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Eating behaviors of elderly persons with hyperlipidemia in urban Chiang Mai
Author(s) -
Aree Patcharaporn,
Tanphaichitr Vichai,
Suttharangsri Wandee,
Kavanagh Kathryn
Publication year - 2004
Publication title -
nursing and health sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.563
H-Index - 47
eISSN - 1442-2018
pISSN - 1441-0745
DOI - 10.1111/j.1442-2018.2003.00169.x
Subject(s) - seasoning , focus group , chiang mai , fish <actinopterygii> , hyperlipidemia , participant observation , healthy eating , ethnography , psychology , qualitative research , medicine , gerontology , geography , sociology , physical therapy , socioeconomics , physical activity , raw material , social science , chemistry , organic chemistry , fishery , anthropology , biology , diabetes mellitus , endocrinology , archaeology
The objective of the present ethnographic study was to describe the eating behaviors of elderly persons with hyperlipidemia. Twenty‐one elderly subjects with hyperlipidemia and their relatives volunteered to be included in the study. Focus group and in‐depth interviews with participant observations were used for data collection. Each transcript from interviews and observations were analyzed using content analysis. Subjects were asked to validate findings and ethical considerations were maintained throughout the study. When discussing the meaning of food, three themes emerged: (i) substances make people strong or healthy; (ii) food is like medicine and; (iii) food causes illness. Most subjects had learned about food and nutrition from their parents or relatives and from school. Regarding food procurement, most bought food such as fish or other seafood, meat and eggs from the fresh markets nearby almost daily. All subjects cooked their own traditional northern Thai food, such as Hung‐le (northern curry) and preferred seasoning such as fish sauce, pepper and herbs. They ate when they were hungry or after they had finished working. The present study reflected that northern Thai culture strongly influences the participants’ eating behaviors.