Man with a pan: A Social Cognitive Theory driven nutrition workshop in older male populations

Background. The population of older adults is rising at an unprecedented rate. Nutrition education interventions are cost effective approaches to increasing health status in older adults but evidence on dietary change is conflicting. Frameworks suggesting the inclusion of behaviour change, hand-on activities and targeted messages should be used to ensure interventions are effective. Objective. The aim of this study is to construct and implement nutrition cooking workshops that target SCT constructs, in order to promote positive dietary change in male older adults. Design. A quasi-experimental study design was used. 21 participants were recruited from a convenience sample in south-west London (control n=11, intervention n=10). The intervention group attended six nutrition, cooking workshop. All participants completed General Nutrition Knowledge and Social Cognitive Theory Questionnaires and one day food diaries at baseline and six weeks. The intervention group also completed forms at 14 weeks. Results. The intervention group saw positive, significant improvements from baseline for: nutrition knowledge (t= -2.709, p <0.05), ‘intentions’ (t= -4.443, p <0.05), ‘outcome expectations’ (x2= 6.4, p< 0.05), saturated fat intake (x2= 6.632, p <0.05) and salt (t=4.087, p