Differences in Preferences of Entrees by Elderly Congregate Meal Participants According to Age, Gender, Ethnicity and Education and a Factor Analysis Approach to Group Entrée Preferences

Abstract

Congregate meal participants (n = 381), ages 60-100, provided preference ratings of 43 entrees utilizing a modified Food Rating Scale (FACT). Differences in preferences of entrees associated with age, gender, ethnicity and educational level were analyzed using X2 analysis. Factor analysis was used to group entrees which were associated according to preferences. Both males and females agreed with the top five preferred entrees. For other entrees, females had a higher acceptance level. Both age groups preferred the same top five entrees; for other entrees, the younger group was more accepting of these. Few differences were noted among the various ethnic groups (91% white and 7% African-American). Education level of respondents had a varying association with entree preference, depending upon the specific entree.

Key Words:

• Elderly
• older persons
• food preference
• food likes
• food choice
• factor analysis
• congregate meal participants
• menu planning