Journal of Nutrition Education and Behavior最新文献

{"title":"Cultivating Connections - Community, Family, and Farmer Engagement in Food Education: Strategies and Benefits and Food of Education Across Stakeholders","authors":"Diane Smith MA, RD","doi":"10.1016/j.jneb.2025.05.103","DOIUrl":"10.1016/j.jneb.2025.05.103","url":null,"abstract":"<div><h3>Objective</h3><div>A collaboration with food system stakeholders delivered food education in ECE settings to increase familiarity with fruits and vegetables, provide markets for farmers, and engage teachers/parents in food education.</div></div><div><h3>Use of Theory or Research</h3><div>Social Cognitive Theory</div></div><div><h3>Target Audience</h3><div>Pre-schoolers, caregivers, culinary students</div></div><div><h3>Program Description</h3><div>Monthly produce tastings and in-class food education was offered in collaboration with stakeholders. Local farms supplied seasonal produce. High school culinary students prepared and packaged samples. WSU Extension facilitated delivery of harvest samples and provided nutrition education.Teachers distributed the samples during snack/circle time and incorporated nutrition and fresh food education into learning the environment. Parents received monthly Harvest Recipe Sheets.</div></div><div><h3>Evaluation Methods</h3><div>Evaluation data was collected through responses to Knowledge, Attitude, and Practice survey questions collected on paper, online, and observation.</div></div><div><h3>Results</h3><div>An increase in familiarity with the fruit and vegetable was reported by 38% of the culinary students, and 17% adopted a new behavior, reporting purchasing at least one of the featured produce prepare at home.Parents reported preparing the recipe at home, purchasing a featured fruit or vegetable, tried one at least one of the Kids in the Kitchen activity described on the Harvest Sheet, and changed how they stored produce after reading the “how to store” section of the harvest sheet. Farmers reported that the small earnings, when added to other revenue streams, contributed to their over-all earnings for the year.</div></div><div><h3>Conclusions</h3><div>Farm to early care and education programs encourage activities and strategies to promote health and wellness and enhances the overall quality of the educational experience. This project reflects the value of collaboration with food system partners to offer an inclusive and comprehensive fresh food education program. Monthly tastings of fresh, minimally processed fruits and vegetables resulted in increased familiarity of local, seasonal produce with early learners and their teachers and parents, as well as culinary students who prepared the samples.</div></div><div><h3>Funding</h3><div>USDA – National Institute of Food and Agriculture</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 8","pages":"Pages S47-S48"},"PeriodicalIF":2.3,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144772946","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"How Restaurant Managers' Beliefs on Portion Size Influence Customer Leftovers","authors":"Iori Nishida MLS, RD,&nbsp;Rie Akamatsu DrPH, RD","doi":"10.1016/j.jneb.2025.05.009","DOIUrl":"10.1016/j.jneb.2025.05.009","url":null,"abstract":"<div><h3>Background</h3><div>Meals served in restaurants often exceed individuals’ appropriate energy requirements, contributing to health issues and increased food waste. One contributing factor is that customers prefer large portion sizes (PS). However, PS can be considered in terms of both its apparent PS and actual energy content. By incorporating low-energy ingredients such as vegetables, restaurants would maintain the apparent PS while reducing energy content, leading to reducing customer leftovers.</div></div><div><h3>Objective</h3><div>This study examines how restaurant managers’ PS beliefs influence customer leftovers.</div></div><div><h3>Study Design, Settings, Participants</h3><div>An online survey was conducted in May 2019 on 396 restaurant owners in Japan. The respondents answered two PS-related questions: \"large PS is essential for customer satisfaction\" and \"If offering a healthy meal, the apparent PS of the meal would be reduced compared to now,\" selecting \"agree\" or \"disagree.\" Based on the responses, they were categorized into three groups of PS beliefs: (A) large PS is essential and I wouldn’t maintain the apparent PS while offering a healthy meal, (B) large PS is essential and I would maintain the apparent PS while offering a healthy meal, and (C) large PS is not essential. The respondents also classified their customer leftovers as often/sometimes or rarely.</div></div><div><h3>Measurable Outcome/Analysis</h3><div>We conducted chi-square tests and logistic regression, with customer leftovers as the dependent variable (reference: often/sometimes), PS beliefs as the independent variable, and demographics as covariates.</div></div><div><h3>Results</h3><div>One hundred three restaurant owners (26.0%) reported that customers “often/sometimes” left food uneaten. Among the respondents, 193 (48.7%) were in Group A, 143 (36.1%) in Group B, and 60 (15.2%) in Group C. Using Group A as the reference, the odds ratio (OR) and 95% confidence interval (CI) of having rarely customer leftovers for Group B were 1.74 [1.02–2.95] and Group C were 3.88 [1.68–8.93].</div></div><div><h3>Conclusions</h3><div>These findings suggest that customer leftovers tend to be lower at restaurants where owners believe that offering healthier meals is compatible with maintaining the appearance of large portion sizes.</div></div><div><h3>Funding</h3><div>JSPS KAKENHI under Grant Number(C)18K02219</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 8","pages":"Page S2"},"PeriodicalIF":2.3,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144772896","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Prairietown Regional Medical Center: An AI-Driven Simulation for Teaching Leadership and Change Management to Nutrition Graduate Students","authors":"Rebecca Brody PhD, RD, LD, CNSC ,&nbsp;Anca Cunningham MS, RD ,&nbsp;Jason Stevens DCN, RDN","doi":"10.1016/j.jneb.2025.04.003","DOIUrl":"10.1016/j.jneb.2025.04.003","url":null,"abstract":"","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 8","pages":"Pages 798-805"},"PeriodicalIF":2.3,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144128979","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Strengthening Our Foundation: Leading SNEB Toward a Resilient Future","authors":"Susan Stephenson-Martin M.S.","doi":"10.1016/j.jneb.2025.07.001","DOIUrl":"10.1016/j.jneb.2025.07.001","url":null,"abstract":"","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 8","pages":"Page 701"},"PeriodicalIF":2.3,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144770714","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"“Plan, Prep, Preserve: Your Path to Saving Food and Money” Reduces Household Food Waste and Improves Food Management Skills","authors":"Yu Meng PhD,&nbsp;Marisa Neelon MS, RD,&nbsp;Deborah Schnur PhD, MPH,&nbsp;Natalie Price MPH,&nbsp;Janessa Hartmann MS,&nbsp;Alexa Erickson MPH, RD,&nbsp;Veronica Van Cleave-Hunt MS,&nbsp;Irene Padasas PhD","doi":"10.1016/j.jneb.2025.05.091","DOIUrl":"10.1016/j.jneb.2025.05.091","url":null,"abstract":"<div><h3>Background</h3><div>Cooperative Extension program educators can play an essential role in reducing consumer food waste and have a positive impact on the environment and household financial and food security. Our previous needs assessment showed that Extension educators require training and evidence-based materials to provide food waste reduction education.</div></div><div><h3>Objective</h3><div>To evaluate the effectiveness of a lesson series \"Plan, Prep, Preserve: Your Path to Saving Food and Money” on improving knowledge, self-efficacy, and skills in reducing household food waste.</div></div><div><h3>Study Design, Settings, Participants</h3><div>Participants (n=50) enrolled were SNAP-eligible adults who had child(ren) at home, were the primary cook for their household, spoke English, were available to attend four lessons (60-90mins/week), and completed the pre- and post-assessments.</div></div><div><h3>Measurable Outcome/Analysis</h3><div>The pre- and post-surveys collected quantitative data on participants’ food practices and self-efficacy. Food audits tracked participants’ solid and liquid food waste for five days before and after the lesson series. Three-month follow-up surveys included open-ended questions on their behavior changes.</div></div><div><h3>Results</h3><div>The percentage of participants (n=40) that chose to throw away food because of the package date decreased from 53% pre to 30% post. More than half of the participants significantly improved their confidence in key skills, including sorting and preparing waste for collection, safely storing and reheating food, and preserving food using refrigeration and freezing. The participants’ frequency of making and using a shopping list, freezing food, and using leftovers in future meals increased significantly after the lesson series. Furthermore, the food audit data indicated that the volume and weight of solid and liquid food waste decreased from pre to post; however, the results were not statistically significant. The follow-up survey revealed that over 78% (n=14) of participants reported they ‘always’ store and reheat leftover foods safely and check to see what is in their refrigerator before shopping.</div></div><div><h3>Conclusions</h3><div>This evidence underscores the program's effectiveness in equipping participants with low income with practical skills to reduce food waste and promote sustainable practices.</div></div><div><h3>Funding</h3><div>ReFED</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 8","pages":"Pages S41-S42"},"PeriodicalIF":2.3,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771259","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A 5-Step Process Used to Develop a Gamified Curriculum for High Schoolers from Low-Income Communities: Rev It Up!","authors":"Tomisin Mayaki M.Sc.,&nbsp;Het Desai-Shah Ph.D.,&nbsp;Gemma Bastian Ph.D., RDN, LN,&nbsp;Debra Palmer-Keenan Ph.D., M.Ed.","doi":"10.1016/j.jneb.2025.05.092","DOIUrl":"10.1016/j.jneb.2025.05.092","url":null,"abstract":"<div><h3>Background</h3><div>American high schoolers, especially those from low-income communities, exhibit poor adherence to nutrition and physical activity (PA) guidelines. Their average Healthy Eating Index score is 51/100, and only one-quarter report exercising for one hour each day. It could behoove nutrition educators to intervene with high schoolers before they become free-living adults, but there are few evidence-based interventions for this audience, indicating a need for intervention development.</div></div><div><h3>Objective</h3><div>Develop a nutrition and PA curriculum for high schoolers from low-income communities (Rev It Up!).</div></div><div><h3>Study Design, Settings, Participants</h3><div>A 5-step process (needs assessment, concept testing, developer and peer educator pilot testing, and impact evaluation) was implemented from 2014-2022 with high schoolers from New Jersey Title I schools participating in Supplemental Nutrition Assistance Program – Education or Expanded Food and Nutrition Education Program.</div></div><div><h3>Measurable Outcome/Analysis</h3><div>Feedback from observations, interviews, focus groups, and quantitative assessments informed iterative curriculum revisions throughout the process.</div></div><div><h3>Results</h3><div>The needs assessment identified key nutrition and PA behaviors to address with the intervention. Originally, a social marketing concept (MVPA, My Way!) was tested based on focus group feedback from the target audience, but the tested activities did not properly engage adolescents in a classroom environment. Eventually, the Rev It Up! curriculum, based on the Theory of Planned Behavior was developed using gamification and active learning approaches that received much more engagement. The developer and peer educator pilot testing identified time management and classroom management issues, respectively, with the lesson plans that were addressed by the development team. The impact evaluation indicated substantial behavioral improvement in 8 of 13 indicators after accounting for treatment effect heterogeneity.</div></div><div><h3>Conclusions</h3><div>Developing an evidence-based curriculum is a time-intensive process, but the utilization of a robust, iterative process like the one presented allows for a final curriculum that has high engagement and impact. Nutrition educators could adapt this model to develop evidence-based interventions in the future.</div></div><div><h3>Funding</h3><div>Rev It Up! was developed using resources from the NJ EFNEP and SNAP-Ed programs.</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 8","pages":"Page S42"},"PeriodicalIF":2.3,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144771260","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Navigating Food Insecurity in College: The Role of Housing and Food Resource Use During an Academic Year","authors":"Madison Kelly n/a,&nbsp;Olivia Velarde n/a,&nbsp;Raymar Flores BS,&nbsp;Austin Enrera n/a,&nbsp;Rachel Vollmer PhD, RD","doi":"10.1016/j.jneb.2025.05.083","DOIUrl":"10.1016/j.jneb.2025.05.083","url":null,"abstract":"<div><h3>Background</h3><div>College students uniquely experience food insecurity due to changes in living situation throughout the academic year, including breaks.</div></div><div><h3>Objective</h3><div>Compare changes in food security status (FSS), housing, and food resources used across 5 time points during an academic year.</div></div><div><h3>Study Design, Settings, Participants</h3><div>This study used a repeated cross-sectional design. Five online surveys were distributed between November 2023 and April 2024, capturing before, during, and after two academic breaks. Eligible participants were at least 18 years old and full-time undergraduate students at a Midwestern private university</div></div><div><h3>Measurable Outcome/Analysis</h3><div>Participants (n=79) completed the USDA Food Security Survey Short-Form (6-item) with a 2-item screener at 5 time points to measure FSS. Based on a raw score, each participant was assigned a FSS (high or marginal, low, or very low) during each time point. Participants reported their housing situation (i.e. off-campus housing) and food resources used (i.e. food pantry) during each time point. Differences in FSS between time points were analyzed using the Wilcoxon Ranked Signs Test. One-way ANOVA was utilized to compare FSS by housing at each time point. McNemar test was used to evaluate changes in food resources accessed.</div></div><div><h3>Results</h3><div>There were no significant differences in FSS between the 5 time points. However, those who lived in off-campus housing during winter break had significantly lower FSS compared to those who lived with family [F(2,53)=3.49, p=0.038]. There were significant differences in food resources used between time points. For example, significantly more participants reported receiving family support for food and significantly less participants reported splitting food with roommates and sharing meal swipes during winter break compared to the semester.</div></div><div><h3>Conclusions</h3><div>FSS may not change throughout the academic year for all students. However, the food resources students use can change each semester, including breaks. Students who stay with family during breaks may be less likely to experience food insecurity.</div></div><div><h3>Funding</h3><div>Bradley University Office of Sponsored Programs</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 8","pages":"Pages S37-S38"},"PeriodicalIF":2.3,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144772491","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Patterns of WIC Benefits Redemption and Factors Associated with Non-redemption Among Refugee and Immigrant Participants","authors":"Abiodun Atoloye PhD,&nbsp;Xin Dai PhD,&nbsp;Melissa Murillo BS,&nbsp;Habiba Nur PhD,&nbsp;Martha Archuleta PhD,&nbsp;Rachel Bowman MDA, RDN, CD, IBCLC,&nbsp;Jennifer Porter MDA, RDN, CD, IBCLC","doi":"10.1016/j.jneb.2025.05.085","DOIUrl":"10.1016/j.jneb.2025.05.085","url":null,"abstract":"<div><h3>Background</h3><div>Refugee and immigrant participants in the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC) are likely to under-redeem and under-utilize benefits. Identifying low-redemption food groups and factors driving low-redemption can guide future interventions.</div></div><div><h3>Objective</h3><div>Examines how Utah’s WIC participants with refugee and immigrant status redeem their WIC benefits and factors associated with moderate to high non-redemption.</div></div><div><h3>Study Design, Settings, Participants</h3><div>Analysis of de-identified Utah WIC’s administrative data from 2020 to 2023 among 137 participating families.</div></div><div><h3>Measurable Outcome/Analysis</h3><div>Issuance and redemption data over 35 months were reconciled for 15 WIC-approved food groups, estimating the monthly difference per family. The monthly non-redemption rate was calculated for each food group. The food groups were then categorized into high (&gt;50%), moderate (20-50%), and low (&lt; 20%) non-redemption rates. In regression analyses, factors associated with non-redemption rates were assessed for high and moderate non-redemption rates categories for the 2023 fiscal year (n=126) using demographic variables such as income, household size, maternal education, and origin.</div></div><div><h3>Results</h3><div>High non-redemption food groups were: soy-based beverage, fish, infant meat, infant fruits and vegetables (F&amp;V), infant cereal, cheese, breakfast cereal, legumes, whole grains; moderate were: yogurt, milk, juice; and low were: F&amp;V, eggs, infant formula. Maternal education and origin were factors associated with non-redemption for infant F&amp;V, infant cereal, cheese, and whole grain. Origin was linked to non-redemption for juice and yogurt.</div></div><div><h3>Conclusions</h3><div>Disparities exist in WIC food group redemption, with certain items having high non-redemption rates among refugees and immigrants. Maternal education and origin influence redemption patterns, indicating that targeted interventions such as culturally tailored nutrition education, community outreach programs, and assistance with understanding benefit usage could enhance benefit redemption among this population.</div></div><div><h3>Funding</h3><div>Utah State University Internal Funds</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 8","pages":"Pages S38-S39"},"PeriodicalIF":2.3,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144772493","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Rural Family Child Care Homes Using GO NAPSACC to Self-assess Food, Nutrition, and Physical Activity in Their Programs","authors":"Michelle Spencer EdD,&nbsp;Malinda Cecil PhD, RDN, LDN","doi":"10.1016/j.jneb.2025.05.086","DOIUrl":"10.1016/j.jneb.2025.05.086","url":null,"abstract":"<div><h3>Background</h3><div>This two-year study focuses on healthy lifestyle practices in Family Child Care (FCCH) on the Maryland Eastern Shore and their impact on childhood obesity. FCCHs play a key role in child care for many families, yet few studies specifically address healthy eating and physical activity habits in these settings. FCCHs are identified as \"malleable settings for health promotion, especially diet quality\". The Go NAP SACC (Nutrition and Physical Activity Self-assessment for Child Care) program, which helps child care providers make healthy changes, is not currently represented in Maryland. Since its development in 2002 and adoption in over 30 states by 2010, Go NAP SACC has supported over 6,000 programs nationwide. However, with no participation from Maryland, there is limited data on healthy lifestyle practices in out-of-home care settings.</div></div><div><h3>Objective</h3><div>Participants will be able to describe inconsistencies in the implementation of healthy lifestyle practices in Family Child Care programs and resources needed for educating the early childhood workforce</div></div><div><h3>Study Design, Settings, Participants</h3><div>This was a mixed-methods study, utilizing self-assessment, demographic survey, interview and in-person observation. The study took place on the Eastern Shore of Maryland. All participants were Family Child Care providers.</div></div><div><h3>Measurable Outcome/Analysis</h3><div>Measurable outputs include: 50 participants in Tier 1- the number of participants was dramatically less than expected30 participants in Tier 2 20 participants in Tier 3 Representative demographic data will be available to share Current healthy lifestyle practices and barriers will be described Plans will be developed for future research, training, and resources</div></div><div><h3>Results</h3><div>Early results from the study show inconsistent use of best practices in FCCHs to address childhood obesity. Mixed-age groupings make it difficult to ensure adequate outdoor play and physical activity. Additionally, there is limited access to locally grown produce and a lack of professional development on healthy lifestyle practices.</div></div><div><h3>Conclusions</h3><div>In conclusion, dietitians and nutritionists can advocate for and educate child care programs while working with Extension offices to expand resources and training, ensuring that healthy lifestyle practices are more widely implemented in FCCHs.</div></div><div><h3>Funding</h3><div>USDA – National Institute of Food and Agriculture</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 8","pages":"Page S39"},"PeriodicalIF":2.3,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144772494","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Technology-Delivered Medically Tailored Meals and Nutrition Education for Older Adults in the US: A Scoping Review","authors":"Nishat Tasnim Tabassum BS,&nbsp;Lesli Biediger-Friedman PhD, MPH, RDN,&nbsp;Cassandra Johnson PhD, MSPH","doi":"10.1016/j.jneb.2025.05.087","DOIUrl":"10.1016/j.jneb.2025.05.087","url":null,"abstract":"<div><h3>Background</h3><div>Access to adequate nutrition is essential for maintaining health and well-being in older adults. Many older adults may face nutrition challenges due to mobility limitations, chronic health conditions, social isolation and restricted access to food and nutrition. Technology-delivered, Medically Tailored Meals (MTMs) can provide personalized diet plans and nutrition education.</div></div><div><h3>Objective</h3><div>This scoping review synthesizes evidence on technology-based customized nutrition interventions for homebound older adults to examine their impact on food access and dietary adherence.</div></div><div><h3>Study Design, Settings, Participants</h3><div>This scoping review followed Arksey and O’Malley’s framework and PRISMA-ScR guidelines, systematically searching PubMed, MEDLINE, and Google Scholar for studies published from 2015 onward.</div></div><div><h3>Measurable Outcome/Analysis</h3><div>Eligible studies evaluated technology-delivered customized nutrition interventions for homebound adults and reported at least one nutrition, health, or food security outcome. Studies without tailored nutrition interventions, conducted outside the U.S., or did not focus on older adults were excluded. To ensure relevance to the U.S. senior nutrition programs, only studies conducted in the U.S. were included. The data extraction included study design, sample size, intervention type, reported outcomes and key findings, while synthesis categorized studies by intervention type, primary outcomes, and barriers to identify key themes and gaps.</div></div><div><h3>Results</h3><div>A total of 14 studies met the inclusion criteria including randomized controlled trials (n=7), quasi-experimental studies (n=6), and one cohort study. Interventions utilized mobile applications (n=3), digital meal ordering systems (n=4), telemedicine counseling (n=3), and medically tailored meal programs with digital education (n=4). Findings showed improved dietary intake (higher fruit/vegetable consumption, reduced sodium), enhanced health outcomes (better glycemic control, weight maintenance, fewer hospitalizations), and increased food security. Barriers to implementing technology delivered MTMs and nutrition education included digital literacy and cost, while facilitators were user-friendly technology and digital engagement.</div></div><div><h3>Conclusions</h3><div>Technology-delivered MTMs and nutrition education can provide essential nutritional support and accessibility for older adults. Future research needs include opportunities to explore the feasibility of offering MTMs and the facilitation of nutrition education and interventions through technology for programs serving older adults.</div></div><div><h3>Funding</h3><div>USHHS - Administration on Community Living</div></div>","PeriodicalId":50107,"journal":{"name":"Journal of Nutrition Education and Behavior","volume":"57 8","pages":"Pages S39-S40"},"PeriodicalIF":2.3,"publicationDate":"2025-08-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"144772495","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}