Eating less the logical thing to do? Vulnerability to malnutrition with advancing age: A qualitative study
Eating less the logical thing to do? Vulnerability to malnutrition with advancing age: A qualitative study
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DOI：
10.1016/j.appet.2019.104502
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发表时间：
2020-03-01
期刊：
影响因子：
5.4
通讯作者：
Wham, Carol
中科院分区：
文献类型：
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作者：
Chatindiara, Idah;Sheridan, Nicolette;Wham, Carol
这一定性调查的目的是探讨新西兰老年人对食物和营养摄入的看法和经验，以深入了解影响老年人易患营养不良风险的因素。参与者代表了营养脆弱的老年人（5名营养不良，9名处于风险中）的种族多样性群体，大多数参与者被确定为患有中度或重度疾病。采用综合方法进行主题内容分析，并考虑到使用简易营养评估简表确定的参与者营养状况。出现了六个关键主题。几乎所有的参与者都报告说他们减少了食物摄入量，并认为吃得少是“合乎逻辑的”，因为他们现在进行的体力活动较少。他们把吃描述为一件苦差事;他们吃是因为他们“不得不继续下去”，但几乎从来没有感到饥饿（食欲不振）;他们对吃失去了兴趣，不再觉得食物新奇。除了在压力大的情况下，比如照顾生病的配偶，和别人在一起会鼓励吃东西。他们偏爱与他们一起长大的食物，但由于共存的条件或疾病，食物不耐受和咀嚼困难，他们不再容易获得或需要避免某些食物。最后，参与者试图吃对他们的健康最好的食物。健康饮食的概念是消费“更多的蔬菜”被广泛接受，一些参与者解释说这意味着“更少的脂肪和糖”。总体而言，这些参与者报告的低食物摄入量似乎是由无数社会文化和健康相关因素形成的。研究结果可以作为制定战略的基础，以防止随着年龄的增长而出现营养不良的脆弱性。
The aim of this qualitative inquiry was to explore older New Zealanders perspectives and experiences of food and nutrition intake, to gain insights to factors that influence vulnerability to malnutrition risk at older age. Participants represented an ethnically diverse group of nutritionally vulnerable older adults (five malnourished and nine at risk), with most participants identifying as having an illness severity of moderate or severe. Thematic content analysis was performed using an integrated approach and took into account participants' nutritional status as determined using the Mini Nutritional Assessment-Short Form. Six key themes emerged. Almost all participants reported they had reduced their food intake and felt that eating less, was the 'logical' thing to do as they were now undertaking less physical activity. They described eating as a chore; they ate because they 'had to keep going', but hardly ever felt hungry (low appetite); they had lost interest in eating, and no longer found food fanciful. Being in the company of others encouraged eating except in stressful situations such as caring for an ill spouse. They had a preference for foods they had grown up with but could no longer readily access or needed to avoid some foods because of coexisting conditions or illnesses, food intolerance and chewing difficulties. Finally, participants tried to eat foods best for their health. The notion of healthy eating as consuming "more vegetables" was widely held, with some participants explaining this meant "less fat and less sugar". Overall, the low food intake reported by these participants appears shaped by a myriad of sociocultural and health related factors. The findings can be used as a foundation to develop strategies for preventing vulnerability to malnutrition with advancing age.