Tailoring Nutritional Education to Older Adults
Source: Journal of Nutrition Education. 2000;32(2):128."Currently the fastest growing segment of the older adult population is in the over age 85 'old-old' group. This group is expected to continue to grow because technological advances in medical care, an emphasis on prevention and wellness, and good nutrition are allowing people to reach advanced ages." This in-service training program is designed to help paraprofessionals understand and recognize the aging process, allowing them to provide effective nutrition education and services to older adults.
Tailoring Nutritional Education to Older Adults includes a videotape and facilitator's manual for training new nutrition education assistants or for providing in-service to those who have not worked with the elderly clients. The program covers four different topics that are important when working with this population: nutritional needs of older adults, challenges of working with older adults, physical changes in aging, and the safety and well-being of older adults. As each topic is covered on the videotape, there is a prompt to stop the tape and participate in the activity described in the facilitator's manual. These are activities designed to get everyone in the group involved and to use group problem-solving techniques.
Nutrition education assistants who have not yet worked with older adults would benefit most from this program. The program would be most effective in a group setting with an experienced leader to guide the group through the videotape sections, activities, and discussion. It would also be a valuable review or update tool.
The facilitator's manual helps with the training aspect: it includes an introduction, overview of the tape, a suggestion for the preparations and supplies before using the videotape, suggestions for leading the "Stop and Learn " segments, and reproducible handouts. The manual also includes an activity to simulate aging. In this activity, each participant receives a "Simulated Aging Kit," which contains objects such as blindfolds, earplugs, and small rocks. Participants then use these objects to experience some of the physical changes of aging. The overall organization of the manual is somewhat confusing, so it will be helpful for the facilitator both to read the manual and preview the videotape thoroughly before beginning class planning.
The ideas presented for working with older adults are sound and well organized. Experienced nutrition education assistants provide commentary on their own experiences working with elderly clients. Several program participants also share personal anecdotes. These stories keep the videotape interesting by adding a personal aspect to the factual content.
The strength of this program lies in its ability to deliver sound information essential to the education of a good nutrition education assistant. The videotape does this while keeping the viewer interested. The four topics covered are adequately addressed, as are group problem-solving techniques. Unfortunately, dementia and other mental status changes in older adults are mentioned only in passing.
Tailoring Nutrition Education to Older Adults is a useful resource, with reliable, interestingly presented information that nutrition education assistants can put to use in providing effective teaching and services for older adults.
Julie Pepper, Dietetics Student, Megan Peterson, Dietetics Student, and Mary Murray, M.S., R.D., C.D., Nutrition Instructor, Department of Food and Nutrition, University of Wisconsin-Stout, Menomonie, WI, 54751
