Holocaust survivors report long-term effects on attitudes toward food.
OBJECTIVE
To gather information from survivors on the effects that the Holocaust had on their current attitudes toward food.


METHODS
Qualitative study: one-on-one semistructured interviews with a script shaped by a pilot study.


METHODS
South Florida homes and community sites, including the Miami Beach Holocaust Memorial.


METHODS
Convenience sample of 25 Holocaust survivors: 14 men, 11 women; ages 71 to 85 years.


METHODS
Current attitudes toward food in relation to Holocaust experiences.


METHODS
Themes and illustrative quotations from transcriptions of audiotaped interviews.


RESULTS
Food attitudes were influenced by Holocaust experiences. Five themes emerged: (1) difficulty throwing food away, even when spoiled; (2) storing excess food; (3) craving certain food(s); (4) difficulty standing in line for food; and (5) experiencing anxiety when food is not readily available. Empathy for those currently suffering from hunger was also reported.


CONCLUSIONS
Food-related issues from the Holocaust remain for survivors. Now in their 70s and 80s, many use health care and related services. Nutritionists, educators, and health professionals should be aware of such issues. Food and nutrition programs should minimize uncomfortable food-related situations for Holocaust survivors and others who experienced food deprivation.
Sindler
Amy J
AJ
Peace Corps, Lesotho, Africa.
Wellman
Nancy S
NS
Stier
Oren Baruch
OB
D000368:Aged; D000369:Aged, 80 and over; D001290:Attitude; D004435:Eating / Q000523:psychology*; D005260:Female; D005511:Food Handling / Q000379:methods; D005523:Food Supply; D017767:Holocaust / Q000523:psychology*; D006801:Humans; D008297:Male; D013313:Stress Disorders, Post-Traumatic / Q000523:psychology*; D013534:Survival / Q000523:psychology*; D017741:Survivors / Q000523:psychology*