Perception of convenience food by older people living in Warsaw (on the example of vegetable soups) (original) (raw)
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Acceptability of Convenience Food Among Older People
SAGE Open, 2017
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, freedom of choice, and right of self-determination in eating. Acceptability of convenience food requires an availability of meals matching taste preferences and sensory capabilities. Moreover, healthiness of food and easy-to-use and environmentally friendly packaging were valued by many interviewees.
Convenience foods: what, why and when
Appetite, 94, November 2015, 2015
An attempt is made to assess the academic interest in convenience foods in the past decades in order to introduce this special section on historical dimensions of convenience foods, prepared by FOST, a unit that investigates the history and culture of food (up to today). First, the rise of academic interest is trailed since the appearance of the concept in the 1920s and, next, themes in connection to this interest are considered (e.g., time, health, or gender). Then, definitions of convenience foods are tracked since the 1950s, which leads to suggesting a clear focus (linking convenience foods to home cooking of meals and industrially produced foods). The conclusion stresses the changing definition of the concept, as well as the need to gain historical insight in present-day issues related to convenience foods.
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...
Role, Relevance and Significance of Convenience Food -A Literature Review Approach
2021
The following paper provides a critical review of research on convenience food. It also highlights the significance of convenience food in the dimensions of time saving and time shifting and its growing importance felt due to the recent changes witnessed in domestic labor and family life. A total of 14 different classification of convenience food is presented in the paper and out of 14 categories four categories of convenience food are widely used. These are eat as it, ready to use, ready to cook and ready to heat. The paper concludes by making a comprehensive study for understanding the consumption of convenience food in terms of everyday social practices, emphasizing on its habitual and routine character.
… Journal of Consumer …, 2008
Healthy dietary profiles contribute to successful aging, and dietary intake is dependent upon food procurement capabilities. Both formal and informal social networks can contribute to grocery shopping capabilities and methods of food procurement. This investigation explores the role of informal networks in food procurement methods among adults aged 65 years and older, and compares Ageing Int (2010) 35:253-275 differences across eight European countries. Food shopping ways (FSW), identified by quantitative analysis (cluster analysis and correspondence analysis), guided the content qualitative analysis which was carried out addressing three main research questions addressing food shopping routines, feelings of dependency and needs of informal support for shopping, and differences between past and present food shopping behaviours. Living circumstances influence food shopping habits. Informal networks differed between two groups of individuals: those living alone and those living with others. Gender differences emerged in shopping pleasure. Geographical factors were associated with preference for shopping companions, attitudes toward receiving support, and availability of a car for shopping. The importance of living circumstances (i.e., alone vs. with others) in FSW was revealed. Informal social networks may play an important role in public health and welfare policies, particularly given the increase in this demographic group. Assistance with grocery shopping and the availability of trained personnel could widen informal networks, and effective informal networks may be an important supportive service for older adults. The comparison across countries highlighted relationships between food B. Schuhmacher 1 Retirement age depends upon the national regulatory systems, e.g. in Italy for men is 65 yrs and for women, 60 yrs.
Factors associated with food choices among elderly: a scoping review
Malaysian Journal of Nutrition, 2019
Introduction: The aging population is a matter of global concern. Age-related physiological, pathological, psychosocial, economic, cultural and environmental changes are common and may greatly influence the quality of life of the elderly. The aim of this review was to explore the determinants and motivations that drive the elderly in making food choices. Methods: The search strategy of this literature review used the PRISMA protocol. Potential literature that was related to food choices was identified using two different combinations of keywords and two major electronic search engines, namely Pubmed and Science Direct. The articles that were selected for this review had to be in the English language, open-accessed and published between January 2007 and December 2017. Results: From a search of 1398 articles, 15 articles (seven quantitative and eight qualitative) were identified that were related to food choices among the elderly. The key factor that determined food choices among the elderly population was identified to be health. Others included convenience, sensory appeal, price, early food experience and more. The limitations of these studies that were reported were the small sample size and the reliance on self-reporting. The conclusions that were drawn were for specific groups that were studied in this review should be extrapolated or generalised with caution. Conclusion: Strategies for intervention programmes should be undertaken in collaboration with health professionals, researchers, policymakers, and the food industry. Future research is needed in the elderly who have chronic diseases, are dependent or who have disabilities.
Editorial. Convenience Foods: Schopping, Cooking & Eating
Appetite, 2015
An attempt is made to assess the academic interest in convenience foods in the past decades in order to introduce this special section on historical dimensions of convenience foods, prepared by FOST, a unit that investigates the history and culture of food (up to today). First, the rise of academic interest is trailed since the appearance of the concept in the 1920s and, next, themes in connection to this interest are considered (e.g., time, health, or gender). Then, definitions of convenience foods are tracked since the 1950s, which leads to suggesting a clear focus (linking convenience foods to home cooking of meals and industrially produced foods). The conclusion stresses the changing definition of the concept, as well as the need to gain historical insight in present-day issues related to convenience foods.
Determinants in the modern choice of food
Journal of Consumer Studies and Home Economics, 1986
This paper is the first attempt to integrate contemporary discussions on the choice, role and significance of food in people's everyday lives. It goes beyond the purely economic-quantitative dimensions of food and relates them to the income factor. It is a revised version of a paper which first appeared in Finnish in Discussion Papers No. 33 published by the Labour Institute for Economic Research, Helsinki.
This paper provides a critical review of recent research on the consumption of 'convenience' food, highlighting the contested nature of the term and exploring its implications for public health and environmental sustainability. It distinguishes between convenience food in general and particular types of convenience food, such as ready-meals, tracing the structure and growth of the market for such foods with a particular emphasis on the UK which currently has the highest rate of ready-meal consumption in Europe. Having established the definitional complexities of the term, the paper presents the evidence from a systematic review of the literature, highlighting the significance of convenience food in timesaving and time-shifting, the importance of recent changes in domestic labour and family life, and the way the consumption of convenience food is frequently moralized. The paper shows how current debates about convenience food are part of a longer discursive history about food, health and nutrition. It discusses current levels of public understanding about the links between convenience food, environmental sustainability and food waste. The paper concludes by making a case for understanding the consumption of convenience food in terms of everyday social practices, emphasising its habitual and routine character. (P. Jackson). 1 suggest that the earliest reference to convenience food was in a paper by which made the distinction between convenience, shopping and speciality goods. 2 On the nature of freshness as a complex and contested categorization of food, see Freidberg (2009) 'perishable history'.
Food-Related Lifestyle Segments and Mature Consumers' Attitudes to Home Meal Replacement
… CHRIE Conference-Refereed …, 2009
The objectives of this study are to explore food-related lifestyle segments of the mature market, identify their socio-demographic characteristics and investigate differences in attitude to HMR. A survey was conducted with adults 55 years of age and older living in Seoul, South Korea. Out of 600 questionnaires distributed, 401 were retained for final analysis: a response rate of 67%. Cluster analysis identified five consumer segments. Significant differences were found among the five segments in terms of socio-demographic characteristics and attitudes to HMR. This study shows operators of HMR the patronage motives and attributes that each segment values when considering HMR.