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Dietetics and Nutrition
First Advisor's Name
Dr. Nancy Wellman
First Advisor's Committee Title
Second Advisor's Name
Dr. Leslie Frazier
Second Advisor's Committee Title
Third Advisor's Name
Dr. Oren Stier
Third Advisor's Committee Title
Fourth Advisor's Name
Dr. Victoria Castellanos
Fourth Advisor's Committee Title
food deprivation, Holocaust survivors
Date of Defense
A qualitative study was conducted to determine if Holocaust survivors’ food attitudes are influenced by their earlier experiences. The 25 survivor interviewees (14 males, 11 females) ranged in age from 71 to 85 years and resided in Miami-Dade and Broward, Florida counties. Most (56%) were interned in concentration camps during the Holocaust. Interviews were tape-recorded and later transcribed. Results showed earlier experiences influenced food attitudes. The most common themes were: 1) Difficulty throwing food away - even when spoiled; 2) Storing excess food; 3) Craving a certain food; 4) Difficulty standing in line for food; and 5) Anxiety when food is not readily available. Sub-themes included healthy eating and empathy for those currently suffering from hunger. Fourteen (56%) fast for religious holidays, but 7 (28%) said they already had “fasted enough.” Dietitians and others are encouraged to evaluate food service programs to minimize uncomfortable food-related situations for Holocaust survivors.
Sindler, Amy Joyce, "Previous Holocaust Experiences Continue to Affect Food Attitudes in Survivors" (2003). FIU Electronic Theses and Dissertations. 73.
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