Increasing the Level of Knowledge and Reflecting on Attitudes With the "Healthy Nutrition" Training to the Individuals in the Nursing Home in Izmir Buca Social Life Campus
试验速览
- 阶段
- 不适用
- 状态
- 已完成
- 发起方
- 入组人数
- 69
- 试验地点
- 2
- 主要终点
- Change in Nutrition Knowledge
研究概览
简要总结
This study aims to assess the impact of a "Healthy Nutrition" education program on the knowledge and attitudes towards healthy eating among elderly individuals residing in a Social Life Campus. The study utilizes a Solomon four-group experimental design, involving participants divided into an experimental group and a control group. Participants were selected based on their ability to effectively participate in the education program, with no psychological or neurological illnesses
详细描述
The study was conducted using an experimental method to examine the effect of healthy nutrition education on the nutritional awareness and attitudes of older adults residing in a social living home for the elderly (SLHO) within the Izmir Buca Social Life Campus. The study was conducted between 01 February 2023 and 01 June 2024.
The study was conducted among elderly residents aged 60 years and older, without psychiatric or neurological diseases. Participants were divided into experimental and control groups. The Solomon Four Group Design was utilized to compare the effects of the intervention, including pretest and posttest measurements to account for time-dependent changes.
Ethical approval for the study was obtained from the Izmir Democracy University Non-Interventional Clinical Research Ethics Committee, with the decision numbered 2023/02-13, dated 01/02/2023. All participants signed an informed consent form before the study commenced.
The "Healthy Nutrition" education program included two sessions lasting a total of 2 hours. The first session involved traditional presentation-based education, while the second session was an interactive question and answer session. Only the experimental group received this training.
Data collection involved:
研究设计
- 研究类型
- Interventional
- 分配方式
- Randomized
- 干预模型
- Parallel
- 主要目的
- Health Services Research
- 盲法
- None
入排标准
- 年龄范围
- 60 Years 至 —（Adult, Older Adult）
- 性别
- All
- 接受健康志愿者
- 是
入选标准
- •Must be a resident at İzmir Buca Social Life Campus.
- •Must be willing to participate voluntarily.
- •Must not have any psychological or neurological disorders (e.g., dementia, Alzheimer's disease) that would prevent participation in the training.
排除标准
- •xclusion Criteria:
- •Non-voluntary participation: Individuals who are not willing to participate voluntarily.
- •Presence of psychological or neurological disorders (e.g., dementia, Alzheimer's disease) that would prevent participation in the training.
结局指标
主要结局
Change in Nutrition Knowledge
时间窗: Pre-test (baseline) and post-test (immediately after the intervention for experimental groups; same time points for control groups).
The change in nutrition knowledge levels before and after the intervention will be assessed using the Nutrition Knowledge Scale (NKS). Developed by Yılmaz et al. in 2021, the NKS evaluates adult nutrition knowledge across food and nutrient knowledge, food preparation and cooking methods, and the relationship between nutrition and health. The scale includes both positive and reverse-scored items, rated on a 5-point Likert scale. The total score ranges from 0 to 126, with higher scores indicating greater nutrition knowledge. Specific cut-off points are as follows: \<79 for low knowledge, 79-89 for medium, 90-100 for high, and \>101 for very high knowledge levels. Ref: Öngün Yılmaz, H., et al. (2021). Nutrition Knowledge Scale (NKS): Development, factor structure, and validation for healthy adults. Progress in Nutrition, 23(3). Available at: Mattioli 1885 Journals.
次要结局
- Change in Healthy Nutrition Attitudes(Pre-test (baseline) and post-test (immediately after the intervention for experimental groups; same time points for control groups).)
研究者
Aysel Başer
Asistant Prof.
Izmir Democracy University