Effects of lunch club attendance on the dietary intake of older adults in the UK: A pilot cross-sectional study

This data was imported from PubMed:

Authors: Tsofliou, F., Grammatikopoulou, M.G., Lumley, R., Gkiouras, K., Lara, J. and Clark, C.

http://eprints.bournemouth.ac.uk/34392/

Journal: Nutr Health

Volume: 26

Issue: 3

Pages: 209-214

ISSN: 0260-1060

DOI: 10.1177/0260106020921047

BACKGROUND: Lunch clubs are community-based projects where meals are offered with opportunities for social interaction, and a unique dining experience of dual commercial and communal nature. AIM: The aim of the present cross-sectional study was to assess differences in the dietary intake between lunch club and non-lunch club days among community-dwelling elderly, living in Dorset, UK. METHODS: A total of 39 elderly individuals attending local lunch clubs were recruited. Socioeconomic factors were recorded, anthropometric measurements were taken and the dietary intake was assessed in lunch club and non-lunch club days via 24 hour dietary recalls. RESULTS: For the majority of participants, having a hot meal (74.4%), meeting with friends (92.3%), dining outside home (76.9%), having a home-styled cooked meal (71.8%) and skipping cooking (43.6%) were considered as important factors for lunch club dining. Absolute energy intake, protein, fat, carbohydrate, saturated fatty acids, fibre, potassium, calcium, iron, vitamins A, C and folate and water from drinks were significantly greater on lunch club days. When intake was expressed as a percentage of the dietary reference values, all examined nutrients were consumed in greater adequacy during lunch club days, except potassium and vitamin D. CONCLUSIONS: Lunch clubs appear to be an effective means for ameliorating nutrient intake among older adults, while in parallel, offer the opportunity for socializing and sharing a hot meal with peers.

This data was imported from Scopus:

Authors: Tsofliou, F., Grammatikopoulou, M.G., Lumley, R., Gkiouras, K., Lara, J. and Clark, C.

http://eprints.bournemouth.ac.uk/34392/

Journal: Nutrition and Health

Volume: 26

Issue: 3

Pages: 209-214

eISSN: 2047-945X

ISSN: 0260-1060

DOI: 10.1177/0260106020921047

© The Author(s) 2020. Background: Lunch clubs are community-based projects where meals are offered with opportunities for social interaction, and a unique dining experience of dual commercial and communal nature. Aim: The aim of the present cross-sectional study was to assess differences in the dietary intake between lunch club and non-lunch club days among community-dwelling elderly, living in Dorset, UK. Methods: A total of 39 elderly individuals attending local lunch clubs were recruited. Socioeconomic factors were recorded, anthropometric measurements were taken and the dietary intake was assessed in lunch club and non-lunch club days via 24 hour dietary recalls. Results: For the majority of participants, having a hot meal (74.4%), meeting with friends (92.3%), dining outside home (76.9%), having a home-styled cooked meal (71.8%) and skipping cooking (43.6%) were considered as important factors for lunch club dining. Absolute energy intake, protein, fat, carbohydrate, saturated fatty acids, fibre, potassium, calcium, iron, vitamins A, C and folate and water from drinks were significantly greater on lunch club days. When intake was expressed as a percentage of the dietary reference values, all examined nutrients were consumed in greater adequacy during lunch club days, except potassium and vitamin D. Conclusions: Lunch clubs appear to be an effective means for ameliorating nutrient intake among older adults, while in parallel, offer the opportunity for socializing and sharing a hot meal with peers.

The data on this page was last updated at 07:31 on September 2, 2020.