Food and meal situation in residential care facilities is an area that is often discussed. It is important to learn about older people's nutritional intake, experience of eating habits and opinions about the taste of food in order to better meet their needs and implement improvements in this area.
The aim of the study was to examine food and meal at residential care facility. The focus was on older people's taste, mealtime situation and nutrition.
First, a qualitative study in which semi-structured interviews were used as data collection method and was analyzed using qualitative content analysis, and a quantitative study in which quantitative analysis was performed using Dietist XP and photo documentation.
The experiences could be interpreted as a comprehensive conception of the food and the experience of the meal environment. Nutrition screening showed that adjustment had been made for those who had eating problems. Nutrient intake showed that the elderly, with some exclusion, achieved the recommended intake for meals.
By thinking about how the food is served the appetite is affected, which in turn may cause the elderly to receive good nutrition. It is also important to be sensitive to what the elderly think about the food served in residential care facilities in order to give the elderly meals creativity
|Date of Award||2013-Sep-17|
|Supervisor||Karin Wendin (Supervisor) & Maria Nyberg (Examiner)|
- Culinary Arts and Food Sciences
- 15 HE credits
Swedish Standard Keywords
- Health Sciences (303)
- Nutrition and Dietetics (30304)