Publication Date

6-1984

Advisor(s) - Committee Chair

Glen Lake, David Dunn, Shirley Gibb, Robert Baum

Degree Program

Department of Public Health

Degree Type

Master of Science

Abstract

The purpose of this research was to determine selected nutritional practices of adult males. A survey instrument was developed to determine (a) what meals adult males ate and where these meals were eaten, (b) the level of activity of adult males in menu planning, food purchasing, and food preparation, (c) practices related to weight reduction, (d) practices related to nutrition of the family, and (e) selected demographic variables as related to nutritional practices.

The survey instrument was administered to 156 adult males who were members of civic organizations in Sumner County, Tennessee. The subjects ranged in age from 24 to 89, and none were on medically prescribed diets. The collected data were analyzed using analysis of variance, multiple regression, Chi Square, crosstabulation, and Pearson product-moment correlation statistical techniques.

Findings of this research study reinforce the need for nutrition education programs to be directed toward the adult male population. Over one half of the respondents considered themselves to be overweight. Perceived weight was significant at the .05 level with the frequency of planning and preparing meals by adult males. Respondents who thought of themselves as being average weight were more likely to participate in meal planning and preparation than were respondents that considered themselves overweight or underweight.

Forty-three percent of the respondents prepared either breakfast, lunch, or dinner. Breakfast was the meal least likely to be eaten by adult males, but was the meal most often prepared by adult males. Dinner was the meal most likely to be eaten by adult males, the one most likely to be eaten at home, and the meal least likely to be prepared by adult males. Snacks were eaten by 73.9 percent of the respondents.

Employment of the wife was significant at the .05 level with the adult male's participation in meal planning and preparation in meal planning and preparation for the family and where the adult male ate lunch. As the number of hours per week the wife worked increased, the participation of the male in meal planning and preparation increased. Slightly over one half of the respondents accepted responsibility for the nutrition education of their children.

The amount of milk consumed and the taking and frequency of taking vitamins were significant at the .05 level with how often the subjects planned and prepared meals, purchased groceries, and which meals were eaten, and where these meals were eaten. As the amount of milk consumed increased and the taking and frequency of taking vitamins increased, participation in these activities increased and more meals were eaten at home.

The results of this research study demonstrated that adult males actively participate in menu planning, food purchasing, and meal preparation for themselves and their families. Further research is needed to determine the type of nutrition education programs that would best target the adult male population.

Disciplines

Human and Clinical Nutrition | Medicine and Health Sciences | Nutrition | Public Health

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