Factors influencing eating a varied diet in old age

Bibliographic Data

ID15092016
AuthorsMoira Dean (0000-0002-9014-1266, Queen's University Belfast), Monique M Raats (0000-0002-8419-0600), Monique Raats (0000-0002-8057-2783, University of Surrey, corresponding author), Klaus G Grunert (0000-0001-8482-184X, Aarhus University), Margaret Lumbers (University of Surrey), The Food in Later Life Team
Year2009
Volume12
Issue12
Pages2421-2427
Publication date2009-12-01
Peer ReviewedYes
Open AccessYes
TypeARTICLE
VenuePublic Health Nutrition (JOURNAL)
Journal identifiersISSN: 1368-9800 • E-ISSN: 1475-2727
PublisherCambridge University Press (CUP) (PUBLISHER)
DOI10.1017/s1368980009005448
PMID19344544
OpenAlexW2049202492
LanguageEN
Citations received32
References cited35

Objective To investigate the influences of resources and food-related goals on the variety of food choice among older people. Design A questionnaire-based survey in eight European countries: Poland, Portugal, United Kingdom, Germany, Sweden, Denmark, Italy and Spain. Subjects Participants ( n 3200) were above 65 years of age and living in their own homes. The samples were quota samples, eight groups of fifty in each country, based on gender, age and living circumstances, reflecting the diversity of each of the national populations based on education, income and urbanization of living environment. Results Hierarchical multiple regression analysis showed that income, health status, access to a car and living arrangement affected the level of dietary variety. The perceived level of different food-related resources impacted the consumption of a varied diet over and above actual resource levels. Food-related goals contributed to variety of food intake that was not accounted for by the amount of material resources possessed or the social and other resources perceived to be possessed. Conclusions Older people’s variety of food intake depended on material resources (e.g. monthly income, access to a car, living arrangement, physical and mental health). However, in addition to these variables, the way older people perceived other resources, such as their level of appetite, their food knowledge, their perception of the distance to the shops, access to high-quality products, having better kitchen facilities, access to good service providers and support from friends and neighbours, all contributed to how varied a diet they ate

Business · Consumption (sociology · Diversity (politics · Economics · Environmental health · Food choice · Geography · Political science · Socioeconomics · Sociology · Variety (cybernetics · Medicine · Nutrition, Health and Food Behavior · Nutritional Studies and Diet · Obesity, Physical Activity, Diet · Psychology · Gerontology

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