Exploring the functional mealtime associations of older adults through consumer segmentation and a means-end chain approach

Uijl, Louise C. den; Jager, Gerry; Graaf, C. de; Kremer, Stefanie

doi:10.1016/j.appet.2016.09.007

Cited by 15 publications

(19 citation statements)

References 37 publications

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“…That there is a need for segmenting older adults is showed by den Uijl et al (2014) who investigated the functionalities that older adults ascribe to a main meal. Three segments could be described: "cosy socialisers", who are especially motivated by the cosiness and social function of a meal; "physical nutritioners", who are motivated mainly by physical needs, health and nutritional aspects of a meal and "thoughtless rewarders" who tend to eat without having explicit thoughts (den Uijl et al, 2016). Whether there were differences between segments with regard to usual food intake was not studied, yet.…”

Section: Introductionmentioning

confidence: 99%

Exploring health-related motive orientations among Dutch seniors

Sijtsema

Raaijmakers

Onwezen

et al. 2019

BFJ

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Purpose -Generally, food intake of older consumers is not in line with dietary guidelines. Insight into personal health-related motive orientations (HRMO) in this target group is useful for developing tailored interventions that support healthy food consumption, a better understanding is needed. The purpose of this paper is twofold: first, to identify older consumer groups based on HRMO; and second, to compare their consumption of different food groups and functionalities associated with a main meal. Design/methodology/approach -An online survey was filled out by 459 Dutch adults aged 55-90 years (mean age ¼ 68.2 years), of the Sento network including 800 vital community-dwelling older consumers. Findings -Analysis revealed five clusters of older adults with different HRMO profiles: appearance and achievement oriented, active oriented, altruistic oriented, achievement oriented and less health oriented. In addition, these segments differ in importance of functionalities associated with a main meal, i.e., physical, pleasure or rewarding, and in the consumption of specific food groups, i.e., unprocessed meat, meat replacers and unsalted nuts. Research limitations/implications -Recommendations for interventions and communication strategiesto support healthy food consumption in the different HRMO segments are presented. Originality/value -This exploration showed that different segments of Dutch older adults can be identified based on HRMO. Between these segments there are differences in consumption of protein-rich food groups and functionalities associated with a main meal.

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Section: Introductionmentioning

confidence: 99%

Exploring health-related motive orientations among Dutch seniors

Sijtsema

Raaijmakers

Onwezen

et al. 2019

BFJ

View full text Add to dashboard Cite

show abstract

“…4.1A and B). The older adults population is known to be a heterogeneous group having a wide range of physical abilities (den Uijl et al, 2016;Laguna et al, 2015a;van der Zanden et al, 2014). This has resulted in a large variation in consumption time and chews per bite for the older adults in the current study.…”

Section: Discussionmentioning

confidence: 99%

“…The current study found a large variation in oral processing behavior and oral physiology within the Chinese, Asian older adults ( Figure 5.5A & B). Previous studies indicated that the older adults form a highly heterogeneous group with respect to health status, nutritional needs and wants (den Uijl et al, 2016;Laguna et al, 2015a;van der Zanden et al, 2014).…”

Section: Discussionmentioning

confidence: 99%

“…Most consumers experience little problems with chewing effort, however during ageing dental status and strength of oral muscles decline so that chewing effort becomes more relevant and could therefore interfere with efficient oral processing behavior. It is important to note that the older adult consumers form a very heterogeneous group (den Uijl et al, 2016;Laguna et al, 2015a;van der Zanden et al, 2014). Older adults show a high variation in health status, nutritional needs and wants.…”

Section: Effects Of Consumer Characteristics On Food Oral Processing mentioning

confidence: 99%

“…This thesis investigated the effect of age by comparing adults (18-30 years) and older adults (60-85 years). Recently, there has been a lot of discussion about the heterogeneity of older adults (den Uijl et al, 2016;Laguna et al, 2015a;van der Zanden et al, 2014).…”

Section: Selection Of Consumer Groupsmentioning

confidence: 99%

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