A Network for Eating and Nutrition as a platform for cooperation over the organisational borders between healthcare sectors in Sweden

Pajalić, Zada; Westergren, Albert

doi:10.17532/jhsci.2014.225

Cited by 4 publications

(3 citation statements)

References 29 publications

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Section: Methodsmentioning

confidence: 99%

“…The recruitment was conducted with support from representatives from the Scanian Parkinson coalition and the Network for Eating and Nutrition (NEN) ( 27 ). NEN is a platform for cooperation over organisational borders in healthcare sectors in the northeast of the Swedish province of Scania ( 27 ). An information letter was sent out to the representatives of the Scanian Parkinson coalition and NEN, who then forwarded it on within their organisations and recruited suitable participants.…”

Section: Methodsmentioning

confidence: 99%

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Sensory preferences and requirements amongst Swedish older adults with motoric eating difficulties

Forsberg¹,

Bredie²,

Wendin³

2022

Food & Nutrition Research

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Background: Finger foods, foods that can be eaten without cutlery, may be a strategy to increase autonomy and food intake amongst older adults with motoric eating difficulties. In order to develop optimal finger foods, knowledge about sensory preferences and requirements in the target population is needed. Objective: To assess sensory preferences and requirements amongst Swedish older adults with motoric eating difficulties. Design: Check-all-that-apply (CATA), a methodology that does not require much cognitive effort, was used to collect survey data about sensory preferences and requirements for everyday meals from 15 older adults with motoric eating difficulties. The CATA-questionnaire was structured according to the Swedish meal order (breakfast, lunch, dinner, snack and fika) and consisted of 29 attributes compiled through a literature review. Results: Through both qualitative and quantitative data analysis, it was found that flavourful, flavour intensity, spicy and both Swedish and ethnic flavours were important attributes related to food flavour. Although most participants preferred crispy and coarse textures, a few participants found soft, smooth and fine textures important. Moreover, colourful meals and serving components separated on the plate were important for the appearance of lunch and dinner. Discussion: A diverse range of flavours, flavour enhancement and a balance between the basic tastes and spiciness may increase the flavour perception. Finger foods should be offered in the full range of flavours available to the general older adults’ population. The variation in the demand for texture may be related to chewing and swallowing difficulties, and textures that require moderate chewing and easy swallowing are, therefore, optimal for finger foods. Separating meal components on the plate may make it easier to distinguish the components. Conclusion: Chemosensory impairments, chewing and swallowing difficulties, and visual disturbances are important to consider in the development of finger foods.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Sensory preferences and requirements amongst Swedish older adults with motoric eating difficulties

Forsberg¹,

Bredie²,

Wendin³

2022

Food & Nutrition Research

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“…In addition to licensed nurses, home care involves several health professionals intending to offer the best possible care in the home. Interprofessional collaboration and sharing knowledge and experiences are crucial for maintaining a high level of care in private homes ( Pajalic, 2014 ). It can be challenging to detect geriatric conditions due to the ageing process, multimorbidity, cognitive impairment and difficulty communicating ( Seematter-Bagnoud & Büla, 2018 ).…”

Section: Introductionmentioning

confidence: 99%

Home Care Nurses’ Experiences of the Use and Introduction of the Subacute Functional Decline in the Elderly Instrument

et al. 2023

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Introduction Registered nurses are crucial in home care nursing for elderly patients, as detecting geriatric conditions can be difficult due to age-related changes or communication barriers. Disability is often overlooked in elderly care, requiring different assessment tools to determine patient status and necessary nursing interventions. During the COVID-19 pandemic, the subacute functional decline in the elderly (SAFE) instrument was implemented in some Oslo districts to detect early signs of sub acute functional decline in hospital and home care settings. However, the nurses’ perception of this new assessment tool and its effectiveness has not been evaluated. Objectives This study aims to explore home care nurses’ experiences and perceptions regarding the introduction and use of the new assessment tool, SAFE. Objectives were to conduct focus group interviews and perform qualitative analysis. Method The study followed Consolidated Criteria for Reporting Qualitative Research guidelines, had a qualitative design, and included 15 out of 60 permanently employed RNs at Oslo municipality's home care service in Frogner district. Data was collected via three focus group interviews and analyzed thematically. Results The study identified three themes: (1) Nurses learned to use SAFE through direct experience due to a lack of standard introduction or training. (2) SAFE supported patient-centred care by enabling communication, preventive work, and identifying patients’ needs. (3) Integrating SAFE into electronic databases and daily clinical work could improve nursing efficiency. Conclusion Overall, using SAFE can improve patient outcomes and care quality in home care, but clear guidelines, ongoing support, and standardized procedures are crucial for its effectiveness. Regular updates and complete management support are also necessary. The study's findings align with previous research and can guide the development and implementation of tools in home care to enhance patient outcomes and the quality of care delivered.

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Perceptions and Attitudes about Eating with the Fingers-An Explorative Study among Older Adults with Motoric Eating Difficulties, Relatives and Professional Caregivers

Forsberg

Westergren

Wendin

et al. 2022

Journal of Nutrition in Gerontology and Geriatrics

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A Network for Eating and Nutrition as a platform for cooperation over the organisational borders between healthcare sectors in Sweden

Cited by 4 publications

References 29 publications

Sensory preferences and requirements amongst Swedish older adults with motoric eating difficulties

Sensory preferences and requirements amongst Swedish older adults with motoric eating difficulties

Home Care Nurses’ Experiences of the Use and Introduction of the Subacute Functional Decline in the Elderly Instrument

Perceptions and Attitudes about Eating with the Fingers-An Explorative Study among Older Adults with Motoric Eating Difficulties, Relatives and Professional Caregivers

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