NEWS You Can Use— Helping Older Adults Make Informed Food Choices
This cross-sectional study investigates the impact of the Commodity Supplemental Food Program (CSFP) Nutrition Education With Seniors (NEWS) program on the food-related challenges faced by older adults. The study used quarterly evaluations spanning 2012 to 2022, focusing on the application of newsle...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Mississippi State University
2024-12-01
|
| Series: | Journal of Human Sciences and Extension |
| Subjects: | |
| Online Access: | https://scholarsjunction.msstate.edu/jhse/vol12/iss3/6/ |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | This cross-sectional study investigates the impact of the Commodity Supplemental Food Program (CSFP) Nutrition Education With Seniors (NEWS) program on the food-related challenges faced by older adults. The study used quarterly evaluations spanning 2012 to 2022, focusing on the application of newsletter information; 3,281 surveys were completed. Descriptive statistics and chi-square tests were employed for sociodemographic analysis, while z-tests with Bonferroni correction compared column proportions. Respondents were primarily female (64.5%), aged 60-69 (52.1%). Many encountered a decreased food supply (47.1%), yet experienced no impacts from these changes (47.3%.) Most used NEWS information for food choices (79.7%) and resource management (83.9%), with 65.6% preparing NEWS recipes. Gender and age significantly affected NEWS information use (p<0.02), while changing food supply impacted food choices (p=0.046). Notably, those receiving additional needed food applied NEWS for choices more than those with excess supply (p<0.05). Participants receiving more than needed food demonstrated higher use of resource management tips (p<0.05). These findings underscore the NEWS program’s positive impact on older adults, influencing informed food choices, effective resource management, and the preparation of healthy recipes using CSFP commodities. Furthermore, gender, age, and food supply changes modify the application of NEWS information, highlighting the program’s adaptability to diverse circumstances. |
|---|---|
| ISSN: | 2325-5226 |