Nutritional habits and lifestyle practice of elderly people in Hungary

I. Rurik; M. Antal

doi:10.1556/aalim.32.2003.1.9

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Acta Alimentaria

Volume/Issue:: Volume 32: Issue 1

Nutritional habits and lifestyle practice of elderly people in Hungary

Authors:

I. Rurik

I. Rurik Primary Care Office H-1201 Budapest, Vörösmarty u. 5-7. Hungary

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M. Antal

M. Antal National Institute of Food Hygiene and Nutrition, Fodor József National Center of Public Health H-1097 Budapest, Gyáli út 3. Hungary

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Pages:: 77–88

Online Publication Date:: 19 Jul 2005

Publication Date:: 01 Feb 2003

Article Category:: Journal Article

DOI:: https://doi.org/10.1556/aalim.32.2003.1.9

Keywords:: elderly people; elderly people; nutritional habits; meal frequency; food frequency; lifestyle

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The aim of this study was to investigate the nutritional habits and lifestyle practice of elderly people living in their own home. Altogether 213 subjects (men over 65 years, women over 60 years), were recruited randomly from a primary care office in Budapest. Nearly 60% of people had three meals per day, but the number of meals increased during ageing. The most substantial meal was the lunch. Meals were prepared at home by 90% of the elderly. Lard for cooking was used by 44% of subjects. Additional use of salt was never mentioned by 18% of seniors only. Milk, dairy products, fish, fruits, fresh vegetables and vegetable dish were consumed far below the recommendations. All types of meat were radically decreased, especially beef compared to former Hungarian surveys and the data of the Hungarian Central Statistical Office. Almost one-third of the elderly took some kind of vitamins and/or mineral supplements. The average time spent with outdoor activity was only 12 h per week.In relation to non-infectious diseases connected with nutrition, the irregular consumption of food has to be underlined. The insufficient consumption of milk and dairy products may have an unfavourable effect on the bone status. Deficient consumption of fruits, vegetables and cereals may play a role in the development of cardiovascular diseases and certain types of tumours. The exaggerated salt intake has to be taken into account mainly in hypertension. The inadequate physical activity may be also responsible for decreased longevity of our population.

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Acta Alimentaria

Print ISSN:: 0139-3006

Online ISSN:: 1588-2535

Editorial Board

László Abrankó, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Tamás Antal, University of Nyíregyháza, Nyíregyháza, Hungary
Diána Bánáti, University of Szeged, Szeged, Hungary
József Baranyi, Institute of Food Research, Norwich, UK
Ildikó Bata-Vidács, Eszterházy Károly Catholic University, Eger, Hungary
Ferenc Békés, FBFD PTY LTD, Sydney, NSW Australia
György Biró, Budapest, Hungary
Anna Blázovics, Semmelweis University, Budapest, Hungary
Francesco Capozzi, University of Bologna, Bologna, Italy
Marina Carcea, Research Centre for Food and Nutrition, Council for Agricultural Research and Economics Rome, Italy
Zsuzsanna Cserhalmi, Budapest, Hungary
Marco Dalla Rosa, University of Bologna, Bologna, Italy
István Dalmadi, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Katarina Demnerova, University of Chemistry and Technology, Prague, Czech Republic
Mária Dobozi King, Texas A&M University, Texas, USA
Muying Du, Southwest University in Chongqing, Chongqing, China
Sedef Nehir El, Ege University, Izmir, Turkey
Søren Balling Engelsen, University of Copenhagen, Copenhagen, Denmark
Éva Gelencsér, Budapest, Hungary
Vicente Manuel Gómez-López, Universidad Católica San Antonio de Murcia, Murcia, Spain
Jovica Hardi, University of Osijek, Osijek, Croatia
Hongju He, Henan Institute of Science and Technology, Xinxiang, China
Károly Héberger, Research Centre for Natural Sciences, ELKH, Budapest, Hungary
Nebojsa Ilić, University of Novi Sad, Novi Sad, Serbia
Dietrich Knorr, Technische Universität Berlin, Berlin, Germany
Hamit Köksel, Hacettepe University, Ankara, Turkey
Katia Liburdi, Tuscia University, Viterbo, Italy
Meinolf Lindhauer, Max Rubner Institute, Detmold, Germany
Min-Tze Liong, Universiti Sains Malaysia, Penang, Malaysia
Marena Manley, Stellenbosch University, Stellenbosch, South Africa
Miklós Mézes, Hungarian University of Agriculture and Life Sciences, Gödöllő, Hungary
Áron Németh, Budapest University of Technology and Economics, Budapest, Hungary
Perry Ng, Michigan State University, Michigan, USA
Quang Duc Nguyen, Hungarian University of Agriculture and Life Sciences, Budapest, Hungary
Laura Nyström, ETH Zürich, Switzerland
Lola Perez, University of Cordoba, Cordoba, Spain
Vieno Piironen, University of Helsinki, Finland
Alessandra Pino, University of Catania, Catania, Italy
Mojmir Rychtera, University of Chemistry and Technology, Prague, Czech Republic
Katharina Scherf, Technical University, Munich, Germany
Regine Schönlechner, University of Natural Resources and Life Sciences, Vienna, Austria
Arun Kumar Sharma, Department of Atomic Energy, Delhi, India
András Szarka, Budapest University of Technology and Economics, Budapest, Hungary
Mária Szeitzné Szabó, Budapest, Hungary
Sándor Tömösközi, Budapest University of Technology and Economics, Budapest, Hungary
László Varga, Széchenyi István University, Mosonmagyaróvár, Hungary
Rimantas Venskutonis, Kaunas University of Technology, Kaunas, Lithuania
Barbara Wróblewska, Institute of Animal Reproduction and Food Research, Polish Academy of Sciences Olsztyn, Poland

Acta Alimentaria
E-mail: Acta.Alimentaria@uni-mate.hu

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Acta Alimentaria
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Acta Alimentaria
Language	English
Size	B5
Year of Foundation	1972
Volumes per Year	1
Issues per Year	4
Founder	Magyar Tudományos Akadémia
Founder's Address	H-1051 Budapest, Hungary, Széchenyi István tér 9.
Publisher	Akadémiai Kiadó
Publisher's Address	H-1117 Budapest, Hungary 1516 Budapest, PO Box 245.
Responsible Publisher	Chief Executive Officer, Akadémiai Kiadó
ISSN	0139-3006 (Print)
ISSN	1588-2535 (Online)