Older adults' perspective towards participation in a multicomponent frailty prevention program: a qualitative study
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This study aimed to explore pre-frail and frail older Chinese people’s perspectives on a multi-component, group-based frailty prevention program in Hong Kong, along with their views regarding factors determining participation and sustainability of such program.

Seven focus groups were conducted.

Community elderly centres.

A total of 38 community-dwelling older people aged 54 — 84 (mean age, 64.9 years; female, 58%; married, 68%; retired, 97%) screened with pre-frailty or frailty completing a 12-week multi-component (involving physical, cognitive, and social activities), group-based frailty prevention program were interviewed.

Thematic analysis was conducted.

Using thematic analysis, perceived health benefits, peer support and social networking were identified as key motivators concerning intention to participate in the frailty prevention program; whereas perceived health benefits, socializing, sense of connectedness, expert guidance and sense of dignity were identified as key motivators concerning program adherence.

Majority of participants provided positive feedbacks about the multi-component intervention program in regards to their physical health, psychological well-being and social life. These findings highlighted several important factors for consideration in future design of frailty interventions regarding the needs of pre-frail and frail older adults, which could help to motivate and sustain their participation in community-based frailty prevention programs.
Acceptance Date10/03/2020
All Author(s) ListYu R, So MC, Tong C, Ho F, Woo J
Journal nameJournal of Nutrition, Health and Aging
Volume Number24
Issue Number7
PublisherSpringer Verlag
Pages758 - 764
LanguagesEnglish-United Kingdom
KeywordsFrailty, multi-component interventions, exercise, cognitive training, social activity
Web of Science Subject CategoriesGeriatrics & Gerontology;Nutrition & Dietetics;Geriatrics & Gerontology;Nutrition & Dietetics

Last updated on 2021-21-02 at 23:37