TY - JOUR

T1 - "It is not rocket science.. " - Older peoples ' understanding of nutrition - A qualitative study

AU - Terp, Rikke

AU - Kayser, Lars

AU - Lindhardt, Tove

PY - 2021

Y1 - 2021

N2 - Objective: The aim of this study was to: 1) explore older patients' knowledge, skills and behavior in relation nutrition and 2) achieve an understanding of older patients' experiences, understanding and attitudes towards management of nutritional needs.Design: Semi-structured interviews were conducted and analyzed using content analysis. The Readiness Enablement Index for Health Technology (READHY) instrument was used as a framework.Setting: Two hospital units specialized in internal medicine located at two university hospitals in Copenhagen.Participants: Patients (N = 25) age 65 > years and admitted to hospital for medical treatment.Findings: The informants' knowledge, behavior and attitude towards nutrition was influenced by their experience of food as an everyday phenomenon but less so by the experience of nutrition as important for their well-being and health. Three themes were identified: 1) Food - an everyday phenomenon; 2) Habits and preferences and When food becomes nutrition.Conclusion: Older, ill patients have limited knowledge about specific needs for energy and protein and importance of nutrition for their physical functioning. They have potential resources and competencies which can positively impact and be utilized in nutritional interventions. Social interaction, the pleasurable experience of eating well-prepared food, and daily routines facilitate their nutritional intake.

AB - Objective: The aim of this study was to: 1) explore older patients' knowledge, skills and behavior in relation nutrition and 2) achieve an understanding of older patients' experiences, understanding and attitudes towards management of nutritional needs.Design: Semi-structured interviews were conducted and analyzed using content analysis. The Readiness Enablement Index for Health Technology (READHY) instrument was used as a framework.Setting: Two hospital units specialized in internal medicine located at two university hospitals in Copenhagen.Participants: Patients (N = 25) age 65 > years and admitted to hospital for medical treatment.Findings: The informants' knowledge, behavior and attitude towards nutrition was influenced by their experience of food as an everyday phenomenon but less so by the experience of nutrition as important for their well-being and health. Three themes were identified: 1) Food - an everyday phenomenon; 2) Habits and preferences and When food becomes nutrition.Conclusion: Older, ill patients have limited knowledge about specific needs for energy and protein and importance of nutrition for their physical functioning. They have potential resources and competencies which can positively impact and be utilized in nutritional interventions. Social interaction, the pleasurable experience of eating well-prepared food, and daily routines facilitate their nutritional intake.

KW - Older patients

KW - Nutrition

KW - Self-management

KW - Qualitative research

KW - eHealth

KW - OUTCOMES

KW - INTERVENTION

KW - IMPACT

KW - ADULTS

KW - CARE

KW - PERCEPTIONS

KW - TECHNOLOGY

KW - EDUCATION

KW - HABITS

KW - RISK

U2 - 10.1016/j.appet.2020.104854

DO - 10.1016/j.appet.2020.104854

M3 - Journal article

C2 - 32871203

VL - 156

JO - Appetite

JF - Appetite

SN - 0195-6663

M1 - 104854

ER -