determinates that influence food comsumption among older members of a midwest community这种番茄影响食物消费中的老成员中西部社区.pdfVIP

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determinates that influence food comsumption among older members of a midwest community这种番茄影响食物消费中的老成员中西部社区.pdf

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determinates that influence food comsumption among older members of a midwest community这种番茄影响食物消费中的老成员中西部社区

Food and Nutrition Sciences, 2011, 2, 1018-1026 doi:10.4236/fns.2011.29136 Published Online November 2011 (http://www.SciRP.org/journal/fns) Determinates That Influence Food Comsumption among Older Members of a Midwest Community Deanna Pucciarelli, Adrienne Thomas Department of Family and Consumer Sciences, Ball State University, Muncie, USA. Email: dpucciarelli@ Received June 27th, 2011; revised September 19th, 2011; accepted September 26th, 2011. ABSTRACT The goal of this study was to record Muncie, Indiana residents ’ change in eating habits over time. Objectives : 1) Iden- tify key determinants that influence a change in participants ’ eating habits; 2) Analyze the data for convergent themes among participants and draw patterns; and 3) Compare patterns found in this study population with existing literature and/or accepted theories within the field. Hypotheses on changes in food patterns included: 1) Socio-economic status in the middle-class population maintained daily food production to remain inside the home; 2) Women working outside the home reduced labor hours allotted to home cooking; and 3) Social norms valued home cooking resulting in home pre- pared meals. Methods : The study used a cross-sectional, oral-history, interview format. The study sample consisted of 25 seniors (65 y – 100 y old ) from a convenience sample taken from one, medium-sized, mid-western town, Muncie, Indiana. The study involved use of a semi-structured, questionnaire/interview script, (approved by Ball State Univer- sity ’s IRB committee). Results: Economics greatly influenced, and continues to influence, food consumption patterns for depression-era born adults. Women who grew up on home-only cooked meals, but entered the workforce adjusted tradi- tional meals in favor of convenience. Implications: Health care providers trying to change dietary habits of older resi- dents residing in the Midwest will need to consider foods and food preparatory methods int