Differences in the Technical and Applied Nutrition Knowledge of Older Adults

Hand, R.; Antrim, Laura R.; Crabtree, Darryl A.

doi:10.1300/j052v09n04_03

Cited by 3 publications

(1 citation statement)

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“…Second, self-reported data could be subject to measurement errors and the problem of food omissions due to memory failure and underreporting of unhealthy habits among disease subjects. However, previous validation studies indicate that the self-reported dietary information is reported with sufficient accuracy for use in epidemiology analyses[ 65 ]; and it should be noted that dietary changes are usually modest after participating in the CRCSP due to a lack of information and personalized advice[ 66 , 67 ]. Another limitation of this type of study could be the selection of controls (selection bias).…”

Section: Discussionmentioning

confidence: 99%

Food groups, diet quality and colorectal cancer risk in the Basque Country

Alegría-Lertxundi¹,

Aguirre²,

Bujanda³

et al. 2020

WJG

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BACKGROUND The results obtained to date concerning food groups, diet quality and colorectal cancer (CRC) risk vary according to criteria used and the study populations. AIM To study the relationships between food groups, diet quality and CRC risk, in an adult population of the Basque Country (North of Spain). METHODS This observational study included 308 patients diagnosed with CRC and 308 age- and sex-matched subjects as controls. During recruitment, dietary, anthropometric, lifestyle, socioeconomic, demographic and health status information was collected. Adherence to the dietary recommendations was evaluated utilizing the Healthy Eating Index for the Spanish Diet and the MedDietScore. Conditional logistic regressions were used to evaluate the associations of food group intakes, diet quality scores, categorized in tertiles, with CRC risk. RESULTS The adjusted models for potential confounding factors showed a direct association between milk and dairy products consumption, in particular high-fat cheeses [odds ratio (OR) third tertile vs first tertile = 1.87, 95% confidence intervals (CI): 1.11-3.16], and CRC risk. While the consumption of fiber-containing foods, especially whole grains (OR third tertile vs first tertile = 0.62, 95%CI: 0.39-0.98), and fatty fish (OR third tertile vs first tertile = 0.53, 95%CI: 0.27-0.99) was associated with a lower risk for CRC. Moreover, higher MD adherence was associated with a reduced CRC risk in adjusted models (OR third tertile vs first tertile = 0.40, 95%CI: 0.20-0.80). CONCLUSION Direct associations were found for high-fat cheese, whereas an inverse relation was reported for fiber-containing foods and fatty fish, as well as adherence to a Mediterranean dietary pattern.

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Section: Discussionmentioning

confidence: 99%

Food groups, diet quality and colorectal cancer risk in the Basque Country

Alegría-Lertxundi¹,

Aguirre²,

Bujanda³

et al. 2020

WJG

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Responses of Older Adults to Theory-Based Nutrition Newsletters

Taylor-Davis

Smiciklas‐Wright

Warland

et al. 2000

Journal of the American Dietetic Association

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Determinants of Eating Habits among Pre-Retired and Post-Retired Mauritians

Dunneram¹,

Ramasawmy²,

Pugo-Gunsam³

et al. 2013

IJNFS

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The aging population (60 years and above) is becoming a global phenomenon and so is in Mauritius and over the last 4 years there has been an increase of 20.4%. There is an inadequate nutrition-related data among the older adults in Mauritius and in addition the factors influencing eating habits warrant investigation. This study aimed to understand how socioeconomic factors (income level and employment status), physical activity level, body mass index, nutritional knowledge is associated with eating habits of pre-retired and post-retired Mauritians. A survey based questionnaire was used to elicit information of the various factors. Chi square test, Independent sample t-test, One-way variance analysis and Pearson correlation were the main statistical tests used to determine relationship between eating habits and the different factors. Healthy food items were more frequently consumed by high income earners as compared to low income earners. Similarly, post-retired participants and those having high physical activity level consumed healthy food items more frequently. Low physical activity level was associated with high consumption rate of fast food and low intake of fruits and vegetables. There was also positive influence of nutritional knowledge on eating habits. Income level, employment status, physical activity level and nutritional knowledge have a great impact on the eating habits whereas no relation was found between eating habits and body mass index.

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Differences in the Technical and Applied Nutrition Knowledge of Older Adults

Cited by 3 publications

References 0 publications

Food groups, diet quality and colorectal cancer risk in the Basque Country

Food groups, diet quality and colorectal cancer risk in the Basque Country

Responses of Older Adults to Theory-Based Nutrition Newsletters

Determinants of Eating Habits among Pre-Retired and Post-Retired Mauritians

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