2025 Volume 27 Issue 1 Pages 31-39
BACKGROUND： In 2021, a survey of members of a health promotion facility in Tomi City, Nagano Prefecture, assessed 48% as pre-frail or frail, suggesting that there is room for measures to prevent and improve frailty. OBJECTIVE： In addition to physical activity and social participation, nutritional initiatives may also be effective in preventing frailty. The aim of this practical activity was therefore to conduct a nutrition class aimed at preventing frailty. The program was designed incorporating behavioral science theories and techniques. This activity report describes the program content and evaluation results with the aim of providing a reference for practitioners in this field. METHODS： Participants were recruited from members aged 65 years or older at a health promotion facility in Tomi City, Nagano Prefecture. A pre-survey was conducted in the first session and a post-survey in the sixth session to measure changes after six nutrition classes conducted from July to September 2022. Dietary diversity was measured using a dietary variety score（DVS） for 10 food groups（meat, seafood, eggs, soya and soya products, milk, green and yellow vegetables, seaweed, potatoes, fruit and oil-based dishes）, with ‘almost daily consumption’ as 1 for each group. RESULTS： Responses from 17 participants（3 males and 14 females） were included in the analysis. The DVS increased significantly from 7.24（SD = 2.05） before the class to 8.35（SD = 1.66） after the class（p = 0.036）. CONCLUSION： The results suggest that nutrition classes may improve DVS among community-dwelling older adults in health promotion facilities.
