FOOD CHOICE PROCESSES OF OLDER ADULTS - A QUALITATIVE INVESTIGATION

One way to promote optimal nutrition for older adults is to expand nut rition professionals' understanding of the cognitive food choice proce sses of the elderly. This investigation used a constructivist approach and qualitative methods to elicit the factors important to the food c hoices of individuals aged 65 years and older who lived independently. Using a multiple-perspective model of the food choice process as a co nceptual framework, two semi-structured, in-depth interviews were cond ucted with each of 16 individuals to learn about how they chose foods. Interview transcripts were analyzed using the constant comparative me thod. Life course events and experiences were very important factors a ffecting food choices. Participants' food choices and preferences were strongly influenced by beliefs related to appropriate food behavior a nd expected characteristics of foods and meals, many of which had been formed during childhood. Social structure played an important role in the participants' food choices, and much of this structure was built around food. The values most often negotiated when making food choices were social context, sensory perceptions, monetary considerations, co nvenience, and physical well-being. Participants managed frequently en countered food choice situations with strategies and repertoires that included routinization, substitution, limitation, and elimination/avoi dance. Based on the data, a multiple-perspective model of the food cho ice process pertaining to the food choices of older adults is proposed .