Nutrition Literacy and the Elderly with Hypertension


  • Rungnapa Pongkiatchai
  • Sresuda Wongwiseskul


Nutrition Literacy, Elderly, Hypertension, Community


Hypertension is a highly prevalent condition with numerous health risks, and
the incidence of hypertension is greatest among the elderly. There are a number of
collateral effects, including risks for dementia, physical disability, cardiovascular,
and diabetes. The multi-dimensional risks of hypertension among the elderly have
been found to be associated with smoking, obesity, sedentary lifestyle and lack
of physical activity. However, one of the determining factors of hypertension is
food consumption. Consumption knowledge could help the elderly especially in a
community setting. Being exposed to various types of health information influence
elderly’s decision making, behavior changing and creating appropriate lifestyles;
but knowledge alone cannot develop the skills for making the right consuming
decision. Thus, why nutrition literacy intervention seek to be composed of both
providing health information and types of empowering activities to ensure that the
elderly can make their decision appropriately. Furthermore, those activities help
them to develop critical thinking skills and lead to appropriate consumption decision
when they share their successful experiences in their group.This article integrates
the process of nutrition literacy by Nutbeam with the Sorensen model and relates
them into practice management for the elderly with hypertension, no matter
the elderly’s different level of knowledge or skills. At the end of this presentation,
example of nutrition literacy intervention is provided to show that health education
alone may be not enough to change the elderly mindset on consumption practice.
In conclusion, nurses and health professionals should consider various types of
activities for the elderly to sustain their behavioral changes.


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How to Cite

Pongkiatchai, R., & Wongwiseskul, S. (2018). Nutrition Literacy and the Elderly with Hypertension. Journal of Food Health and Bioenvironmental Science, 11(3), 49–55. Retrieved from



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