Providing Healthy and Safe Foods As We Age Workshop Summary (2010) / Chapter Skim
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2 Size and Demographics of Aging Populations
2 Size and Demographics of Aging Populations
Pages 17-38
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From page 17... ...
She emphasized that most Americans age 65 years and older live not in nursing homes or other institutional settings but in the community and that most food and nutrition programs aimed at providing services for these community-dwelling older adults are under-funded or disregarded. The presentations provided a wealth of background information on aging populations and served as a point of reference for the remainder of the workshop presentations and discussions.
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SOURCE: U.S. Census Bureau, Decennial Census, Population Estimates and Projections, 2008.
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Kinsella noted that the projected future growth of the 85-and-older population in particular has taken demographers and social scientists by surprise. By 2050, there will be an estimated 19 million people in the United States age 85 and older.
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SOURCE: U.S. Current Population Survey, Annual Social and Economic Supplement, 2002.
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Kinsella explained how the shift of the entire survivorship curve in Figure 2-5 has led to an interesting debate in gerontology with regard to what the future shape of the curve will look like. There is no sign that the trend is going to stop, but how far will it go?
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In 1982, 74 percent of Medicareenrolled 65-and-older individuals were "non-disabled." That number rose to 81 percent in 2004–2005. This trend is reflected in the fact that the percentage of Medicare-enrolled 65-and-older individuals who reside in institutional settings (i.e., nursing homes)
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, which he said is important to keep in mind when considering food consumption in the older population. Finally, a substantial proportion of the older population experiences at least some level of memory impairment, which may be important to keep in mind when considering how older adults decipher food messages and plan nutritional intake.
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SOURCE: NCHS, 2008. Socioeconomic Trends in the Older Population Kinsella pointed out several socioeconomic indicators that may have some relevance to the workshop discussion: • Educational attainment.
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According to a 2001–2002 survey by the same fo rum, Healthy Eating Index4 scores are roughly the same for all older age groups (a score of 64 for 55-64 year olds and scores of 68 for the 65–74 and 75-and-over groups)
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of older adults live in nursing homes and 2 percent (1 million) in assisted living facilities.
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For example, 36 percent of grocery store shopping trips last 15–30 minutes, but only 5 percent of con venience store shopping trips last that long. • How much time shoppers (not differentiated by age)
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The IFIC surveys also revealed that about 60 percent of shoppers 55 years and older had heard or read something that prompted them to change their mind about a food purchase. Food Preparation and Consumption Behavior Wellman remarked that most of the data she would be sharing on food preparation and consumption behavior were proprietary data made available by the NPD Group, a Chicago-based market research company, and she thanked Suzie Crocket from General Mills for allowing her to access the data.
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Because the goal is convenience, dinners tend to be not as satisfying from a nutritional quality standpoint. Wellman briefly discussed IFIC survey data showing that while respondents ages 55 and older were a little more likely to regularly perform actions to ensure food safety when cooking, preparing, and consuming food products, there is room for improvement among respondents of all age groups in regularly performing these actions.
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For dinner at home, top food and beverage choices include vegetables, salads, potatoes, fruit, carbonated soft drinks, tea, sandwiches, poultry, milk, bread, beef, soup, coffee, and alcoholic beverages. Matures tend to eat more fruit at dinner than boomers do.
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Only 8 percent of boomers and 9 percent of matures cited health as a driver of snack choices. Top snack foods include candy, fruits, nuts and seeds, ice cream, cookies, potato chips, crackers, pretzels, microwave popcorn, yogurt, tortilla chips, and ice cream bars.
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Food Insecurity and Hunger Based on USDA data (2009) , Wellman described how food spending has decreased over the past several years -- 12 percent relative to the rising cost of the USDA Thrifty Food Plan7 and 6 percent relative to the rising consumer price index (CPI)
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Wellman briefly described these programs and suggested ways they could be improved: • Supplemental nutrition Assistance Program (SnAP) : The good news, Wellman argued, is that President Obama has increased fund ing for SNAP to a total budget of $48 billion for fiscal year 2010.
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U.S. Department of Health and Human Services Federal Nutrition Assistance The largest federal nutrition assistance program for older adults is the Older Americans Act (OAA)
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The OAA program is not as focused on outcomes. A New Position Statement on Food and Nutrition Programs for Community-Dwelling Older Adults Far too often, Wellman said, community food and nutrition programs for older adults are disregarded, taken for granted, or underfunded.
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Given this situation, the position statement encourages the intensification of efforts to feed older adults at home. QUESTIONS AND DISCUSSION Kinsella and Wellman's talks prompted questions about data on poverty and aging, the relationship between obesity and longevity, and the trend among aging populations toward increased community living (and assisted living)
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Another audience member asked about the trend toward not living in nursing homes: Where are people living, and does the OAA Nutrition Program deliver meals to assisted living facilities? Wellman explained that the program does not generally service assisted living facilities.
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