{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,4]],"date-time":"2026-05-04T17:41:23Z","timestamp":1777916483565,"version":"3.51.4"},"reference-count":35,"publisher":"SAGE Publications","issue":"2","license":[{"start":{"date-parts":[[2020,4,4]],"date-time":"2020-04-04T00:00:00Z","timestamp":1585958400000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"funder":[{"DOI":"10.13039\/501100007048","name":"EEA Grants","doi-asserted-by":"publisher","award":["PT06 \u2013 81NU5"],"award-info":[{"award-number":["PT06 \u2013 81NU5"]}],"id":[{"id":"10.13039\/501100007048","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Int Q Community Health Educ"],"published-print":{"date-parts":[[2021,1]]},"abstract":"<jats:p>Information about nutrition and health are important to empower older adults on what their food choice is concerned. The present research aims to study the perceived need and preferences regarding sources of information about healthy eating among older adults and to relate them with sociodemographic characteristics. A sample of 602 older adults (\u226565\u2009years old) living in the community (Vila Nova de Gaia, Portugal) was assessed by trained nutritionists using a structured questionnaire developed within the Pronutrisenior project. Most participants (87.5%) are concerned about healthy eating, and 69.3% would like to receive more information about the subject, mainly as audiovisual material (49.8%). Women prefer to receive information through practical cooking sessions and audiovisual material. Highly educated individuals prefer leaflets with text as well as audiovisual material, while more independent individuals prefer a wide range of media, such as booklets with pictures, informational posters, and food education and practical cooking sessions. Those with an adequate social support network prefer booklets with text. Age was not related to these preferences. These results can inform stakeholders about the most effective means of transmitting information on food and nutrition to older adults and are therefore useful in tailoring community and clinical interventions.<\/jats:p>","DOI":"10.1177\/0272684x20915362","type":"journal-article","created":{"date-parts":[[2020,4,4]],"date-time":"2020-04-04T09:40:26Z","timestamp":1585993226000},"page":"153-158","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":10,"title":["Information Sources on Healthy Eating Among Community Living Older Adults"],"prefix":"10.1177","volume":"41","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-1238-1798","authenticated-orcid":false,"given":"Leandro","family":"Oliveira","sequence":"first","affiliation":[{"name":"Faculty of Nutrition and Food Sciences, University of Porto"}]},{"given":"Rui","family":"Po\u00ednhos","sequence":"additional","affiliation":[{"name":"Faculty of Nutrition and Food Sciences, University of Porto"}]},{"given":"Cl\u00e1udia","family":"Afonso","sequence":"additional","affiliation":[{"name":"Faculty of Nutrition and Food Sciences, University of Porto"}]},{"given":"Maria Daniel","family":"Vaz Almeida","sequence":"additional","affiliation":[{"name":"Faculty of Nutrition and Food Sciences, University of Porto"},{"name":"GreenUPorto \u2013 Research Centre on Sustainable Agri-food Production, Porto, Portugal"}]}],"member":"179","published-online":{"date-parts":[[2020,4,4]]},"reference":[{"key":"bibr1-0272684X20915362","doi-asserted-by":"publisher","DOI":"10.1017\/S0007114515005309"},{"key":"bibr2-0272684X20915362","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0071095"},{"key":"bibr3-0272684X20915362","first-page":"277","volume":"46","author":"Bloom I","year":"2017","journal-title":"Age Ageing"},{"key":"bibr4-0272684X20915362","volume-title":"Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein and amino acids (macronutrients)","author":"Institute of Medicine FaNB.","year":"2005"},{"key":"bibr5-0272684X20915362","volume-title":"Dietary reference intakes: the essential guide to nutrient requirements","author":"Institute of Medicine FaNB.","year":"2006"},{"key":"bibr6-0272684X20915362","volume-title":"Dietary reference intakes for water, potassium, sodium, chloride, and sulfate","author":"Institute of Medicine FaNB.","year":"2004"},{"key":"bibr7-0272684X20915362","doi-asserted-by":"publisher","DOI":"10.1016\/j.appet.2011.12.008"},{"key":"bibr8-0272684X20915362","doi-asserted-by":"publisher","DOI":"10.1080\/01639366.2011.545038"},{"key":"bibr9-0272684X20915362","doi-asserted-by":"publisher","DOI":"10.1017\/S1368980017001203"},{"key":"bibr10-0272684X20915362","doi-asserted-by":"publisher","DOI":"10.1016\/j.jada.2007.09.012"},{"key":"bibr11-0272684X20915362","volume-title":"Health promotion glossary","author":"World Health Organization.","year":"1998"},{"key":"bibr12-0272684X20915362","doi-asserted-by":"publisher","DOI":"10.1186\/s12889-019-7381-1"},{"key":"bibr13-0272684X20915362","doi-asserted-by":"publisher","DOI":"10.7326\/0003-4819-155-2-201107190-00005"},{"key":"bibr14-0272684X20915362","doi-asserted-by":"publisher","DOI":"10.1016\/j.pec.2014.10.006"},{"key":"bibr15-0272684X20915362","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0209863"},{"key":"bibr16-0272684X20915362","doi-asserted-by":"publisher","DOI":"10.1093\/her\/cys067"},{"key":"bibr17-0272684X20915362","doi-asserted-by":"publisher","DOI":"10.1080\/10810730802659111"},{"key":"bibr18-0272684X20915362","volume-title":"Looking for information: a survey of research on information seeking, needs, and behavior","author":"Case D.","year":"2002"},{"key":"bibr19-0272684X20915362","doi-asserted-by":"publisher","DOI":"10.1080\/02701960.2013.844693"},{"key":"bibr20-0272684X20915362","doi-asserted-by":"publisher","DOI":"10.1080\/10810730902806836"},{"key":"bibr21-0272684X20915362","doi-asserted-by":"publisher","DOI":"10.1371\/journal.pone.0073049"},{"key":"bibr22-0272684X20915362","doi-asserted-by":"publisher","DOI":"10.1097\/01.NCN.0000432131.92020.42"},{"key":"bibr23-0272684X20915362","volume-title":"Troisi\u00e8me \u00e2ge et bien-\u00eatre. 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