Role of Food Perceptions in Food Selection of the Elderly

ABSTRACT

Concerns with the nutritional status and well being of older adults and the related potential social and economic impact have generated much research interest in their food intake patterns. Identifying determinants of food use and analyzing their interactions in the food selection process is critical for making nutritional recommendations and for suggesting modifications to unhealthy food behaviors. This article reviews a conceptual model of food perceptions and its applications for the study of food selection. It also discusses the relevance of specific perceptual dimensions in planning and implementing tailored nutrition interventions for a new generation of senior citizens.

KEYWORDS:

• Conceptual model
• elderly
• food selection
• health belief
• perception
• taste

The author would like to thank Pat Coleman for reviewing the manuscript and Cheung Po Wong for preparing the figures.

Additional information

Notes on contributors

Daisy Lau

Daisy Lau (PhD, RD) is a Research Consultant in private practice.