The Factors Influencing Meal Satisfaction in Older Adults: A Systematic Review and Meta-analysis

Abstract

The aim of this study was to identify factors influencing meal satisfaction in older adults. Methods: Authors searched four databases Ovid MEDLINE, Ovid EMBASE, the Cochrane Library, and KoreaMed using the following key search terms: "(elderly-mp. OR aged), AND (meal OR food OR eating OR feeding), AND satisfaction." Only articles published between January 1946 and May 2018 were considered. The preferred reporting items for systematic reviews and meta-analyses guidelines were adopted for quality assessment. The authors ultimately selected 7 of 1,695 references for review and meta-analysis. Results: A meta-analysis was conducted to determine the factors influencing meal satisfaction in older adults aged more than 60 years. The results showed that meal satisfaction was low when age increased and the individual was served frozen meals. Satisfaction with meals was high when food choices were available and individuals were served high-quality food and when the food smelled and tasted good or was personally tailored. Satisfaction was also high when individuals ate with their families. Moreover, meal satisfaction seemed to be influenced by physical health, whereas it did not show a significant correlation with mental health. Conclusion:Intending to improve the quality of life of older adults by increasing their meal satisfaction, the authors pointed out factors that institutions should attend to when providing meals to older adults. To contribute to the lack of any existing conceptual and theoretical framework in this field, further steps to be taken by the authors shall involve concept analysis that would assist in building a conceptual framework.

Evaluation of Food Waste at a Portuguese Geriatric Institution

“…The amount of food waste may be affected by several factors, such as the poor diversity of the menu, the inadequacy of menus to the food and cultural habits of older adults, inadequate per capita portions and poor appearance of meals [6,10,12,15,27]. Considering that meal portions are determined to satisfy the nutritional needs of older adults, high continuous values of plate waste may compromise their nutritional intake and contribute to undernutrition, reported as an important concern in this age group [4,9,15].…”

“…Older adults usually have constraints that affect food behavior, such as physiological changes associated with aging. Loss of sensorial capacities, difficulties in chewing and other physical limitations usually compromise food intake, contributing to plate waste [6,9,10,15]. Additionally, psychological factors such as widowhood, leaving home, depression and loss of cognitive capacity may also affect food intake.…”

“…Changes in the food offer and the modification of routines also affect food intake and the satisfaction of institutionalized older adults. Inadequate portioning, the poor appearance of meals, diet inadequacy with regards to chewing limitations and the absence of assistance during meals are usually associated with higher values of food waste by older adults [6,[8][9][10]15].…”

“…The satisfaction of older adults with meals is one of the main factors contribution to reducing malnutrition and optimizing institutional service [6][7][8]. High levels of plate waste contribute to malnutrition-related complications in institutionalized older adults [7][8][9].…”

Fatigue-Related Factors for Community-Dwelling Older Adults with Diabetes: A Theory-Guided Multi-Dimensional Approach Using the Dynamic Biopsychosocial Model

“…Satisfaction with diet is an essential component of older adults’ daily lives, especially their diet-related quality of life [68]. Satisfaction with one’s diet generally decreased with age [69] since degenerative aging-related physical and psychological changes negatively impact appetite and palatability as well as the physical ability to prepare food [70,71,72]. Previous research has shown lower satisfaction with diet in older adults with diabetes compared to younger adults aged 19–64 years using the same instrument [33].…”