CRII:CHS:Promoting Connectedness and Wellbeing through Healthful Eating

这项研究探讨了如何在老年人中使用关于饮食和健康的沟通，作为促进联系和幸福的基础。在美国，超过40%的老年人独自生活，经历孤独和孤立。这些感觉，沿着与衰老相关的身体和心理变化，可以阻止人们参与管理或改善他们的健康和福祉。如何促进老年人和他们的支持小组之间的连接和关系的建立，远离他们的生活，通过关注周围的饮食和膳食准备的社会经验，将进行调查。这项研究采用了健康饮食的概念--构成食物消费的社会体验的相关过程--来研究设计如何改变日常实践，以产生有意义的社会联系体验。本研究旨在积极影响老年人参与日常健康活动，使他们能够交流健康实践知识，提高健康和福祉意识。本研究有两个目的：（1）通过参与式设计确定分享和传播健康饮食经验的策略;以及（2）开发和评估系统，通过分享健康饮食体验来支持社会联系和关系纽带。研究小组将采用参与式设计方法，了解老年人的饮食和膳食准备经验。这些发现将作为产生一套提示和策略的基础，以激励人们参与收集和分享健康的饮食习惯，并定义一套整合技术的设计原则。然后，研究团队将专注于系统的迭代设计，开发和评估。通过利用饮食和膳食准备经验的社会方面，研究重点是设计，以补充和鼓励老年人分享和交流个人经验和故事与支持团体谁住在他们分开。预期的产出是一套以证据为基础的设计原则，通过健康饮食促进连通性和幸福感。广泛的影响将通过与印第安纳州大学农村参与中心的合作，结合智力优势得出。研究小组将参加社区工作会议，并领导MiniU会议，翻译和传播研究结果与老年人。来自代表性不足的群体的学生将通过与技术和主动健康REU网站的卓越妇女IU中心的工作参与。该奖项反映了NSF的法定使命，并已被认为是值得通过使用基金会的智力价值和更广泛的影响审查标准进行评估的支持。

This research addresses how to use communication about eating and health, among the elderly, as a basis for promoting connectedness and wellbeing. In the United States, more than 40% of older adults live alone, experiencing loneliness and isolation. These feelings, along with the physical and psychological changes associated with aging, can prevent people from engaging in managing or improving their health and wellbeing. How to promote connectedness and relationship building between older adults and their support group living apart from them, by focusing on the social experience around eating and meal preparation, will be investigated. The research adopts the concept of healthful eating – connected processes that constitute the social experiences of food consumption – to examine how design can transform everyday practices to generate meaningful experiences of social connectedness. The research seeks to positively impact older adults’ engagement with everyday health activities, empower them to exchange knowledge of health practices, and improve awareness of health and wellbeing.The research has two aims: (1) identify strategies of sharing and communicating healthful eating experiences through participatory design; and (2) develop and evaluate systems to support social connectedness and relationship bonding through the sharing of healthful eating experiences. The research team will adopt participatory design approaches to understand older adults’ eating and meal preparation experiences. The findings will serve as the basis for generating a set of prompts and strategies to motivate people to engage in collecting and sharing healthful eating practices and defining a set of design principles for incorporating technology. The research team will then focus on the iterative design, development, and evaluation of systems in-situ. By leveraging the social aspects of eating and meal preparation experiences, the research focuses on designs to supplement and encourage older adults to share and exchange personal experience and stories with the support groups who live apart from them. An expected output is a set of evidence-based design principles for promoting connectedness and wellbeing through healthful eating.Broad Impacts will be derived in conjunction with intellectual merit through collaboration with the Indiana University Center for Rural Engagement. The research team will participate in community working meetings and lead MiniU sessions to translate and disseminate research findings with older adults. Students from underrepresented groups will be engaged through work with the IU Center of Excellence for Women in Technology and Proactive Health REU site.This award reflects NSF's statutory mission and has been deemed worthy of support through evaluation using the Foundation's intellectual merit and broader impacts review criteria.