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|Title:||Examining the effectiveness of a holistic nutrition programme among community-dwelling elderly in Singapore||Authors:||Lee, James Chong Boi
|Keywords:||Social sciences::General||Issue Date:||2019||Source:||Lee, J. C. B., Robert, C., Nurhazimah Naharudin, Erdt, M., Vijayakumar, H., & Theng, Y.-L. (2020). Examining the effectiveness of a holistic nutrition programme among community-dwelling elderly in Singapore. Proceedings of Singapore Healthcare, 29(1), 10-18. doi:10.1177/2010105819885953||Project:||MOH/NIC/CAHIG03/2016||Journal:||Proceedings of Singapore Healthcare||Abstract:||Background: Singapore faces challenges in providing efficient health-care services for the ageing population. Objectives: We evaluated the effectiveness of a novel holistic nutrition programme among the elderly who were staying in several senior activity centres in Singapore. Methods: A total of 83 elderly participants (>55 years old) took part in a mixed-methods experimental study. Participants were assigned to the control group (CG), the intervention group without health talks (IGH–) or the intervention group with health talks (IGH+). Demographics, perceived satisfaction score of the administered programme and pre–post measurement on nutritional knowledge and perceived competence were measured. Subsequently, in-depth interviews were also carried out with some participants. Results: One-way analysis of variance revealed significantly higher scores for the IGH– and IGH+ groups compared to the CG in terms of perceived satisfaction of the programme (p=0.009 and p=0.005, respectively). There was also a significant difference in terms of the change in nutritional knowledge before and after the programme between the IGH– and IGH+ groups (p=0.002) but not for perceived competence (p=0.26). Several determinants of dietary behaviours in the elderly such as living arrangements, attitudes and finances were identified from thematic analyses of the interviews. Conclusions: The findings from the study demonstrate the effectiveness of an holistic programme in effecting changes in nutritional knowledge but not perceived competence.||URI:||https://hdl.handle.net/10356/138095||ISSN:||2059-2329||DOI:||10.1177/2010105819885953||Rights:||© 2019 The Author(s). This article is distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 License (http://www.creativecommons.org/licenses/by-nc/4.0/) which permits non-commercial use, reproduction and distribution of the work without further permission provided the original work is attributed as specified on the SAGE and Open Access pages (https://us.sagepub.com/en-us/nam/open-access-at-sage).||Fulltext Permission:||open||Fulltext Availability:||With Fulltext|
|Appears in Collections:||WKWSCI Journal Articles|
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