Abstract
The goal of this study was to record Muncie, Indiana residents’ change in eating habits over time. Objectives: 1) Identify key determinants that influence a change in participants’ eating habits; 2) Analyze the data for convergent themes among participants and draw patterns; and 3) Compare patterns found in this study population with existing literature and/or accepted theories within the field. Hypotheses on changes in food patterns included: 1) Socio-economic status in the middle-class population maintained daily food production to remain inside the home; 2) Women working outside the home reduced labor hours allotted to home cooking; and 3) Social norms valued home cooking resulting in home prepared meals. Methods: The study used a cross-sectional, oral-history, interview format. The study sample consisted of 25 seniors (65y - 100y old) from a convenience sample taken from one, medium-sized, mid-western town, Muncie, Indiana. The study involved use of a semi-structured, questionnaire/interview script, (approved by Ball State University’s IRB committee). Results: Economics greatly influenced, and continues to influence, food consumption patterns for depression-era born adults. Women who grew up on home-only cooked meals, but entered the workforce adjusted traditional meals in favor of convenience. Implications: Health care providers trying to change dietary habits of older residents residing in the Midwest will need to consider foods and food preparatory methods introduced in childhood; these remained key components of the diet later in life and removing them may be met with resistance.
Highlights
Multiple times throughout the day people are making the decision of what to eat for their meal
Hypotheses on changes in food patterns included: 1) Socio-economic status in the middle-class population maintained daily food production to remain inside the home; 2) Women working outside the home reduced labor hours allotted to home cooking; and 3) Social norms valued home cooking resulting in home prepared meals
Implications: Health care providers trying to change dietary habits of older residents residing in the Midwest will need to consider foods and food preparatory methods introduced in childhood; these remained key components of the diet later in life and removing them may be met with resistance
Summary
Multiple times throughout the day people are making the decision of what to eat for their meal This seemingly easy decision is based upon numerous influences and life events. Impacts on food choice are strongly influenced by life course events commencing with parental influence, coming of age and early adult events, such as dating and marriage and establishing careers, followed by aging with the potential for new health diagnoses, and eventually the passing of a partner. All of these events are interlaced with other influences such as gender, income, and education level. These events and influences combine everyday to help one decide their food choices
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