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Effects of lunch club attendance on the dietary intake of older adults in the UK: A pilot cross-sectional study.

Tsofliou, F., Grammatikopoulou, M.G., Lumley, R., Gkiouras, K., Lara, J. and Clark, C. J., 2020. Effects of lunch club attendance on the dietary intake of older adults in the UK: A pilot cross-sectional study. Nutrition and Health. (In Press)

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Revised main document (MS ID NAH-19-0186) .pdf - Accepted Version
Available under License Creative Commons Attribution Non-commercial No Derivatives.


DOI: 10.1177/0260106020921047


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.

Item Type:Article
Uncontrolled Keywords:Dietary survey ; ageing ; community meals ; cooked hot meal ; older people ; social dining
Group:Faculty of Health & Social Sciences
ID Code:34392
Deposited By: Unnamed user with email symplectic@symplectic
Deposited On:05 Aug 2020 11:26
Last Modified:05 Aug 2020 11:26


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