Spending Longer Time in the Kitchen Was Associated With Healthier Diet Among Japanese Older Women With Frailty

IF 2.3 3区医学 Q2 EDUCATION, SCIENTIFIC DISCIPLINES

Journal of Nutrition Education and Behavior Pub Date : 2024-10-01 DOI:10.1016/j.jneb.2024.06.008

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引用次数: 0

Abstract

Objective

To evaluate the conditional effect of time spent in the kitchen on the association between frailty status and healthy diet among older women.

Design

Secondary analysis of an online cross-sectional survey conducted in January 2023.

Participants

Six hundred Japanese women (aged ≥ 65 years).

Main Outcome Measure(s)

Frailty status evaluated using the Kihon Checklist (25 affirmative questions assessing daily functions, weight status, and mental condition); healthy diet assessed by the days of consuming ≥ 2 meals that include staple, main and side dishes in a meal (SMS meal) in a day; and time spent in the kitchen.

Analysis

Moderation analysis was used to evaluate the conditional effect of time spent in the kitchen on frailty status and SMS meal intake. Chi-square tests for independence were used to evaluate the differences in the Kihon Checklist items by frailty status.

Results

Spending longer time in the kitchen indicated more frequent SMS meal intake and the trend was stronger among older women with frailty than those with robustness. All items except for 1 item regarding weight status (P = 0.15) were significantly associated with frailty status (P < 0.001).

Conclusions and Implications

Further studies are needed to evaluate the causal relationship between frailty status, healthy diet, and kitchen use.

查看原文本刊更多论文

日本年老体弱妇女在厨房花费较长时间与更健康的饮食有关。

目的评估老年妇女在厨房中花费的时间对虚弱状况与健康饮食之间关系的条件性影响：参与者：600 名日本女性（年龄≥ 65 岁）：主要结果测量指标：主要结果测量指标：使用 Kihon 检查表评估虚弱状况（25 个肯定性问题，评估日常功能、体重状况和精神状况）；健康饮食评估指标：一天内食用主食、主菜和配菜的天数≥ 2 餐（SMS 餐）；在厨房花费的时间：分析：采用调和分析法评估厨房工作时间对虚弱状况和 SMS 餐摄入量的条件效应。采用独立的卡方检验来评估不同体弱状况下 Kihon 检查表项目的差异：结果：在厨房工作的时间越长，表明摄入 SMS 餐食的频率越高，而且身体虚弱的老年妇女比身体健康的老年妇女摄入 SMS 餐食的趋势更明显。除了一个有关体重状况的项目（P = 0.15）外，其他所有项目都与虚弱状况有显著关联（P < 0.001）：需要进一步研究来评估虚弱状态、健康饮食和厨房使用之间的因果关系。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Journal of Nutrition Education and Behavior 医学-学科教育

CiteScore

4.20

自引率

11.50%

发文量

379

审稿时长

44 days

期刊介绍： The Journal of Nutrition Education and Behavior (JNEB), the official journal of the Society for Nutrition Education and Behavior, is a refereed, scientific periodical that serves as a global resource for all professionals with an interest in nutrition education; nutrition and physical activity behavior theories and intervention outcomes; complementary and alternative medicine related to nutrition behaviors; food environment; food, nutrition, and physical activity communication strategies including technology; nutrition-related economics; food safety education; and scholarship of learning related to these areas. The purpose of JNEB is to document and disseminate original research and emerging issues and practices relevant to these areas worldwide. The Journal of Nutrition Education and Behavior welcomes evidence-based manuscripts that provide new insights and useful findings related to nutrition education research, practice and policy. The content areas of JNEB reflect the diverse interests in nutrition and physical activity related to public health, nutritional sciences, education, behavioral economics, family and consumer sciences, and eHealth, including the interests of community-based nutrition-practitioners. As the Society''s official journal, JNEB also includes policy statements, issue perspectives, position papers, and member communications.