Virtual nutrition pilot for older Veterans: two-year design, satisfaction and diet quality
An abstract reports a two-year pilot adding age-friendly virtual nutrition education and produce to an existing health promotion program for older Veterans, with satisfaction, diet quality and health-related quality of life as outcomes. [1]
Automatic summary · not editorially reviewed
The key findings
The project piloted age-friendly, tailored, virtual nutrition education within an existing health promotion program for older Veterans, using an iterative design process over two years. [1]
Year 1 had 14 weeks of virtual nutrition education with weekly produce bags; Year 2 shifted to hands-on cooking and a farmer's market model for self-selection. [1]
Primary outcomes were program satisfaction, dietary intake via 24-hour recall for HEI-2015, and health-related quality of life via PROMIS Global Health; the abstract reports feasibility and acceptability. [1]
The source at a glance
- Study type / format
- Abstract of a two-year pilot program
- Population / context
- Older Veterans in an existing health promotion program
- Summary based on
- Study abstract
- Publication status
- Preprint · peer-review status not confirmed
- Original publication
- September 29, 2026
Older Veterans and tailored virtual nutrition pilot
The abstract notes that many older Veterans do not meet national dietary recommendations, and existing programs are not typically tailored for older Veterans who may face physical and environmental limits on accessing and preparing healthy foods. The project therefore piloted age-friendly, tailored, virtual nutrition education inside an existing health promotion program for older Veterans. Programming followed an iterative design process over two years.
Supporting source [1]
Year 1 education with produce bags; Year 2 cooking and market
Year 1 included 14 weeks of virtual nutrition education on healthy aging paired with weekly produce bags and recipe suggestions. In Year 2, the virtual education shifted to more hands-on learning emphasizing basic meal preparation and adaptive cooking strategies for mobility limitations. Produce distribution in Year 2 shifted to a farmer's market model, based on feedback from Year 1, allowing participants to self-select items.
Supporting source [1]
Satisfaction, diet quality and quality of life outcomes
Primary outcomes included program satisfaction, dietary intake assessed via 24-hour recall to calculate the Healthy Eating Index (HEI-2015), and health-related quality of life (PROMIS Global Health). The abstract states that findings demonstrate the feasibility and acceptability of a virtual nutrition program incorporating age-friendly cooking instruction and adaptive strategies to improve dietary quality among older Veterans. The abstract does not report participant numbers, follow-up length, effect sizes or statistical uncertainty.
Supporting source [1]
How to interpret this
This is an abstract; the full text was not reviewed. Participant numbers, follow-up length, effect sizes and statistical uncertainty are not reported in the abstract.
Based on the study abstract; the full paper, tables and supplementary data were not reviewed.
Source & supporting passages
Giffuni J, Fique M, Cassatt S, Joyce K, Krasniewski L, Addison O, Dennis EA. · europepmc.org · September 29, 2026