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Lee K, Kim S, Liu W. Assessing eating ability and mealtime behaviors of persons living with dementia: A systematic review of instruments. Geriatr Nurs 2024; 58:76-86. [PMID: 38781628 DOI: 10.1016/j.gerinurse.2024.05.005] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/04/2024] [Revised: 04/29/2024] [Accepted: 05/06/2024] [Indexed: 05/25/2024]
Abstract
This systematic review aimed to describe the characteristics of instruments that assess eating ability and/or mealtime behaviors in persons living with dementia, and evaluate their psychometric properties. Five databases were searched for relevant records between 1/1/1980 and 5/25/2023. Records included instruments assessing eating ability and/or mealtime behaviors of people with dementia. The psychometric quality of the instruments was evaluated using the Psychometric Assessment for Self-report and Observational Tools (PAT). 45 eligible instruments were identified from 115 records. While 38 instruments were scored as having low psychometric quality, 7 had moderate quality. Edinburgh Feeding Evaluation in Dementia (EdFED), Mealtime Difficulty Scale for older adults with Dementia (MDSD), and Dementia Hyperphagic Behavior Scale (DHBS) were scored as having the highest quality (total PAT score = 9). Further refinement of existing instruments and additional psychometric testing in larger, diverse samples will improve pragmatic use in dementia mealtime care research and practice.
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Affiliation(s)
- Kyuri Lee
- University of Iowa College of Nursing, 50 Newton Road, Iowa City, Iowa 52242, United States.
| | - Sohyun Kim
- University of Texas at Arlington College of Nursing and Health Innovation, 411 S. Nedderman Drive, Arlington, Texas 76019, United States
| | - Wen Liu
- University of Iowa College of Nursing, 50 Newton Road, Iowa City, Iowa 52242, United States
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2
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Forsberg S, Nyberg M, Olsson V, Rothenberg E, Bredie WLP, Wendin K, Westergren A. Finger Food Meals as a Means of Improving Mealtimes for People with Motoric Eating Difficulties: A Pilot Study. J Nutr Gerontol Geriatr 2024; 43:95-115. [PMID: 38819410 DOI: 10.1080/21551197.2024.2358755] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 06/01/2024]
Abstract
Motoric eating difficulties affecting the ability to eat according to established norms may result in loss of autonomy, reduced food intake and decreased social interaction. Finger food meals may affect the ability to eat independently and were therefore compared to regular meals for older adults >65 years with major motoric eating difficulties. In this pilot study the screening instrument MEOF-II, including additional questions about use of cutlery and fingers, was used to collect data regarding autonomy, food intake and social interaction through observations. Five women and one man participated in the study. Results showed that finger food meals facilitated autonomous eating since the participants were able to eat independently without relying on help from others. Less energy was spent on eating, which allowed for social interaction. However, finger food meals entail unfamiliar norms and culinary rules which may hinder eating; this is an important factor to consider in the implementation of such meals. Further studies on finger foods for older adults may consider larger and diverse cohorts, including healthy older adults, those with motoric difficulties and those with early stages of cognitive decline. Also, a wider variety of finger foods for specific cultural preferences and situations may be considered.
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Affiliation(s)
- Sarah Forsberg
- Department of Food and Meal Science, Faculty of Natural Science, Kristianstad University, Kristianstad, Sweden
- The Research Environment MEAL, Faculty of Natural Science, Kristianstad University, Kristianstad, Sweden
- Department of Food Science, Section for Food Design and Consumer Behaviour, University of Copenhagen, Frederiksberg C, Denmark
| | - Maria Nyberg
- Department of Food and Meal Science, Faculty of Natural Science, Kristianstad University, Kristianstad, Sweden
- The Research Environment MEAL, Faculty of Natural Science, Kristianstad University, Kristianstad, Sweden
| | - Viktoria Olsson
- Department of Food and Meal Science, Faculty of Natural Science, Kristianstad University, Kristianstad, Sweden
- The Research Environment MEAL, Faculty of Natural Science, Kristianstad University, Kristianstad, Sweden
| | - Elisabet Rothenberg
- The Research Environment MEAL, Faculty of Natural Science, Kristianstad University, Kristianstad, Sweden
- Department of Nursing and Integrated Health Sciences, Faculty of Health Sciences, Kristianstad University, Kristianstad, Sweden
| | - Wender L P Bredie
- Department of Food Science, Section for Food Design and Consumer Behaviour, University of Copenhagen, Frederiksberg C, Denmark
| | - Karin Wendin
- Department of Food and Meal Science, Faculty of Natural Science, Kristianstad University, Kristianstad, Sweden
- The Research Environment MEAL, Faculty of Natural Science, Kristianstad University, Kristianstad, Sweden
- Department of Food Science, Section for Food Design and Consumer Behaviour, University of Copenhagen, Frederiksberg C, Denmark
| | - Albert Westergren
- Department of Nursing and Integrated Health Sciences, Faculty of Health Sciences, Kristianstad University, Kristianstad, Sweden
- Department of Health Sciences, Faculty of Medicine, Lund University, Lund, Sweden
- The PRO-CARE Group and Research Platform for Collaboration for Health, Faculty of Health Sciences, Kristianstad University, Kristianstad, Sweden
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Chen L, Hemsley B, Debono D. The Impact of Food-Shaping Techniques on Nutrition, Mealtime Experiences, and Quality of Life for Older Adults in Aged Care Settings: A Systematic Review. Curr Nutr Rep 2023; 12:744-766. [PMID: 37665541 PMCID: PMC10766673 DOI: 10.1007/s13668-023-00493-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 08/08/2023] [Indexed: 09/05/2023]
Abstract
OBJECTIVE Food-shaping methods, particularly for texture-modified foods, present numerous opportunities to improve the visual appeal of food and potentially the nutrition of older people with dysphagia (swallowing difficulty). This review appraises and synthesizes the evidence on the use of food-shaping methods to enhance nutrition in older adults with swallowing difficulties. METHODS In August 2022, five electronic databases (PubMed, CINAHL, Scopus, Cochrane Library, and Web of Science) were searched for original research related to the intersection of nutrition, food shaping, and older adults with swallowing difficulties. Characteristics of included studies were described and data from results and findings extracted for analysis across studies. RESULTS Eighteen studies met the inclusion criteria and encompassed a variety of settings, including aged care settings (n = 15) and food science laboratories (n = 3). Qualitative and quantitative findings demonstrated a variety of impacts of food shaping for the older adult with swallowing difficulty, including enhanced nutrition and wellbeing. The content themes identified across studies were: links between food shaping and nutrition, shaping food for individual choice, food shaping for enjoyment, a combination of supporting factors, collaborative inter-disciplinary teams and roles, and implementation aligns with local contexts. CONCLUSION With recent growth in research on food shaping, the body of studies reviewed identified an influence of food-shaping methods on the nutritional status of older adults with swallowing difficulties. Given the identified potential benefit of food shaping and attention to the visual appeal of food for older people, further research examining links between food shaping and nutrition are warranted.
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Affiliation(s)
- Lily Chen
- University of Technology Sydney, 15 Broadway, Ultimo, NSW, 2007, Sydney, Australia.
| | - Bronwyn Hemsley
- University of Technology Sydney, 15 Broadway, Ultimo, NSW, 2007, Sydney, Australia
| | - Deborah Debono
- University of Technology Sydney, 15 Broadway, Ultimo, NSW, 2007, Sydney, Australia
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Carrette J, Chrusciel J, Ecarnot F, Sanchez S. Prospective, observational study of the impact of finger food on the quality of nutrition evaluated by the simple evaluation of food intake (SEFI) in nursing home residents. Aging Clin Exp Res 2023:10.1007/s40520-023-02444-5. [PMID: 37286857 DOI: 10.1007/s40520-023-02444-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2023] [Accepted: 05/15/2023] [Indexed: 06/09/2023]
Abstract
INTRODUCTION Finger food is a type of meal that can be eaten without cutlery, and may, therefore, be easier to consume for patients with cognitive disorders. The objective of this study was to assess whether finger food increased the quantity of food ingested among older nursing home residents. The secondary objectives were to evaluate satisfaction after meals and costs associated with the meals. METHODS This was a single-center prospective study conducted on paired observations, comparing food intake observed during three finger food meals vs. three "control" meals (standard meals), for the same residents, in a public nursing home, from 21 April to 18 June 2021. RESULTS A total of 266 meals were evaluated for 50 residents. The mean intake (simple evaluation of food intake) score was 40.7 ± 1.7 out of 50 with finger food, and 39.0 ± 1.5 for standard meals. Finger food was associated with a higher probability of an intake score ≥ 40 (odds ratio [OR] 1.91 (95% CI 1.15-3.18; p = 0.01). The difference in satisfaction scores following the meals did not reach statistical significance: 3.86 (SD 1.19) vs. 3.69 (SD 1.11) for the finger food and standard meals, respectively; p = 0.2. Finger foods had an excess cost of 49% compared to a standard meal. CONCLUSION The occasional or seasonal (rather than systematic) use of these meals seems to be a valid option to reintroduce novelty and pleasure into the residents' diet. However, potential adopters should be aware that the finger food meals were 49% more expensive than standard meals.
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Affiliation(s)
- Justine Carrette
- Pôle Territorial Santé Publique et Performance des Hôpitaux Champagne Sud, Department of Public Health, Centre Hospitalier de Troyes, 10000, Troyes, France
| | - Jan Chrusciel
- Pôle Territorial Santé Publique et Performance des Hôpitaux Champagne Sud, Department of Public Health, Centre Hospitalier de Troyes, 10000, Troyes, France
| | - Fiona Ecarnot
- EA3920, University of Franche-Comté, Besançon, France
- Department of Cardiology, University Hospital, Besançon, France
| | - Stéphane Sanchez
- Pôle Territorial Santé Publique et Performance des Hôpitaux Champagne Sud, Department of Public Health, Centre Hospitalier de Troyes, 10000, Troyes, France.
- EA3797, University of Reims Champagne-Ardenne, Reims, France.
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Bayne DF, Shune SE. A Biopsychosocial Model of Mealtime Management in Persons with Dementia, an Asset-Based Approach to Patient-Centered Care. Geriatrics (Basel) 2022; 7:geriatrics7050112. [PMID: 36286215 PMCID: PMC9601353 DOI: 10.3390/geriatrics7050112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2022] [Revised: 09/30/2022] [Accepted: 10/02/2022] [Indexed: 01/24/2023] Open
Abstract
Considering the rapid increase in the population over the age of 65, there is increasing need to consider models of care for persons with dementia (PWD). One common deficit associated with dementia progression is difficulty with successful participation in mealtimes. Difficulty participating in mealtimes in PWD is not the result of one factor, but rather a confluence of biological, psychological, and social characteristics common in dementia. Factors leading to mealtime difficulties for PWD may include changes in cognitive status, altered sensorimotor functioning, and increased reliance on caregiver support. The complex nature of biological, psychological, and social factors leading to mealtime difficulty highlights the need for a pragmatic model that caregivers can utilize to successfully support PWD during mealtimes. Existing models of dementia and mealtime management were reviewed and collated to create a model of mealtime management that considers this complex interplay. The Biopsychosocial Model of Mealtime Management builds on past research around patient-centered care and introduces an asset-based approach to capitalize on a PWD's retained capabilities as opposed to compensating for disabilities associated with dementia. We hope this model will provide a framework for caregivers to understand what factors impact mealtime participation in PWD and provide appropriate means on intervention.
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Smith R, Bryant L, Reddacliff C, Hemsley B. A review of the impact of food design on the mealtimes of people with swallowing disability who require texture-modified food. INTERNATIONAL JOURNAL OF FOOD DESIGN 2022. [DOI: 10.1386/ijfd_00034_1] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2022] Open
Abstract
Texture-modified foods are a common component of interventions provided to people with dysphagia (swallowing disorders) to maintain their respiratory health, nutritional health and to reduce the risk of aspiration-related illness or choking on food. However, the unsightly and unappetizing
appearance of texture-modified foods may negatively impact on the mealtime experience and acceptance of texture-modified foods of persons with dysphagia. The aim of this review was to determine what is known about the impact of specific elements of food design ‐ food structure and visual
appeal ‐ on the mealtime experiences of people with dysphagia. This review of 35 studies presents evidence on how the physical characteristics of texture-modified foods for people with dysphagia can be considered during food production, formulation or service to improve their mealtime
experience. Overall, the visual appeal, texture, taste, aroma, temperature, mealtime environment and mealtime assistance all impact upon mealtime experiences and should be considered carefully in the design of a person’s mealtime plan and food-related dysphagia interventions to improve
their mealtime-related quality of life. Further research needs to include the views of people with dysphagia, particularly those with lifelong conditions, who might require texture-modified food for an extended period over their lifespan.
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Forsberg S, Olsson V, Bredie WL, Verstraelen E, Krona A, Wendin K. Development of finger foods for older adults with motoric eating difficulties -a study based on creative design. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100516] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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Arias-Casais N, Amuthavalli Thiyagarajan J, Rodrigues Perracini M, Park E, Van den Block L, Sumi Y, Sadana R, Banerjee A, Han ZA. What long-term care interventions have been published between 2010 and 2020? Results of a WHO scoping review identifying long-term care interventions for older people around the world. BMJ Open 2022; 12:e054492. [PMID: 35105637 PMCID: PMC8808408 DOI: 10.1136/bmjopen-2021-054492] [Citation(s) in RCA: 9] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 07/08/2021] [Accepted: 12/20/2021] [Indexed: 01/23/2023] Open
Abstract
OBJECTIVE The global population is rapidly ageing. To tackle the increasing prevalence of older adults' chronic conditions, loss of intrinsic capacity and functional ability, long-term care interventions are required. The study aim was to identify long-term care interventions reported in scientific literature from 2010 to 2020 and categorise them in relation to WHO's public health framework of healthy ageing. DESIGN Scoping review conducted on PubMed, CINHAL, Cochrane and Google Advanced targeting studies reporting on long-term care interventions for older and frail adults. An internal validated Excel matrix was used for charting.Setting nursing homes, assisted care homes, long-term care facilities, home, residential houses for the elderly and at the community. INCLUSION CRITERIA Studies published in peer-reviewed journals between 1 January 2010 to 1 February 2020 on implemented interventions with outcome measures provided in the settings mentioned above for subjects older than 60 years old in English, Spanish, German, Portuguese or French. RESULTS 305 studies were included. Fifty clustered interventions were identified and organised into four WHO Healthy Ageing domains and 20 subdomains. All interventions delved from high-income settings; no interventions from low-resource settings were identified. The most frequently reported interventions were multimodal exercise (n=68 reports, person-centred assessment and care plan development (n=22), case management for continuum care (n=16), multicomponent interventions (n=15), psychoeducational interventions for caregivers (n=13) and interventions mitigating cognitive decline (n=13). CONCLUSION The identified interventions are diverse overarching multiple settings and areas seeking to prevent, treat and improve loss of functional ability and intrinsic capacity. Interventions from low-resource settings were not identified.
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Affiliation(s)
- Natalia Arias-Casais
- ATLANTES Global Observatory for Palliative Care, University of Navarra, Pamplona, Spain
| | | | | | - Eunok Park
- College of Nursing, Jeju National University, Jeju, Republic of Korea
| | - Lieve Van den Block
- Department of Family Medicine and Chronic Care, Vrije Universiteit Brussel, Brussels, Belgium
- End-of-Life Care Research Group, Vrije Universiteit Brussel, Brussels, Belgium
| | - Yuka Sumi
- Maternal, Newborn, Child and Adolescent Health and Ageing, World Health Organization, Geneva, Switzerland
| | - Ritu Sadana
- Maternal, Newborn, Child and Adolescent Health and Ageing, World Health Organization, Geneva, Switzerland
| | - Anshu Banerjee
- Maternal, Newborn, Child and Adolescent Health and Ageing, World Health Organization, Geneva, Switzerland
| | - Zee-A Han
- Maternal, Newborn, Child and Adolescent Health and Ageing, World Health Organization, Geneva, Switzerland
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Forsberg S, Westergren A, Wendin K, Rothenberg E, Bredie WLP, Nyberg M. Perceptions and Attitudes about Eating with the Fingers-An Explorative Study among Older Adults with Motoric Eating Difficulties, Relatives and Professional Caregivers. J Nutr Gerontol Geriatr 2022; 41:65-91. [PMID: 35038973 DOI: 10.1080/21551197.2022.2025970] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Abstract
Difficulties of managing cutlery, manipulating food on the plate and transporting food to the mouth may negatively influence the ability for self-provision and nutritional status among older adults with motoric eating difficulties. The purpose was to explore perceptions and attitudes about eating with the fingers among older adults with motoric eating difficulties, and relatives and professional caregivers of older adults with motoric eating difficulties. Qualitative data was collected through individual interviews with older adults >65 years (N = 14) with motoric eating difficulties and focus groups with relatives (N = 15) and professional caregivers (N = 15). Data was analyzed using deductive and inductive content analysis. Although the older adults had normative ideas about proper eating and culinary rules, they regularly consumed several foods with their fingers without previously reflecting upon this. Using bread to grip or wrap foods and inserting skewers into foods may increase the acceptability of eating with the fingers. However, the importance of the disease causing the eating difficulties, how it was perceived, and its severity were crucial in understanding how eating with the fingers was perceived. Finger foods may be suitable for older adults with major eating difficulties because they have developed a self-acceptance in relation to their condition over time.
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Affiliation(s)
- Sarah Forsberg
- Food and Meal Science and the Research Environment MEAL, Faculty of Natural Science, Kristianstad University, Kristianstad, Sweden.,Section for Food Design and Consumer Behaviour, Department of Food Science, University of Copenhagen, Copenhagen, Denmark
| | - Albert Westergren
- The PRO-CARE Group and Research Platform for Collaboration for Health, Faculty of Health Sciences, Kristianstad University, Kristianstad, Sweden.,Department of Health Sciences, Faculty of Medicine, Lund University, Lund, Sweden
| | - Karin Wendin
- Food and Meal Science and the Research Environment MEAL, Faculty of Natural Science, Kristianstad University, Kristianstad, Sweden.,Section for Food Design and Consumer Behaviour, Department of Food Science, University of Copenhagen, Copenhagen, Denmark
| | - Elisabet Rothenberg
- Food and Meal Science and the Research Environment MEAL, Faculty of Natural Science, Kristianstad University, Kristianstad, Sweden.,Faculty of Health Sciences, Kristianstad University, Kristianstad, Sweden
| | - Wender L P Bredie
- Section for Food Design and Consumer Behaviour, Department of Food Science, University of Copenhagen, Copenhagen, Denmark
| | - Maria Nyberg
- Food and Meal Science and the Research Environment MEAL, Faculty of Natural Science, Kristianstad University, Kristianstad, Sweden
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Thomas A, Boobyer C, Borgonha Z, van den Heuvel E, Appleton KM. Adding Flavours: Use of and Attitudes towards Sauces and Seasonings in a Sample of Community-Dwelling UK Older Adults. Foods 2021; 10:foods10112828. [PMID: 34829109 PMCID: PMC8619839 DOI: 10.3390/foods10112828] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/04/2021] [Accepted: 11/10/2021] [Indexed: 11/16/2022] Open
Abstract
Adding flavours can encourage food intake in older adults for health benefits. The use and attitudes of 22 community-dwelling UK older adults (15 females, aged 65–83 years) towards foods and products that add flavour, e.g., sauces and seasonings, were investigated. Participants used foods/products to add flavour when cooking and eating from 0 to 17 times/day. Taste and flavour were important, and foods/products could add flavour, make foods more pleasant and did not cause discomfort. There were concerns, however, over the healthiness of some foods/products, while consuming a healthy diet and one’s health were important. Reasons for adding flavours largely centred around ‘meal enhancement’, reasons for not adding flavours focused on ‘the product itself’ and ‘characteristics of the meal’, but there was ‘variation’ and many ‘individual differences’. Our findings highlight the benefits of adding flavours for food intakes, particularly the use of naturally flavoursome foods, such as herbs, spices, onion and garlic.
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Heelan M, Prieto J, Roberts H, Gallant N, Barnes C, Green S. The use of finger foods in care settings: an integrative review. J Hum Nutr Diet 2019; 33:187-197. [PMID: 31816144 DOI: 10.1111/jhn.12725] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Abstract
BACKGROUND Reduced food intake is prevalent in people in residential and hospital care settings. Little is known about the use of finger foods (i.e. foods eaten without cutlery) with respect to increasing feeding independence and food intake. The Social Care Institute for Excellence (Malnutrition Task Force: State of the Nation, 2017) recommends the use of finger foods to enable mealtime independence and to prevent loss of dignity and embarrassment when eating in front of others. The aim of this review is to identify and evaluate the existing literature regarding the use and effectiveness of finger foods among adults in health and social care settings. METHODS An integrative review methodology was used. A systematic search of electronic databases for published empirical research was undertaken in October 2018. Following screening of titles and abstracts, the full texts of publications, which investigated outcomes associated with the provision of finger foods in adult care settings, were retrieved and assessed for inclusion. Two independent investigators conducted data extraction and quality assessment using Critical Appraisal Skills Programme checklists. Thematic analysis was used to summarise the findings. RESULTS Six studies met the inclusion criteria. Four themes were identified: Finger food menu implementation; Importance of a team approach; Effect on nutrition; and Influence on wellbeing. Study designs were poorly reported, with small sample sizes. CONCLUSIONS There is some evidence that the provision of finger foods may positively affect patient outcomes in long-term care settings. There is a paucity of research evaluating the use of a finger food menu in acute care settings, including economic evaluation. Future high quality trials are required.
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Affiliation(s)
- M Heelan
- School of Health Sciences, University of Southampton, Southampton, UK
| | - J Prieto
- School of Health Sciences, University of Southampton, Southampton, UK
| | - H Roberts
- Faculty of Medicine, University of Southampton, Southampton General Hospital, Southampton, UK
| | - N Gallant
- School of Health Sciences, University of Southampton, Southampton, UK
| | - C Barnes
- Research and Improvement Team, St Marys Community Health Campus, Portsmouth, UK
| | - S Green
- Faculty of Health and Social Sciences, Bournemouth University, Bournemouth, UK
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Patterns and Causes of Food Waste in the Hospitality and Food Service Sector: Food Waste Prevention Insights from Malaysia. SUSTAINABILITY 2019. [DOI: 10.3390/su11216016] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
Abstract
Food waste has formidable detrimental impacts on food security, the environment, and the economy, which makes it a global challenge that requires urgent attention. This study investigates the patterns and causes of food waste generation in the hospitality and food service sector, with the aim of identifying the most promising food waste prevention measures. It presents a comparative analysis of five case studies from the hospitality and food service (HaFS) sector in Malaysia and uses a mixed-methods approach. This paper provides new empirical evidence to highlight the significant opportunity and scope for food waste reduction in the HaFS sector. The findings suggest that the scale of the problem is even bigger than previously thought. Nearly a third of all food was wasted in the case studies presented, and almost half of it was avoidable. Preparation waste was the largest fraction, followed by buffet leftover and then customer plate waste. Food waste represented an economic loss equal to 23% of the value of the food purchased. Causes of food waste generation included the restaurants’ operating procedures and policies, and the social practices related to food consumption. Therefore, food waste prevention strategies should be twofold, tackling both the way the hospitality and food service sector outlets operate and organise themselves, and the customers’ social practices related to food consumption.
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Roberts HC, Lim SER, Cox NJ, Ibrahim K. The Challenge of Managing Undernutrition in Older People with Frailty. Nutrients 2019; 11:E808. [PMID: 30974825 PMCID: PMC6521101 DOI: 10.3390/nu11040808] [Citation(s) in RCA: 45] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/19/2019] [Revised: 04/05/2019] [Accepted: 04/08/2019] [Indexed: 12/11/2022] Open
Abstract
Many older people with frailty are at risk of malnutrition and poor health, yet there is evidence that improving nutrition and weight loss can reduce frailty. This will become more important as the number of older people with frailty increases worldwide in future. Identifying those at risk is challenging due to the difficulty of reaching and screening those older people most at risk, the large number of nutritional assessment tools used, and the lack of consensus on the criteria to make a diagnosis of malnutrition. The management of older people with or at risk of malnutrition should be multi-modal and multi-disciplinary, and all care staff have an important role in delivering appropriate nutritional advice and support. This paper will highlight a number of practical approaches that clinicians can take to manage malnutrition in older people with frailty in community and acute settings, including environmental changes to enhance mealtime experience, food fortification and supplementation.
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Affiliation(s)
- Helen C Roberts
- Academic Geriatric Medicine, Faculty of Medicine, University of Southampton, Southampton SO16 6YD, UK.
- NIHR Southampton Biomedical Research Centre, University of Southampton and University Hospital Southampton NHS Foundation Trust, Southampton SO16 6YD, UK.
- NIHR Collaboration for Leadership in Applied Health Research and Care (NIHR CLAHRC) Wessex, University of Southampton, Southampton SO16 7NP, UK.
| | - Stephen E R Lim
- Academic Geriatric Medicine, Faculty of Medicine, University of Southampton, Southampton SO16 6YD, UK.
- NIHR Collaboration for Leadership in Applied Health Research and Care (NIHR CLAHRC) Wessex, University of Southampton, Southampton SO16 7NP, UK.
| | - Natalie J Cox
- Academic Geriatric Medicine, Faculty of Medicine, University of Southampton, Southampton SO16 6YD, UK.
- NIHR Southampton Biomedical Research Centre, University of Southampton and University Hospital Southampton NHS Foundation Trust, Southampton SO16 6YD, UK.
| | - Kinda Ibrahim
- Academic Geriatric Medicine, Faculty of Medicine, University of Southampton, Southampton SO16 6YD, UK.
- NIHR Collaboration for Leadership in Applied Health Research and Care (NIHR CLAHRC) Wessex, University of Southampton, Southampton SO16 7NP, UK.
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Abdel-Moemin AR, Regenstein JM, Abdel-Rahman MK. New Food Products for Sensory-Compromised Situations. Compr Rev Food Sci Food Saf 2018; 17:1625-1639. [DOI: 10.1111/1541-4337.12399] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2018] [Revised: 09/09/2018] [Accepted: 09/10/2018] [Indexed: 01/19/2023]
Affiliation(s)
- Aly R. Abdel-Moemin
- Dept. of Nutrition and Food Science, Faculty of Home Economics; Helwan Univ.; Cairo Egypt
| | | | - Manal K. Abdel-Rahman
- Dept. of Nutrition and Food Science, Faculty of Home Economics; Helwan Univ.; Cairo Egypt
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15
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Baugreet S, Hamill RM, Kerry JP, McCarthy SN. Mitigating Nutrition and Health Deficiencies in Older Adults: A Role for Food Innovation? J Food Sci 2017; 82:848-855. [PMID: 28267864 DOI: 10.1111/1750-3841.13674] [Citation(s) in RCA: 38] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2016] [Revised: 01/23/2017] [Accepted: 01/31/2017] [Indexed: 12/20/2022]
Abstract
The aim of this review is to describe the factors contributing to diminished food intake, resulting in nutritional deficiencies and associated health conditions in older adults and proposes food innovation strategies to mitigate these. Research has provided convincing evidence of a link between healthy eating patterns and healthy aging. There is a need to target new food product development (NPD) with functional health benefits specifically designed to address the particular food-related needs of older consumers. When developing foods for older adults, consideration should be given to the increased requirements for specific macro- and micronutrients, especially protein, calcium, vitamin D, and vitamin B. Changes in chemosensory acuity, chewing difficulties, and reduced or poor swallowing ability should also be considered. To compensate for the diminished appetite and reduced intake, foods should be energy dense, nutritionally adequate, and, most importantly, palatable, when targeting this cohort. This paper describes the potential of new food product development to facilitate dietary modification and address health deficiencies in older adults.
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Affiliation(s)
- Sephora Baugreet
- Food Quality and Sensory Science Dept., Teagasc Food Research Centre, Ashtown, Dublin, 15, Ireland.,Dept. of Food and Nutritional Sciences, Univ. College Cork, Cork, Ireland
| | - Ruth M Hamill
- Food Quality and Sensory Science Dept., Teagasc Food Research Centre, Ashtown, Dublin, 15, Ireland
| | - Joseph P Kerry
- Dept. of Food and Nutritional Sciences, Univ. College Cork, Cork, Ireland
| | - Sinéad N McCarthy
- Dept. of Agrifood Business and Spatial Analysis, Teagasc Food Research Centre, Ashtown, Dublin, 15, Ireland
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Nell D, Neville S, Bellew R, O'Leary C, Beck KL. Factors affecting optimal nutrition and hydration for people living in specialised dementia care units: A qualitative study of staff caregivers' perceptions. Australas J Ageing 2016; 35:E1-E6. [DOI: 10.1111/ajag.12307] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Debra Nell
- Institute of Food, Nutrition & Human Health; Massey University; Auckland New Zealand
| | | | - Roana Bellew
- Senior Living and Private Hospitals; Compass Group NZ Ltd; Auckland New Zealand
| | - Catherine O'Leary
- Senior Living and Private Hospitals; Compass Group NZ Ltd; Auckland New Zealand
| | - Kathryn Louise Beck
- Institute of Food, Nutrition & Human Health; Massey University; Auckland New Zealand
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Methven L, Jiménez-Pranteda ML, Lawlor JB. Sensory and consumer science methods used with older adults: A review of current methods and recommendations for the future. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2015.07.001] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Influence of flavour enhancement on food liking and consumption in older adults with poor, moderate or high cognitive status. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.04.014] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Malerba G, Pop A, Rivasseau-Jonveaux T, Mouchotte S, Fabbro J, N’Guyen A, Schmitt A, Quilliot D. Nourrir un patient atteint de troubles neurocognitifs à l’hôpital et à domicile ? Le manger-mains : aspects pratiques. NUTR CLIN METAB 2015. [DOI: 10.1016/j.nupar.2015.06.001] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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