Preventive Nutrition Research Articles

Do the key functions of an intervention designed from the same specifications vary according to context? Investigating the transferability of a public health intervention in France

BackgroundThe processes at play in the implementation of one program in different contexts are complex and not yet well understood. In order to facilitate both the analysis and transfer of interventions, a “key functions/implementation/context” (FIC) model was developed to structure the description of public health interventions by distinguishing their potentially transferable dimensions (their “key functions”) from those associated with their translation within a specific context (their “form”). It was used to describe and compare preschool preventative nutrition interventions routinely implemented across three territories, in accordance with same national specifications.MethodsThe interventions were independently described by researchers and intervention’s implementers using the FIC model, during several workshops. Their key functions were then classified into 12 themes and compared to assess the extent to which the three interventions were similar.ResultsDespite being produced from the same set of specifications and having similar objectives, the key functions of the interventions in the three departments mostly reflected the same major themes, they did not overlap and were in some cases very different. In one of the three departments, the intervention was markedly different from those of the other two departments. The historical context of the interventions and the specificities of the local actors appear highly determinant of the key functions described.ConclusionsFor the interventions that we studied, some of the key functions varied greatly and translated different concepts of health education and modes of intervention to the population. It now seems vital to improve the description of interventions on the ground in order to highlight the key functions on which they are based, which still often remain implicit. The FIC model could be used to complement other models and theories focusing on the description of the implementation process, its determinants or its evaluation. Its interest is to provide a structure for joint reflection by various actors on the transferable aspects of an intervention, its form and its interactions with the context, in order ultimately to analyse or to improve its potential transferability.

Integrating the development agenda with noncommunicable disease prevention in developing countries: a quasi-experimental study on inter-sectoral action and its impact on self-reported salt consumption-the INPARD study.

The determination of behaviours that lead to noncommunicable diseases (NCDs), such as high dietary salt intake, are multifactorial. The prevention of NCDs, including the promotion of healthy dietary choice, including low salt intake, therefore requires multisectoral working. Although the need of a multisectoral approach to risk factor modification has been globally accepted, there is minimal evidence for its application in the real world. This quasi-experimental trial was designed to study the impact of a community led multisectoral approach to integrate nutrition prevention into the development agenda, in two districts in Sri Lanka, a lower-middle income country undergoing a phase of rapid socioeconomic development. Results from logistic regression found that those living in the district (Ampara) that identified salt intake as a health issue had significantly higher odds (OR =1.4; 95% CI =1.1, 1.9) of high salt consumption (>5 grams/day) at baseline compared to control areas (Kurunegala), in multivariable models. Post-intervention, individuals in this district had lower odds (OR =0.6; 95% CI =0.4, 0.9) of consuming high levels of salt in all models, including multivariable models whilst controlling for baseline high salt consumption. The findings from this study demonstrate the positive impact in improved diet, in reduced salt consumption, through a community led multisectoral intervention, in areas in which the community identified high salt consumption as a health issue. These findings demonstrate that multisectoral approaches can be effective in the real world setting and highlight the need to engage with many stakeholders, including targeted communities throughout their development and implementation.

Editorial introductions

Editorial introductions

Influence of physical activity and lifestyle on nutritional status and cardiovascular prevention of countryside school adolescents in Italy

Influence of physical activity and lifestyle on nutritional status and cardiovascular prevention of countryside school adolescents in Italy

Nutrition Knowledge Translation Performance in Health Professionals: Findings from the 2017 Unified Forces Preventive Nutrition Conference (UFPN).

Background: Dietitians and other health care professionals must be able to translate findings from clinical trials into best treatment practices, a skill termed “knowledge translation”. This skill requires knowledge of treatment guidelines as well as the science underpinning treatment recommendations. Unsatisfactory knowledge translation of medical nutrition therapy (MNT) has been documented. Methods: Individuals registered to attend a leading national nutrition conference were asked to participate in an online cross-sectional survey. Participants were asked to provide demographic and professional information, answer questions on nutrition knowledge and to choose a clinical action plan in response to dietitian-designed case vignettes describing research outcomes. Responses were compared by profession and participation in research activities. Results: Of 3000 registered conference attendees, 299 individuals replied: 79.0% dietitians, 93.3% female, with a mean household income matching the 5th decile of income, 60.7% indicated a single employment setting, 20.7% reported participating in research. Almost 74% of respondents indicated that they would make clinical recommendations based on findings of an in vitro study. In one vignette, a patient with a disease previously not encountered by the respondent required a clinical treatment plan. Only 53% of participants chose to seek formal nutrition guidelines. Fewer than 15% of participants could identify the pathway for fat during weight loss. Differences in knowledge translation skills by research participation were not detected. Conclusions: Our findings reveal a deficit in knowledge translation proficiency in a convenience sample of dietitians and other health professionals, highlighting the need to develop these skills.

Higher pricing of fresh produce is more likely in SNAP-Ed eligible neighborhoods when adjacent non-program eligible neighborhoods are mixed income.

This analysis describes the socioeconomic attributes of neighborhoods adjacent to low-income neighborhoods with ≥50% of households that are Supplemental Nutrition Assistance Program Education (SNAP-Ed) eligible. It compares the pricing, availability, and quality of fresh produce between these neighborhoods in Los Angeles County. The Los Angeles County Department of Public Health utilized 2013–2014 community-level data from the Communities of Excellence in Nutrition, Physical Activity and Obesity Prevention (CX3) Project to examine the geographic patterns of fresh produce purchases and accessibility in SNAP-Ed eligible census tracts. Community indicators collected by CX3 included information on pricing, availability, and quality of fruits and vegetables from grocery stores (n = 108) in these eligible neighborhoods (n = 21). Correlation statistics were generated to explore the effects of adjacent neighborhoods' socioeconomic status on fruit and vegetable pricing, availability, and quality in the selected neighborhoods (“CX3 neighborhoods”). Poverty data were obtained from the United States Census' American Community Survey. Residents of CX3 neighborhoods that were surrounded by mixed income neighborhoods paid 43% more for fresh produce than CX3 neighborhoods surrounded by other similarly low-income neighborhoods (median produce price, $1.50 versus $1.05). Study results suggest that while quality of produce remains an issue, it is the higher pricing of fresh produce in CX3 neighborhoods – i.e., in the presence of other surrounding mixed income neighborhoods (those with relatively higher income) – that appeared to potentiate food access barriers. Future SNAP-Ed efforts should take this pricing pattern under consideration when designing, planning, and/or implementing nutrition-related programs in these neighborhoods.

Functional Food

The notion that foods have health promotion effects beyond their nutritional value has been increasingly accepted in recent years, and the specific effects of nutrition prevention on disease have led to the discovery of functional foods. Functional foods are products that contain various biologically active compounds and which, consumed in a current diet, contribute to maintaining the optimal state of physical, mental and mental health of the population. Functional foods are consumed in the normal diet and contain biologically active compounds with potential to improve health or to reduce the risk of disease. The objectives of this review are to highlight the strengths of functional foods.

Performance and Influencing Factors of Evidence-Based Pressure Ulcer Care Among Acute Care Hospital Nurses.

In previous studies about performance or factors affecting pressure ulcer (PU) care, old tools with nonupdated contents about the prevention and intervention of PU have been mainly used. Thus, there is little known how well evidence-based PU care is performed and what its' influencing factors are recently. This study aimed to evaluate the PU care performance, based on evidence-based practice guidelines, and identify factors affecting it while considering nurses' individual and institutional characteristics. We recruited 199 nurses involved in PU care, from August 20 to September 10, 2016, at two PU-related academic conferences in Korea. To examine PU care performance and knowledge as a related factor, we developed tools based on recent guidelines. To identify factors affecting PU care performance, we examined nurses' (individual level) and their institutions' (institutional level) characteristics, and analyzed using a hierarchical multiple regression test. Mean PU care performance of nurses was rated 3.99 out of 5. Performance level in "wound care: debridement"; "pain control"; "prevention skin care"; "incontinence management"; "supporting surface"; and "nutrition in PU prevention and treatment" was below average. Interest in PU care (β=.28, p=<.001), the main PU manager in a ward being a wound, ostomy, continence nurse (β=.22, p=.013), and an institution with a nursing practice guideline for PU care (β=.16, p=.02) were identified as significant factors affecting a good PU care performance. To improve nurses' evidence-based PU care performance, nurses must recognize PU care's importance and take responsibility for improving their own performance. At the institutional level, systematic evidence-based guidelines and support systems, such as activating wound specialists, must be implemented. The academic society can support these initiatives by updating continuously the national guideline on PU prevention and management for ease of use by nurses or institutions.

Разработка технологии производства кондитерских изделий функционального назначения

The development of new functional foods that contribute to the preservation and improvement of human health is one of the priorities in the food industry. In this regard, the production and sales of sugar confectionery products with low energy value and various enriching additives are gradually increasing, including those meant for diabetic therapeutic and dietary preventive nutrition. At the same time, the share of these products remains insignificant. The research prospective was to develop a technology for the production of marshmallow, which reduces the risk of obesity and type II diabetes. The study featured three samples of marshmallow: with granulated sugar, fructose, and inulin. The research determined the functional properties of the finished product. Three female volunteers (21, 32, and 45 years old) participated in the experiment. It was established that the replacement of granulated sugar with a natural sweetener, namely fructose and a mixture of fructose and inulin, led to a decrease in the body’s hyperglycemic response half an hour after consuming the analyzed sample, and resulted in a smooth sugar curve. Thus, natural additives and biologically active substances make sugar confectionery products functional, which is a priority for the development of the confectionery industry.

Dietary Patterns and Cognitive Health in Older Adults: A Systematic Review.

While the role of diet and nutrition in cognitive health and prevention of dementia in older adults has attracted much attention, the efficacy of different dietary patterns remains uncertain. Previous reviews have mainly focused on the Mediterranean diet, but either omitted other dietary patterns, lacked more recent studies, were based on cross-sectional studies, or combined older and younger populations. We followed PRISMA guidelines, and examined the efficacy of current research from randomized controlled trials and cohort studies on the effects of different dietary patterns. We reviewed the Mediterranean diet, Dietary Approach to Stop Hypertension (DASH) diet, the Mediterranean-DASH diet Intervention for Neurodegenerative Delay (MIND) diet, Anti-inflammatory diet, Healthy diet recommended by guidelines via dietary index, or Prudent healthy diets generated via statistical approaches, and their impact on cognitive health among older adults. Of 38 studies, the Mediterranean diet was the most investigated with evidence supporting protection against cognitive decline among older adults. Evidence from other dietary patterns such as the MIND, DASH, Anti-inflammatory, and Prudent healthy diets was more limited but showed promising results, especially for those at risk of cardiovascular disease. Overall, this review found positive effects of dietary patterns including the Mediterranean, DASH, MIND, and Anti-inflammatory diets on cognitive health outcomes in older adults. These dietary patterns are plant-based, rich in poly- and mono-unsaturated fatty acids with lower consumption of processed foods. Better understanding of the underlying mechanisms and effectiveness is needed to develop comprehensive and practical dietary recommendations against age-related cognitive decline among older adult.

Хлебные палочки повышенной пищевой ценности для ахлоридного питания

At present moment it is essential to produce food which not only satisfies people’s needs, but also has a particular nutritional value and vitamin and mineral content. Introduction of non-traditional types of plant materials in the recipes of baked goods for preventive and therapeutic nutrition is a promising direction for enhancing their nutritional value. Consumption of these products improves the balance of vitamins, amino acids, trace elements, macronutrients, food fibers and has a positive effect on human health. The article presents the development of breadstick recipe for salt-free nutrition using flax seed flour and grapeseed oil which guarantee overall enrichment of food recommended in case of such diseases as heart and renal failure, hypertension, osteoporosis, arthritis and arthrosis. Using flax seed flour in baked goods production will make it possible to increase the content of protein, food fibers, vitamins and mineral substances in them. Grapeseed oil has a lot of polyunsaturated fatty acids and biologically active substances which improve immune barrier. The article reveals the results of the determination of the table salt effect as well as the influence of non-traditional types of raw materials on organoleptic, physical and chemical parameters of the ready-to-use products, their microstructure and antioxidant activity. The author suggests using enzymatic composition instead of table salt in breadsticks recipe for salt-free nutrition. The article presents the results of the chemical composition determination and calculation of breadsticks nutritional value. The obtained data will help extend the product line of special-use baked goods with higher nutritional value.

ОБОСНОВАНИЕ ТЕХНОЛОГИИ РАСТИТЕЛЬНОГО МОЛОКА НА ОСНОВЕ СЕМЯН КОНОПЛИ ТЕХНИЧЕСКОЙ И ОЦЕНКА ЕГО ПИЩЕВОЙ И БИОЛОГИЧЕСКОЙ ЦЕННОСТИ

All over the world there is a trend of intensive development of the market of plant-based drinks – milk alternatives. It is associated with an increase in the number of consumers with lactose and milk casein intolerance, physiological preference for vegetable protein. Plant milk alternatives produced from cereals and oilseeds are becoming popular, because they have a pleasant taste, high nutritional and biological value. The development of modern technologies of plant-based drinks has the main factors: the formation of acceptable organoleptic characteristics, the level of rich nutrients, stability of the emulsion system at storage. In this study technological scheme of production of the drink based on selected seeds of industrial hemp has been experimentally developed. This scheme includes the following stages: cleaning-up and upswelling of the seeds; seeds grinding with water; hot and cold extraction; multistage filtration; homogenization; pasteurization, the introduction of the stabilizer. The effectiveness of the stabilizers use: β-cyclodextrin and Gellan gum for the improvement of the emulsion stability of plant-based milk under different storage conditions was proved. Organoleptic characteristics and nutritional value of plant-based milk were investigated. The high biological value of the protein and the biological effectiveness of the lipid fraction of the drink based on hemp seeds have been proved. When analyzing the biological value of plant-based milk, a high content of all essential amino acids was noted, the amino acid score of protein is 88.2%, the protein rationality coefficient is 69.3%. The amount of polyunsaturated fatty acids in the total mass of fat is 74.7 %, while the content ω-3 fatty acids in 100 g of the drink is estimated at 0,82 g, ω-6 fatty acids is 2.54 g. The ratio of ω-3: ω-6 fatty acids is 1:3,1, which corresponds to the optimum ratio for dietary, therapeutic and preventive nutrition.

System dynamics approach for the relationship between different types of hospitals and hospital waste management (case study: Tabriz)

Hospitals are at the centre of providing different health services to society and their activities may include nutrition therapy, rehabilitation, prevention and health education promotion. During these activities, hospitals may produce waste from medical and non-medical activities. Health waste management is similar to other waste management systems and includes production, separation, gathering, storing, purification and final disposal. If hospital waste is not managed correctly, it will become one of the major factors of infectious diseases in the world, regarded as a serious health problem. Health and therapy waste management is related to the health and safety risks of the transportation of the waste produced from health centres. Our long-term objective was to develop a planning and selection system to support the future waste disposal capacity. The present research included using a system dynamics model by means of Vensim software for the prediction of waste produced in the health waste system in different hospitals.

A pre- és probiotikumok használatának szabályozása az Európai Unióban és a világ más országaiban

Tizenhat éve születtek meg a szakemberek, az ipar és a fogyasztók számára a FAO/WHO által készített ajánlások és irányelvek a pre- és probiotikumokról (Pineiro és Ben Embarek, 2006). Mindemellett a fejlett országokban egyre nagyobb társadalmi hangsúlyt kap a tudatos táplálkozás, az egészségmegőrzés és a betegségmegelőzés. Továbbá a 1831/2003/EK európai parlamenti és tanácsi rendeletben a Tudományos Operatív Bizottság betiltotta az antibiotikumok hozamfokozó céllal történő felhasználását a takarmányokban. A döntés hatására rohamos fejlődésnek indult az antibiotikum kiváltására szolgáló, egészségmegőrző, betegség megelőző hatással bíró készítmények kutatása az élelmiszer- és takarmányiparban egyaránt. A prebiotikus és probiotikus fogalommal való visszaélés elkerülésének érdekében pontos szabályozásra van szükség a termékek leírására vonatkozóan. Az (EU) 258/97/EK európai parlamenti és tanácsi rendeletben jelenik meg első alkalommal az új élelmiszer és az új élelmiszer-összetevő fogalma. Ez a rendelet az, amely első ízben foglalkozik a mikroorganizmusok, mint élelmiszeralkotók élelmiszerláncba kerülésével. A pre- és probiotikumok a szervezetre gyakorolt jótékony hatásuknak köszönhetően jelen vannak az élelmiszer- és takarmányiparban egyaránt, így a két terület szabályozása sok esetben összeolvad. Erre jó példa a 178/2002/EK európai parlamenti és tanácsi rendelet, amely egyaránt rendelkezik az élelmiszerellátásról, takarmányozásról, ezek biztonsági feltételeiről valamint humán és állategészségügyi aspektusokról. Az élelmiszerbiztonság a világ minden országában fontos tényező. Minden ország rendelkezik olyan hatósággal, amelynek feladata az ide vonatkozó szabályok megteremtése, betartatása, felülvizsgálata. Az EU-ban az EFSA által hozott rendeletek, az USA-ban a GRAS minősítés, Japánban a FOSHU kategóriára vonatkozó rendelkezések, míg Kanadában az élelmiszereket érintő biztonsági értékelési rendszer. Az International Scientific Association of Probiotics and Prebiotics (ISAPP) pedig egy olyan nemzetközi tudományos társaság, amely segít a pre- és probiotikumok használatára vonatkozó tudományos szakvélemények megalkotásában. Jelen áttekintés segít bepillantást nyerni az EU és más országok élelmiszer- és takarmányjogi szabályozásának rendszerébe és azok kialakulásába.

Dietary Patterns and Association with Obesity of Children Aged 6⁻17 Years in Medium and Small Cities in China: Findings from the CNHS 2010⁻2012.

Childhood obesity is associated with both near- and longer-term health implications. Few studies have been conducted to explore the associations between dietary patterns and obesity among Chinese children and adolescents. The present study was designed to identify dietary patterns and their relationships with childhood obesity in medium and small cities. This is a cross-sectional study of children participants aged 6–17 years old in the 2010–2012 China Nutrition and Health Survey (CNHS). Socio-demographics, life-style, physical activity, anthropometric variables, and hundred-item food frequency questionnaires (FFQs) were collected. Household income was classified as low, middle, and high. Traffic tools, from non-advanced to advanced, included walking, biking, bus, and car. Dietary patterns were identified using factor analysis of data from FFQs. Two dietary patterns were identified: a Westernized pattern (i.e., high cakes, snacks, sugary beverages, aquatic products, red meat, fruits, and nuts) and a Traditional Chinese pattern (i.e., high cereals, tubers, legumes, fried cereal food, and vegetables). The Westernized pattern was positively correlated with energy intake, household income, traffic tools, and negative correlated with age and housework time. The Traditional Chinese pattern was positively correlated with age, energy intake, and housework time, and negatively correlated with household income and traffic tools. After adjusting for confounding factors, the Westernized pattern was found to be associated with BMI increment, yielding β coefficients (95% confidence interval, 95% CI) of 0.57 (0.40, 0.85) for the fourth quartile. In addition, the Westernized pattern was also found to be significantly associated with an increased risk of obesity, yielding an odds ratio (OR, 95% CI) of 1.49 (1.21, 1.84) from fully-adjusted confounders. Promoting healthier eating patterns could help to prevent obesity in Chinese children. The findings of this study could be used to guide the development of evidence-based preventive nutrition interventions to curb childhood obesity epidemic in small–medium cities in China.

Studying the impact of non-traditinal supplements on the quality of the minced rabbit meat products

The topical challenge of our era is the development of such compositions of innovative polyfunctional products, which take into account, to the maximum degree, the effect of mutual enrichment of animal and vegetable products, physiological substances, the capacity of dietary fibers to remove harmful substances from the body and the capacity of probiotics to maintain micro-ecological balance in the gastro-intestinal tract. One of the priority areas of the implementation of these issues the development of technologies of rabbit meat products fortified with plant raw materials and prebiotic ingredients. The purpose of the work is to study the impact of vegetable supplements and lactulose on the quality of the minced meat products. When performing this work, there were used the modern, standard, commonly accepted methods of research, which are in compliance with solving the set objectives. Statistical processing of the results obtained and the evaluation of the reliability of data were carried out by the mathematical statistics methods using the IBM SPSS Statistics for Windows. There have been studied the chemical compositions of the brush rabbit meat bred in Georgia, as well as of haricot bean, pea and amaranth. It is reasonable to use the above-mentioned plant raw material and lactulose use as bioactive supplemented in the production of animal products. There has been justified the appropriateness of mentioned plant raw materials and lactulose as the bio-correcting supplements in the technology for producing animal food products. In order to control and identify the functionality of products, there have been identified the critical control points, such as: preparing and dosing functional raw materials, the introduction stages and an equal distribution of formula components. There have been established the hydration conditions and modes of haricot bean, pea and amaranth flours. There are shown the advantages of their hydration in mineral water, the optimal irrigation modulus has been determined. Also, there have been determined the maximum permissible levels of vegetable supplements and lactulose to be added into the minced rabbit meat, which have a positive impact on the functional-technological properties of semi-finished and finished products, in particular, improve the water binding and water holding capacities of the minced meat, increase the yield of product, as well as improve organoleptic indices of its quality, in comparison with a reference sample. Based on the study of the microbiological characteristics of developed products, it has been demonstrated that the number of mesophilic-aerobic and facultative-anaerobic microorganisms does not exceed the sanitary norms and standards, no E. coli group bacteria and pathogenic microorganisms were detected, including Salmonella that is in line with the microbiological safety hygienic requirements and norms. The obtained data set indicates the appropriateness of using a new type of product in a functional, dietetic and preventive nutrition.

Epidemiology of mechanically ventilated patients treated in ICU and non-ICU settings in Japan: a retrospective database study

BackgroundIn most countries, patients receiving mechanical ventilation (MV) are treated in intensive care units (ICUs). However, in some countries, including Japan, many patients on MV are not treated in ICUs. There are insufficient epidemiological data on these patients. Here, we sought to describe the epidemiology of patients on MV in Japan by comparing and contrasting patients on MV treated in ICUs and in non-ICU settings. A preliminary comparison of patient outcomes between ICU and non-ICU patients was a secondary objective.MethodsData on adult patients receiving MV for at least 3 days in ICUs or non-ICU settings from April 2010 through March 2012 were obtained from the Quality Indicator/Improvement Project, a voluntary data-administration project covering more than 400 acute-care hospitals in Japan. We excluded patients with cancer-related diagnoses. Patient demographic data and the critical care provided were compared between groups.ResultsOver the study period, 17,775 patients on MV were treated only in non-ICU settings, whereas 20,516 patients were treated at least once in ICUs (46.4% vs. 53.6%). Average age was higher in non-ICU patients than in ICU patients (72.8 vs. 70.2, P < 0.001). Mean number of ventilation days was greater in non-ICU patients (11.7 vs. 9.5, P < 0.001). Hospital mortality was higher in non-ICU patients (41.4% vs. 38.8%, P < 0.001). Standard critical care (e.g., arterial line placement, enteral nutrition, and stress-ulcer prevention) was provided significantly less often in non-ICU patients. Multivariate analysis showed that ICU admission significantly decreased hospital mortality (adjusted odds ratio 0.713, 95% CI 0.676 to 0.753).ConclusionsA large proportion of Japanese patients on MV were treated in non-ICU settings. Analysis of administrative data indicated preliminarily that hospital mortality rates in these patients were higher in non-ICU settings than in ICUs. Prospective analyses comparing non-ICU and ICU patients on MV by severity scoring are needed.

Micronutrient status of populations and preventive nutrition interventions in South East Asia.

Objectives Since the 1990s, programs for the control of micronutrient deficiencies became a public health priority for many governments, including the countries partnering the project "Sustainable Micronutrient Interventions to Control Deficiencies and Improve Nutritional Status and General Health in Asia" (SMILING): Cambodia, Indonesia, Laos-PDR, Thailand and Vietnam. The aim of this study was to map which micronutrient deficiencies have been addressed and which interventions were in place in the SMILING countries. Methods The mapping covered the period up to 2012. Updated information from relevant surveys after 2012 is included in this paper after the completion of the SMILING project. The mapping of micronutrient status was limited to either national or at least large-scale surveys. Information on nutrition interventions obtained through a systematic mapping of national programs combined with a snowball collection from various sources. Results Among the five SMILING countries, Thailand differed historically by an early implementation of a nationwide community-based nutrition program, contributing to reductions in undernutrition and micronutrient deficiencies. For Cambodia, Indonesia, Laos PDR, and Vietnam, somenational programs addressing micronutrients have been implemented following adjusted international recommendations. National surveys on micronutrient status were scattered and inconsistent across the countriesin design and frequency. Conclusion for practice In conclusion, somemicronutrient deficiencies were addressed in national interventions but the evidence of effects was generally lacking because of limited nationally representative data collected. Improvement of intervention programs to efficiently reduce or eliminate micronutrient deficiencies requires more systematic monitoring and evaluation of effects of interventions in order to identify best practices.

The role of plant-based nutrition in cancer prevention

The role of plant-based nutrition in cancer prevention

LINKING A BRIEF INTERVENTION TO EVIDENCE-BASED PROGRAMS TO COMBAT MALNUTRITION AMONG OLDER ADULTS

AbstractOne of every two older Americans is at risk for malnutrition. Despite a cadre of evidence-based programs (EBP) available to older adults nationwide, few specifically focus on nutrition and malnutrition prevention. Because EBP have defined implementation parameters and cannot be substantially altered, pairing brief interventions to EBP (as a session zero) is a promising strategy to introduce additional content and build relevant skills. In the context of Stepping Up Your Nutrition (SUYN), a 2.5-hour workshop to reduce malnutrition risk, the purpose of this session is to describe an innovative method of joining a brief intervention with two EBP (i.e., Stepping On and Chronic Disease Self-Management Program) to increase positive nutrition behavior among older adults and enhance EBP workshop attendance. As part of this ongoing project, a total of 42 SUYN facilitators have been trained with the capacity to deliver workshops in 11 counties. All SUYN participants complete a validated nutrition risk self-assessment and grip strength test prior to EBP enrollment. Assessments are collected again after the EBP concludes. Pilot phase data indicates nearly 1/3 of participants were at risk for malnutrition and unaware that malnutrition increased fall-related risk and complicated management of chronic conditions. Linking a brief malnutrition prevention intervention to EBP can bolster basic nutrition skills among older adults to assist them gain stronger benefits from EBP. This session will describe the evaluation instruments and protocols developed to assess fidelity and determine the effectiveness of SUYN. Outcomes related to malnutrition prevention, awareness, and action will also be presented.