Food choice among homebound older adults: Motivations and perceived barriers

• Published in: The Journal of nutrition, health & aging health & aging, 2009-10, Vol.13 (8), p.659-664
• Main Authors: Locher, Julie L., Ritchie, C. S., Roth, D. L., Sen, B., Vickers, K. S., Vailas, L. I.
• Format: Article
• Language: English
• Subjects: Age Factors; Aged; Aged, 80 and over; Aging; Biological and medical sciences; Black or African American - psychology; Diet - standards; Diet - statistics & numerical data; Diet Surveys; Feeding. Feeding behavior; Female; Food Preferences - psychology; Fundamental and applied biological sciences. Psychology; Geriatrics/Gerontology; Health Knowledge, Attitudes, Practice; Homebound Persons - psychology; Humans; Male; Medicine; Medicine & Public Health; Motivation; Neurosciences; Nutrition; Primary Care Medicine; Quality of Life Research; Surveys and Questionnaires; Vertebrates: anatomy and physiology, studies on body, several organs or systems
• ISSN: 1279-7707; 1760-4788
• DOI: 10.1007/s12603-009-0194-7

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.