http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Application of nutrition knowledge among elderly Texans
This exploratory study examined the nutrition histories of 33 elderly Texans to determine the facilitating and inhibiting factors influencing their application of nutrition knowledge. A qualitative method involving semi-structured audiotaped interviews was utilized to identify seven dominant influences on the application of nutrition knowledge by the respondents. They were: (1) diagnosis of a health condition, (2) level of household member support, (3) solitary and social dining, (4) perception of difficulty of dietary changes, (5) eating away from home, (6) preferences for familiar foods, and (7) efficiency of food preparation. Five profiles were constructed, based on the patterns of responses to the seven dominant influences on knowledge about nutrition application. These profiles were: (1) Maximum Application of Nutrition Knowledge, (2) Moderate Application of Nutrition Knowledge, (3) Minimal Application of Nutrition Knowledge, (4) Resistant to the Application of Nutrition Knowledge, and (5) Non-application--Dependent on Others for Dietary Decisions. It was concluded that further research is necessary to explore methods and their applications for individualizing nutrition programs and support for the elderly.
"Major subject: Adult and Extension Education."