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Good Grinding for Wise Dining Nutrition Education for Older Adults

Good Grinding for Wise Dining Nutrition Education for Older Adults. 2008 Priester National Extension Health Conference Raleigh/Durham, North Carolina April 8-10, 2008. Overview. Background Theoretical Framework Adapted Precede-Proceed Model Program Planning and Implementation

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Good Grinding for Wise Dining Nutrition Education for Older Adults

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  1. Good Grinding for Wise DiningNutrition Education for Older Adults 2008 Priester National Extension Health Conference Raleigh/Durham, North Carolina April 8-10, 2008

  2. Overview • Background • Theoretical Framework • Adapted Precede-Proceed Model • Program Planning and Implementation • Acknowledgements

  3. Background • Utilize Resources • Executive Office on Aging • Area Agencies on Aging • Nutrition Education for Wellness

  4. Adapted PRECEDE-PROCEED Model Needs Assessment Evaluation Program Planning and Implementation Social Assessment Process Evaluation Curriculum Development Pilot Test Train Facilitators Implement Epidemiological Assessment Impact Evaluation Behavioral and Environmental Assessment Outcome Evaluation

  5. Program Planning and Implementation Curriculum Development Curriculum Development Pilot Test Train Facilitators Implement

  6. Curriculum Development • Needs Assessment • Survey, Interview, Focus Discussion • Literature Review • Food Guidance • Behavior Change Theories • Literature Review

  7. “Best Practice” Components • Sahyoun, Pratt & Anderson, 2004 • Existing specific health condition • Motivation • Goal setting • Hands-on activities • Incentives • National Council on Aging, 2004 • Limit messages • Hands-on activities • Active participation • Lay educators

  8. Education Components • Best Practice Components • Hands-on activities • Incentives • Target messages • Active participation • Lay educators • Other Components • Short • Simple

  9. Curriculum Development Guiding Principles Education Topics Survey Best Practice Components Modules and Lessons Literature Review Other Components Food Guidance

  10. Module 1: Strategies for Eating Lesson 1: Easy Meals Lesson 2: Sharing Meals Lesson 3: Food Storage Module 2: Choosing Foods Lesson 1: Fruits and Veggies Lesson 2: Eating Out Lesson 3: Eating for Wellness Food Safety Module 3: Regular Eating Lesson 1: Healthy Bones Lesson 2: Nutritious Snacking Lesson 3: Whole Grains Module 4: Celebration Foods Lesson 1: Favorite Foods Lesson 2: Sugars/Fats/Salts Lesson 3: Living Local Water Modules & Lessons

  11. Program Planning and Implementation Pilot Test Curriculum Development Pilot Test Train Facilitators Implement

  12. Pilot Testing • Pilot Test 1: Alu Like • Over 80 seniors • 3 sites • Pilot Test 2: Lanakila • Over 200 seniors • 12 sites • Outcome • Revised lesson format • Revised handouts • “Catchy Phrases”

  13. Easy Meals Sharing Meals Food Storage Eating Out Whole Grains No-Cook Cooking Sharing is Caring No Need, No Buy When Eating Out, Choose Fruits and Veggies for Your Mouth Whole Grains we Go. Go, Go Whole Grains! Catchy Phrases Lesson Topic Phrase

  14. Program Planning and Implementation Train Facilitators Curriculum Development Pilot Test Train Facilitators Implement

  15. Train Facilitators Molokai Kauai Maui Oahu Lanai Hilo Kona

  16. Training • Background Information • Modules and Lessons • Food Safety • Recipes • Demonstration • Practice Session

  17. Presentation Tips • Be Prepared • Speak Clearly • Make Eye Contact • Answer Honestly • Be Enthusiastic

  18. Program Planning and Implementation Implement Curriculum Development Pilot Test Train Facilitators Implement

  19. Implementation Phase • Implement statewide • Kauai County • Maui County • Oahu • Big Island • Monitoring

  20. Acknowledgements • Special thanks to: • Lanakila Meals on Wheels • Alu Like • Hawaii County Office on Aging • Maui County Office on Aging • Honolulu Elderly Affairs • Kauai Agency on Elderly Affairs • Funding provided by: • State of Hawaii Executive Office on Aging • In collaboration with University of Hawaii, College of Tropical Agriculture and Human Resources, Cooperative Extension Services Food Stamp Nutrition Education Program

  21. Contact Information Good Grinding for Wise Dining University of Hawaii at Manoa College of Tropical Agriculture and Human Resources Department of Human Nutrition, Food, & Animal Sciences Cooperative Extension Services Nutrition Education for Wellness 1955 East-West Road, #306 Honolulu, Hawaii 96822 Phone: (808) 956-4124 Fax: (808) 956-6457

  22. References Gielen, A.C. & McDonald, E.M. (2002). Using the precede-proceed planning model to apply health behavior theories. In K. Glanz, B.K. Rimer, & F.M. Lewis (Eds) Health behavior and health education (pp. 409-436). San Francisco: John Wiley & Sons. National Council on Aging (2004). Healthy Eating for Successful Living in Older Adults. Retrieved on December 5, 2007 from https://www.ncoa.org/Downloads/ModelProgramsHealthyEating.pdf Sahyoun, N.R., Pratt, C.A. and Anderson, A. (2004). Evaluation of nutrition education interventions for older adults: a proposed framework. Journal of the American Dietetic Association, 104, 58-69.

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