The use of information and communication technologies by older people with cognitive impairments: from barriers to benefits

Blok, Marije; Ingen, Erik van; Boer, Alice H. de; Slootman, Marieke

doi:10.1016/j.chb.2019.106173

Cited by 59 publications

(60 citation statements)

References 41 publications

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“…The role of information for consumers to access healthy food is thought to be important [26][27][28][29]. If the elderly can properly obtain information on stores selling convenience foods that are most suitable for them, they may be able to accept convenience food as it is without the need for extra cooking effort.…”

Section: Discussionmentioning

confidence: 99%

“…ICT-embedded urban systems that use a digital information platform will greatly contribute to providing such information, in a way that is useful to people's lives [27]. The elderly with cognitive impairments also try to use the search functions of smartphones when they meet their needs in daily activities [28]. It is desirable for home cooks, regardless of their attributes, to be able to reduce their cooking effort by receiving appropriate information through smart food systems using ICT.…”

Section: Regression Analysismentioning

confidence: 99%

“…ICT-embedded urban systems that use a digital information platform facilitate more efficient and effective urban management and realize high-quality human and social capital [27]. The elderly with cognitive impairments also perceive ICTs to be useful when they meet their needs in daily activities [28]. Furthermore, Nakano and Washizu [29] conducted an empirical analysis of food supply structure in such a smart food system and concluded that it creates a new economic cycle and business opportunities.…”

Section: Introductionmentioning

confidence: 99%

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Aiming for better use of convenience food: an analysis based on meal production functions at home

Nakano

Washizu

2020

J Health Popul Nutr

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Background: In recent years, the evaluation of convenience food has changed. It came to be considered not to have a negative effect on health and is now positioned as a tool to support dietary habits of elderly and other people. In advanced countries where the population is aging, convenience foods are expected to improve the eating habits of the elderly. Methods: We defined the indicators of cooking effort and usage intensity of convenience food and presented a model wherein a "meal" is home-produced. In the model, a home cook decides the optimal cooking effort to apply for a given usage intensity of convenience food. Using an empirical form of the proposed model, we performed a multiple regression analysis and calculated "the elasticity of cooking effort with respect to the usage intensity of convenience food" for home cooks, with each attribute defined by a combination of different personality and demographic factors, using the estimated coefficients. Results: Regression analysis results revealed a negative correlation between cooking effort and the usage intensity of convenience food, which is consistent with our theoretical model of home meal production. The results showed that home cooks who have special food preferences may not be satisfied with accepting convenience foods purchased from the market as they are and that these home cooks will require a higher cooking effort to obtain higher satisfaction. The elasticity of elderly home cooks was low, implying that they are not flexible enough to accept convenience food. Conclusions: The results revealed that existing convenience foods do not have the same impact on home cooks with attributes. This problem can be solved with smart food systems that utilize information and communication technology, which allow home cooks to explore information on convenience foods that match their preferences and enable food providers to offer food that matches the specific tastes of home cooks. The regression results suggest this possibility.

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Section: Discussionmentioning

confidence: 99%

Section: Regression Analysismentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Aiming for better use of convenience food: an analysis based on meal production functions at home

Nakano

Washizu

2020

J Health Popul Nutr

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“…Voor een uitgebreidere beschrijving van de procedure rondom de werving van deelnemers, verwijzen we naar het oorspronkelijke paper. 26 De groep primaire deelnemers bestond uit zes mannen en vijf vrouwen met verschillende typen cognitieve beperkingen. Ook de ernst van de beperkingen liep uiteen.…”

Section: Deelnemersunclassified

ICT as an instrument for social and emotional ageing. A qualitative study with older adults with cognitive impairments

Blok

Ingen

Boer

et al. 2020

TGG

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Geïnspireerd door gerontologische theorieën over sociaal en emotioneel ouder worden, bestudeerden we in dit onderzoek het ICT-gebruik door ouderen met cognitieve beperkingen. Door middel van kwalitatieve interviews (N=30) met ouderen met cognitieve beperkingen en hun naasten, kregen we een gedetailleerd beeld van de rol van ICT in hun dagelijks leven. Ten eerste lieten onze data zien dat ouderen met cognitieve beperkingen ICT gebruikten om hun sociaal en emotioneel welbevinden te vergroten. Het ging daarbij om sociale interactie, het zich verbonden voelen met anderen, hobby’s of alledaagse bezigheden. Ten tweede bood ons onderzoek inzicht in de strategieën die ouderen toepasten wanneer het gebruik van ICT niet (meer) vanzelf ging. Het sociale netwerk speelde daarbij een belangrijke rol. Wanneer het netwerk desgevraagd of proactief hulp bood, vergrootte dit gevoelens van controle door de oudere. Dit gold ook voor het indirect gebruik van ICT, waarbij iemand uit het sociaal netwerk de apparaten bediende. De oudere ICT-gebruik ontzeggen, ondermijnde juist het gevoel van controle. De bevindingen geven inzicht in hoe de potentie van ICT voor deze doelgroep kan worden benut. We sluiten af met aanbevelingen voor de praktijk.

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“…Although there are many advantages of including ICT in learning environments, it is also important to remember that using ICT is not without various obstacles [12]. Connection difficulties and limited access to devices are thought to be two of the main reasons for the digital divide between different socioeconomic sections of the population [13].…”

Section: Introductionmentioning

confidence: 99%

Attitudes towards the Use of ICT in Costa Rican University Students: The Influence of Sex, Academic Performance, and Training in Technology

2020

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Information and communication technologies (ICT) are being used more and more as part of teaching processes in both formal and informal settings. In this regard, it is important to understand university students’ attitudes towards using ICT as they will shortly form part of the productive sector of society. The aim of this study was to analyze student attitudes during their final years pursuing various degrees at a university in Costa Rica. We used a non-experimental transactional design and probabilistic sampling that involved 1187 students. We used a questionnaire containing a Likert-type scales to measure attitudes, which was structured according to affective, cognitive, and behavioral components. The results showed positive attitudes in general, with higher scores in the cognitive and behavioral components, and moderate scores in the affective component. In addition, we found differences in attitudes according to sex, prior training in technology, and academic performance.

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The use of information and communication technologies by older people with cognitive impairments: from barriers to benefits

Cited by 59 publications

References 41 publications

Aiming for better use of convenience food: an analysis based on meal production functions at home

Aiming for better use of convenience food: an analysis based on meal production functions at home

ICT as an instrument for social and emotional ageing. A qualitative study with older adults with cognitive impairments

Attitudes towards the Use of ICT in Costa Rican University Students: The Influence of Sex, Academic Performance, and Training in Technology

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