Cipriano-Crespo Carmen, Rivero-Jiménez Borja, Conde-Caballero David, Medina F Xavier, Mariano-Juárez Lorenzo
Faculty of Health Sciences, University of Castilla La Mancha, 45600 Talavera de la Reina, Spain.
Polytechnic School, University of Extremadura, 10003 Cáceres, Spain.
Foods. 2021 Mar 16;10(3):628. doi: 10.3390/foods10030628.
This qualitative study explores the difficulties in experiencing eating-derived pleasure within a group of functionally diverse people, based on personal interviews and Grounded Theory. Understanding the feelings and subjective experiences of functionally diverse people can help develop new approaches to address their loss of pleasure and motivation regarding food intake. The study included 27 participants, aged between 18 and 75 years, all of whom had a functional deficiency that affected the occupational aspects of the eating process. Interviews were conducted in clinical settings and several centres for differently abled people. Four main themes emerged from the analysis: eating through obligation; fear of eating; the social life of food; and the importance of the taste and visual aesthetics of food. These themes underscore the importance of taking into account the phenomenological experiences of pleasure in the eating process.
这项定性研究基于个人访谈和扎根理论，探讨了一群功能各异的人在体验饮食带来的愉悦方面所面临的困难。了解功能各异的人的感受和主观体验有助于开发新方法，以解决他们在食物摄入方面愉悦感和动力丧失的问题。该研究包括27名年龄在18至75岁之间的参与者，他们都存在影响进食过程职业方面的功能缺陷。访谈在临床环境和几个为残障人士设立的中心进行。分析得出了四个主要主题：出于义务进食；对进食的恐惧；食物的社交生活；以及食物味道和视觉美感的重要性。这些主题强调了在进食过程中考虑愉悦感现象学体验的重要性。
