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1

Differences in frequency of fruit and vegetables intake among older Europeans - food in later life project

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Szczecinska A., Kozlowska K., Roszkowski W., Brzozowska A., Raats M., Lumbers M.
Polish Journal of Natural Sciences. Supplement
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2007
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tom 04
243-251
2
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Factors influencing the choice and perceptions of yoghurts among old people living in Warsaw

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Kozlowska K., Szczecinska A., Roszkowski W., Brzozowska A., Raats M., Lumbers M.
Polish Journal of Food and Nutrition Sciences
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2007
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tom 57
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nr 1
The aim of the study was to analyze how demographic factors (such as gender, age and education period) and health factors (such as general health, problems with heart or digestion, diabetes) influence the choice of yoghurts among people aged 65+ and what kind of perceptions of functional foods are formed by the respondents. The study was carried out in Autumn 2003 in the group of 96 Warsaw citizens, without extreme visual and/or hearing impairments. The seniors were divided into experimental groups according to gender (48 women and 48 men) and age (65–74 years old and 75+, in equal proportions). In order to determine seniors’ perceptions of yoghurts a Repertory Grid Method (RGM) was used and empty packages of 5 functional and 2 conventional yoghurts were presented to the subjects in 3 triads. In general, health aspects and taste of yoghurts were the most important factors influencing the food choice, in particular for people who were overweight or obese or suffered from heart problems. Healthy yoghurts were seen by most seniors as natural products, without any additives or even fruits. However, the presence of other functional ingredients such as active biocultures, fibre or vitamins were perceived as additional benefit for health. Consequently, functional yoghurts were in general perceived as healthier than conventional ones. Health expectations of seniors (especially those with heart problems) were met if fat content in yoghurts was in the range of 0.0–1.0%. Therefore, functional yoghurts, being usually low fat, were often perceived by older people as having more proper fat content when compared to the conventional ones. Taste of yoghurts was not important regardless of the fact whether the product belonged to either functional or conventional yoghurts.
3

Perception of convenience food by older people living in Warsaw [on the example of vegetable soups]

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Kozlowska K., Szczecinska A., Roszkowski W., Brzozowska A., Saba A., Raats M., Lumbers M.
Polish Journal of Food and Nutrition Sciences
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2006
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tom 15/56
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nr 2
In order to evaluate the perception of convenience food by 96 elderly people aged 65 and over, an interview using the Repertory Grid Method (RGM) was carried out. Additionally, apart from the interview, some detailed information about the importance of nine factors influencing the respondents’ choice of foods when shopping and their attitudes towards food-related quality of life was collected. Half the respondents lived alone, and the others with at least one person in a common household. Five convenience vegetable soups and two conventional ones were used as experimental material. No taste assessment (i.e. sensory analysis) was done. The empty packages of soups or photographs were randomly presented to the respondents in three triads. As a result, 14 different constructs describing sensory, health and convenience properties were obtained. The constructs were then grouped into six classes of similar characteristics. This analysis showed that older people perceived the convenience food as less healthy and tasty than the traditionally made meals. Taste and health aspects were found to be crucial determinants for convenience food. There were no statistically significant differences in regard to sex and age for the 7 soups’ scores for the following attributes: tasty, convenient and healthy. Only the living situation had a significant influence on soups’ scores for the attribute convenient: those living alone considered all ready-made soups and a deep frozen one as more convenient in comparison to the people living with others. In general, people who were participating in this study were pleased with their food and meals. They rather did not see any problems, obstacles nor disappointments when thinking of their next meal. In consequence, they were not really interested in convenience food.
4

Ograniczenia ekonomiczne a struktura spożycia produktów przez osoby w wieku podeszłym. Badania pilotowe. Projekt senior Food-QOL

84%
Danowska-Oziewicz M., Slowinska M. A., Cichon R., Szymelfejnik E., Walus A., Wadolowska L., Raats M., Lumbers M.
Żywienie Człowieka i Metabolizm. Suplement
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2004
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tom 31
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nr 1 cz.1
5

Ograniczenia ekonomiczne a spozycie produktow przez osoby w wieku podeszlym. Badania pilotowe. Projekt Senior Food-Qol

84%
Niedzwiedzka E., Danowska-Oziewicz M., Slowinska M. A., Cichon R., Szymelfejnik E., Walus A., Raats M., Lumbers M., Wadolowska L.
Żywienie Człowieka i Metabolizm. Suplement
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2004
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tom 31
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nr 2 cz.1
367-373
Celem badań było określenie współzależności pomiędzy sytuacją ekonomiczną gospodarstwa domowego a spożyciem żywności przez osoby starsze. Badania przeprowadzono wśród 40 osób w wieku ≥65 lat, zamieszkałych w rejonie Olsztyna. Nie stwierdzono zróżnicowania w spożyciu większości analizowanych produktów związanego z wielkością dochodu gospodarstwa domowego oraz ilością posiadanych pieniędzy na żywność.
6

Umiejętności przygotowywania posiłków a stan odżywienia osób w wieku podeszłym. Badania pilotowe. Projekt Senior Food-QOL

84%
Slowinska M. A., Danowska-Oziewicz M., Cichon R., Szymelfejnik E., Walus A., Wadolowska L., Lumbers M., Raats M.
Żywienie Człowieka i Metabolizm. Suplement
|
2004
|
tom 31
|
nr 1 cz.1
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