Show simple item record

dc.contributor.authorBostic, Stephanie Marie
dc.date.accessioned2017-07-07T12:48:46Z
dc.date.available2019-06-08T06:02:03Z
dc.date.issued2017-05-30
dc.identifier.otherBostic_cornellgrad_0058F_10209
dc.identifier.otherhttp://dissertations.umi.com/cornellgrad:10209
dc.identifier.otherbibid: 9948874
dc.identifier.urihttps://hdl.handle.net/1813/51651
dc.description.abstractFish and seafood consumption is recommended as part of a healthful diet. Higher intakes, particularly of fatty fish containing omega-3 fatty acids, are associated with improved brain and cardiovascular health. Most Americans do not consume the recommended amounts of fish and seafood. To explore fish and seafood food choice, a mixed methods project with two studies was designed and conducted in rural New York State with midlife adults (ages 50-75). The first project was an in-depth qualitative study using interviews with midlife adults (n=31). Two aspects of these interviews were examined: 1) social representations of the health effects of fish and seafood and 2) the scripts used for fish and seafood provisioning. Core and peripheral social representations were identified and described. Individual patterns of involvement with social representations were presented. Scripts used for acquiring and preparing fish and seafood as well as eating out were characterized. The importance of script integration between linked script types was suggested. Components of the qualitative findings and other factors were then examined in a survey of midlife adults (n=212), including a sub-sample that also provided dried blood spots (n=100) for analysis of fatty acid levels. Individuals who agreed more strongly with positive social representations and who reported greater fish preparation confidence reported higher levels of fish intake and had higher omega-3 index levels. Future research should explore these phenomena in other populations using longitudinal and experimental designs.
dc.language.isoen_US
dc.rightsAttribution-NonCommercial-ShareAlike 4.0 International*
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/4.0/*
dc.subjectNutrition
dc.subjectmiddle aged
dc.subjectomega-three fatty acids
dc.subjectrural
dc.subjectscript
dc.subjectsocial representation theory
dc.subjectSocial psychology
dc.subjectFish
dc.titleFish and seafood provisioning: The experiences of midlife adults
dc.typedissertation or thesis
thesis.degree.disciplineNutrition
thesis.degree.grantorCornell University
thesis.degree.levelDoctor of Philosophy
thesis.degree.namePh. D., Nutrition
dc.contributor.chairSobal, Jeffery
dc.contributor.committeeMemberWells, Nancy M
dc.contributor.committeeMemberLoeckenhoff, Corinna E
dc.contributor.committeeMemberBrenna, James Thomas
dcterms.licensehttps://hdl.handle.net/1813/59810
dc.identifier.doihttps://doi.org/10.7298/X4TB1512


Files in this item

Thumbnail

This item appears in the following Collection(s)

Show simple item record

Except where otherwise noted, this item's license is described as Attribution-NonCommercial-ShareAlike 4.0 International

Statistics