The Denied Pleasure of Eating: A Qualitative Study with Functionally Diverse People in Spain

Crespo, Carmen Cipriano; Jiménez, Borja Rivero; Caballero, David Conde; Medina, F. Xavier; Juárez, Lorenzo Mariano

doi:10.3390/foods10030628

Cited by 3 publications

(2 citation statements)

References 29 publications

(36 reference statements)

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“…Their functional diversity does not allow them to experience enjoyment in relation to food. Instead, food is perceived as a requirement, something that has to be consumed to reach specific dietary goals without providing any pleasure [ 41 ]. As a result of subjective perceptions of external attitudes, our participants consider themselves useless—a burden, an affront to others—and choose instead to withdraw [ 42 ].…”

Section: Discussionmentioning

confidence: 99%

Culinary Solitude in the Diet of People with Functional Diversity

Crespo

Medina

Juárez

2022

IJERPH

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This qualitative ethnographic study identifies how problems in the feeding process of a group of people with functional diversity influence different eating situations. The study, which was carried out in the Autonomous Community of Castilla La Mancha, Spain, is based on interviews conducted at the headquarters of the different participating associations for functionally diverse people, at the participants’ homes, and in public spaces. The study included 27 subjects aged between 18–75 years. Their functional diversity had caused significant changes in their sociability, particularly in contexts associated with food consumption. The analysis identified three main themes: social ghettoisation and culinary loneliness; stigma, shame, feeling like a burden, and loneliness; and exclusion or self-exclusion at the dining table. Our participants’ narratives underscored the importance of acknowledging the significance of changes in eating-related sociability due to functional diversity. For the study subjects, grief, loneliness, and shame contributed to disassociating food consumption from social celebrations, withdrawing from restaurant meals, or conversations while eating to avoid other people’s stares.

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Section: Discussionmentioning

confidence: 99%

Culinary Solitude in the Diet of People with Functional Diversity

Crespo

Medina

Juárez

2022

IJERPH

Self Cite

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“…Additionally, differentiated meal compositions help to anticipate and remember mealtime as a social experience and a joyful event ( 17 , 18 ).…”

Section: A New Perspective On Mealsmentioning

confidence: 99%

A new perspective on meals as part of an Optimized Mixed Diet for children and adolescents

et al. 2022

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ObjectivesTo show by the example of the Optimized Mixed Diet (OMD) for children and adolescents in Germany, how the different food and nutrient profiles of the traditional daily meals complement each other to achieve daily nutrient intakes that meet the Dietary References V.MethodsThe 7-day menu plan of the OMD with the usual 5 daily meals in Germany was used. The total nutrient intake from all meals was compared with the nutrient references. Then the composition of the meals was optimized.ResultsAlthough the cooked meal (lunch) provides only 25% of the daily energy intake, it is relatively rich (>25% of the daily intake) in most vitamins and minerals, which distinguishes it from the other meals. The cold main meals (breakfast, dinner) are rich in calcium and vitamin B2, due to the preferential use of milk in these meals. The two snacks each provide 12.5% of the daily energy intake.Discussion and conclusionPeople eat foods but not nutrients and they eat foods as meals; this holds especially true for children and adolescents. A well-calculated menu plan can assure the nutrient adequacy of an OMD where the different food and nutrient profiles of the meals complement each other in a modular system. Guidelines for meals could facilitate flexible coordination of family meals and meals in childcare centers and schools. Different meal types set varied stimulus patterns at different levels (neurocognition, emotion, digestion), which may open up long-term health benefits.

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Defining a balance by compromising with fear: A grounded theory study on returning to eating after a total gastrectomy

Baldi,

D’Incà,

Wildner

et al. 2024

Pall Supp Care

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Objectives Gastric cancer patients undergoing total gastrectomy face nutrition-related complications and worsening quality of life after surgery. In this context, gastrectomized cancer patients are required to cope with new conditions. Little is known about their accommodating feeding to the new life condition as a negotiated process among stakeholders in real contexts. This study aimed to investigate the shaping of this process as influenced by the perspectives of patients, health-care professionals (HPs), and caregivers (CGs). Methods A constructivist grounded theory study, through semi-structured interviews and interpretative coding, was designed to answer the following research question: “what is the process of returning to eating and feeding after a gastrectomy?” Results The final sample included 18 participants. “Defining a balance by compromising with fear” is the core category explaining returning to eating as a process negotiated by all actors involved, with patients trying to find a feeding balance through a multi-layer compromise: with the information received by HPs, the proprioception drastically altered by gastric resection, new dietary habits to accept, and complex and often minimized conviviality. This process involves 4 main conceptual phases: relying on the doctors’ advice, perceptive realignment, rearranging food intake, and food-regulated social interaction. Those categories are also shaped by the fear of being unwell from eating and the constant fear of tumor relapse. Significance of results Multiple actors can meet patients’ and their CGs’ nutritional, care, and psychosocial needs. A multidisciplinary approach involving nutritionists, psychologists, occupational therapists, social workers, and anthropologists can be key to effectively managing these patients’ survivorship care. We suggest training all the professionals on the first level of nutritional counseling.

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The Denied Pleasure of Eating: A Qualitative Study with Functionally Diverse People in Spain

Cited by 3 publications

References 29 publications

Culinary Solitude in the Diet of People with Functional Diversity

Culinary Solitude in the Diet of People with Functional Diversity

A new perspective on meals as part of an Optimized Mixed Diet for children and adolescents

Defining a balance by compromising with fear: A grounded theory study on returning to eating after a total gastrectomy

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