Main content

Exploration of the consumption, awareness, understanding and motivating factors related to functional foods in older adults

Show full item record

Title: Exploration of the consumption, awareness, understanding and motivating factors related to functional foods in older adults
Author: Vella, Meagan N.
Department: Department of Human Health and Nutritional Sciences
Program: Human Health and Nutritional Sciences
Advisor: Duncan, Alison M.
Abstract: The functional food industry has expanded yet research into consumer perceptions of functional foods is limited. Among consumers, older adults could benefit from functional foods due to age-related health concerns. This thesis aimed to generate information about the consumption of functional foods among community-dwelling older adults (>60 years old, n=200) using a researcher-administered questionnaire. Prevalence of functional food consumption was 93.0% and yogurt with probiotics (56.0%) was the top product consumed. The primary functional food matrix consumed was yogurt (51.5%) and dietary fibre was the primary functional food bioactive consumed (79.5%). Most participants (86.2%) consume functional foods to improve health and osteoporosis/bone health (67.5%), heart disease (61.0%) and arthritis (55.0%) were the primary health areas identified. Participants wanted more information about functional foods (63.5%) with preferred sources being newspapers/magazines/books (68.5%) and food labels (66.1%). These results inform stakeholders regarding the potential of functional foods to promote improved health among older adults.
URI: http://hdl.handle.net/10214/5200
Date: 2012-12
Terms of Use: All items in the Atrium are protected by copyright with all rights reserved unless otherwise indicated.


Files in this item

Files Size Format View Description
Vella_Meagan_201212_MSc.pdf 4.201Mb PDF View/Open MeaganVella - Thesis

This item appears in the following Collection(s)

Show full item record