Food preferences and shopping habits of older people Public Deposited

http://ir.library.oregonstate.edu/concern/graduate_thesis_or_dissertations/d217qr86c

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  • Ninety people, aged 60 and older, were interviewed regarding their shopping habits, use of convenience foods, frequency of food use and reasons for food preferences. The relation of income level and education level to reasons for food use was also investigated. The major source of purchased food was the chain supermarket. Shopping was done primarily on a once a week basis. The food groups purchased most frequently were fruits and vegetables, and milk and milk products. The primary determinants of these shopping patterns were food quality, economy, and convenience. Convenience foods were widely used by the elderly study subjects. They were valued for their ease of preparation. Income level did not influence the choice of market place or the use of convenience foods. More than three fourths of the subjects used some form of milk each day. Low fat milks were most popular. Ground beef and chicken were the most frequently used meats. Beef steaks and roasts and all forms of pork were also well liked. The fruits, in general, were well liked and used on a regular basis. Green beans were the most frequently used vegetable on a weekly basis; lettuce the most frequently used vegetable on a daily basis. With one exception, enriched breads were consumed daily by all subjects. The dry, unsweetened cereals were the most frequently used form of cereal. A preference was found for margarine and oil over butter, shortening, cream, and lard. Coffee, tea, fruit and vegetable juices were all consumed frequently. Soft drinks, artificially sweetened drinks and alcoholic beverages were less acceptable to the elderly. Sensory reasons and the degree of preparation required by a food item were the two most frequently given reasons for food selection. Health considerations were also important to the older people who were both weight conscious and concerned about heart disease. Neither income level nor educational level had an influence on the reasons given for food use.
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