LINC: AN INNOVATIVE NUTRITION EDUCATION PROGRAM FOR OLDER ADULTS

Katherine L. Cason, Ph.D., R.D.  Clemson University

By the year 2050, twenty percent of the American population, 79 million people, will be age 65 or older, according to the U.S. Census Bureau estimates.  The needs of an aging population will shape every facet of society and will present challenges to health professionals for helping older adults to maintain a healthy lifestyle.  Nutritional habits have a significant impact on how a person ages, playing a role in illness prevention and treatment.  Those at greatest risk for hunger, food insecurity, and malnutrition are older adults with low incomes and African Americans. Clemson University, with a broad array of stakeholders – other universities, technical colleges, agencies and organizations – implemented a nutrition research and education program.  Researchers collected baseline data from 7,290 older African American adults in the state of South Carolina.  Data on food security, food purchasing, meal planning, and eating habits were analyzed. Six focus group interviews were held with 49 low-income older adults over the age of 65 to elicit views concerning influences on their food choices, influences on their meal frequency, types of dietary supplements used, problems with buying, preparing and storing food, the participation in food assistance programs, food information sources, and preferred methods for learning about nutrition.

Researchers developed, pilot tested, and implemented a nutrition education program (LINC) for older adults with limited resources, with a focus on African Americans. In 1998, educators conducted a series of lessons to over 6,669 older adults. One hundred percent of participating individuals achieved an increased awareness of what constitutes nutritionally sound diets and a healthy lifestyle; 89.4% made one or more positive change in their daily diet; 84% demonstrated acceptable food safety practices; 88% of elderly showed improvement in one or more food resource management practices; and 89% of elderly showed improvement in one or more nutrition practices.  Funding for this project provided by the USDA Food and Nutrition Services Food Stamp Program and the SC Alliance 2020.

Contact person:
Katherine L. Cason, PhD, RD
Department of Food Science and Human Nutrition
Box 340371
Clemson University
Clemson, South Carolina 29634-0371
Telephone: 864/656/5722
Fax: 864/656/0331
E-mail: KCASON@CLEMSON.EDU

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