Diet QualityFeasibility of Food Literacy Education ProgramSocial Isolation in Older Adults
Investigational drug(s) / intervention(s)
Food Literacy Workshops
Food Literacy Workshops: The 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.
Study summary
This study implements a community co-designed educational intervention program to improve diet quality of community-dwelling seniors.
Eligibility
Sex
ALL
Min age
60 Years
Max age
—
Healthy volunteers
Accepted
Inclusion Criteria (Senior Participants):
* 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
Inclusion Criteria (Center Staff and Volunteers):
* aged 21 years and above,
* Active Ageing Centre (AAC) staff member, micro-jobber or volunteer
* able to understand and provide consent.
Exclusion Criteria (Senior Participants):
* living with helpers
* require diet with modified consistencies due to swallowing impairment
* moderate-severe dementia
* multiple or severe food allergies
* Stages 3, 4 or 5 Chronic kidney disease (CKD), or other medical conditions deemed unsuitable for participation
* concurrently participating in other nutrition and food literacy programmes, and
* unable to converse in English or Chinese
Exclusion Criteria (Center Staff and Volunteers):
* require diet with modified consistencies due to swallowing impairment
* moderate-severe dementia
* multiple or severe food allergies
* Stages 3, 4 or 5 Chronic kidney disease (CKD), or other medical conditions deemed unsuitable for participation
* concurrently participating in other nutrition and food literacy programmes, and
* unable to converse in English or Chinese
Primary outcome measure(s)
Global Diet Quality Score (GDQS) — Baseline to end of 8 weeks. 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.
Trial sites (1)
Facility
City
Region
Status
Geriatric Education & Research Institute, Yishun Community Hospital
This page summarises publicly available registry data for informational purposes — not medical advice. Eligibility is determined by each study team; patients should discuss participation with their clinician.
We use cookies to analyse site traffic and improve your experience. With your consent, we may also use cookies for advertising. You can change your choice at any time.