Transcript Participant Validation in Qualitative Health Research

Reduced Contact with
Cooking: the experiences
of older women from the
CAFÉ Study
British Society of Gerontology
Annual Conference
Bristol, 4 – 6 September 2008
Dr Kathleen Lane, University of East Anglia
Overview of presentation

CAFÉ Study

methodology, responses, results


reasons why older women reduce
their cooking from scratch
discussion
CAFÉ research project



Changes Around Food Experience
a qualitative study of 40 women living
independently in Norfolk aged ≥65
preparation of main meals: older
women did not prepare their main
meal from scratch more than two
days/week
Methodology

purposive sample of 40 older women


20 individuals + 20 in small groups
qualitative data
 semi-structured
interviews; meal
observations; small group
interviews
Responses

recruitment via day centres, lunch
clubs, community groups, local media,
word of mouth

the sample: age, SES, setting

food/meal support accessed
Results (selected)



food is more pleasurable and
meaningful when eaten with others
most participants did not wish to
spend more time “than is necessary”
thinking about or cooking main meals
no desire to re-establish greater
contact with food
Reasons for reduced contact
with food

health-related issues

decreases in energy

bereavement

changes in socialising

variable interest in food
Discussion



impact of reduced contact with
preparing food
new or evolving food-related activities
implications for older women and for
successful ageing
Contact details
Dr Kathleen Lane ([email protected])
Centre for Applied Research in Education
and
Dr Lee Hooper
([email protected])
School of Medicine, Health Policy & Practice
University of East Anglia
Norwich NR4 7TJ
http://www.cafeproject.co.uk