Department of Nursing, Daewon University College, Jecheon, Republic of Korea.
Division for New Health Technology Assessment, National Evidence-based Healthcare Collaborating Agency, Seoul, Republic of Korea.
Asian Nurs Res (Korean Soc Nurs Sci). 2019 Aug;13(3):169-176. doi: 10.1016/j.anr.2019.06.001. Epub 2019 Jun 20.
The aim of this study was to identify factors influencing meal satisfaction in older adults.
Authors searched four databases Ovid MEDLINE, Ovid EMBASE, the Cochrane Library, and KoreaMed using the following key search terms: "(elderly-mp. OR aged), AND (meal OR food OR eating OR feeding), AND satisfaction." Only articles published between January 1946 and May 2018 were considered. The preferred reporting items for systematic reviews and meta-analyses guidelines were adopted for quality assessment. The authors ultimately selected 7 of 1,695 references for review and meta-analysis.
A meta-analysis was conducted to determine the factors influencing meal satisfaction in older adults aged more than 60 years. The results showed that meal satisfaction was low when age increased and the individual was served frozen meals. Satisfaction with meals was high when food choices were available and individuals were served high-quality food and when the food smelled and tasted good or was personally tailored. Satisfaction was also high when individuals ate with their families. Moreover, meal satisfaction seemed to be influenced by physical health, whereas it did not show a significant correlation with mental health.
Intending to improve the quality of life of older adults by increasing their meal satisfaction, the authors pointed out factors that institutions should attend to when providing meals to older adults. To contribute to the lack of any existing conceptual and theoretical framework in this field, further steps to be taken by the authors shall involve concept analysis that would assist in building a conceptual framework.
本研究旨在确定影响老年人膳食满意度的因素。
作者使用以下关键词在 Ovid MEDLINE、Ovid EMBASE、Cochrane 图书馆和 KoreaMed 四个数据库中进行搜索：“（老年人-mp. 或 aged），AND（膳食或食物或进食或喂养），AND（满意度）”。仅考虑 1946 年 1 月至 2018 年 5 月期间发表的文章。采用系统评价和荟萃分析指南的首选报告项目进行质量评估。作者最终选择了 1695 篇参考文献中的 7 篇进行综述和荟萃分析。
进行荟萃分析以确定影响 60 岁以上老年人膳食满意度的因素。结果表明，随着年龄的增长和个体食用冷冻餐，膳食满意度降低。当提供可选择的食物、提供高质量的食物、食物闻起来和尝起来味道好或根据个人口味定制时，满意度较高。当个体与家人一起用餐时，满意度也较高。此外，膳食满意度似乎受到身体健康的影响，而与心理健康没有显著相关性。
为了通过提高老年人的膳食满意度来提高他们的生活质量，作者指出了机构在为老年人提供膳食时应关注的因素。为了弥补该领域缺乏任何现有概念和理论框架的不足，作者将进一步进行概念分析，以帮助建立概念框架。
