Watkins Ross, Goodwin Victoria A, Abbott Rebecca A, Backhouse Amy, Moore Darren, Tarrant Mark
University of Exeter Medical School, College House, St Luke's Campus, Heavitree Road, Exeter EX1 2LU, UK; National Institute for Health Research (NIHR) Collaboration for Leadership in Applied Health Research and Care (CLAHRC) South West Peninsula.
University of Exeter Medical School, College House, St Luke's Campus, Heavitree Road, Exeter EX1 2LU, UK; National Institute for Health Research (NIHR) Collaboration for Leadership in Applied Health Research and Care (CLAHRC) South West Peninsula.
Geriatr Nurs. 2017 Jul-Aug;38(4):325-333. doi: 10.1016/j.gerinurse.2016.12.002. Epub 2017 Jan 13.
Addressing problems associated with malnutrition in care home residents has been prioritized by researchers and decision-makers. This review aimed to better understand factors that may contribute to malnutrition by examining the attitudes, perceptions and experiences of mealtimes among care home residents and staff. Five databases were searched from inception to November 2015: Medline, Embase, PsychINFO, AMED, and the Cochrane Database. Forward and backward citation checking of included articles was conducted. Titles, abstracts, and full texts were screened independently by two reviewers and quality was assessed using the Wallace criteria. Thematic analysis of extracted data was undertaken. Fifteen studies were included in the review, encompassing the views and opinions of a total of 580 participants set in nine different countries. Four main themes were identified: (1) organizational and staff support, (2) resident agency, (3) mealtime culture, and (4) meal quality and enjoyment. Organizational and staff support was an over-arching theme, impacting all aspects of the mealtime experience. Mealtimes are a pivotal part of care home life, providing structure to the day and generating opportunities for conversation and companionship. Enhancing the mealtime experience for care home residents needs to take account of the complex needs of residents while also creating an environment in which individual care can be provided in a communal setting. PROSPERO Registration: CRD42015025890.
研究人员和决策者已将解决养老院居民营养不良相关问题列为优先事项。本综述旨在通过研究养老院居民和工作人员在用餐时间的态度、看法和经历，更好地了解可能导致营养不良的因素。从数据库创建至2015年11月，检索了五个数据库：医学索引数据库（Medline）、荷兰医学文摘数据库（Embase）、心理学文摘数据库（PsychINFO）、联合和补充医学数据库（AMED）以及考克兰系统评价数据库（Cochrane Database）。对纳入文章进行了前后向引文检查。两名评审员独立筛选标题、摘要和全文，并使用华莱士标准评估质量。对提取的数据进行了主题分析。该综述纳入了15项研究，涵盖了来自9个不同国家的580名参与者的观点和意见。确定了四个主要主题：（1）组织和工作人员支持；（2）居民自主性；（3）用餐文化；（4）膳食质量和用餐体验。组织和工作人员支持是一个总体主题，影响用餐体验的各个方面。用餐时间是养老院生活的关键部分，为一天提供了结构，并创造了交流和陪伴的机会。改善养老院居民的用餐体验需要考虑居民的复杂需求，同时营造一个能在集体环境中提供个性化护理的环境。国际前瞻性系统评价注册库（PROSPERO）注册号：CRD42015025890。
