摘要:

No abstract available for this article.

ISSN:0163-9366    

DOI:10.1300/J052v08n02_01

出版商:Taylor&Francis Group    

年代:1989

数据来源: Taylor

摘要:

A questionnaire was developed and administered to 30 elderly consumers to explore perceptions about sensory pro erties of fmd that relate to fwd habits and food-related problems. fifty pcrcent of the survey sample believed that their food habits had changed considerably in the past 10 years, and 47% believed that health problems influenced their food selection. Few reported changes in food preparation because ofmastication problems. Approximately half believed that foods smelled and tasted as good to them now as foods did when the consumers were young. Sensory properties of food were significantly ( d .05) more important than several other factors in making purchase decisions for food preparation in three specific social contexts.

ISSN:0163-9366    

DOI:10.1300/J052v08n02_02

出版商:Taylor&Francis Group    

年代:1989

数据来源: Taylor

摘要:

The perceived and actual nutritional knowledge of 150 noninstitutionalized elderly individuals was measured using mean scores on a 20 item test. Over 90% of those surveyed knew about the daily dietary need for vitamin C; about the life-long need for calcium; and about sources of fiber coming from whole grain breads and cereals. The elderly who thought they had fair knowledge of nutrition, in fact, did have higher mean scores on the nutritional knowledge test. Data analysis indicated that mean scores on actual nutritional knowledge were higher for those who were white and for those who were In a higher socioeconomic level. Mean scores of elderly men and women were found to be similar.

ISSN:0163-9366    

DOI:10.1300/J052v08n02_03

出版商:Taylor&Francis Group    

年代:1989

数据来源: Taylor

摘要:

Data on 339 subjects who were over 51 years of age was analyzed and Pearson product variant correlation coefficients were estimated between the variables of nutrient intake, nutrition, knowledge, source of information and self perceived health status. Nutrient status was based on the consumption of eight nutrients (protein, calcium, iron, vitamin A, vitamin C, niacin, riboflavin and thiamin). A significant positive relationship was found between nutrition status and nutrition knowledge, but no significant relationships were found between self-perceived health status and nutrition status or between self- erceived health status and nutrition knowledge. A significant Diffrence was found between sources of nutrition knowledge physicians, dietitians, nurses, etc.) and nutrition status usin the chi-square statistic. There was no significant difference on a chi-suare test of sources of nutrition information and self-perceived health status or on self-perceived health status and nutrition status. A stepwise multivariate approach was used to estimate the amount of variance contributed by the independent variables of nutrition knowledge and sources of nutrition information on the dependent variable of nutrition status.

ISSN:0163-9366    

DOI:10.1300/J052v08n02_04

出版商:Taylor&Francis Group    

年代:1989

数据来源: Taylor

摘要:

No abstract available for this article.

ISSN:0163-9366    

DOI:10.1300/J052v08n02_05

出版商:Taylor&Francis Group    

年代:1989

数据来源: Taylor

摘要:

No abstract available for this article.

ISSN:0163-9366    

DOI:10.1300/J052v08n02_06

出版商:Taylor&Francis Group    

年代:1989

数据来源: Taylor

摘要:

No abstract available for this article.

ISSN:0163-9366    

DOI:10.1300/J052v08n02_07

出版商:Taylor&Francis Group    

年代:1989

数据来源: Taylor

摘要:

No abstract available for this article.

ISSN:0163-9366    

DOI:10.1300/J052v08n02_08

出版商:Taylor&Francis Group    

年代:1989

数据来源: Taylor

摘要:

No abstract available for this article.

ISSN:0163-9366    

DOI:10.1300/J052v08n02_09

出版商:Taylor&Francis Group    

年代:1989

数据来源: Taylor

摘要:

No abstract available for this article.

ISSN:0163-9366    

DOI:10.1300/J052v08n02_10

出版商:Taylor&Francis Group    

年代:1989

数据来源: Taylor