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'I start my day by thinking about what we're going to have for dinner': a qualitative study on approaches to food-related activities among elderly men with somatic diseases
Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences, Caring Sciences.
Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences, Geriatrics.
2011 (English)In: Scandinavian Journal of Caring Sciences, ISSN 0283-9318, E-ISSN 1471-6712, Vol. 25, no 2, 227-234 p.Article in journal (Refereed) Published
Abstract [en]

The aim of this study was to address the question of how older men with somatic diseases living in their own home approach the question of food-related activities (FRA). Further, any adaptations of these activities necessitated by effects of diseases and of altered life circumstances were explored. Interviews were conducted with a purposeful sample of 18 co-living and single-living men, 64-84 years old. They were diagnosed with Parkinson's disease, rheumatoid arthritis or stroke. In the analysis, a thematic framework was used. The findings revealed three food-related approaches, namely 'Cooking as a pleasure', describing joy in cooking; 'Cooking as a need', indicating no habits or skills in cooking; and 'Food is served', that is, being served meals by a partner. It was found that gender-related roles in particular, but also changed life circumstances, activity limitations, personal interests, and a wish to maintain continuity and independence, affected the men's approaches to these activities. This knowledge may be useful in attempts to facilitate and support FRA among elderly men with diseases. Health care efforts to promote FRA should preferably be individualised in respect to older men's approaches to these activities.

Place, publisher, year, edition, pages
2011. Vol. 25, no 2, 227-234 p.
Keyword [en]
activities of daily living, adaptation, arthritis rheumatoid, continuity, cookery, gender role, men, limitations of activity, older people, Parkinson disease, qualitative research, stroke
National Category
Medical and Health Sciences
Identifiers
URN: urn:nbn:se:uu:diva-106482DOI: 10.1111/j.1471-6712.2010.00813.xISI: 000290589300004PubMedID: 20659309OAI: oai:DiVA.org:uu-106482DiVA: diva2:225040
Available from: 2009-06-24 Created: 2009-06-24 Last updated: 2017-12-13Bibliographically approved
In thesis
1. Food in older men with somatic diseases: Eating habits and approaches to food-related activities
Open this publication in new window or tab >>Food in older men with somatic diseases: Eating habits and approaches to food-related activities
2009 (English)Licentiate thesis, comprehensive summary (Other academic)
Abstract [en]

The overall aim was to improve the knowledge and understanding of eating habits of older men with somatic diseases, and the men's perceptions about managing food-related habits, such as grocery shopping and cooking. A total of 67 men between 64 and 89 years of age were visited in their homes on two occasions with 1-2 weeks in between. The participants were diagnosed with one of the three diseases Parkinson’s disease, rheumatoid arthritis, or stroke. A food survey, with repeated 24-h recall, was used to assess food intake and meal patterns. Interviews with 18 participants were conducted with open-ended questions. The interviews were further analysed with a thematic framework approach.The findings showed that eating events were distributed over a 24-h period.Further, co-living men had a significantly larger number of eating events over the day (p=0.001). No differences in daily energy intake were observed between co-living and single-living men. Co-living men’s hot eating events were compared with those of single-living men more often cooked from fresh ingredients (p=0.001), including a greater mix of vegetables/roots (p=0.003).Thematic analysis revealed three different approaches to food-related activities(FRA), namely ‘Cooking as a pleasure’, describing joy in cooking; ‘Cooking as a need’, indicating no habits or skills in cooking; and ‘Food is served’, that is, being served meals by a partner. The men's approaches to FRA were affected in particular by gender-related roles, but also by changed life circumstances, activity limitations, personal interests, and a wish to maintain continuity and independence. Further adaptive strategies were used among the men in attempts to maintain continuity and independence in FRA. In conclusion, single-living older men, especially those with activity limitations, were identified as being a vulnerable group from a nutritional perspective. Further, health care efforts in promoting FRA should preferably be individualised with respect to the older man’s approach to these activities.

Place, publisher, year, edition, pages
Uppsala: Institutionen för folkhälso- och vårdvetenskap, 2009. 35 p.
Keyword
actvities of daily living, arthritis rheumatoid, cookery, meal patterns, men, nutrition, older people, Parkinson disease, stroke
National Category
Nursing
Identifiers
urn:nbn:se:uu:diva-106429 (URN)
Presentation
2009-06-10, Föreläsningssalen, Sjukhusvägen 14, Uppsala, 09:15 (Swedish)
Supervisors
Available from: 2009-06-24 Created: 2009-06-23 Last updated: 2011-06-13Bibliographically approved

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