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dc.contributor.authorHestevik, Christine Hillestad
dc.contributor.authorMolin, Marianne
dc.contributor.authorDebesay, Jonas
dc.contributor.authorBergland, Astrid
dc.contributor.authorBye, Asta
dc.date.accessioned2020-03-23T15:14:23Z
dc.date.accessioned2020-03-25T01:41:04Z
dc.date.available2020-03-23T15:14:23Z
dc.date.available2020-03-25T01:41:04Z
dc.date.issued2020-02-17
dc.identifier.citationHestevik, Molin, Debesay, Bergland, Bye. Older patients’ and their family caregivers’ perceptions of food, meals and nutritional care in the transition between hospital and home care: a qualitative study.. BMC Nutrition. 2020en
dc.identifier.issn2055-0928
dc.identifier.urihttps://hdl.handle.net/10642/8312
dc.description.abstractBackground: Older people have varying degrees of unmet nutritional needs following discharge from hospital. Inadequate involvement of the older person and his or her family caregivers in care and care planning, and inadequate support of self-management in the discharge process and follow-up care at home, negatively affects the quality of care. Research on older patients’ and their family caregivers’ experiences with nutritional care in hospital and home care and in the transition between these settings is limited. Thus, the aim of this study was to explore older patients’ and their family caregivers’ perceptions regarding the food, meals and nutritional care provided in the transition between hospital and home care services, focusing on the first 30 days at home. The overall aim of this study is to produce knowledge that can inform policy and clinical practice about how to optimise the care provided to older persons that are malnourished or at risk of malnutrition. Methods: Using a qualitative interpretive descriptive design, we carried out face-to-face semi-structured interviews with 15 older patients, with documented risk of malnutrition or malnourishment (Mini Nutritional Assessment [MNA]), two and five weeks after hospital discharge. In addition, we interviewed nine family caregivers once during this five week period. The questions focused on perceptions of food, meals and nutritional care in hospital and home care and in the transition between these settings. We analysed the data thematically. Results: Four overarching themes emerged from the material: 1) the need for a comprehensive approach to nutritional care, 2) non-individualised nutritional care at home, 3) lack of mutual comprehension and shared decision making and 4) the role of family caregivers. Conclusion: The organisation of nutritional care and food provision to older people, depending on care, lack consideration for the individual’s values, needs and preferences. Older patients’ and their family caregivers’ needs and preferences should guide how nutritional care is provided.en
dc.description.sponsorshipThe Research Council of Norway (project.nr. 256644/H10) funded the salary of the first author. The funding body had no other participation in this study.en
dc.language.isoenen
dc.publisherBMC (part of Springer Nature)en
dc.relation.ispartofseriesBMC Nutrition;6, Article number: 11 (2020)
dc.rightsThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.en
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectOlder personsen
dc.subjectFamily caregiversen
dc.subjectNutritionen
dc.subjectHospitalsen
dc.subjectHome careen
dc.subjectPerson centred careen
dc.titleOlder patients’ and their family caregivers’ perceptions of food, meals and nutritional care in the transition between hospital and home care: a qualitative study.en
dc.typeJournal articleen
dc.typePeer revieweden
dc.date.updated2020-03-23T15:14:22Z
dc.description.versionpublishedVersionen
dc.identifier.doihttps://dx.doi.org/10.1186/s40795-020-00335-w
dc.identifier.cristinID1803058
dc.source.issn2055-0928
dc.relation.journalBMC Nutrition


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This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.
Except where otherwise noted, this item's license is described as This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.