Joanna Gradek

Background: Healthy food choices are among the factors contributing to health, and therefore, a better quality of life at each stage of ontogenesis. The aim of the study was to assess correlations of eating habits with self-rated health and quality of life (QOL) in women participating in the Healthy Active Senior project at the University of Physical Education in Kraków, Poland. Methods: The study was conducted in September 2019 among 201 women aged 60-85 (66 5) using the Questionnaire of Eating Behaviour (QEB) and the WHOQOL-BREF questionnaire. Statistical analysis was performed using Spearman’s rank correlation coefficients (Spearman’s rho), with a significance level set at p<0.05. Results: The study demonstrated that the inclusion of unsweetened foods such as beverages and dairy products as snacks and a preference for baking/roasting as a method of heat treatment of meat led to an increase in self-rated health (p<0.01). On the other hand, overall health assessment decreased (p<0.01) with the consumption of sweetened beverages and sweetened dairy products, and adding salt to ready-made meals or sandwiches. Furthermore, with regular consumption of meals, including unsweetened beverages and dairy products as snacks, and a preference for baking/roasting as a method of heat treatment for meat and consuming wine among alcoholic beverages, the overall perception of quality of life increased (p<0.01). In contrast, choosing sweet snacks and the preference for flavoured water led to a decrease in the overall self-rated QOL (p<0.01). Conclusions: Healthy food choices are associated with an increase in the general perception of health and quality of life while choosing unhealthy foods is related to a decrease in the overall perception of health and QOL in senior women.