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吸引人的膳食:为老年人用餐创造条件——一项针对医疗保健专业人员的焦点小组研究。

An appealing meal: Creating conditions for older persons' mealtimes - a focus group study with healthcare professionals.

机构信息

Faculty of Medicine and Health, School of Health Sciences, Örebro University, Örebro, Sweden.

出版信息

J Clin Nurs. 2021 Sep;30(17-18):2646-2653. doi: 10.1111/jocn.15643. Epub 2021 Jun 20.

Abstract

BACKGROUND

Healthcare professionals' knowledge and attitudes may have an impact on older persons' nutritional status. Therefore, it is important to explore different healthcare professionals' perspectives on older persons' meals.

AIM

The aim of this study was to describe healthcare professionals' understanding of and views on the mealtime experience of older persons in municipal care.

METHODS

Seven focus group discussions with various healthcare professionals (nurse assistants, registered nurses and occupational therapists) (n = 52) working in nursing homes and/or home care for older persons were conducted and analysed using interpretive description. The COREQ checklist was used for reporting the findings.

RESULTS

The results revealed a striving to create conditions for an appealing meal, regardless of profession. This overall theme, 'An appealing meal - creating conditions for older persons' mealtimes', consisted of four sub-themes: 'Food is crucial', 'The mealtime as a social interaction', 'Identifying the individual older person's needs' and 'Integrating different perspectives of meal-related situations among the team'.

CONCLUSION

The findings show that the different professionals strive to prioritise meals in the everyday care of older persons, but at same time there is a lack of a common view on how to prioritise meal-related issues. This indicates that the care may be fragmented, being based on each professional's duties and interpretation of responsibility for older persons' meals, rather than constituting comprehensive integrated person-centred care provided by a multidisciplinary team.

RELEVANCE TO CLINICAL PRACTICE

To enhance older persons' mealtimes, we need to map how mealtimes are valued and implemented in clinical practice and approached in healthcare professionals' education. Education on older person's nutritional needs should be team-based, and not focus on the perspective of a single profession.

摘要

背景

医疗保健专业人员的知识和态度可能会对老年人的营养状况产生影响。因此,了解不同医疗保健专业人员对老年人用餐的看法非常重要。

目的

本研究旨在描述医疗保健专业人员对老年人在市政护理中用餐体验的理解和看法。

方法

对在养老院和/或上门护理老年人的各种医疗保健专业人员(护士助理、注册护士和职业治疗师)(n=52)进行了 7 次焦点小组讨论,并使用解释性描述进行了分析。研究结果的报告采用了 COREQ 清单。

结果

研究结果揭示了一种努力创造条件,使老年人的用餐变得有吸引力,无论其专业背景如何。这个总体主题为“有吸引力的用餐——为老年人用餐创造条件”,由四个子主题组成:“食物是关键”、“用餐时间是一种社交互动”、“识别老年人的个体需求”和“团队中整合与用餐相关情况的不同观点”。

结论

研究结果表明,不同的专业人员努力在老年人的日常护理中优先考虑用餐,但同时缺乏对如何优先考虑与用餐相关问题的共识。这表明,这种护理可能是分散的,基于每个专业人员的职责和对老年人用餐责任的解释,而不是构成由多学科团队提供的全面综合的以患者为中心的护理。

临床意义

为了提高老年人的用餐体验,我们需要了解用餐时间在临床实践中的重视程度和实施情况,以及医疗保健专业人员教育中对其的处理方式。关于老年人营养需求的教育应该以团队为基础,而不是侧重于单一专业的观点。

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