融入體驗式教學之多面向營養支持對社區長者營養知能和認知的影響

Effects of Integrating Experiential Learning into Multidimensional Nutritional Support (MNS) on Nutritional Literacy and Cognitive Function in Community-Dwelling Older Adults

目的：探討｢融入體驗式教學之多面向營養支持｣與傳統營養教育對社區據點長者營養知能、飲食行為及三高控制的成效。方法：研究對象為27位滿60歲、具輕度認知缺損的長者，隨機分派為實驗組14位與對照組13位。實驗組接受每月1小時營養課程與10至15分鐘個別指導，為期9個月，課程共9小時，指導90至135分鐘；對照組則無介入。前後測進行血液分析、飲食紀錄與迷你營養評估，並以共變異數分析與效果量（effect size）分析差異。結果：實驗組BMI高於對照組（24.9 vs 22.9kg／m²，p=0.019），實驗組5位BMI下降、1位達理想值；對照組則8位BMI上升。實驗組中6位LDL過高者中，介入後5位略降、1位達標；對照組超標人數則由4位增至7位。實驗組空腹血糖原4位超標者中3位改善，對照組無變化。在飲食攝取上，實驗組碳水比例由53.7％升至55.5％，趨近建議值；對照組則由52.3％降至51.3％，低於建議量並持續下降。結論：｢融入體驗式教學之多面向營養支持｣在改善長者營養知能、飲食行為及三高控制有一定效果。

Objectives. To evaluate the effectiveness of 'integrating experiential learning into multidimensional nutritional support (MNS)' compared to traditional nutrition education in enhancing nutritional literacy, dietary behavior, and metabolic control among community-dwelling older adults.
Methods. Twenty-seven older adults (≥60 years) with mild cognitive impairment were randomly assigned to an intervention group (n=14) or control group (n=13). The inter-vention group received monthly 1-hour nutrition education and 10–15 minutes of individual counseling for nine months. The control group received no intervention. Pre- and post-tests included blood analysis, dietary records, and the Mini Nutritional Assessment. Data were analyzed using ANCOVA and effect size.
Results. Mean BMI was significantly higher in the intervention group (24.9kg/m²vs. 22.9kg/m², p=0.019). Post-intervention, five participants in the intervention group showed reduced BMI, one reached the ideal range, while BMI increased in eight control participants. LDL and fasting glucose levels improved in the intervention group but worsened or remained unchanged in the control group. Carbohydrate intake in the intervention group increased toward recommended levels, whereas the control group declined further. Intervention of 'integrating experiential learning into multidimensional nutritional support' showed positive impacts on dietary behavior and metabolic indicators.
Conclusion. The results indicate that the 'integrating experiential learning into multidimensional nutritional support' has a certain effect on improving the nutritional knowledge, dietary behavior.