Determinates That Influence Food Comsumption among Older Members of a Midwest Community

Abstract

The goal of this study was to record Muncie, Indiana residents’ change in eating habits over time. Objectives: 1) Identify key determinants that influence a change in participants’ eating habits; 2) Analyze the data for convergent themes among participants and draw patterns; and 3) Compare patterns found in this study population with existing literature and/or accepted theories within the field. Hypotheses on changes in food patterns included: 1) Socio-economic status in the middle-class population maintained daily food production to remain inside the home; 2) Women working outside the home reduced labor hours allotted to home cooking; and 3) Social norms valued home cooking resulting in home prepared meals. Methods: The study used a cross-sectional, oral-history, interview format. The study sample consisted of 25 seniors (65y - 100y old) from a convenience sample taken from one, medium-sized, mid-western town, Muncie, Indiana. The study involved use of a semi-structured, questionnaire/interview script, (approved by Ball State University’s IRB committee). Results: Economics greatly influenced, and continues to influence, food consumption patterns for depression-era born adults. Women who grew up on home-only cooked meals, but entered the workforce adjusted traditional meals in favor of convenience. Implications: Health care providers trying to change dietary habits of older residents residing in the Midwest will need to consider foods and food preparatory methods introduced in childhood; these remained key components of the diet later in life and removing them may be met with resistance

Investigating consumer preferences in selecting buffet restaurants in Davao region, Philippines

“…Interestingly, the junior professionals tend to be more price-conscious than the senior ISSN: 2414-309X DOI: 10.20474/jabs-3.5.2 professionals. Pucciarelli & Thomas (2011) underscored that as consumers expand careers and combine incomes, purchasing power for food becomes greater, thus increasing foods bought from all food categories.…”

The epidemiology of family meals among Ohio’s adults

“…It is also possible that cohort differences in expectations and priorities are evident when we examine family meal frequency among adults without children in the household. Many young adults report time constraints for preparing and eating meals (30,31) , whereas among older adults, family mealtime experiences from earlier in their lives may influence current behaviour (32,33) . It is unclear how living with minor children affects these or other aspects of the family dynamic to produce the more stable frequency of family meals across age groups we observed.…”

Factors associated with food choices among elderly: a scoping review

“…It has been observed that the elderly readily modify their food habits and are willing to fight the urge of eating their favourite foods as instructed by their doctors (Shanks et al, 2016). This has been categorised as internal indicators that shape the food choice of older people (Pucciarelli & Thomas, 2011). The lowering of fat and cholesterol intake with healthier food choices in order to meet health goals were among the changes specifically made by the elderly (Delaney & McCarthy, 2011;Pucciarelli & Thomas, 2011;Host et al, 2016).…”

“…This has been categorised as internal indicators that shape the food choice of older people (Pucciarelli & Thomas, 2011). The lowering of fat and cholesterol intake with healthier food choices in order to meet health goals were among the changes specifically made by the elderly (Delaney & McCarthy, 2011;Pucciarelli & Thomas, 2011;Host et al, 2016). A significant association was found between vegetable intake of different varieties and the higher importance given to health benefits (Appleton et al, 2017) as the elderly assumed that fruits and vegetables were important parts of a healthy diet (Brownie & Coutts, 2013).…”

“…The determinants of food choice in the elderly, as shown by previous studies, include the decline in chemosensory system sensitivity (i.e. in taste and smell) (Rolls, 1999), loss of appetite (Shatenstein et al, 2013) and life course events such as parental influence, early adult events and new health diagnoses during aging (Pucciarelli & Thomas, 2011). The other factors that contribute to food choices are, inter alia, taste, convenience, cost, nutritional knowledge, health status and food accessibility (Ree, Riediger & Moghadasian, 2008;Gunsam & Murden, 2007).…”