International Cooking Class and Dietary Education Seminar
Toni Koehler, Abigail Worsnop, Bridgett Thomason, Hannah Faircloth and Nympha Hixon
University of West Florida Libraries
11/2024
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Abstract
Introduction: The Bayview Senior Resource Center serves local residents aged 55 and older, offering services and activities designed to enrich their lives. The center staff identified the need for proper age and health-related diet education. Older adults are at higher risk for malnutrition and food-related illnesses due to difficulties in meal preparation, interpreting food labels, and unhealthy eating habits.
Aim: The purpose of this project was to educate older adults about healthy food choices and proper dietary adherence. The learning outcomes of the training were: (1) Discuss healthy eating habits, (2) Identify foods appropriate for dietary restrictions, and (3) Appraise nutritional information on food labels.
Methods: A flyer was created for a vital sign screening event at the center. Using Canva, the group created an instructional cookbook that included simple healthy recipes, dietary recommendations, and food label interpretation. A cooking class and educational event was conducted at the center.
Results: Twenty-four people attended the cooking class with 19(79%) completing the pre-post survey. 15(79%) participants increased knowledge about healthy eating and 14(73%) had a better understanding of food labels. 18(95)% were positively impacted by the event.
Conclusion: Promotion of dietary education can improve health outcomes of older adults with diabetes and heart disease. The cooking class facilitated new friendships among participants, improving social engagement and reducing feelings of isolation. Similar interactive programs in the future could empower seniors to make better nutritional choices as well as increasing their connection with the community.
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