Food cultures and aging: a qualitative study of grandparents’ food perceptions and influence of food choice on younger generations

Abstract

AbstractObjective:To explore food perceptions among grandparents and understand the influence of these perceptions on food choice for the younger generations in their family.Design:Qualitative methodology, thematic analysis of the transcripts from fourteen focus groups.Setting:Grandparents in the southern region of the United States.Subjects:Participants were fifty-eight Black, Hispanic, and White grandparents, predominantly women (72%), ranging in age from 44–86 years (mean age = 65·4 (sd 9·97) years).Results:Grandparents’ perceptions related to personal food choice were related to health issues and the media. Grandparents’ perceived influence on their children’s and grandchildren’s food choices was described through the themes of proximity and power (level of influence based on an interaction of geographic proximity to grandchildren and the power given to them by their children and grandchildren to make food decisions), healthy v. unhealthy spoiling, cultural food tradition, and reciprocal exchange of knowledge.Conclusion:Our results highlight areas for future research including nutrition interventions for older adults as well as factors that may be helpful to consider when engaging grandparents concerning food decisions for younger generations to promote health. Specifically, power should be assessed as part of a holistic approach to addressing dietary influence, the term ‘healthy spoiling’ can be used to reframe notions of traditional spoiling, and the role of cultural food tradition should be adapted differently by race.