Eating Difficulties, Nutrition, Meal Preferences and Experiences Among Elderly A Literature Overview From a Scandinavian Context

Abstract

The risk of malnutrition increases with ageing, resulting in poorer health and higher risk of disease. Eating difficulties are important risk factors for malnutrition. Moreover, independence in relation to food and meals is highly rated by the elderly and has been associated with health and well-being. The purpose of this literature overview was to provide insights into nutritional status, food choice and preferences as well as the meal situations of home-living elderly (65+) people with motoric eating difficulties focusing on Scandinavia. The overall aim is to support independence and to prevent malnutrition. Nutritional status in the elderly was found to be negatively influenced by motoric eating difficulties including problems with manipulating food on the plate and transporting food to the mouth. Motoric eating difficulties may result in practical simplifications such as use of pre-prepared meals, less advanced cooking, and omission of certain meal constituents in order to avoid e.g. mismanagement and spillage. Eating difficulties are often accompanied by feelings of guilt and shame. Choosing smaller portions, reducing the number of eating episodes and not cooking independently have been associated with a higher risk of malnutrition. The nutritional effects of eating difficulties may be exacerbated by diminished chemosensory functions. Furthermore, both past and present food preferences should be considered in order to meet nutritional needs and meal satisfaction. Development of refined and socially accepted eating aids, in combination with tasty and nutritious products, is important in order to promote healthy and independent living among home-living elderly with motoric eating difficulties.

Possibilities for developing texture‐modified beef steaks suitable for older consumers using fruit‐derived proteolytic enzymes

“…Chen (), Nyberg et al (), and Takei et al () described the importance of developing and enhancing new food products adapted to older consumers, in order to promote health and prevent malnutrition. It is important to assess the technological performance of such products.…”

Study protocol for the SOFIA project: Swallowing function, Oral health, and Food Intake in old Age: a descriptive study with a cluster randomized trial

“…For example, these impairments can lead to slower wound healing and increase the risks of developing pneumonia and other infections, pressure ulcers, and fall injuries [1–3]. Furthermore, being able to eat, to enjoy food, and to participate in the social activities associated with meals are important aspects of the quality of life (QoL) for older people [4, 5].…”

The meal as a performance: food and meal practices beyond health and nutrition

“…The problems may also influence the ability to prepare food, set the table, handle and clean the plates and glasses (Gustafsson et al 2003) and, as a result, may affect total energy and nutrient intakes (McLaren and Dickerson 2000; Wylie, Copeman and Kirk 1999). Eating difficulties are described as an important risk factor for malnutrition among older people (Ekberg et al 2002; Maitre et al 2014; Nyberg et al 2015).…”

“…Several studies have also indicated lower quality of life as a result of eating difficulties (Acreman 2009; Jacobsson et al 2000; Tan and Fearon 2008). Eating difficulties, in combination with the endeavour to maintain independence, may result in nutritional problems, including the risk of becoming malnourished (Nyberg et al 2015).…”