School of Hospitality, Culinary Arts and Meal Science, Örebro University, Grythyttan, Sweden.
Department of Food and Meal Science, Kristianstad University, Kristianstad, Sweden.
Scand J Caring Sci. 2021 Jun;35(2):390-404. doi: 10.1111/scs.12866. Epub 2020 May 6.
The increasing age of populations throughout the world means that healthcare services are faced with new challenges, not least regarding the provision of food during hospital stay. There is a lack of knowledge of how hospital mealtimes are experienced by older patients, and so the aim of this article was to review current knowledge regarding mealtimes in hospitals from the perspectives of older patients. A literature search was performed using seven databases: PubMed, Web of Science, Scopus, Sociological Abstracts, SweMed+, ASSIA and CINAHL with no limits regarding publication date. The inclusion criteria were peer-reviewed articles in English or Swedish that used qualitative methods to examine older patients' (>65 years) mealtime experiences. The Five Aspect Meal Model (FAMM) served as a framework for understanding the complexity behind a mealtime experience. Qualitative content analysis was used as a guide when analysing the material. The search produced 415 studies, 14 of which were included in the review. The findings generated three main themes for understanding how older patients experience mealtimes while in hospital: (1) the food and the food service, (2) mealtime assistance and commensality during mealtimes and (3) the importance of retaining one's independence. The review also clearly indicated a shortage of studies that solely focus on older patients' experiences of their mealtime. More research is therefore needed to be fully able to understand the complex task of providing meals in hospitals.
随着全球人口老龄化，医疗保健服务面临着新的挑战，尤其是在住院期间提供食物方面。人们对老年患者在医院用餐的体验知之甚少，因此，本文旨在从老年患者的角度回顾医院用餐时间的现有知识。使用了 7 个数据库进行文献检索：PubMed、Web of Science、Scopus、Sociological Abstracts、SweMed+、ASSIA 和 CINAHL，没有关于出版日期的限制。纳入标准为使用定性方法研究老年患者（>65 岁）用餐体验的英文或瑞典文同行评审文章。用餐体验的复杂性是由五个方面的用餐模型（FAMM）来理解的。定性内容分析用于指导对材料的分析。检索产生了 415 项研究，其中 14 项被纳入综述。研究结果产生了三个主要主题，以了解老年患者在住院期间用餐的体验：（1）食物和餐饮服务，（2）用餐时的帮助和共餐，（3）保持独立性的重要性。该综述还清楚地表明，专门关注老年患者用餐体验的研究较少。因此，需要进行更多的研究，以便充分了解医院提供膳食的复杂任务。
