This study implements a community co-designed educational intervention program to improve diet quality of community-dwelling seniors.
aged 60 years and above
have at least one social risk factor as assessed by community-based providers, based on criteria defined by Singapore's Agency for Integrated Care
able to understand and provide consent
aged 21 years and above,
living with helpers
require diet with modified consistencies due to swallowing impairment
moderate-severe dementia
multiple or severe food allergies
Single group
Food Literacy Workshops
Other interventionThe intervention is a food literacy workshop comprising 4 sessions held once every 2 weeks, up to 3 hours each. The main workshop themes are: 1) Practical ways to prepare simple and healthy meals; and 2) Basic nutrition knowledge related to the meals prepared, such as their nutrient components, links to chronic conditions and short/long-term health effects. These sessions include hands-on food preparation, tasting sessions, talks, group discussions and/or question and answer. Hands-on food preparation will focus on 'no-equipment' or 'light cooking' recipes. Food tasting involves everyday ingredients such as fruits, vegetables, proteins, nuts, seeds, spices, grains, and condiments. Group discussions will be facilitated by a study team member and will revolve around the specific themes of the workshop delivered on that day.
Global Diet Quality Score (GDQS)
A questionnaire that captures all foods consumed by the individual respondent during a 24-hour reference period and classifies foods into their corresponding GDQS food groups. The overall GDQS score sums up points across food groups, totaling a possible range of 0-49. Higher scores denote better diet quality.
Knowledge and Literacy
Knowledge regarding health eating self-rated on a 5-point Likert scale. Higher scores denote better self-rated knowledge
Behavior Change
Self-selected factors influencing food choice and frequency of snacking behavior.
Adapted Nutrition Literacy Quiz
A quiz that assesses the participant's nutrition literacy.
Adapted Food Literacy Scale
A scenario-based assessment that tests the participant's food literacy across 4 domains: Planning, Selection, Preparation, and Eating. Each correct answer will be given one score, totaling a possible range of 0-4.
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Geriatric Education and Research Institute
Lead sponsor
NTUC Health Co-operative Limited
Collaborator
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