Date of Graduation
Summer 8-14-2026
Document Access
Project/Capstone - Global access
Degree Name
Master of Science in Nursing (MSN)
College/School
School of Nursing and Health Professions
Program
MSN project
First Advisor
Dr. Mahmoud Kaddoura
Abstract
This quality improvement project evaluated the effectiveness of a 10-week nutrition education program designed to improve nutrition knowledge and confidence among independently living older adults residing in a low-income senior housing community. Aim By August 10, 2026, this project aimed to increase average nutrition knowledge and confidence scores related to selecting nutritious foods and preparing healthy meals by 20% among senior housing facility residents. Methods A microsystem assessment, literature review, SWOT analysis, fishbone diagram, and GANTT chart were completed to guide project development and implementation. Weekly nutrition education workshops were conducted over a 10-week period and included presentations, group discussions, and educational brochures focused on healthy food selection, nutrition label interpretation, and meal preparation. Anonymous pre- and post-intervention surveys were administered to evaluate changes in participants' nutrition knowledge and confidence. A Plan-Do-Study-Act (PDSA) cycle was used to evaluate project implementation and identify opportunities for future improvement. Results Comparison of pre- and post-intervention survey responses demonstrated a small overall improvement in participants' nutrition knowledge and confidence following the intervention; however, the project did not achieve the targeted 20% increase in confidence scores. Results indicated a one-point increase in participants’ overall knowledge scores, from 4 (Agree) to 5 (Strongly Agree) on the Likert scale. Conclusion Although improvements were modest, the project demonstrated that community-based nutrition education is a feasible intervention for promoting healthy eating among older adults living in low-income senior housing. Future quality improvement initiatives should focus on improving participant recruitment, attendance, and survey completion while extending the duration of the intervention to better evaluate long-term changes.
Recommended Citation
Rodríguez, Amy, "Food for Thought: Building Confidence in Healthy Food Choices Among Seniors in a Residential Facility Through Nutrition Education" (2026). Master's Projects and Capstones. 2048.
https://repository.usfca.edu/capstone/2048
