Healthy Older Adults’ Motivation and Knowledge Related to Food and Meals (original) (raw)
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Background: The ageing processes occur slowly over time and are often not detectable by the individual. Thus, preparing for dietary needs in later years should start at an earlier age than most people realise. Objective: This study aims at better understanding what characterises food-related practices in active, home-living older adults, in order to identify food-related factors that act as barriers and those that promote healthy ageing. Design: Three experiments were conducted: First, a web-based quantitative survey to collect information about home-living older adults’ food-related behaviours (67+ years, N = 1,005). Second, two focus groups with respondents 67–74 years (N = 7) and 75–84 years (N = 6) to elicit aspects not adequately covered in the survey. Third, 10 individual interviews to provide in-depth insights. Results: Two distinct groups were identified in the survey; 67–79 years and 80+ years. The older age group experienced more barriers and restrictions in food intake an...
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The term “dyadic interview” refers to interviewing two participants together. Although there has been an increase in the use of dyadic interviews as a data collection method in qualitative studies, the literature on the use of this method with older adults is limited. This study was designed to explore the suitability of dyadic interviews as a method of data collection among older adults living at home. The study involved a direct comparison of the data obtained from dyadic interviews and in-depth individual interviews concerning older adults’ food choices. The study sample consisted of eight dyads for the dyadic interviews and six participants for the in-depth individual interviews. The dyads were composed of pairs who share a pre-existing relationship as well as pairs of strangers. We also discussed the role of participant selection and pairing in dyadic interviewing and how the interactions between the dyads may affect the result. Our results indicated that dyadic interviews can ...
Home-Living Elderly People's Views on Food and Meals
Journal of Aging Research, 2012
Background. The aim of the study was to describe home-living elderly people's views on the importance of food and meals. Methods. Semistructured interviews with twelve elderly people. The interviews were analysed using qualitative content analysis. Results. Respondents described how their past influenced their present experiences and views on food and meals. Increased reliance on and need of support with food and meals frequently arose in connection with major changes in their life situations. Sudden events meant a breaking point with a transition from independence to dependence and a need for assistance from relatives and/or the community. With the perspective from the past and in the context of dependency, respondents described meals during the day, quality of food, buying, transporting, cooking, and eating food. Conclusions. Meeting the need for optimal nutritional status for older people living at home requires knowledge of individual preferences and habits, from both their earlier and current lives. It is important to pay attention to risk factors that could compromise an individual's ability to independently manage their diet, such as major life events and hospitalisation. Individual needs for self-determination and involvement should be considered in planning and development efforts for elderly people related to food and meals.
SAGE Open Nursing, 2019
The proportion of older people in the population increases and more and more continue living in their own homes. Appetite among the elderly people is important to their nutrition and health. The increased risk of unintended weight loss and malnutrition is linked to food distribution among home-living elderly people. The aim was to describe experiences and perceptions of what matters to appetite among home-living elderly people having food distribution. The design was qualitative where interview data were collected among 13 interviewees in 2017 to 2018. Data were analyzed using qualitative content analysis. The results are presented in three domains: the food, the meal situation, and the adaptation to meal service with categories and themes responding to each domain. The six themes related to appetite among the elderly people concerned the following: eating tasty, savory, and culturally adapted food; eating healthy and sustainable food; eating alone or together with others; eating in...
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Acceptability of Convenience Food Among Older People Peura-Kapanen
Independent living in their own home is currently an ideal shared by many older people. However, weakening physical strength and illness are often associated with nutritional risks. Convenience food is one option to ensure that nutritional needs are met, but convenience food itself and its packaging face negative attitudes. This article analyzes the factors connected to acceptability of and obstacles to using convenience food among older people in Finland. The analysis was done by using three sets of data gathered using a qualitative research method for examining how older people relate to convenience food and food packaging. The methods used were empathy-based stories (2011 n = 114) and two rounds of focus group discussions (2012 n = 22, 2014 n = 32). By and large, the study participants associated negative meanings with convenience food. Some saw convenience food as an easy solution in certain situations. Our study showed that elderly individuals valued healthiness of food, freedo...
The influence of age and gender on food choice: a focus group exploration
International Journal of Consumer Studies, 2008
With 25% of the UK population predicted to be obese by 2010, the costs to individuals and society are set to rise. Due to the extra economic and social pressures obesity causes, there is an increasing need to understand what motivates and prevents consumers from eating a healthy diet so as to be able to tailor policy interventions to specific groups in society. In so doing, it is important to explore potential variations in attitudes, motivation and behaviour as a function of age and gender. Both demographic factors are easily distinguished within society and a future intervention study which targets either, or both, of these would likely be both feasible and cost-effective for policy makers. As part of a preliminary study, six focus groups (total n = 43) were conducted at the University of Reading in November 2006, with groups segmented on the basis of age and gender. In order to gather more sensitive information, participants were also asked to fill out a short anonymous questionnaire before each focus group began, relating to healthy eating, alcohol consumption and body dissatisfaction. Making use of thematic content analysis, results suggested that most participants were aware of the type of foods that contribute to a healthy diet and the importance of achieving a healthy balance within a diet. However, they believed that healthy eating messages were often conflicting, and were uncertain about where to find information on the topic. Participants believed that the family has an important role in educating children about eating habits. Despite these similarities, there were a number of key differences among the groups in terms of their reasons for making food choices. Older participants (60+ years old) were more likely to make food choices based on health considerations. Participants between the ages of 18–30 were less concerned with this link, and instead focused on issues of food preparation and knowledge, prices and time. Younger female participants said they had more energy when they ate healthier diets; however, very often their food choices related to concern with their appearance. Older female participants also expressed this concern within the questionnaire, rather than in the group discussions. Overall, these results suggest that consumer motivations for healthy eating are diverse and that this must be considered by government, retailers and food producers.