临床医生对饮食失调治疗中与食物相关障碍的看法：一项定性研究。
The clinicians' view of food-related obstacles for treating eating disorders: A qualitative study.
作者信息
Langlet Billy, Nyberg Maria, Wendin Karin, Zandian Modjtaba
机构信息
Division of Clinical Geriatrics, Center for Alzheimer Research, Department of Neurobiology, Care Sciences and Society, Karolinska Institutet, Stockholm, Sweden.
Food and Meals in Everyday Life (MEAL), Department of Food and Meal Science, Kristianstad University, Kristianstad, Sweden.
出版信息
Food Nutr Res. 2023 Jan 25;67. doi: 10.29219/fnr.v67.8771. eCollection 2023.
BACKGROUND
Good health requires healthy eating. However, individuals with eating disorders, such as anorexia nervosa, require treatment to modify their dietary behaviours and prevent health complications. There is no consensus on the best treatment practices and treatment outcomes are usually poor. While normalising eating behaviour is a cornerstone in treatment, few studies have focused on eating and food-related obstacles to treatment.
OBJECTIVE
The aim of the study was to investigate clinicians' perceived food-related obstacles to treatment of eating disorders (EDs).
DESIGN
Qualitative focus group discussions were conducted with clinicians involved in eating disorder treatment to get an understanding of their perceptions and beliefs regarding food and eating among eating disorder patients. Thematic analysis was used to find common patterns in the collected material.
RESULTS
From the thematic analysis the following five themes were identified: (1) ideas about healthy and unhealthy food, (2) calculating with calories, (3) taste, texture, and temperature as an excuse, (4) the problems with hidden ingredients and (5) the challenges of extra food.
DISCUSSION
All identified themes showed not only connections to each other but also some overlap. All themes were associated with a requirement of control, where food may be perceived as a threat, with the effects of food consumption resulting in a perceived net loss, rather than a gain. This mindset can greatly influence decision making.
CONCLUSIONS
The results of this study are based on experience and practical knowledge that could improve future ED treatments by enhancing our understanding the challenges certain foods pose for patients. The results may also help to improve dietary plans by including and explaining challenges for patients at different stages of treatment. Future studies could further investigate the causes and best treatment practices for people suffering from EDs and other eating disturbances.
背景
健康的身体需要健康的饮食。然而，患有饮食失调症（如神经性厌食症）的个体需要接受治疗，以改变他们的饮食行为并预防健康并发症。对于最佳治疗方法尚无共识，且治疗效果通常不佳。虽然使饮食行为正常化是治疗的基石，但很少有研究关注饮食及与食物相关的治疗障碍。
目的
本研究的目的是调查临床医生所感知到的与食物相关的饮食失调症治疗障碍。
设计
对参与饮食失调症治疗的临床医生进行了定性焦点小组讨论，以了解他们对饮食失调症患者的食物和饮食的看法及信念。采用主题分析法在收集到的材料中找出共同模式。
结果
通过主题分析确定了以下五个主题：（1）关于健康和不健康食物的观念；（2）计算卡路里；（3）以口味、质地和温度为借口；（4）隐藏成分的问题；（5）额外食物的挑战。
讨论
所有确定的主题不仅相互关联，而且存在一些重叠。所有主题都与控制需求相关，在这种情况下，食物可能被视为一种威胁，食物摄入的影响会导致感知到净损失而非收益。这种思维模式会极大地影响决策。
结论
本研究结果基于经验和实践知识，通过增强我们对某些食物给患者带来的挑战的理解，可改善未来的饮食失调症治疗。这些结果还可能有助于通过纳入并解释不同治疗阶段患者面临的挑战来改进饮食计划。未来的研究可以进一步调查饮食失调症及其他饮食紊乱患者的病因和最佳治疗方法。
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