Nutrition knowledge and practices of elderly people ...

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I would like to know as much as possible how could I prevent myself and my environment from damages caused by not totally foodstuffs. Diabetic (1) Coeliac ...
Nutrition knowledge and practices of elderly people, diabetic and coeliac disease patients with special regard to the food safety issues Diána Bánáti1, Zoltán Lakner2, Erzsébet Szabó1, 1Central

Food Research Institute, 2Corvinus University of Budapest Budapest, Hungary

Research objectives

Conclusions

Today continuously grows the share of those consumer groups which need much more care to maintain their health than the average owing partly to the nutritional aspects of their health problems or partly to their age characteristics. Related to the „average consumer” the nutrition means more and other type sources of danger for such so-called sensitive consumers. Therefore it is very important to provide them with extra knowledge, connected with the hazards, communicated in forms they can easily interpret.

As a summary we have stated that according to the expectations behaviour of the sensitive consumer groups is more cautious. Demanding information on the adequate nutrition and food safety knowledge is a general attitude. Practices are changed improper innervations and lack of knowledge. At diabetic people the basic knowledge necessary for meeting the proper diet is incomplete in many cases. They are not well aware of the carbohydrate content of bread and roll (31 %) and they don’t know the carbohydrates of slow absorption (56 %). Based on their life experiences elderly people pay in general less attention to hazards embedded in foodstuffs and their actions to prevent them are not always fit. As elderly people show interest below the average, they need much more care. It is a warning signal, however, that coeliac disease patients think the foodstuffs marketed in Hungary to be only moderately safe. They do not find food safety information satisfactory. Hazards of microbiological infections are under-valuated by the coeliac disease patients. The sensitive consumer groups having incomplete food safety knowledge maintain systematic relations with the doctors so their advanced information and supply with useful advice could be most easily arranged through the healthcare network.

Materials and methods •Questionnaire survey at the three sensitive consumer groups (130 diabetic people, 368 coeliac disease patients and 102 old people above 65). •Extent of agreement with different statements as well as the intensity of various activities, ranked on five and three-grade Likert scales. •The questionnaires embraced 6 food safety issues (awareness in the field of food safety and hygiene, labelling, contaminations, special diet and food preparation practices etc.) •Mathematical-statistical analysis with SPSS software package •Comparison between the sensitive consumer groups

Risks of health damages

Knowledge of claims connected with healthy diet 4,53 4,48 4,62

Chem. residues from agr. rawmaterials

4,26

In case of diet deficiency increased sensitivity to diseases

3,66 3,48 3,8

Allergens Mycotoxins Inadequate nutrition

1

diabetic

coeliac disease patients

2

3

4,36 4 ,32 4,23

Saccharine

3,61 3,85

Unsaturated fatty acids Probiotic product

4

1,9 1,4 4 1 ,68 1,5 1

Aspartame

4,2

3,45 3,51 3,53

5

average consumers

In addition to the way-of-life factors and diet shortages the sensitive consumers are most afraid of the health damaging effects of chemical residues embedded in foodstuffs. Hazards of microbiological infections are under-evaluated by the coeliac disease patients with vulnerable intestines.

elderly diabetic lisztérzékeny id ős cukorbeteg

1

2,54

2

3

4

The probiotic products need higher knowledge and highlight. Elderly people less know the „unsaturated fatty acid” phrases so the utilization of labelling is doubtful in the every-day practices. At the coeliac disease patients knowledge of the modified starch is only moderate (3,27) triggering a nutrition safety risk.

8 8 ,6 %

82,2% 83,2% 84,3%

Shelf-life of the products 9 0 ,0 % 8 3 ,0 %

Products packaged in protective gas need refrigeration

75,7% 68,0% 65,7%

1 3 ,9 %

The indicated energy 4content 5 ,5 % relates E numbers 3 0 ,3 % to 100 g product 1 9 ,8 % 3 1 ,5 % Artificial sweeteners 6 2 ,9not % Raw poultry meat and salad must cut on 2the chopping board 0 ,2same % 4 3 ,7 % Fat content 3 9 ,6 % Eggs should be washed before 1 6 ,1 % 2 4 ,6 % utilization Fibre content

Carbohydrate content elderly people people id ő s c u k o rb e tediabetic g lis zté rzé k e nye k coeliac disease patients

0%

1 4 ,1 % 2 4 ,0 % 20%

40%

The indicated energy content relates to 100 g product

80%

82,6% 81,9% 84,9% 85,4% 73,5%

Raw poultry meat and salad must not cut on the same chopping board Eggs should be washed before utilization

6 2 ,1 % 60%

5

coeliac disease patients

2 4 ,8 % Shelf-life of the product

2 8 ,2 % Energy contentProducts1packaged in protective gas 6 ,8 % need refrigeration 1 9 ,0 % Protein content

4,62

3,3 8

2,5 2,29

Paying attention to the nutritional and health safety elements when buying and in the kitchen practice

Paying attention to composition details and nutrition labelling when buying Composition

4,63 4,5

4,6 4,35

Cholesterol content

3,57 3,5 3,69

Harmful materials dissolved from packaging

4,04

Fibre content

4,25 4,38 4,14 4,05

4,17 3,86 4,03 4,14 4,27 3,76 4,05 4,1

Pathogen in foodstuffs

4 ,66 4,59

3 ,55

Light

4,26 4,27 4,29

Little exercise, chaotic nutrition Exaggregated fat consumption, poor fibre intake

elderly

Bioproduct

4,48 4,35 4,42

elderly people diabetic people idős cukorbeteg lisztérzékeny coeliac disease patients

67,6% 0%

20%

40%

60%

85,5% 88,4%

80%

As to the components – because of the special diet – nearly 90% of the coeliac disease patients are careful. Diabetic people are most interested in the carbohydrate content and the artificial sweeteners. Elderly people do not look at the label in similar depth, they watch most often the fat content.

Labelling role evaluation − comparison

From among the food safety factors elderly people attach great importance to the shelf-life of the foodstuffs. However, they have only moderate caution in meeting the kitchen technical food safety viewpoints which can jeopardize their health.

Agreement with claims related to information demands − comparison

There are so many data on the labels of foodstuffs that do not help me to make my buying decisions.

We are informed in an adequate way to find out which food is safe and which is not.

Diabetic (1) Coeliac disease (2) Elderly people (3)

2,37(± 1,01)

2,61(±1,46)

2,40 (± 1,33)

3,51(± 1,39)

Average consumer 2,84

SZD (p≤0,05) : 1-3, 2-3

100%

100%

Diabetic (1) Coeliac disease (2) Elderly people (3) 2,11 (± 0,95)

2,78(± 1,22)

Average consumer 2,97

SZD: 1-2, 1-3, 2-3

I think it good to indicate all ingredients even if I can’t understand these terms.

I would like to know as much as possible how could I prevent myself and my environment from damages caused by not totally foodstuffs.

Diabetic (1) Coeliac disease (2) Elderly people (3)

Diabetic (1) Coeliac disease (2) Elderly people (3)

4,59(± 0,98)

4,78(± 0,65)

SZD (p≤0,05): 1-2, 2-3, 1-3

4,13(± 1,24)

Average consumer 4,34

4,48 (± 0,99) SZD: 1-3, 2-3

4,62 (± 0,77)

3,98 (± 1,26)

Average consumer 4,36