Nutrition students improve attitudes after a guided experiential assignment with older adults

Journal of Nutrition Education and Behavior
Seung-Yeon LeeRachel F Schiffman

Abstract

Develop, implement, and evaluate an intervention (a guided experiential assignment) to improve nutrition students' attitudes toward working with older adults. A quasi-experimental design with an additional qualitative component (mixed methods). A North Central land-grant university. 100 college students from an upper-level community nutrition course. Students were randomly assigned to conduct a guided experiential assignment (dietary behavior change project) working with either an older adult (intervention, n = 52) or a younger adult (comparison, n = 48). Each student conducted 3 client interviews and completed a project report by responding to reflective questions about changes in beliefs, values, and self-efficacy in working with older adults. The primary outcome was attitudes toward older adults as changed in reference to students' beliefs, values, and self-efficacy in working with other adults. Additional outcomes were knowledge of aging and interest in working with older adults. General linear model multivariate/univariate analysis and content analysis were conducted on the quantitative and qualitative data, respectively. The intervention group had significantly increased scores on attitudes toward older adults relative to...Continue Reading

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Citations

Dec 8, 2010·Canadian Journal on Aging = La Revue Canadienne Du Vieillissement·Tiana B Rust, Sheree T Kwong See
May 6, 2015·Journal of Gerontological Nursing·Meghan K MattosLorraine M Novosel

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