Older adults’ cooking trajectories: shifting skills and strategies

Abstract

Purpose The purpose of this paper is to explore how the cooking experiences of older adults living in the USA contributed to cooking skill development and cooking practices over their life course. Design/methodology/approach In total, 17 adults aged 60 and older living in two rural counties, who prepared at least three basic meals per week, were purposefully recruited to represent different living situations, perceived income level, and education level. Two retrospective in-depth interviews with each person collected biographical cooking narratives, analyzed using a life course perspective. Life course perspective concepts and emergent themes were identified. Timelines for each participant were prepared. Findings All participants expressed interest and pleasure in eating but they described different patterns of skills, behaviors, and feelings regarding cooking. Four cooking trajectories emerged: resilient, expanding, contracting interest, and contracting capability. Cooking skills evolved for some only during older adulthood, and supported both contracting and expanding food preparation. When cooking declined, it decreased due to shifts in personal priorities or in physical capability to carry out cooking tasks. Practical implications Recognizing the different patterns of cooking trajectories may help health care providers and the food industry better serve the diverse nutritional needs of older adults, including those not traditionally served: individuals who are actively seeking information as they increase their cooking and those who are avoiding cooking due to lack of interest. Originality/value Trajectories are a useful tool for analyzing skills and practices over time, which can facilitate understanding of food choice activities. Trajectories have not been previously used to explicitly examine cooking skills.

Food insecurity amongst older people in the UK

“…General health and mental health issues, reduced appetite, medication side effects, food affordability, food availability and supply, preparation skills, equipment availability, time resources, and social and care support are just some of the previously identified factors (BAPEN 2016;Bostic and McClain 2017;Caughey et al 1995;Chiu et al 2016;Donini et al 2003;Dowler et al 2001;Forsey 2018;Griffith et al 2013;Kim et al 2018;McKie 1999). Changes in body composition, gastrointestinal function, muscle mass and health problems including oral health and dental problems due to ageing are thought to particularly affect the nutrition of older people (Morley 1997).…”

Percepções de indivíduos sobre o ato de cozinhar no ambiente doméstico: revisão integrativa de estudos qualitativos

“…According to reports from the United States 24,26,27 , United Kingdom 22,28 , and North Ireland and Republic of Ireland 23 , cooking allows people to have control over their and their families' eating habits. For instance, Canadian parents that cook at home can control the type of foods that their children eat, fulfilling their role as "gatekeepers" of family nutrition 29 .…”

“…For Brazilian 30 , Canadian 29,31 , American 24,26,27,32 , and British 33 individuals, home cooking can be used as a strategy to reduce food costs even with scarce food and financial resources, allowing greater control of the domestic budget. Canadian individuals reported that cooking is a skill that can increase self-sufficiency 29 and everyone should possess 34 .…”

“…It is considered a recreational activity that involves friends and family, especially on weekends 35 . Americans reported that home cooking is motivated by the pleasure of devoting oneself to the activity 26,27,32 . For men in Sweden and Canada, cooking is a leisure activity that allows for experimentation and expression of creativity 33,34,36,38 .…”

“…Cooking is seen as a means of maintaining family and cultural traditions as well as creating new ones 17,27,29,[39][40][41][42] . In Unite States, some women maintained the cooking habits of their mothers, whereas others resented their heritage and sought new cooking experiences 39 .…”