Diversity of foods among older people in northern communities of Thailand

Abstract

Purpose Due to the increasing population and diverse lifestyles of aging people in Thailand, close examination of their needs and health care problems is required. Availability and accessibility of food affects the health and well-being of aging people in the community; therefore, to enhance their quality of life, community nurses and health care personnel must understand the variety of foods in their diet, in order to provide suitable and culturally acceptable nutrition for the elderly. The purpose of this paper is to explore the diversity of foods eaten by older people and the social, economic, environmental, and cultural contexts in which they live in the Northern region of Thailand. This is a part of a larger research project of community food management systems for the care of older people. Design/methodology/approach Critical ethnographic research was employed during the study. The data were collected from 41 primary elderly informants and family members. The researcher collected data by conducting individual in-depth interviews, observation of activities, and focus group discussions. The text data were analyzed by content analysis. Findings Information gathered from this research reveal nine categories of food which older people are associated with and which include: favorite foods; food provided by others; foodstuffs which should be eaten due to chronic diseases (recommended by doctor); foods to be avoided; snacks; food eaten with others (eating when socializing); food for festivals and cultural traditions; food offered for making merit; and food donated to others. Originality/value Utilization of health data, specifically regarding individual dietary diversity, can guide community nurses and health care personnel to provide and promote health that will suit individuals and their families. Community nurses and health care personnel should be aware of the variety of older persons’ diets and the importance of being able to manage and sustain their own nutritional needs. Appropriate nutrition, which is one of the social determinants of health, could improve the quality of the well-being of aging members in the community.

Holistic Health Practices of Rural Thai Homebound Older Adults: A Focused Ethnographic Study

“…The traditional belief of consumption of local foods/products without chemicals from their own farms and integrating their folk practices with the health professionals’ advice and with the health information gained from past experiences were regularly performed for health promotion. Findings in another study (Bubpa & Nuntaboot, 2017) also suggested that older adults consumed local products to prevent and control noncommunicable diseases. In addition, like other studies conducted on the use of herbal medicine in Thailand (Peltzer & Pengpid, 2019; Sumngern et al, 2011), Thai local herbs were used by HOAs as health supplements and combined with modern medicines to improve their health.…”

Quality of life and factors associated with a good quality of life among diabetes mellitus patients in northern Thailand

“…In regards to dietary behaviors, people in northern Thailand tend to favor eating sticky rice and oily noodles [11,12]. Moreover, for years, northern Thailand has had the largest proportion of people aged 60 years and over [13]. The majority of people work in agricultural sectors and have poor opportunities to access schools.…”

Exploring the Experience and Determinants of the Food Choices and Eating Practices of Elderly Thai People: A Qualitative Study

“…This model highlights the nexus between an individual's food choices and eating behaviors and their own previous experiences that they have had during important events in their lives (18,19). Moreover, this model highlights a series of influences, such as their individual health (9,19), their interpersonal relationships in society (20,21), their food environment (22), and the economic system they live under (23). A combination of experiences and influences creates an individual's food choice values.…”