Effects of a Collaborative Intervention with a Community Restaurant to Promote Healthy Dietary Habits among Elderly People: Formation of Subjective Well-being

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  • 地域レストランを活用した食生活支援プログラム
  • 地域レストランを活用した食生活支援プログラム : 高齢者の主観的幸福感の形成
  • チイキ レストラン オ カツヨウ シタ ショク セイカツ シエン プログラム : コウレイシャ ノ シュカンテキ コウフクカン ノ ケイセイ
  • ─高齢者の主観的幸福感の形成─

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Objective: A resident-managed community restaurant in C area of B city, A prefecture, has been subsidized by the Ministry of Land, Infrastructure, Transport and Tourism since 2010. This study examines a collaborative intervention with the restaurant, wherein prepared lunch (in the form of lunch boxes) and dietary education were given, to improve the dietary habits as well as mental and physical health of elderly people. Further, this study examines the intervention's effectiveness in reducing the participants' need for nursing care.<br>Methods: A 10-week program was conducted with 19 men and 30 women aged 65~92 years. Participants were assigned to three groups: an eating-together group (22 persons), which received a meal (lunch box) service at the restaurant and attended a series of health lessons after lunch-time; a lunch-delivery group (14 persons); and a control group (13 persons). The pre-, post-, and follow-up questionnaire surveys assessed demographic characteristics, subjective well-being, competence, and dietary and exercise habits.<br>Results: The post-intervention subjective well-being scores were significantly higher for the eating-together group than for the other groups. Furthermore, elderly people who ate a variety of foods had high subjective well-being and satisfaction with their dietary habits.<br>Conclusions: An intervention that involves healthy meals prepared and served at community restaurants can have a positive effect on the dietary habits, subjective well-being, and mental health of elderly community-dwelling adults, thereby reducing their need for nursing care.

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