ABSTRACT
The elderly population in Ecuador is increasing rapidly, with an increasing incidence of diet-related diseases. The elderly living in the community seek alternative and complementary methods to improve their diet and quality of life. This study aimed to investigate the impact of an educational intervention on knowledge related to healthy eating among older adults. This intervention is rooted in the principles of meaningful learning and incorporates culturally adapted materials. A quasi-experimental study design was employed using a pre-test-post-test control group. Study participants were a total of 109 elderly (intervention: n = 51, control: n = 58) people in Cuenca, Ecuador. The educational intervention based on Ausubel's theory of significant learning and Vygotsky's sociocultural theory was programmed to be carried out for one session per week, over 24 weeks, with a duration of 120 min per session. The measures were the general characteristics of the study participants and knowledge about necessary amounts, food sources and the consequences of deficits or excesses in the consumption of macro- and micronutrients. Data were collected from August 2018 to February 2019. Statistically significant differences were observed between the intervention group (IG) and the control group (CG) in terms of knowledge about healthy eating for older adults following the educational intervention. The outcomes of this study strongly suggest the efficacy of the program in improving knowledge related to healthy eating among older adults. Healthcare providers should prioritize food education based on meaningful learning, utilizing culturally adapted materials for the elderly individuals residing within the community.
Subject(s)
Diet, Healthy , Quality of Life , Humans , Aged , Diet , Health Personnel , LearningABSTRACT
Objetivo: conocer los parámetros dietéticos y hábitos alimenticios de adultos mayores atendidos en centros de salud de primer nivel, en la ciudad de Cuenca-Ecuador.Población y métodos: en el estudio descriptivo participaron 102 adultos mayores (AM) pertenecientes a los clubes de la tercera edad de los centros de salud de primer nivel. Los estudiantes del ciclo comunitario de la carrera de Medicina aplicaron un formulario validado previamente con preguntas de condiciones sociodemográficas, parámetros dietéticos y hábitos alimenticios, previa capacitación y firma del consentimiento informado.Resultados: la edad promedio fue de 76 ± 7.20 años, de entre 65 a 95 años, la mayoría eran mujeres, casadas, jubiladas, con educación prima-ria, desocupadas y de estrato socioeconómico bajo. Casi todos ingieren desayuno, almuerzo y merienda, con una consistencia normal. Uno de cada cuatro AM ingiere suplementos vitamínicos, minerales y hierbas. Eligen los alimentos por sabor y menor costo. Ocho de cada diez no pueden preparar sus alimentos. Seis de cada diez se alimentan en forma deficiente, sin necesidad que les agrade o les desagrade lo que comen. Conclusiones: los parámetros y hábitos alimenticios de los AM están relacionados con el envejecimiento y varios factores determinantes. Su cono-cimiento servirá para plantear propuestas sobre alimentación saludable y prevenir enfermedades relacionadas.
Objective: to describe the dietary parameters and eating habits of the elderly who were treated in health centers of the first level, in the city of Cuenca-Ecuador.Population and methods: the descriptive study involved 102 elderly adults belonging to the senior clubs of the first level health centers. The students of the Community Cycle of the medical career applied a validated form, with questions of sociodemographic conditions, dietary parameters and eating habits, with prior training and signing of the informed consent. Results: the average age was 76 ± 7.20 years, between 65 and 95 years, the majority was, married and retired women with primary education, they were unemployed and with low socioeconomic status. Almost everyone eats breakfast, lunch and dinner, with a normal consistency. One in four AM ingests vitamin, mineral and herbal supplements. They choose foods by taste and lower cost. Eight in ten people cannot prepare their food. Six in ten people feed poorly, it does not matter if they like or dislike what they eat. Conclusions: the parameters and eating habits of the AM are related to aging and several determining factors. The knowledge will serve to propose healthy eating and prevent related diseases.