
Page 39 and 40: that of the item and affirmations o
Page 41 and 42: food sufficiency question (3.9 perc
Page 43 and 44: Figure 1. Comparison of item severi
Page 45 and 46: Table 3. Other food problems report
Page 47 and 48: References Andrews, M., Nord, M., B
Page 49 and 50: A Statewide Educational Interventio
Page 51 and 52: the Georgia Division of Aging Servi
Page 53 and 54: Table 2. Fruit and vegetable intake
Page 55 and 56: Many of the participants’ perform
Page 57 and 58: Table 4. Physical activity, knowled
Page 59 and 60: Hackman, R.M., & Wagner, E.L. (1990
Page 61 and 62: these cognitive demands (Buzzard &
Page 63 and 64: Phase II In this phase, 90 differen
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This research did not, however, inv
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Healthy Eating Index Scores and the
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epresentative, contains information
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Table 3. Diet rating of the Healthy
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average educational attainment and
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increasing portion of the budget mu
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women often continue working past a
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Table 3. Diet and disease restricti
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In 1994, Midwest consumers faced fo
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Reduction in Modifiable Osteoporosi
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Baseline At baseline, heel BMD, wei
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Table 2. Baseline and post-interven
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Table 4. Ethnic differences between
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Katzman, R., Brown, R., Fuld, P., P
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More older men than older women lik
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Schools offer a mix of foods in add
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More families own stock Families ma
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Expenditures vary by age Expenses o
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Consumer Prices Consumer Consumer P
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2003 Vol. 15 No. 1 103
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Guidelines for Submissions to Famil
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