TY - JOUR
T1 - Effects of lunch club attendance on the dietary intake of older adults in the UK
T2 - A pilot cross-sectional study
AU - Tsofliou, Fotini
AU - Grammatikopoulou, Maria G.
AU - Lumley, Rosie
AU - Gkiouras, Konstantinos
AU - Lara, Jose
AU - Clark, Carol
PY - 2020/9/1
Y1 - 2020/9/1
N2 - 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.
AB - 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.
KW - ageing
KW - community meals
KW - cooked hot meal
KW - Dietary survey
KW - older people
KW - social dining
UR - http://www.scopus.com/inward/record.url?scp=85089388500&partnerID=8YFLogxK
U2 - 10.1177/0260106020921047
DO - 10.1177/0260106020921047
M3 - Article
C2 - 32420804
AN - SCOPUS:85089388500
SN - 0260-1060
VL - 26
SP - 209
EP - 214
JO - Nutrition and Health
JF - Nutrition and Health
IS - 3
ER -