Favorite foods of older adults living in the Black Belt Region of the United States. Influences of ethnicity, gender, and education.
Favorite foods of older adults living in the Black Belt Region of the United States. Influences of ethnicity, gender, and education.
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居住在美国黑带地区的老年人最喜欢的食物。
DOI：
10.1016/j.appet.2012.12.007
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发表时间：
2013
期刊：
影响因子：
5.4
通讯作者：
Locher,JulieL
中科院分区：
文献类型：
--
作者：
Yang,Yongbin;Buys,DavidR;Judd,SuzanneE;Gower,BarbaraA;Locher,JulieL
本研究的目的是调查生活在美国东南部黑带地区的老年人的食物偏好，以及食物偏好因种族、性别和教育水平而变化的程度。 270 名正在接受家庭健康服务的老年人在家中接受了采访，并询问了他们最喜欢的食物。使用描述性统计来表征样本。在双变量分析中酌情使用卡方分析或单因素方差分析，在多变量分析中使用逻辑回归模型。总共报告了 1,857 种最喜欢的食物（平均每人 = 6.88）。报告中最受欢迎的十种食物包括：(1) 鸡肉（任何种类）、(2) 羽衣甘蓝、(3) 玉米面包、(4) 青豆或四季豆、(5) 鱼（暗示有炸鲶鱼）、(6) 萝卜青菜、(7) 土豆、(8) 苹果、(9) 西红柿、炸鸡和鸡蛋，以及 (10) 牛排和冰淇淋。非裔美国人和受教育程度较低的人更有可能将传统的南方食物列为他们最喜欢的食物，而且最喜欢的食物种类也更有限。研究结果对于理解可能与饮食相关的健康差异和制定适合文化的营养干预措施具有重要意义。
The purpose of this study was to examine food preferences of older adults living in the Black Belt Region of the Southeastern United States and the extent to which food preferences vary according to ethnicity, gender, and educational level. 270 older adults who were receiving home health services were interviewed in their home and were queried regarding their favorite foods. Descriptive statistics were used to characterize the sample. Chi-square analysis or one-way analyses of variance was used, where appropriate, in bivariate analyses, and logistic regression models were used in multivariate analyses. A total of 1,857 favorite foods were reported (mean per person=6.88). The top ten favorite foods reported included: (1) chicken (of any kind), (2) collard greens, (3) cornbread, (4) green or string beans, (5) fish (fried catfish is implied), (6) turnip greens, (7) potatoes, (8) apples, (9) tomatoes, fried chicken, and eggs tied, and (10) steak and ice cream tied. African Americans and those with lower levels of education were more likely to report traditional Southern foods among their favorite foods and had a more limited repertoire of favorite foods. Findings have implications for understanding health disparities that may be associated with diet and development of culturally-appropriate nutrition interventions.