Qualitative Study on the Perception of Community Food-accessibility Environment among Urban Older Adults
10.5720/kjcn.2020.25.2.137
- Author:
Narae YANG
1
;
Kirang KIM
Author Information
1. Department of Food Science and Nutrition, Dankook University, Cheonan, Korea, Graduate Student
- Publication Type:RESEARCH ARTICLE
- From:Korean Journal of Community Nutrition
2020;25(2):137-149
- CountryRepublic of Korea
-
Abstract:
Objectives:This study explored the community food environmental factors affecting food purchasing using a qualitative research methodology for the elderly as well as the various food environments under their socioeconomic diversity.
Methods:For the qualitative data collection, this study interviewed 20 elderly people aged 65 years or more, who participated in a public health program or lunch services operated by the senior welfare center in Seoul. Five dimensions, such as availability, physical accessibility, affordability, acceptability, and accommodation suggested in previous studies, were used to identify the community food environmental factors.
Results:The elderly participants showed overall similarities to the concepts derived from existing studies on the five dimensions of food accessibility environment. In addition, other important food accessibility environmental factors that were not present in previous studies, such as acceptability for a product of domestic origin, delivery service to home, and small-packaged food sales, were derived. On the other hand, the concept of some subjects differed depending on the household income and specifically for the physical accessibility concept. This showed that the close distance factor from a grocery store at home might not apply to older adults in low-income households in Korea.
Conclusions:This study found that five dimensions of the food environment suggested by previous studies could also be applied to vulnerable older adults in Korea. On the other hand, the socioeconomic characteristics of individuals and households would affect the perspectives of their local food environments differently. The findings of this study could help in the development of tools for evaluating the community food environment.
