ABSTRACT
OBJECTIVES: The purpose of this study was to identify individual characteristics associated with types and frequency of milk consumption in older American adults. METHODS: A national probability-based sample (response rate = 91%) completed a telephone survey. Generalized logit and cumulative logit analyses were used to identify predictors of and barriers to fluid milk consumption in 494 elderly people. RESULTS: The likelihood of drinking skim or 1% milk rather than whole milk increased with nutrition knowledge, income, trying to reduce cholesterol intake, and being female (P < .05). Frequency of milk consumption was higher with nutrition knowledge, frequency of milk consumption during adolescence, and following a diabetic diet but was lower with milk intolerance. CONCLUSIONS: The present results could be used to develop intervention strategies for improving milk consumption rates among older adults. These strategies might focus on increasing elderly people's awareness of milk intolerance and lactose-reduced milk products and their concern about cholesterol. The relationship between current and adolescent milk consumption suggests that intervention strategies should begin early in life.
Subject(s)
Feeding Behavior , Milk , Nutrition Surveys , Osteoporosis/prevention & control , Adolescent , Adult , Aged , Aged, 80 and over , Animals , Cattle , Female , Health Knowledge, Attitudes, Practice , Humans , Male , Middle Aged , Nutritional Requirements , Nutritional Sciences/education , Osteoporosis/etiology , Risk FactorsABSTRACT
An instrument was developed to assess the relationship between knowledge of dairy products and milk consumption in participants of a community wellness program (age = 50 to 89; n = 103). Multiple regression analyses indicated that consumption of lower fat milk was predicted by nutrition knowledge and trying to reduce fat intake (R2 = .19, p < or = .0001), whereas, frequency of milk intake was predicted by milk consumption during youth, following a weight loss diet, and attitudes related to spoilage, packaging and expense (R2 = .24, p < or = .0001). Thus, nutrition knowledge about dairy products is a better predictor of the type of milk consumed rather than the frequency of milk consumption.
