Older adults are a population group at risk of inadequate nutrition due to reduced appetite, malabsorption, taste alterations and social factors. Yet, dietary investigations in Irish older adults are scarce. The aim of this study was to analyse the nutritional status and dietary intake of a sample of community-dwelling Irish elderly, in addition to the effect of age and gender on dietary intake in this age group. A cross-sectional study was performed in 162 (n = 91 female, n = 71 male, age 73.8 ± 6.8 years) adults aged 65 years and over in a region of Southern Ireland. Nutritional status was measured using the Mini Nutritional Assessment - Short Form (MNA-SF). Dietary intake was assessed using a semi-quantitative food frequency questionnaire (FFQ). 21.0% and 1.2% of the study population were at risk of malnutrition and malnourished, respectively. A high prevalence of dietary insufficiencies was observed. The most common insufficiencies reported were energy (54.9%), fibre (82.7%), calcium (58.6%), magnesium (62.3%), iron (54.9%), folate (66.0%), vitamin D (93.2%) and vitamin E (61.1%). Increasing age did not significantly influence nutrient intakes in males, while vitamin C and vitamin D intakes decreased with age in females, and the incidence of dietary folate insufficiency was higher in the oldest females. Gender differences in dietary intake were evident, with a higher prevalence of dietary inadequacy in male subjects. Excessive intake of sugars, snacks and fats was observed, particularly in males, while dairy recommendations were not being met. Dietary supplement use was rare (27.2%). The poor dietary quality of this cohort may have significant health implications. Public health strategies to improve the diets of older adults are warranted, with a particular focus on increasing micronutrient intakes.

Certain nutrients have shown protective effects against frailty, but less is known about the influence of individual food groups. Thus, this study aimed to investigate the relationship between the intake of different food groups and physical frailty in a cohort of community-dwelling older adults in Cork, Ireland. One hundred and forty-two (n = 81 females, n = 61 males, age 74.1 ± 6.80 years) Irish community-dwelling volunteers aged ⩾65 years participated in this cross-sectional study. Dietary intake was assessed using a validated food frequency questionnaire (FFQ). Frailty was identified as having 3 or more of the following criteria: weight loss, exhaustion, weakness, slow walking speed and low physical activity. Relationships between intakes of food groups and frailty score were determined using Spearman’s rank (and partial rank) correlations and ordinal logistic regression analysis. Negative Spearman’s rank correlations were observed between frailty score and fish and fish products, fruit and vegetables and nuts and seeds, while positive correlations were found between frailty score and potatoes, fats and oils and sugars, preserves and snacks (P < .05). After adjustment for confounders, partial rank correlations remained statistically significant (P < .05) for all of the above dietary variables, with the exception of nuts and seeds (P > .05). Following ordinal logistic regression, the odds ratios (ORs) (95%CI) for frailty incidence for those in the lowest tertile of food group intake compared to the highest were; 3.04 (1.09-8.85) for fish and fish products, 4.34 (1.54-13.13) for fruit and vegetables, 1.52 (0.58-4.15) for nuts and seeds, 0.54 (0.19-1.51) for potatoes, 0.58 (0.17-1.95) for fats and oils and 0.49 (0.16-1.47) for sugars, preserves and snacks. This study suggests that intakes of selected food groups are independently associated with frailty. These findings may hold significant relevance for the development of future frailty prevention strategies.

Research suggests that both nutrition and physical activity can protect mobility in older adults, but it is yet to be determined whether these relationships are affected by gender. Thus, we investigated the gender-specific relationship between nutritional status, physical activity level and functional mobility in Irish older adults. A cross-sectional study was undertaken in 176 community-dwelling older adults (73.6 ± 6.61 years) living in Cork, Ireland. Nutritional status was measured using the Mini Nutritional Assessment-Short Form (MNA-SF) and physical activity was assessed via the Physical Activity Scale for the Elderly (PASE). Functional mobility was measured using the Timed Up and Go (TUG) test. The gender-stratified relationship between variables was assessed using Pearson’s correlations and multiple linear regression. Partial correlations (p < 0.05) were observed for TUG with PASE score in both genders, and with MNA-SF score in females, only. Multiple regression showed that physical activity was a predictor of TUG in both genders (β = 0.257 for males, β = 0.209 for females, p < 0.05), while nutritional status was a predictor of TUG in females, only (β = −0.168, p = 0.030). Our results suggest that physical activity is associated with functional mobility in both genders, while the relationship between nutritional status and mobility may be specific to older females. These findings may be of interest for the design of functional preservation strategies.

Aim: The primary aim of this thesis was to investigate the relationship between nutrition and frailty in Irish older adults. The nutritional status, dietary quality and perceived barriers/motivators to nutrition were also examined, and a frailty intervention protocol was designed. Methods: Cross-sectional study in Irish community-dwelling adults aged ≥65 years. Nutritional status, dietary intake, functional mobility and food choice motivators/healthy eating barriers were assessed using the Mini Nutritional Assessment – Short Form (MNA-SF), a food frequency questionnaire (FFQ), the Timed Up and Go (TUG) test and a custom designed 2-item questionnaire, respectively. Frailty was defined as three or more of the following features; weight loss, weakness, slowness, exhaustion and low physical activity. A pilot study was designed for a nutrition education intervention arm to complement an existing physical activity programme to prevent frailty in Irish older adults. Results: The prevalence of malnutrition and frailty were 1.2% and 12.0%, respectively. Several micronutrient insufficiencies were observed. Dairy intake was inadequate and intake of sugars, fats and snacks were excessive. Intakes of fish/fish products and fruit and vegetables were significantly associated with a lower frailty score; while intake of potatoes, sugars, preserves and snacks and fats/oils were associated with higher frailty score (p < 0.05). A significant relationship was observed between physical activity and TUG time in both genders (p < 0.001), and between nutritional status and TUG time in female subjects, only (p < 0.05). The most prevalent healthy eating barriers were ‘lack of cooking skills’ (32.7%) and ‘lack of motivation/willpower’ (31.2%), which were significantly associated with unfavourable dietary habits (p < 0.05). The primary food choice motivator was ‘taste’ (84%), followed by ‘healthiness’ (68.8%). Being motivated by ‘healthiness’ was significantly associated with healthier dietary trends (p < 0.05). Conclusions: Dietary quality of this cohort was relatively poor, and public health interventions are warranted to improve dietary habits in this group. The findings suggest that nutritional considerations should feature in frailty prevention programmes, in addition to physical activity. Focussing on specific food groups may be key, as a significant relationship was observed between intake of specific food groups and frailty in Irish older adults, for the first time. Evaluation of the designed research-informed frailty intervention for feasibility and effectiveness would be valuable in guiding future practice.

Population of worldwide is increasing. Specially based on European commission the population of adults older than 65 increased to 25.6 % of overall population in Ireland while this percentage was 13.6 % at 2018 which is a huge difference. Moreover, the physiological and socioeconomical changes associated with ageing can affect their food choices, food intake leading to less protein