Annals of medicine · 2026
Preferences for nutrition education delivery among low-income older adults.
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Rigg Khary K, Proctor Steven L, Faber Kayleigh B, Tyler Tara
Аннотация
OBJECTIVE: Older adults with limited financial resources often experience barriers to accessing effective nutrition education, which can contribute to poorer dietary and health outcomes. This study aimed to identify preferred approaches for delivering nutrition education among low-income older adults.
METHODS: Online surveys and in-depth qualitative interviews were conducted with 15 adults aged 65 years and older with annual incomes below $40,000. Surveys collected sociodemographic information and were administered using Qualtrics, with descriptive analyses conducted in IBM SPSS Statistics. Interviews explored preferences for nutrition education delivery and were analyzed thematically using NVivo to identify recurring patterns and themes.
RESULTS: Participants strongly preferred in-person nutrition education delivered in familiar, community-based settings. Preferences were driven by accessibility, established routines, and opportunities for relationship building. Social interaction with peers was viewed as an essential component of effective learning and engagement. Hands-on instructional approaches, including food demonstrations and taste tests, were perceived as especially engaging and motivating. In contrast, virtual formats were generally viewed less favorably due to digital literacy challenges, limited technology access, and diminished personal connection.
DISCUSSION: This study provides insight into how nutrition education can be more effectively delivered to low-income older adults, particularly those facing economic challenges. Findings suggest that in-person, community-based programming emphasizing social interaction and experiential learning may improve engagement and perceived effectiveness. At the same time, barriers associated with virtual delivery formats highlight important limitations of increasingly technology-driven nutrition education approaches for this population.
METHODS: Online surveys and in-depth qualitative interviews were conducted with 15 adults aged 65 years and older with annual incomes below $40,000. Surveys collected sociodemographic information and were administered using Qualtrics, with descriptive analyses conducted in IBM SPSS Statistics. Interviews explored preferences for nutrition education delivery and were analyzed thematically using NVivo to identify recurring patterns and themes.
RESULTS: Participants strongly preferred in-person nutrition education delivered in familiar, community-based settings. Preferences were driven by accessibility, established routines, and opportunities for relationship building. Social interaction with peers was viewed as an essential component of effective learning and engagement. Hands-on instructional approaches, including food demonstrations and taste tests, were perceived as especially engaging and motivating. In contrast, virtual formats were generally viewed less favorably due to digital literacy challenges, limited technology access, and diminished personal connection.
DISCUSSION: This study provides insight into how nutrition education can be more effectively delivered to low-income older adults, particularly those facing economic challenges. Findings suggest that in-person, community-based programming emphasizing social interaction and experiential learning may improve engagement and perceived effectiveness. At the same time, barriers associated with virtual delivery formats highlight important limitations of increasingly technology-driven nutrition education approaches for this population.