BMI is assessed by using a body composition monitor (OMRON Viva).

% fat mass is assessed by using a body composition monitor (OMRON Viva).

% lean body mass is assessed by using a body composition monitor (OMRON Viva).

Waist circumference is measured by using a tape measure.

Hip circumference is measured by using a tape measure.

Frailty is assessed by using the 'Groingen Frailty Indicator Questionnaire'.

The GFI is a validated, 15-item questionnaire with a score range from zero to fifteen that assesses the physical, cognitive, social, and psychological domains. A GFI score of four or greater is considered the cut-off point for frailty.

Nutritional knowledge is assessed by using 'General Nutrition Knowledge Questionnaire'.

This questionnaire consists of four independent sections, each assessing a different aspect of nutrition knowledge: Dietary recommendations; Food groups; Healthy Food choices and Diet, disease and weight management.

Section 1 - Dietary Recommendations Each item carries one point for a correct answer. Maximum score = 18.

Section 2 - Food groups Each item carries one point for a correct answer. Maximum score = 36

Section 3- Healthy Food choices Each item carries one point for a correct answer. Maximum score = 13.

Section 4 - Diet, disease and weight management Each item carries one point for a correct answer. Maximum score = 21.

Appetite level is assessed by using 'Council on Nutrition Appetite Questionnaire'.

The score is calculated by adding up the points (values) that are assigned to the individual answers. The maximum number of points possible for a patient to obtain is 40, while the minimum is 8. The lower the score, the worse the patient's appetite.

8-16: The patient is at risk for anorexia and needs nutrition counselling. 17-28: The patient needs frequent reassessment. >28: The patient is not at risk at this time.

Appetite level is assessed by using 'The three-factor eating questionnaire'.

The TFEQ contains 51 items (questions) and measures three aspects of human eating behaviour: 'cognitive restraint of eating' (Factor I - 21 items); 'disinhibition' (Factor II - 16 items); 'hunger' (Factor III - 14 items). The minimum score for factors I-II-III is, therefore, 0-0-0, the possible maximum score 21-16-14.

Eating behaviour is assessed by using the 'Dutch Eating Behaviour Questionnaire'

The Dutch Eating Behavior Questionnaire is a 33-item self-report questionnaire to assess three distinct eating behaviours in adults: (1) emotional eating, (2) external eating, and (3) restrained eating. Items on the DEBQ range from 1 (never) to 5 (very often), with higher scores indicating greater endorsement of the eating behaviour.

The experience of food craving is assessed by using the 'Control of Eating Questionnaire'.

The Control of Eating Questionnaire comprises 21-items that are designed to assess the severity and type of food cravings individual experiences over the previous 7 days. The overall score ranges from 0 to 200 and higher scores mean that they have higher severity of food cravings.

Physical activity level is assessed by using 'General Practice Physical Activity Questionnaire'.

This questionnaire provides a simple, 4-level Physical Activity Index (PAI) of - Active, Moderately Active, Moderately Inactive, and Inactive.

Inactive: Sedentary job and no physical exercise or cycling. Moderately inactive: Sedentary job and some but < 1 hour physical exercise and / or cycling per week OR Standing job and no physical exercise or cycling.

Moderately active: Sedentary job and 1-2.9 hours physical exercise and / or cycling per week OR Standing job and some but < 1 hour physical exercise and / or cycling per week OR Physical job and no physical exercise or cycling.

Active: Sedentary job and ≥ 3 hours physical exercise and / or cycling per week OR Standing job and 1-2.9 hours physical exercise and / or cycling per week OR Physical job and some but < 1 hour physical exercise and / or cycling per week OR Heavy manual job.

Physical activity level is assessed by using 'Physical Activity Scale for the Elderly (PASE)'.

This questionnaire measures the level of self-reported physical activity in individuals aged 65 years or older and is considered of items regarding occupational, household, and leisure activities during the previous 7 day period. The total PASE score is computed by multiplying either the time spent in each activity (hours per week) or participation (i.e., yes/no) in an activity, by empirically derived item weights and then summing overall activities. The overall PASE score ranges from 0 to 400 or more.

Food shopping and cooking behaviors is assessed by using 'General Food Shopping and Cooking Questionnaire'.

In this questionnaire, participant's food shopping and cooking behaviours will assess, no scale or score will be reported.