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Objective To increase fruit, vegetable, and calcium-rich food consumption in community-dwelling, functionally impaired elderly. Design Six-month, home-based nutrition intervention study. Subjects Seventy men and women older than age 69 years were randomized to either a nutrition education intervention (n=38) or a control group that received an exercise intervention (n=32). Intervention Nutrition education was designed to increase fruit, vegetable, and calcium-rich food consumption. Main Outcome Measures Food intake was assessed by a food frequency questionnaire. Fasting blood measures of nutrients and carotenoids were performed. Statistical Analysis Two-group randomized controlled trial with pre-test and post-test design and intention-to-treat analysis. Analysis of covariance to was used to assess differences between the two groups. Baseline and change partial correlation coefficients were performed between intake and blood nutrient levels. Paired tests were conducted to test within-group changes. Results Compared with the exercise group, subjects in nutrition group increased their self-reported intake of fruits by 1.1±0.2 (mean ±SEM) servings per day (2.8 to 3.9, P=.0l), vegetables 1.1±0.2 servings per day (2.3 to 3,4, P=.001), and milk/dairy 0.9±0.2 servings per day (3.0 to 3.9, P=.001). There was an increase in the dietary intake of αcarotene and βcarotene in the nutrition group and this correlated with the increase in blood concentrations of αcarotene and β-carotene (P≤ 02; γ=0.33 and γ=0.33, respectively). Conclusion The results of this study suggest that it is possible to improve the dietary intake of community dwelling elders to include more fruits, vegetables, and calcium-rich foods. Recommendations for increasing consumption of fruits, vegetables, and calcium-rich foods should be specific and individualized to meet the dietary pattern and lifestyle of the individual. Compliance should be encouraged with record keeping as well as through continuous monitoring and positive reinforcement., Research has shown that diets high in fruits and vegetables are linked to decreased risk of cancer, heart disease, hypertension, macular degeneration, stroke, diabetes, and constipation. In addition, osteoporosis is [...]

Objective A narrow range of food choices may lead to dietary inadequacies, a particular concern in elderly people. We hypothesized that consumption of a more diverse diet would predict better nutritional status in frail elderly persons. Subjects Subjects included 98 frail nursing home residents (36 men, 62 women), mean age 87.1±5.5 (72 to 98) years. Methods 3-day dietary variety scores ranging from 23 to 48 and fruit and vegetable variety scores ranging from 5 to 20 were calculated from weighed 3-day food records as the number of different food or fruit and vegetable choices consumed. A higher score indicates a more varied diet. Nutritional status was assessed by weight, height, body mass index (BMI), skinfold thickness, circumference measures calculated mean arm muscle area, total body water, computerized tomography of the thigh, and total body potassium, as well as nutritional analysis, biochemical measures, and subject medical history. Statistical methods Univariate regression analyses were performed to investigate the relationship between clinical and nutrition variables. Multiple linear regressions were used to develop models relating dietary variety scores to possible etiologic factors as well as indicators of nutritional status. Models were controlled for age, BMI, and energy intake when appropriate. Results Mean dietary variety score was 35.2±4.5, and mean fruit and vegetable variety score was 11.3±3.0. Higher dietary variety score was associated with higher energy intake (β=20.5, P Conclusions The results of this study suggest that a highly varied diet in elderly nursing home residents is associated with better nutritional status as assessed by nutrient intake, biochemical measures, and body composition measures. Dietary variety score is a straightforward tool for screening and identifying people at nutritional risk, as well as a mechanism for monitoring response to nutritional, medical, and environmental interventions. Preventive measures to improve dietary variety, as measured by the dietary variety score, should be evaluated and introduced before nutrition and health complications arise. J Am Diet Assoc. 2002;102: 1096-1104., Consuming a wide variety of foods is considered one of the key components of dietary adequacy. The 2000 Dietary Guidelines for Americans includes two messages about variety: 'Eat a variety [...]