The Consumption of Protein-Rich Foods in Older Adults: An Exploratory Focus Group Study

Best, R.; Appleton, Katherine

doi:10.1016/j.jneb.2013.03.008

Cited by 50 publications

(99 citation statements)

References 30 publications

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“…Older people living alone have been recognised as more likely to lack the energy and motivation required to prepare and eat food and hence are also associated with poorer food choice and dietary intake . However, in our sample of healthy, independently living older people, there was a keen motivation to eat well and accept individual responsibility for engagement in health‐promoting behaviours and, further, to enhance current health and nutrition knowledge, regardless of personal living arrangement.…”

Section: Discussionmentioning

confidence: 77%

“…This is suggestive of the possibility that juicing may be a viable method for improving fruit and vegetable intakes while also minimising food volume for reduced appetites within this population group. Such resourcefulness, preparedness to adapt and determination to maintain independence, coupled with a strong interest and awareness in health, nutrition and physical activity, have previously been highlighted as potentially protective for health in old age …”

Section: Discussionmentioning

confidence: 99%

“…Good nutrition during the senior years is important for prevention of disease and disability as well as preservation of independence and quality of life . However, the ageing process itself results in physiological, pathological, psychosocial and environmental changes that have the potential to adversely impact food choice and dietary intake .…”

Section: Introductionmentioning

confidence: 99%

“…However, the ageing process itself results in physiological, pathological, psychosocial and environmental changes that have the potential to adversely impact food choice and dietary intake . Such changes include a decline in chemosensory perception, poor dentition, loss of appetite, onset of chronic illness, loneliness and reduced disposable income …”

Section: Introductionmentioning

confidence: 99%

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‘While we can, we will’: Exploring food choice and dietary behaviour amongst independent older Australians

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McMahon

Walton

et al. 2016

Nutrition & Dietetics

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K. (2016). 'While we can, we will': exploring food choice and dietary behaviour amongst independent older Australians. Nutrition and Dietetics, 73 (5), 463-473. 'While we can, we will': exploring food choice and dietary behaviour amongst independent older Australians Abstract Aim Burgeoning proportions of populations aged over 65 years impose an increased financial burden upon governments for the provision of associated health and aged-care services. Strategies are therefore required to mitigate service demand through the preservation of good health and independence into old age. Nutrition has been acknowledged as a key factor for realisation of this goal. The objective of the present study was to investigate factors responsible for shaping food shopping, cooking and eating behaviours amongst healthy, independently living Australians aged 60 years and over. Methods Eighteen (5 male, 13 female) independently living residents sourced from three low-care Illawarra Retirement Trust (IRT) lifestyle residential facilities volunteered to take part in the present study. All participants were aged 60 years or more and in relatively good health. Semi-structured focus groups were implemented to explore factors influencing the selection, acquisition and preparation of food. Each session was digitally recorded, transcribed verbatim and subsequently examined using content and thematic analysis. Results Ten sub-themes were identified and grouped into three broader themes: adaptation, psychosocial parameters and food landscape. Findings reflect an active self-determination to retain independence, with a focus on the maintenance of favourable nutritional status. A sense of resourcefulness was evident through the development of strategies to overcome potential barriers to healthy eating. Conclusions Factors that influence the food choices of community-living older Australians are complex and multifactorial, and underpinned by a strong desire for independence and control over personal health outcomes. Studies involving larger, more demographically diverse participant groups are required to elicit socially acceptable strategies that will empower older Australians to sustain their health and independence for the longer term. Strategies are therefore required to mitigate service demand, through the preservation of 7 good health and independence into old age. Nutrition has been acknowledged as a key factor 8 for realisation of this goal. The objective of this study was to investigate factors responsible 9 for shaping food shopping, cooking and eating behaviours amongst healthy, independently-10 living Australians aged 60 years and over. 11Methods: Eighteen (five male, thirteen female) independently-living residents sourced from 3 12 Illawarra lifestyle residential facilities volunteered to take part in this study. All participants 13 were aged 60 years or more and in relatively good health. Semi-structured focus groups were 14 implemented to explore factors influencing the selection, acquisition and preparation of food. 15Each ses...

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Section: Discussionmentioning

confidence: 77%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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‘While we can, we will’: Exploring food choice and dietary behaviour amongst independent older Australians

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McMahon

Walton

et al. 2016

Nutrition & Dietetics

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“…Department of Psychology, Bournemouth University, Poole BH12 5BB and 2 School of Health and Social Care, Bournemouth University, Bournemouth BH1 3LT…”

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confidence: 99%

Exploring the barriers and facilitators to the consumption of eggs and other protein rich foods using focus groups

2015

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Sarcopenia is the age-related loss of skeletal muscle mass and strength, and it has been suggested that inadequate dietary protein intake might be one of the risk factors (1) . Previous research exploring the factors associated with the consumption of protein-rich foods in older adults suggests difficulties particularly based on the texture, perishability and need-to-cook nature of most high protein foods (2) . In comparison to other protein-rich foods, however, eggs are of soft texture, long shelf-life, relatively low cost, and are easy to cook (3,4) , and so may offer a solution. This study explored the barriers and facilitators to the consumption of eggs and other proteinrich foods using focus groups and interviews. With an interest in prevention as well as treatment, the sample ranged from aged 55 years upwards.A total of 20 males and 19 females took part in one of 6 focus groups or two interviews. Participants were independently living individuals, ranging in age from 56 to 84 years, of whom 11 were employed (working over 20 hours per week), and 7 were classified as frail (self-reported to meet the criteria set by Fried et al. (5) ). Focus groups included gender-specific groups, and separate groups for those working and those who do not work. Participants were asked to discuss the reasons why they do or do not eat eggs, dairy products, meat, fish, seafood, nuts and pulses, whilst being shown images of each type of food. Conversations lasted for about one hour, and were audio recorded, transcribed, and analysed using thematic analysis by two researchers independently. Analyses focussed exclusively on references to eggs or protein-rich foods: comments about eating behaviour in general were not included.Agreed barriers and facilitators to consumption were related to: hedonics (e.g. liking); the properties of the food (e.g. taste, texture); preparation style (e.g. part of a dish); convenience (e.g. time, effort to cook); physical environment (e.g. financial difficulties, availability); variety (e.g. replacing other foods); physical health/ability (e.g. biting, chewing and swallowing difficulties, medical constraints); nutrition and health knowledge (e.g. health beliefs, nutrition and health advice); food safety (e.g. food scares); social environment (e.g. others in the house, or culture); morality (e.g. animal welfare); emotions (e.g. treat); and habit (e.g. upbringing).Many of these reasons for consuming / not consuming eggs and other protein-rich foods are well known factors associated with food consumption, but certain factors may be particularly important in determining egg consumption and for the ageing population. The determinants identified in this study will now be used to design a questionnaire to explore the relative importance of each factor, in relation to protein intake, in a large representative sample. A more thorough understanding of the reasons for eating these specific foods in this population will aid the design of practical interventions to increase dietary protein intake and improve protein...

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Increasing vegetable intakes: rationale and systematic review of published interventions

et al. 2016

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Purpose While the health benefits of a high fruit and vegetable consumption are well known and considerable work has attempted to improve intakes, increasing evidence also recognises a distinction between fruit and vegetables, both in their impacts on health and in consumption patterns. Increasing work suggests health benefits from a high consumption specifically of vegetables, yet intakes remain low, and barriers to increasing intakes are prevalent making intervention difficult. A systematic review was undertaken to identify from the published literature all studies reporting an intervention to increase intakes of vegetables as a distinct food group.MethodsDatabases—PubMed, PsychInfo and Medline—were searched over all years of records until April 2015 using pre-specified terms.ResultsOur searches identified 77 studies, detailing 140 interventions, of which 133 (81 %) interventions were conducted in children. Interventions aimed to use or change hedonic factors, such as taste, liking and familiarity (n = 72), use or change environmental factors (n = 39), use or change cognitive factors (n = 19), or a combination of strategies (n = 10). Increased vegetable acceptance, selection and/or consumption were reported to some degree in 116 (83 %) interventions, but the majority of effects seem small and inconsistent.ConclusionsGreater percent success is currently found from environmental, educational and multi-component interventions, but publication bias is likely, and long-term effects and cost-effectiveness are rarely considered. A focus on long-term benefits and sustained behaviour change is required. Certain population groups are also noticeably absent from the current list of tried interventions.

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The Consumption of Protein-Rich Foods in Older Adults: An Exploratory Focus Group Study

Cited by 50 publications

References 30 publications

‘While we can, we will’: Exploring food choice and dietary behaviour amongst independent older Australians

‘While we can, we will’: Exploring food choice and dietary behaviour amongst independent older Australians

Exploring the barriers and facilitators to the consumption of eggs and other protein rich foods using focus groups

Increasing vegetable intakes: rationale and systematic review of published interventions

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