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

Chalermsri, Chalobol; Wees, Sibylle Herzig van; Ziaei, Shirin; Ekström, Eva‐Charlotte; Muangpaisan, Weerasak; Rahman, Syed Moshfiqur

doi:10.20944/preprints202010.0040.v1

2020

DOI: 10.20944/preprints202010.0040.v1

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

Chalobol Chalermsri¹,

Sibylle Herzig van Wees²,

Shirin Ziaei³

et al.

Abstract: Over the past decade, Thailand has experienced a rapid increase in its elderly population. Many unfavorable health outcomes among elderly people are associated with nutrition. Nutrition in elderly people is affected by physical, mental, and social factors. This study explored the food choices and dietary practices among community-dwelling elderly people in Thailand from the perspective of both caregivers and the elderly people themselves. Six focus group discussions and six semi-structured interviews were cond… Show more

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Cited by 4 publications

References 52 publications

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Good Attitudes Are Not Good Enough: An Ethnographical Approach to Investigate Attitude-Behavior Inconsistencies in Sustainable Choice

Meyer

Simons

2021

Foods

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This research explores reasons for the attitude-behavior gap of consumers involved with sustainable food choice. For this purpose, the Food Choice Process Model by was applied. The study follows a qualitative approach. Data were collected through ethnographical fieldwork. Over the course of nine months, researchers repeatedly accompanied six families. Each visit lasted several hours and included multiple in-depth discussions, food shopping observations and participation in everyday food behavior. Findings show that beliefs, positive attitudes, and behavioral intentions do play an important role for sustainable choice. Rooted in one’s personal life course experiences and the socio-cultural conditions one grew up in, however, their determinacy is heavily impaired by household realities and by various personal and situational factors. Sustainability attributes, even if dominant on an abstract level, tend to be inferior for actual choice, especially when competing with the taste, price, and preferences of other household members. Product evaluation and food choice are seldomly a result of comprehensive information processing, but rather based on simplifications and strategies. Conflicts are aggravated by competing sustainability values and attributes. Confronted with diverse product-related, personal, external, and situational influences, sustainable choices come with conflicts, tensions, and ambivalences forcing participants to make compromises and remain flexible in their decisions. However, participants were aware of their inadequacies and accept personal inconsistencies, without showing much dissonance. This research extends current knowledge about the impact and the origin of attitudes towards and barriers for sustainable food choice behavior that help to understand the complexity of the phenomena in its natural setting. It points out practical implications for practitioners, updates the theoretical framework, and can widen researchers’ perspective on sustainable food choice behavior.

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Good Attitudes Are Not Good Enough: An Ethnographical Approach to Investigate Attitude-Behavior Inconsistencies in Sustainable Choice

Meyer

Simons

2021

Foods

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Dietary Salt-Related Determinants of Hypertension in Rural Northern Thailand

Rusmevichientong

Morales

Castorena³

et al. 2021

IJERPH

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Hypertension and its connection to high salt consumption have been observed in the Thai population. This study mainly contributed to the literature to examine the dietary-salt-related determinants associated with the risk of hypertension in rural northern Thailand, which exhibited the highest prevalence of hypertension. A total of 376 adults residing in San Pa Tong District, Chiang Mai province, were face-to-face interviewed using a structured questionnaire assessing dietary-salt-related knowledge, attitudes, consumption, sources, and habits. The subject’s blood pressure (BP) was measured twice before and after the interview. Hypertension was defined as a systolic BP ≥ 130 mmHg or a diastolic BP ≥ 80 mmHg. The dietary-salt-related knowledge, attitude, and habits toward salt reduction were positively correlated; however, knowledge and attitudes were not significantly correlated with consumption. Multivariate logistic regression results indicated subjects who frequently bought ready-to-eat food, ate out, or used bouillon cube/monosodium glutamate (MSG) during food preparation were likely to have hypertension (OR = 2.24, 95% CI: 1.36–3.69, p = 0.002). MSG was heavily consumed and used as a flavor enhancer in northern Thai cuisine; however, a few subjects realized it contains sodium due to no salty taste. The deficiency of specific dietary-salt-related knowledge illustrated the need for tailored educational intervention strategies.

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Socio-Demographic Factors Associated with Rural Residents’ Dietary Diversity and Dietary Pattern: A Cross-Sectional Study in Pingnan, China

et al. 2023

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There is limited evidence regarding the factors correlated with dietary diversity (DD) and dietary pattern (DP) in rural residents of China. This study aims to identify the DD and DP of rural residents and their association with socio-demographic factors. A cross-sectional survey was conducted in Pingnan, China. The Food Frequency Questionnaire (FFQ) was applied to evaluate dietary intake. Latent class analysis (LCA) was used to identify patterns of six food varieties, including vegetables–fruits, red meat, aquatic products, eggs, milk, and beans–nuts. Generalized linear models and multiple logistic regression models were used to determine factors associated with the DD and DP. Three DPs were detected by LCA, namely “healthy” DP (47.94%), “traditional” DP (33.94%), and “meat/animal protein” DP (18.11%). Females exhibited lower DD (β = −0.23, p = 0.003) and were more likely to adhere to “traditional” DP (OR = 1.46, p = 0.039) and “meat/animal protein” DP (OR = 2.02, p < 0.001). Higher educational levels and annual household income (AHI) were positively associated with higher DD (p < 0.05) and less likely to have “traditional” DP and “meat/animal protein” DP (p < 0.05). Non-obese people exhibited higher DD (β = 0.15, p = 0.020) and were less likely to have “meat/animal protein” DP (OR = 0.59, p = 0.001). Our study reveals that females, those with lower educational levels and AHI, and obese people are more likely to have a lower DD and are more likely to adhere to “traditional” DP and “meat/animal protein” DP. The local, regional, and even national performance of specific diet-related health promotion measures and interventions must target these vulnerable populations to improve a healthier DD and DP.

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

Cited by 4 publications

References 52 publications

Good Attitudes Are Not Good Enough: An Ethnographical Approach to Investigate Attitude-Behavior Inconsistencies in Sustainable Choice

Good Attitudes Are Not Good Enough: An Ethnographical Approach to Investigate Attitude-Behavior Inconsistencies in Sustainable Choice

Dietary Salt-Related Determinants of Hypertension in Rural Northern Thailand

Socio-Demographic Factors Associated with Rural Residents’ Dietary Diversity and Dietary Pattern: A Cross-Sectional Study in Pingnan, China

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