Towards a Food-Based Intervention to Increase Protein Intakes in Older Adults: Challenges to and Facilitators of Egg Consumption
Abstract
:1. Introduction
2. Methods
2.1. Questionnaire
2.2. Questionnaire Administration
2.3. Analyses
3. Results
3.1. Respondents
3.2. Egg Intake
3.2.1. Reasons for Egg Consumption—Principal Components Analysis
3.2.2. Demographic and Lifestyle Characteristics—Initial Analysis
3.2.3. Egg Intake, Reasons for Egg Intake and Significant Demographic and Lifestyle Characteristics
4. Discussion
5. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Characteristic | Value | |
---|---|---|
Age | 55–59 years old | 32 (13.8%) |
60–64 years old | 38 (16.4%) | |
65–69 years old | 54 (23.3%) | |
70–74 years old | 48 (20.7%) | |
75–79 years old | 36 (15.5%) | |
80+ years old | 22 (9.5%) | |
Gender * | Male | 119 (51.3%) |
Female | 110 (47.4%) | |
Region | Scotland | 11 (4.7%) |
Northern Ireland | 5 (2.2%) | |
North East | 6 (2.6%) | |
North West | 22 (9.5%) | |
Yorkshire and the Humber | 21 (9.1%) | |
East Midlands | 18 (7.8%) | |
West Midlands | 14 (6.0%) | |
Wales | 9 (3.9%) | |
East of England | 17 (7.3%) | |
London | 17 (7.3%) | |
South East | 35 (15.1%) | |
South West | 53 (22.8%) | |
Marital status * | Married | 149 (64.2%) |
Divorced | 28 (12.1%) | |
Widowed | 33 (14.2%) | |
Never married | 17 (7.3%) | |
Living status * | Alone | 66 (28.4%) |
With others | 161 (69.4%) | |
Education in years (Mean ± standard deviation (SD)) | 13 ± 2 | |
Most recent employment level * | Unemployed | 11 (4.7%) |
Manual worker | 44 (19.0%) | |
Non-manual worker | 86 (37.1%) | |
Professional/Management | 86 (37.1%) | |
Body Mass Index (BMI) in kg/m2 (Mean ± SD) | 27 ± 5 | |
Denture wearing * | No | 156 (67.2%) |
Partial dentures | 55 (23.7%) | |
Full dentures | 17 (7.3%) | |
Receiving help with food shopping * | Never | 200 (86.2%) |
Sometimes | 19 (8.2%) | |
Often | 9 (3.9%) | |
Receiving help with food preparing * | Never | 203 (87.5%) |
Sometimes | 17 (7.3%) | |
Often | 8 (3.4%) | |
Eating out or away from home * | Never | 12 (5.2%) |
Sometimes | 145 (62.5%) | |
Often | 68 (29.3%) | |
Getting food delivered * | Never | 162 (69.8%) |
Sometimes | 55 (23.7%) | |
Often | 11 (4.7%) | |
Physical disabilities * | No | 169 (72.8%) |
Some difficulties with some activities | 33 (14.2%) | |
Some difficulties with all activities | 10 (4.3%) | |
A lot of difficulty with some activities | 7 (3.0%) | |
A lot of difficulty with all activities | 4 (1.7%) | |
Unable to do activities | 1 (0.4%) | |
Food Neophobia score (Mean ± SD) | 25 ± 7 |
Component | Included Reasons | Definition |
---|---|---|
Liking/flavour/variety (α = 0.795) | Variety; Balanced diet; Flavour; Liking | Whether people like the taste of eggs, and think they add variety to the diet (in terms of taste). |
Value for money (α = 0.715) | Spoilage and wastage (R); Versatility; Standby; Cost; Value; Planning; Complete; Substantial meal; Value for money; Financial situation (R); Nutritional knowledge | Whether people think eggs provide good value for the money you pay for them, including eggs being a good value food, which is cheap and does not go off quickly (not wanting to waste money). |
Food chain (α = 0.767) | Processing; Freshness; Animal welfare; Wide variety of choice; Quality; Food origin | The importance of knowing about the food chain for the egg, from chicken (animal welfare) to shop to plate, and the quality/freshness of the egg as a result of this. |
Everyday food (α = 0.686) | Convenience; Satiating effect; Habit (R); Staple food; Recommendations -friends/family; Digestibility | Whether people think eggs are a convenient filling staple food and eat them habitually (including how much this is affected by recommendations from family and friends). |
Effort (α = 0.700) | Practicalities; Effort to prepare; Politeness; Health beliefs; Culinary skills; Eating abilities; Availability served by others | Whether people think eggs take a lot of effort to prepare, or eat, and would be eaten out of politeness or only when they are served by others. Also, including how healthy people think eggs are. |
Previous experience (α = 0.524) | Genes; Previous experience; Medical factors general | Whether people have had a bad experience in the past, or have a family history of problems related to eating eggs, or a medical condition that restricts them from eating eggs. |
Past (α = 0.595) | Trend availability; Trend popular (R); Upbringing | Whether people had many eggs and remember many people eating them in the past, and/or remember being brought up with eggs. |
Occasion (α = 0.521) | Comfort; Experience | Whether people eat eggs when there is a particular occasion. |
Stereotypes (α = 0.565) | Masculinity; Environmental issues; Status personal; Femininity | Amount of agreement with stereotypes or perceptions about a certain type of person who eats eggs. |
Sensory (α = 0.611) | Odour; Appearance; Texture | Whether people eat eggs for their sensory aspects. |
Expectations (α = 0.544) | Combination; Status guests; Appeal | How eggs are likely to be eaten in certain circumstances, whether they are suitable with other foods or in certain circumstances, e.g., at a dinner party. |
Willingness to eat more eggs (α = 0.485) | Sufficiency; Replacing foods | Having clear ideas about the amounts/portions of eggs that are enough, willingness to add more eggs to the diet. |
External reports (α = 0.483) | Recommendations media; Food scares (R); Recommendations health professionals (R) | How seriously people take external reports and recommendations about eggs and health. |
Eating less with aging (α = 0.516) | Appetite (R); Sensory abilities; Restraint; Physical abilities shopping; Physical abilities preparing (R) | Whether people suffer from different struggles/problems that may occur when getting older, like physical abilities that hinder shopping or preparing foods, or loss of appetite or sensory deterioration. |
Medical factors (α = 0.564) | Medical factors cholesterol; Medical factors heart disease | Whether people believe eating eggs increases cholesterol or risk of heart disease. |
Time (α = 0.448) | Time to prepare; Availability | Whether people perceive eggs as quick to prepare and usually available. |
Social environment (α = 0.207) | Culture; Other people present; Moral values (R) | Whether people believe eating eggs are part of their society or culture. |
Non-habitual intake (α = 0.219) | Trying new things (R); Treat | Whether people are willing to consider trying new recipes or would consider eggs as treats. |
Moreish (PCA loading = 0.703) | Moreish | Whether people perceive eggs as moreish. |
Suitability (PCA loading = 0.744) | Suitability | How suitable it is to eat eggs in a certain context, situation, time, dish, etc. Ideas on how you are supposed to eat them. |
Familiarity (PCA loading = 0.796) | Familiarity | The importance of egg dishes people have never tried. |
Size (PCA loading = 0.764) | Size | Whether the size of an egg matters. |
Food Safety(PCA loading = 0.749) | Food safety | How perceived food safety affects egg intake. Agreement to only eating eggs when they are properly cooked. |
Minimum | Maximum | Mean | SD | |
---|---|---|---|---|
Liking/Flavour/Variety | 1.00 | 5.00 | 4.03 | 0.55 |
Value for money | 2.55 | 5.00 | 3.89 | 0.37 |
Food chain | 2.17 | 5.00 | 3.70 | 0.60 |
Everyday food | 1.00 | 5.00 | 3.54 | 0.58 |
Effort | 1.00 | 4.00 | 2.13 | 0.45 |
Previous experience | 1.00 | 3.67 | 1.68 | 0.57 |
Past | 1.00 | 4.33 | 2.20 | 0.80 |
Occasion | 1.00 | 5.00 | 2.28 | 0.81 |
Stereotypes | 1.00 | 4.00 | 1.93 | 0.55 |
Sensory | 1.67 | 5.00 | 3.32 | 0.57 |
Expectations | 1.00 | 5.00 | 2.17 | 0.70 |
Willingness to eat more eggs | 1.00 | 4.50 | 2.72 | 0.72 |
External reports | 1.00 | 4.67 | 2.37 | 0.68 |
Eating less with aging | 1.00 | 4.00 | 2.23 | 0.55 |
Medical factors | 1.00 | 4.50 | 2.68 | 0.80 |
Time | 1.50 | 5.00 | 4.08 | 0.66 |
Social environment | 1.00 | 4.33 | 2.81 | 0.57 |
Non-habitual intake | 1.00 | 5.00 | 2.85 | 0.78 |
Moreish | 1.00 | 5.00 | 1.98 | 0.89 |
Suitability | 1.00 | 5.00 | 3.31 | 0.92 |
Familiarity | 1.00 | 5.00 | 3.69 | 0.74 |
Size | 1.00 | 5.00 | 3.22 | 1.10 |
Food safety | 1.00 | 5.00 | 3.76 | 0.91 |
β | p-Value | |
---|---|---|
Protein intake frequency per month | 0.307 | <0.01 |
Physical ability score | 0.128 | 0.17 |
Food neophobia score | −0.093 | 0.18 |
Receiving help with food shopping | −0.056 | 0.56 |
Receiving help with food preparing | −0.129 | 0.12 |
Eating out or away from home | 0.019 | 0.78 |
Getting food delivered | 0.024 | 0.73 |
Age group | −0.155 | 0.04 |
Gender | −0.079 | 0.25 |
Body Mass Index (BMI) | 0.157 | 0.02 |
Region code | −0.042 | 0.54 |
Living status | −0.120 | 0.09 |
Years of education | −0.128 | 0.08 |
Employment level | 0.029 | 0.69 |
Denture wearing | 0.119 | 0.10 |
β | p-Value | |
---|---|---|
Liking/Flavour/Variety | 0.216 | 0.02 |
Value for money | −0.254 | <0.01 |
Food chain | 0.099 | 0.16 |
Everyday food | 0.226 | 0.01 |
Effort | −0.147 | 0.08 |
Previous experience | 0.125 | 0.09 |
Past | 0.036 | 0.60 |
Occasion | 0.078 | 0.27 |
Stereotypes | −0.197 | 0.01 |
Sensory | 0.030 | 0.72 |
Expectations | 0.170 | 0.02 |
Willingness to eat more eggs | −0.161 | 0.01 |
External reports | −0.126 | 0.08 |
Eating less with aging | 0.250 | <0.01 |
Medical factors | −0.150 | 0.03 |
Time | 0.017 | 0.83 |
Social environment | 0.011 | 0.87 |
Non-habitual intake | 0.142 | 0.04 |
Moreish | 0.160 | 0.02 |
Suitability | 0.013 | 0.83 |
Familiarity | −0.057 | 0.37 |
Size | −0.042 | 0.51 |
Food safety | −0.060 | 0.36 |
Protein intake frequency | 0.238 | <0.01 |
Age group | −0.155 | 0.02 |
BMI | 0.142 | 0.03 |
© 2018 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
Share and Cite
Van den Heuvel, E.; Murphy, J.L.; Appleton, K.M. Towards a Food-Based Intervention to Increase Protein Intakes in Older Adults: Challenges to and Facilitators of Egg Consumption. Nutrients 2018, 10, 1409. https://doi.org/10.3390/nu10101409
Van den Heuvel E, Murphy JL, Appleton KM. Towards a Food-Based Intervention to Increase Protein Intakes in Older Adults: Challenges to and Facilitators of Egg Consumption. Nutrients. 2018; 10(10):1409. https://doi.org/10.3390/nu10101409
Chicago/Turabian StyleVan den Heuvel, Emmy, Jane L. Murphy, and Katherine M. Appleton. 2018. "Towards a Food-Based Intervention to Increase Protein Intakes in Older Adults: Challenges to and Facilitators of Egg Consumption" Nutrients 10, no. 10: 1409. https://doi.org/10.3390/nu10101409