Description of a mixed ethnic, elderly population. II. Food group behavior and related nonfood characteristics

Elderly persons 60-103 years of age, who were participants in a Title III-C Nutrition Program, provided information regarding weekly frequencies of food group consumption, weekend meals and snack patterns, and several nonfood items that may affect food intakes.

Nonrandomized volunteers were interviewed in senior centers or in their homes. Chi-square, t test, and Pearson's product moment correlations were used to assess differences in the population sample with regard to six independent variables: ethnicity, gender, type meal (congregate or home delivered), age, proportion of noon meal usually eaten, and socialization factor (lived alone or with others).

White subjects ate more fruits, dairy products, and weekend snacks than black subjects. White elders also consumed more caffeine, had larger incomes, and more often had sufficient money to buy food. Black subjects ate more pasta and desserts, and in sickness more often had help available. Men consumed more meats, dairy products, eggs, and starchy foods than women. There were no gender differences in income, but men ate more weekend meals in restaurants, spent more money weekly for food, more often were able to shop for food and leave home without assistance, and reported greater pleasure associated with eating. Home delivery clients ate more desserts and Sunday snacks and more frequently ate breakfast on the weekend than congregate clients. Congregate clients had more money to buy food, were better able to shop for and prepare food, and more frequently had help available in sickness. Young-old (<75 yr) and old-old (> r =75 yr) clients showed no difference in consumption of any of the food groups. Persons who usually ate all or most of the noon meal more frequently experienced pleasurability in eating, reported less anorexia, and had larger intakes of the vegetable and pasta groups. Persons living with others ate more meats, pasta, and desserts, spent more weekly for food, and ate more weekend meals in restaurants.

The need for focus of the elderly nutrition program is greater in home delivery than congregate clients. The average home delivery client is older, has more chronic health problems and less physical prowess, less income, less frequently has help available in sickness, and has greater need for services other than the noon meal.