A Health Promoting School (HPS) approach is now widely accepted internationally, with a focus on children’s health, the school curriculum, and whole school environment. In Thailand, the health and well-being of children is a fundamental value. HPS programmes have been implemented in schools as a strategy to focus on young people’s health. A number of barriers to successful HPS have been identified. While there is international evidence to show the steps and the key factors in creating successful HPS, little is known about successful HPS in the Thai context, in particular, in Northeastern Thailand which has been classified the poorest region. Ethnographic methods were used to examine what understanding of the meaning of HPS is necessary for a successful school, and how all those involved acted from the adoption of the HPS programmes by the local school until it achieved HPS status. A rural school which was successful in a HPS programme was selected, in Mahasarakham province, Northeastern Thailand. The data were obtained through participant observation, ethnographic interviews, and ethnographic records, and data analysis took place simultaneously with data collection. In this study, Lofland’s strategy for the analysis of the structure of human interaction was used. A variety of techniques for improving and documenting the credibility of the study such as prolonged engagement, persistent observation, and triangulation were used. This research revealed that the informants’ views reflected diverse understandings of the meaning of HPS. Those views were based on their experiences of HPS which differed according to the degree of participation, different levels of knowledge about HPS, and in the roles they played in the implementation of HPS in the school. Thai culture and school ethos influenced the success of HPS. Community participation was also crucial in supporting the school’s achievement. Key factors that underpinned success are identified. Implications of the findings for the HPS programme, health professionals, the school and community are discussed.

As the population ages it is increasingly important to understand the factors influencing dietary habits of older people. Social, biological and psychological factors influence food intake and affect nutrition risk among older people living in the community. The purpose of this study was to identify food-related behaviours that place older people at nutrition risk and to evaluate older peoples’ perceptions and experiences of various nutrition support options. Fifty-one community living people aged between 80 and 85 years were recruited in North Shore City. Food-related behaviours were explored with the use of three quantitative tools. Practitioner Assessment of Network Type (PANT) was used to evaluate social networks. Elderly Assessment System (EASY-Care) was used to evaluate physical and mental wellbeing. Seniors in the Community: Risk Evaluation for Eating and Nutrition Version II (SCREEN II) assessed nutrition risk. Five people participated in a qualitative interview about nutrition support they had received. A third of the participants (31 percent) were found to be at nutrition risk. Twothirds (67 percent) showed some evidence of disability and needed assistance with everyday tasks. Nearly half (47 percent) of these older people had supportive social networks including close relationships with local family, friends and neighbours. There was an inverse linear relationship between participants’ self-rated health and nutrition risk (p<.001). Those who perceived their health to be fair or poor were more likely to be at nutrition risk. The importance of social contact, a sense of gratitude, ‘getting a meal’, and ‘meeting the need’ were common themes that emerged from interviews with participants who received nutrition support. These findings indicate that nutrition risk may be prevalent among community living older people in New Zealand. Strategies and initiatives are needed to encourage independent living and to help older people with the procurement, preparation, cooking and sharing of enjoyable meals.

As the population ages it is increasingly important to understand the factors influencing dietary habits of older people. Social, biological and psychological factors influence food intake and affect nutrition risk among older people living in the community. The purpose of this study was to identify food-related behaviours that place older people at nutrition risk and to evaluate older peoples’ perceptions and experiences of various nutrition support options. Fifty-one community living people aged between 80 and 85 years were recruited in North Shore City. Food-related behaviours were explored with the use of three quantitative tools. Practitioner Assessment of Network Type (PANT) was used to evaluate social networks. Elderly Assessment System (EASY-Care) was used to evaluate physical and mental wellbeing. Seniors in the Community: Risk Evaluation for Eating and Nutrition Version II (SCREEN II) assessed nutrition risk. Five people participated in a qualitative interview about nutrition support they had received. A third of the participants (31 percent) were found to be at nutrition risk. Twothirds (67 percent) showed some evidence of disability and needed assistance with everyday tasks. Nearly half (47 percent) of these older people had supportive social networks including close relationships with local family, friends and neighbours. There was an inverse linear relationship between participants’ self-rated health and nutrition risk (p<.001). Those who perceived their health to be fair or poor were more likely to be at nutrition risk. The importance of social contact, a sense of gratitude, ‘getting a meal’, and ‘meeting the need’ were common themes that emerged from interviews with participants who received nutrition support. These findings indicate that nutrition risk may be prevalent among community living older people in New Zealand. Strategies and initiatives are needed to encourage independent living and to help older people with the procurement, preparation, cooking and sharing of enjoyable meals.

As the population ages it is increasingly important to understand the factors influencing dietary habits of older people. Social, biological and psychological factors influence food intake and affect nutrition risk among older people living in the community. The purpose of this study was to identify food-related behaviours that place older people at nutrition risk and to evaluate older peoples’ perceptions and experiences of various nutrition support options. Fifty-one community living people aged between 80 and 85 years were recruited in North Shore City. Food-related behaviours were explored with the use of three quantitative tools. Practitioner Assessment of Network Type (PANT) was used to evaluate social networks. Elderly Assessment System (EASY-Care) was used to evaluate physical and mental wellbeing. Seniors in the Community: Risk Evaluation for Eating and Nutrition Version II (SCREEN II) assessed nutrition risk. Five people participated in a qualitative interview about nutrition support they had received. A third of the participants (31 percent) were found to be at nutrition risk. Twothirds (67 percent) showed some evidence of disability and needed assistance with everyday tasks. Nearly half (47 percent) of these older people had supportive social networks including close relationships with local family, friends and neighbours. There was an inverse linear relationship between participants’ self-rated health and nutrition risk (p<.001). Those who perceived their health to be fair or poor were more likely to be at nutrition risk. The importance of social contact, a sense of gratitude, ‘getting a meal’, and ‘meeting the need’ were common themes that emerged from interviews with participants who received nutrition support. These findings indicate that nutrition risk may be prevalent among community living older people in New Zealand. Strategies and initiatives are needed to encourage independent living and to help older people with the procurement, preparation, cooking and sharing of enjoyable meals.

As the population ages it is increasingly important to understand the factors influencing dietary habits of older people. Social, biological and psychological factors influence food intake and affect nutrition risk among older people living in the community. The purpose of this study was to identify food-related behaviours that place older people at nutrition risk and to evaluate older peoples’ perceptions and experiences of various nutrition support options. Fifty-one community living people aged between 80 and 85 years were recruited in North Shore City. Food-related behaviours were explored with the use of three quantitative tools. Practitioner Assessment of Network Type (PANT) was used to evaluate social networks. Elderly Assessment System (EASY-Care) was used to evaluate physical and mental wellbeing. Seniors in the Community: Risk Evaluation for Eating and Nutrition Version II (SCREEN II) assessed nutrition risk. Five people participated in a qualitative interview about nutrition support they had received. A third of the participants (31 percent) were found to be at nutrition risk. Twothirds (67 percent) showed some evidence of disability and needed assistance with everyday tasks. Nearly half (47 percent) of these older people had supportive social networks including close relationships with local family, friends and neighbours. There was an inverse linear relationship between participants’ self-rated health and nutrition risk (p<.001). Those who perceived their health to be fair or poor were more likely to be at nutrition risk. The importance of social contact, a sense of gratitude, ‘getting a meal’, and ‘meeting the need’ were common themes that emerged from interviews with participants who received nutrition support. These findings indicate that nutrition risk may be prevalent among community living older people in New Zealand. Strategies and initiatives are needed to encourage independent living and to help older people with the procurement, preparation, cooking and sharing of enjoyable meals.

As the population ages it is increasingly important to understand the factors influencing dietary habits of older people. Social, biological and psychological factors influence food intake and affect nutrition risk among older people living in the community. The purpose of this study was to identify food-related behaviours that place older people at nutrition risk and to evaluate older peoples’ perceptions and experiences of various nutrition support options. Fifty-one community living people aged between 80 and 85 years were recruited in North Shore City. Food-related behaviours were explored with the use of three quantitative tools. Practitioner Assessment of Network Type (PANT) was used to evaluate social networks. Elderly Assessment System (EASY-Care) was used to evaluate physical and mental wellbeing. Seniors in the Community: Risk Evaluation for Eating and Nutrition Version II (SCREEN II) assessed nutrition risk. Five people participated in a qualitative interview about nutrition support they had received. A third of the participants (31 percent) were found to be at nutrition risk. Twothirds (67 percent) showed some evidence of disability and needed assistance with everyday tasks. Nearly half (47 percent) of these older people had supportive social networks including close relationships with local family, friends and neighbours. There was an inverse linear relationship between participants’ self-rated health and nutrition risk (p<.001). Those who perceived their health to be fair or poor were more likely to be at nutrition risk. The importance of social contact, a sense of gratitude, ‘getting a meal’, and ‘meeting the need’ were common themes that emerged from interviews with participants who received nutrition support. These findings indicate that nutrition risk may be prevalent among community living older people in New Zealand. Strategies and initiatives are needed to encourage independent living and to help older people with the procurement, preparation, cooking and sharing of enjoyable meals.

As the population ages it is increasingly important to understand the factors influencing dietary habits of older people. Social, biological and psychological factors influence food intake and affect nutrition risk among older people living in the community. The purpose of this study was to identify food-related behaviours that place older people at nutrition risk and to evaluate older peoples’ perceptions and experiences of various nutrition support options. Fifty-one community living people aged between 80 and 85 years were recruited in North Shore City. Food-related behaviours were explored with the use of three quantitative tools. Practitioner Assessment of Network Type (PANT) was used to evaluate social networks. Elderly Assessment System (EASY-Care) was used to evaluate physical and mental wellbeing. Seniors in the Community: Risk Evaluation for Eating and Nutrition Version II (SCREEN II) assessed nutrition risk. Five people participated in a qualitative interview about nutrition support they had received. A third of the participants (31 percent) were found to be at nutrition risk. Twothirds (67 percent) showed some evidence of disability and needed assistance with everyday tasks. Nearly half (47 percent) of these older people had supportive social networks including close relationships with local family, friends and neighbours. There was an inverse linear relationship between participants’ self-rated health and nutrition risk (p<.001). Those who perceived their health to be fair or poor were more likely to be at nutrition risk. The importance of social contact, a sense of gratitude, ‘getting a meal’, and ‘meeting the need’ were common themes that emerged from interviews with participants who received nutrition support. These findings indicate that nutrition risk may be prevalent among community living older people in New Zealand. Strategies and initiatives are needed to encourage independent living and to help older people with the procurement, preparation, cooking and sharing of enjoyable meals.

As the population ages it is increasingly important to understand the factors influencing dietary habits of older people. Social, biological and psychological factors influence food intake and affect nutrition risk among older people living in the community. The purpose of this study was to identify food-related behaviours that place older people at nutrition risk and to evaluate older peoples’ perceptions and experiences of various nutrition support options. Fifty-one community living people aged between 80 and 85 years were recruited in North Shore City. Food-related behaviours were explored with the use of three quantitative tools. Practitioner Assessment of Network Type (PANT) was used to evaluate social networks. Elderly Assessment System (EASY-Care) was used to evaluate physical and mental wellbeing. Seniors in the Community: Risk Evaluation for Eating and Nutrition Version II (SCREEN II) assessed nutrition risk. Five people participated in a qualitative interview about nutrition support they had received. A third of the participants (31 percent) were found to be at nutrition risk. Twothirds (67 percent) showed some evidence of disability and needed assistance with everyday tasks. Nearly half (47 percent) of these older people had supportive social networks including close relationships with local family, friends and neighbours. There was an inverse linear relationship between participants’ self-rated health and nutrition risk (p<.001). Those who perceived their health to be fair or poor were more likely to be at nutrition risk. The importance of social contact, a sense of gratitude, ‘getting a meal’, and ‘meeting the need’ were common themes that emerged from interviews with participants who received nutrition support. These findings indicate that nutrition risk may be prevalent among community living older people in New Zealand. Strategies and initiatives are needed to encourage independent living and to help older people with the procurement, preparation, cooking and sharing of enjoyable meals.

As the population ages it is increasingly important to understand the factors influencing dietary habits of older people. Social, biological and psychological factors influence food intake and affect nutrition risk among older people living in the community. The purpose of this study was to identify food-related behaviours that place older people at nutrition risk and to evaluate older peoples’ perceptions and experiences of various nutrition support options. Fifty-one community living people aged between 80 and 85 years were recruited in North Shore City. Food-related behaviours were explored with the use of three quantitative tools. Practitioner Assessment of Network Type (PANT) was used to evaluate social networks. Elderly Assessment System (EASY-Care) was used to evaluate physical and mental wellbeing. Seniors in the Community: Risk Evaluation for Eating and Nutrition Version II (SCREEN II) assessed nutrition risk. Five people participated in a qualitative interview about nutrition support they had received. A third of the participants (31 percent) were found to be at nutrition risk. Twothirds (67 percent) showed some evidence of disability and needed assistance with everyday tasks. Nearly half (47 percent) of these older people had supportive social networks including close relationships with local family, friends and neighbours. There was an inverse linear relationship between participants’ self-rated health and nutrition risk (p<.001). Those who perceived their health to be fair or poor were more likely to be at nutrition risk. The importance of social contact, a sense of gratitude, ‘getting a meal’, and ‘meeting the need’ were common themes that emerged from interviews with participants who received nutrition support. These findings indicate that nutrition risk may be prevalent among community living older people in New Zealand. Strategies and initiatives are needed to encourage independent living and to help older people with the procurement, preparation, cooking and sharing of enjoyable meals.

This study investigates the extent and nature of the relationship between individual and disability characteristics (age, sex, degree of hearing loss, age at onset of hearing loss, time since onset of hearing loss, use of technology, and use of services), and adjustment to acquired hearing loss, and the role hope has in that relationship. A sample of 114 adults with hearing loss who had accessed hearing therapy services participated in the study. It was hypothesised that hope would interact with the individual and disability characteristics and therefore function as a moderating variable. The second hypothesis was that hope may be related to individual and disability characteristics as well as adjustment but actually provides the only significant pathway to adjustment; more simply, hope may be a mediator of adjustment. The results indicate that the degree of loss was the only statistically significant individual and disability characteristic related to adjustment. The trait of hope did not produce an interaction effect of statistical significance in the moderation model. However, the study does provide support for the hypothesis that the trait of hope serves is a mechanism by which the degree of loss affects adjustment. Hearing loss affects hope which in turn affects adjustment. In other words, hope was found to act as a mediating variable. The extent of this mediating role was substantial as hope was found to account for 45% of the relationship between the degree of loss and adjustment. Additionally, the study found that self-efficacy and personal meaning may influence hope and despair dimensions in different ways. The perception of one's ability to influence events is a major contributor to hopefulness while the construction of meaning appears to be related to lower levels of despair. Current research in the area of positive psychology indicates that individual traits are modifiable and therefore hope finding, hope bonding, hope enhancement, and hope reminding can instil and increase hope. The implication of these findings is that hearing rehabilitation programmes need to consider the role of hope in intervention strategies. The study suggests possibilities for future research including the investigation of more complex mediational chains, refining individual and disability variables, and assessing the effect of hope-focussed intervention strategies.