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Stewart, D.W., & Shamdasani, P.N. (1990). Focus Groups: Theory and Practice. Newbury Park, CA: Sage Publications. Taylor-Davis, S.A., & Smiciklas-Wright, H. (1993). The quality of survey data obtained from elderly adults. Journal of Nutrition for the Elderly, 13(1), 11-21. Thompson, F.E., & Byers, T. (1994). Dietary assessment resource manual. Journal of Nutrition, 124, 11S. Tippett, K.S., & Cypel, Y.S., (Eds.). (1998). Design and Operation: The Continuing Survey of Food Intakes by Individuals and the Diet and Health Knowledge Survey, 1994-96. Washington, DC: U.S. Department of Agriculture, Agricultural Research Service, Nationwide Food Surveys Report No. 96-1. U.S. Bureau of the Census. (1994). Statistical Abstract of the United States, 1994. (114 th ed.). Washington DC: U.S. Government Printing Office. U.S. Centers for Disease Control. (1994). Consensus Workshop on Dietary Assessment: Nutrition Monitoring and Tracking the Year 2000 Objectives. Centers for Disease Control and Prevention, p. 21. U.S. Department of Agriculture. (2001). Research and evaluation activities in USDA—Do people really know how much they eat? Family Economics and Nutrition Review, 13(2), 61-62. Wilson, J.W., Enns, C.W., Goldman, J.D., Tippett, K.S., Mickle, S.J., Cleveland, L.E., et al. (1997). Data Tables: Combined Results from USDA’s 1994 and 1995 Continuing Survey of Food Intakes by Individuals and 1994 and 1995 Diet and Health Knowledge Survey. ARS Food Surveys Research Group. Retrieved March 2000, from http://www.barc.usda.gov/bhnrc/foodsurvey/pdf/Tbchts95.pdf. Young, L.R., & Nestle, M. (1995). Portion sizes in dietary assessment: Issues and policy implications. Nutrition Reviews, 53, 149-158. 66 Family Economics and Nutrition Review
Healthy Eating Index Scores and the Elderly Michael S. Finke, PhD University of Missouri-Columbia Sandra J. Huston, PhD University of Missouri-Columbia This study explored the positive relationship between advanced age and scores on the Healthy Eating Index (HEI). It did so by comparing component as well as total HEI scores of different age groups and by estimating the independent effect of age, among other demographic variables, on HEI scores. The elderly, compared with younger age groups, had higher HEI scores on the fruits, sodium, and cholesterol components. Results also showed that the independent effect of advanced age upon component scores, as well as upon the total HEI scores, is notably strong. Results provide insight into the relationship between age and healthful eating. T he Healthy Eating Index (HEI) provides a numerical yardstick of diet quality based on the Food Guide Pyramid (U.S. Department of Agriculture [USDA], 1996) and the Dietary Guidelines for Americans (USDA & U.S. Department of Health and Human Services [DHHS], 1995). It was designed to evaluate diets according to a more contemporary understanding of healthful eating, one that recognizes the role of overconsumption and poor diet choice as contemporary public health problems (Kennedy, Ohls, Carlson, & Fleming, 1995). Previous study of HEI scores among demographic groups reports that age may be associated with more careful choices of nutritious foods (Basiotis, Hirschman, & Kennedy, 1996; Gaston, Mardis, Gerrior, Sahyoun, & Anand, 2001). In fact, healthful eating as it is currently defined is highest among those in the oldest age categories (McDonald & Webster, 1998; Bowman, Lino, Gerrior, & Basiotis, 1998). This result is surprising given the potential impediments to a nutritious diet such as lower average nutrition knowledge and diet-health awareness (McDonald & Webster, 1998), reduced mobility, lower average educational attainment, financial resources (Administration on Aging, 2003), and even receptiveness (Bernheim, 1990) to new information among the elderly. Further exploration of the HEI and its components is needed to understand better the relationship between advanced age and higher HEI scores. Gaston et al. (1999) note that mean scores among the elderly may be attributed to reduced consumption of food energy, which leads to better scores for components (e.g., fat, saturated fat, cholesterol, and sodium) that penalize for overconsumption. Compared with younger groups, the elderly also appear to consume more fruits. Identifying the independent effect of age on HEI components may provide insight into elderly nutrition and ultimately into the factors leading to variation in HEI scoring. The HEI score comprises 10 components that represent different aspects of a healthful diet. The first five components measure adherence to the food groups of the Food Guide Pyramid: grains, vegetables, fruits, milk, and meat. Components 6 and 7 measure total fat and saturated fat consumption, 2003 Vol. 15 No. 1 67
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Research Articles Special Issue Eld
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CENTER FOR NUTRITION POLICY AND PRO
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Research Articles Improving Calcium
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fiber, niacin, and vitamin C than d
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Researchers completed and compiled
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greens were a good source of dietar
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Marketing and education strategies
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Jackson, K.A., & Savaiano, D.A. (20
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Page 21 and 22: Treatment and Analysis The HELP was
Page 23 and 24: Table 2. Pre-test and post-test com
Page 25 and 26: References American Dietetic Associ
Page 27 and 28: Using a Concurrent Events Approach
Page 29 and 30: her daughter and husband, who died
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Page 33 and 34: References Administration on Aging,
Page 35 and 36: Measuring the Food Security of Elde
Page 37 and 38: Scaling Analysis: Do the Elderly an
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Page 41 and 42: food sufficiency question (3.9 perc
Page 43 and 44: Figure 1. Comparison of item severi
Page 45 and 46: Table 3. Other food problems report
Page 47 and 48: References Andrews, M., Nord, M., B
Page 49 and 50: A Statewide Educational Interventio
Page 51 and 52: the Georgia Division of Aging Servi
Page 53 and 54: Table 2. Fruit and vegetable intake
Page 55 and 56: Many of the participants’ perform
Page 57 and 58: Table 4. Physical activity, knowled
Page 59 and 60: Hackman, R.M., & Wagner, E.L. (1990
Page 61 and 62: these cognitive demands (Buzzard &
Page 63 and 64: Phase II In this phase, 90 differen
Page 65 and 66: Figure. 1. Distributions 1 of perce
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Page 73 and 74: Table 3. Diet rating of the Healthy
Page 75 and 76: average educational attainment and
Page 77 and 78: increasing portion of the budget mu
Page 79 and 80: women often continue working past a
Page 81 and 82: Table 3. Diet and disease restricti
Page 83 and 84: In 1994, Midwest consumers faced fo
Page 85 and 86: Reduction in Modifiable Osteoporosi
Page 87 and 88: Baseline At baseline, heel BMD, wei
Page 89 and 90: Table 2. Baseline and post-interven
Page 91 and 92: Table 4. Ethnic differences between
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Page 95 and 96: More older men than older women lik
Page 97 and 98: Schools offer a mix of foods in add
Page 99 and 100: More families own stock Families ma
Page 101 and 102: Expenditures vary by age Expenses o
Page 103 and 104: Consumer Prices Consumer Consumer P
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