Abstract P002: A Pilot Study To Evaluate The Development And Implementation Of A Virtual Nutrition Education Program In Older Veterans

Abstract

Despite evidence to support cardiovascular disease prevention and disability management, <50% of older adults consume healthy diets. The aim of this project was to determine the feasibility of developing and implementing a 14-week virtual group nutrition education intervention paired with produce delivery in older Veterans with mobility challenges and significant medical multimorbidity participating in an exercise and health promotion program (Gerofit). The nutrition education included content relevant to healthy aging, guided by the social cognitive theory framework (SCT) and included focus on self-regulation skills that includes goal setting, overcoming barriers and identifying triggers that cause less optimal dietary choices. To encourage participation in the virtual group setting, sessions included an interactive activity and discussion questions. Each week participants also received a bag of local produce with recipe suggestions. Sixteen participants were enrolled in the program; twelve participants elected to attend the once-weekly nutrition program. On average participants attended 9.3 sessions and expressed a high level of satisfaction with the program. One participant commented, “I really enjoyed participating in the nutrition class…and look forward to being included in future on-line events…The fresh produce boxes added greatly to the class in that there was an opportunity to revisit familiar items and to introduce new produce into my diet.” Despite the generally positive feedback from participants regarding the virtual nutrition education classes, a few expressed concerns about the fresh produce given their limited knowledge of food preparation, basic cooking skills, and/or inability to prepare these foods due to physical or environmental limitations (amputated limbs; inadequate kitchen resources in assisted living facility). These physical/environmental barriers prohibited them from being able to prepare and consume the produce, which may have negated benefits of providing produce to these individuals. However, follow up dietary data collection is ongoing. Future studies are needed to evaluate barriers related to food preparation and how incorporating physical/environmental adaptations into nutrition education programs may be a strategy to improve dietary intake among older adults with mobility challenges and medical multimorbidity.