Information Sources on Healthy Eating Among Community Living Older Adults

• Type: Article in International Scientific Journal
• Date: 2021

Authors

Oliveira, L (Author) Other; Poínhos, Rui (Author) FCNAUP; Afonso, Cláudia (Author) FCNAUP; Almeida, Maria Daniel Vaz de (Author) FCNAUP

Journal

Title: International Quarterly of Community Health Education

ISSN: 0272-684X

Publisher: SAGE

Indexing

ISI Web of Knowledge - 3 Citations

Scopus - 3 Citations

Scientific classification

CORDIS: Health sciences

FOS: Medical and Health sciences

Associated Projects

PRONUTRISENIOR - PRONUTRISENIOR - Capacidade de profissionais de saúde em nutrição na idade senior: uma abordagem holística

Other information

Authenticus ID: P-00R-ZFF

DOI: 10.1177/0272684x20915362

Abstract (EN): Information about nutrition and health are important to empower older adults on what their food choice is concerned. The present research aims to study the perceived need and preferences regarding sources of information about healthy eating among older adults and to relate them with sociodemographic characteristics. A sample of 602 older adults (>= 65 years old) living in the community (Vila Nova de Gaia, Portugal) was assessed by trained nutritionists using a structured questionnaire developed within the Pronutrisenior project. Most participants (87.5%) are concerned about healthy eating, and 69.3% would like to receive more information about the subject, mainly as audiovisual material (49.8%). Women prefer to receive information through practical cooking sessions and audiovisual material. Highly educated individuals prefer leaflets with text as well as audiovisual material, while more independent individuals prefer a wide range of media, such as booklets with pictures, informational posters, and food education and practical cooking sessions. Those with an adequate social support network prefer booklets with text. Age was not related to these preferences. These results can inform stakeholders about the most effective means of transmitting information on food and nutrition to older adults and are therefore useful in tailoring community and clinical interventions.

Language: English

Type (Professor's evaluation): Scientific

No. of pages: 6