University of Maryland, Baltimore
Lack of effective interventions to improve diet quality among older urban adults represents a significant health problem. Simultaneously, enhancing the biomedical workforce is needed to meet growing US demands in research and science fields to address disparities in chronic disease outcomes. This project meets these demands by expanding research training opportunities for younger students to build confidence and self-efficacy that they belong in an academic research environment, while providing a relatively low-cost nutrition intervention to disseminate to help narrow these gaps.
Certain populations are disproportionately affected by nutrition-related chronic diseases. In Baltimore, disparities in healthy food access contribute to poor dietary intake. One-third of Black residents and nearly 25% of older adults live in Healthy Food Priority Areas (HFPA), urban areas where the availability of unhealthy foods exceeds that of healthy foods. Common self-care tasks like food shopping, meal preparation, and cooking can also be barriers to a healthy diet. Poor dietary intake contributes to chronic disease risk and loss of muscle mass and strength, resulting in frailty and impa…
Inclusion Criteria: * Age 65 and older * Access to an internet-accessible device * Lives in a healthy food priority area (locations with low access to healthy food, low median household income (at/below 185% of federal poverty level), high rates of vehicle-free households (over 30%), and a distance of more than 1/4 mile to a supermarket) Exclusion Criteria: * Uncontrolled diabetes mellitus (HbA1c \>10) or Current renal replacement therapy (e.g., dialysis) * Other medical condition precluding patient participation in this study as per medical judgment of study team * Dementia as self-reporte…
A trained study team member will lead weekly virtual live group sessions once a week for 1 hour over 12 weeks. The first part of class each week will include the teaching kitchen cooking demonstration, and the remainder of the class will focus on dietary education. We will enroll up to 15 participants in a virtual cohort and run multiple different group sessions for 90 participants.
Staff will lead weekly virtual live group health education sessions for one hour/week over 12 weeks. We will enroll up to 15 participants in each virtual class cohort and run multiple different group sessions for a total sample size of 90 participants. Health education sessions are designed to increase self-efficacy and empower older adults to take control of their own healthcare. Topics cover a broad range of healthy aging, including the importance of sleep, goal setting, self-care, and common comorbidities.
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