TY - JOUR
T1 - Food choice among homebound older adults
T2 - Motivations and perceived barriers
AU - Locher, Julie L.
AU - Ritchie, C. S.
AU - Roth, D. L.
AU - Sen, B.
AU - Vickers, K. S.
AU - Vailas, L. I.
N1 - Funding Information:
Behaviors in Homebound Older Adults) and R21 AG027560 (A Multi-Component Behavioral Nutrition Intervention for Homebound Elderly) from the National Institute on Aging to Julie L. Locher. Additional support was provided by Public Health Research Resources to the University of Alabama at Birmingham Pittman General Clinical Research Center. We thank especially Alacare Home Health and Hospice, HomeCare Plus, the William Clifford and Margaret Spain McDonald Clinic, and Drs. Andrew S. Duxbury and Victor W. Mark for referral of study participants. Last, we thank J. Lynn Shanks and J. Lisa Harvey for interviewing and data collection and Dr. Jeannine C. Lawrence for assistance with management of NDS-R data.
PY - 2009
Y1 - 2009
N2 - Objectives: The purpose of this paper is to identify: motivations and perceived barriers associated with food choices made by homebound older adults; whether motivations and perceived barriers vary according to social demographic characteristics; and whether motivations and perceived barriers are associated with dietary quality. Design: This was an observational study using standard interview methods where participants were administered a questionnaire and completed three 24-hour dietary recalls. Setting: Participants were interviewed in their homes. Participants: 185 homebound older adults were included. Measurement: Motivations were assessed using a modification of The Food Choice Questionnaire and perceived barriers were assessed using the Vailas Food Enjoyment Questionnaire. Participants answered questions regarding social demographic characteristics. Dietary quality measures of adequate intakes of calories, protein, vitamin D, and vitamin B12 were obtained from the three 24-hour dietary recalls. Results: Mean age was 78.9; 80% were female; and 36% were African American. Key motivations in food choice included sensory appeal, convenience, and price. Key barriers included health, being on a special diet, and being unable to shop. These varied little by social demographics, except for age. Dietary quality varied according to different motivations and barriers. Conclusion: Food choices are based upon a complex interaction between the social and environmental context, the individual, and the food. Efforts to change eating behaviors, especially community-based interventions involving self-management approaches, must carefully take into account individuals' self-perceived motivations and barriers to food selection. Incorporating foods that are tasty, easy to prepare, inexpensive, and that involve caregivers are critical for successful interventions. The Journal of Nutrition, Health & Aging
AB - Objectives: The purpose of this paper is to identify: motivations and perceived barriers associated with food choices made by homebound older adults; whether motivations and perceived barriers vary according to social demographic characteristics; and whether motivations and perceived barriers are associated with dietary quality. Design: This was an observational study using standard interview methods where participants were administered a questionnaire and completed three 24-hour dietary recalls. Setting: Participants were interviewed in their homes. Participants: 185 homebound older adults were included. Measurement: Motivations were assessed using a modification of The Food Choice Questionnaire and perceived barriers were assessed using the Vailas Food Enjoyment Questionnaire. Participants answered questions regarding social demographic characteristics. Dietary quality measures of adequate intakes of calories, protein, vitamin D, and vitamin B12 were obtained from the three 24-hour dietary recalls. Results: Mean age was 78.9; 80% were female; and 36% were African American. Key motivations in food choice included sensory appeal, convenience, and price. Key barriers included health, being on a special diet, and being unable to shop. These varied little by social demographics, except for age. Dietary quality varied according to different motivations and barriers. Conclusion: Food choices are based upon a complex interaction between the social and environmental context, the individual, and the food. Efforts to change eating behaviors, especially community-based interventions involving self-management approaches, must carefully take into account individuals' self-perceived motivations and barriers to food selection. Incorporating foods that are tasty, easy to prepare, inexpensive, and that involve caregivers are critical for successful interventions. The Journal of Nutrition, Health & Aging
KW - Food choice
KW - Health behavior
KW - Health beliefs
KW - Nutrition intervention
KW - Nutrition policy
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U2 - 10.1007/s12603-009-0194-7
DO - 10.1007/s12603-009-0194-7
M3 - Article
C2 - 19657547
AN - SCOPUS:70350499500
SN - 1279-7707
VL - 13
SP - 659
EP - 664
JO - Journal of Nutrition, Health and Aging
JF - Journal of Nutrition, Health and Aging
IS - 8
ER -