Food choice by older people: the use of semi‐structured interviews with open and closed questions

Abstract

For sensitive appraisal of food choice it is obviously essential to assess relevant foods, for the culture of the group being studied. Open questions provide a way of exploring which are the appropriate foods and food preparation as criteria to assess perceived chewing ability and treatment benefit. The semi-structured interview method is particularly valuable for the study of older people. Closed questions provide different information which is also necessary to secure recall by older people.