Department of Human Nutrition and Hospitality Management, The University of Alabama, Tuscaloosa, Alabama, USA.
Department of Nutritional Sciences, Oklahoma State University, Stillwater, Oklahoma, USA.
J Nutr Gerontol Geriatr. 2022 Jan-Mar;41(1):46-64. doi: 10.1080/21551197.2021.2024477. Epub 2022 Jan 4.
Older adults have low whole grain (WG) intake. This qualitative study used the Theory of Planned Behavior (TPB) to identify low-income older adults' WG beliefs. A convenience sample of 25 low-income adults 60 years and older were interviewed using questions developed based on TPB constructs: behavioral, normative, and control beliefs. Interviews were audio-recorded, transcribed verbatim, cross-checked for consistency, and analyzed using content analysis. Study results revealed that regarding behavioral beliefs, health benefits, taste, and nutrition were WG advantages and sensory qualities, higher cost, and longer cooking time were disadvantages. Regarding normative beliefs, healthcare professionals and family members approved WG intake and those less informed about WGs disapproved. Regarding control beliefs, availability/accessibility, knowledge of WG benefits, and WG cooking skills facilitated WG intake and age-related changes, WG cost, decreased motivation to cook, and low knowledge (label reading) were barriers. Results provide insights for developing programs to increase older adults' WG intake.
老年人的全谷物（WG）摄入量较低。本定性研究使用计划行为理论（TPB）来确定低收入老年人对 WG 的信念。采用便利抽样法选取了 25 名年龄在 60 岁及以上的低收入成年人，使用基于 TPB 结构（行为、规范和控制信念）制定的问题进行访谈。访谈进行了录音、逐字转录、交叉检查一致性，并使用内容分析法进行分析。研究结果表明，关于行为信念，健康益处、口感和营养是 WG 的优势，而感官品质、较高的成本和较长的烹饪时间则是劣势。关于规范信念，医疗保健专业人员和家庭成员赞成 WG 的摄入量，而那些对 WG 了解较少的人则不赞成。关于控制信念，可用性/可及性、WG 益处的知识和 WG 的烹饪技能有助于 WG 的摄入，而与年龄相关的变化、WG 的成本、降低的烹饪动机和较低的知识（标签阅读）则是障碍。研究结果为制定增加老年人 WG 摄入量的方案提供了见解。
