Centre for Gerontology and Rehabilitation, School of Medicine, University College Cork, Cork, Ireland.
Department of Biological Sciences, University of Limerick, Limerick, Ireland.
J Hum Nutr Diet. 2023 Oct;36(5):1833-1844. doi: 10.1111/jhn.13216. Epub 2023 Jul 31.
This study aimed to explore older adults' and healthcare professionals' (HCPs) perceptions of dietary influences and food preferences in older age.
The research design was phenomenological qualitative description. Semistructured one-to-one interviews and focus groups were held separately with community-dwelling older adults and HCPs involved in care of the older person in Ireland. Data were analysed using inductive thematic analysis.
A total of 47 adults aged 55+ years were recruited (50% male; 49% aged 60-69 years; 28% aged above 70 years), and 26 HCPs were involved, comprising dietitians (n = 8); geriatricians (n = 6); clinical therapists (n = 4); and nurses, pharmacists, catering managers and meal delivery service coordinators (n = 2 each). There are strong desires for 'good, honest food' within the diet for an older person; however, gaps in current nutrition priorities, dietary guidance and health promotion were perceived. There were differences in the perspectives held by HCPs and adults aged 55+ years, as some HCPs centred their discussion around nutrition for preventing sarcopenia, frailty or cognitive decline, whereas many adults aged 55+ years desired foods which promote cardiometabolic health and reflect wider personal health and environmental values. Other themes included the impact of health and lifestyle changes accompanying ageing on dietary priorities, the importance of personal and psychosocial values in determining food choice and the impact of the external food environment on accessibility and shopping experiences.
Influences on dietary choice for the older person are multifactorial, driven by a range of health, psychological, sociocultural and environmental perspectives. Future nutrition priorities for older adults should encourage health-promoting approaches and not just disease-mitigating efforts.
本研究旨在探讨老年人和医疗保健专业人员（HCPs）对老年人饮食影响和食物偏好的看法。
研究设计为现象学定性描述。在爱尔兰，分别对居住在社区的老年人和参与老年人护理的 HCPs 进行了一对一的访谈和焦点小组。使用归纳主题分析对数据进行分析。
共招募了 47 名 55 岁以上的成年人（50%为男性；49%年龄在 60-69 岁；28%年龄在 70 岁以上），并涉及 26 名 HCPs，包括营养师（n=8）；老年病学家（n=6）；临床治疗师（n=4）；护士、药剂师、餐饮经理和送餐服务协调员（n=2 人）。老年人的饮食中非常渴望“好的、诚实的食物”；然而，目前的营养重点、饮食指导和健康促进方面存在差距。HCPs 和 55 岁以上成年人的观点存在差异，一些 HCPs 将讨论重点放在预防肌肉减少症、虚弱或认知能力下降的营养上，而许多 55 岁以上的成年人则希望食用促进心脏代谢健康的食物，并反映更广泛的个人健康和环境价值观。其他主题包括伴随衰老的健康和生活方式变化对饮食重点的影响、个人和心理社会价值观在决定食物选择中的重要性以及外部食物环境对可及性和购物体验的影响。
影响老年人饮食选择的因素是多方面的，受到一系列健康、心理、社会文化和环境观点的驱动。未来老年人的营养重点应鼓励促进健康的方法，而不仅仅是缓解疾病的努力。
