Older adults’ household cooking: card sort analyses

Abstract

Purpose – The purpose of this paper is to examine food preparation practices of US older adults by assessing their conceptualization of food preparation methods and their routine use of food preparation methods and kitchen equipment. Design/methodology/approach – In total, 17 community-dwelling older adults used cards with names of food preparation methods and cooking equipment items to do one open sort and three closed sorts about: food preparation method classifications; food preparation method use frequency; kitchen equipment use frequency; and essential vs non-essential kitchen equipment. Descriptive statistics, cluster analysis, and qualitative thematic analysis were performed. Findings – Participants classified food preparation methods using multiple dimensions: ways to alter food, inputs, location, timing, and personal behavior. They used a wide range of food preparation methods and kitchen equipment items in routine cooking. The mean number of the 38 preparation methods sorted as used “often” was 16.5±5.0. In total, 15 of the 17 participants reported using more than 20 of the 40 equipment items “often.” The mean number of equipment items identified as “essential” was 21.5±9.3. Practical implications – Food professionals should consider access to equipment and food preparation skills and preferences when designing products and working with consumers. Addressing gaps in human and material capital may support adoption of food preparation practices. Originality/value – Food preparation method and equipment use frequency has rarely been examined from the household cook’s perspective. Using card sorts is a novel approach to examining consumer classification of an extensive list of preparation methods and kitchen equipment.