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首页> 外文期刊>International journal of health care quality assurance >Food and meals in caring institutions - a small dive into research
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Food and meals in caring institutions - a small dive into research

机译：护理机构中的食物和膳食-深入研究

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Purpose - With the growing older population, the increasing interest in the elderly's eating habits and the meal situation go hand in hand and are challenges in many countries, including Norway. The purpose of this paper is to investigate, part of an ongoing project in Norway, address four categories of elderly people: healthy elderly (HE), old people with home care, elderly living in institutions, and critical ill elderly. Design/methodology/approach - The aim of this study was to investigate related articles concerning food and the elderly in the four identified categories, defining six different meal experience categories to disclose possible gaps in the research in terms of core product, room, personal service, company, atmosphere, and management control systems (MCS). Database searches, conducted through JSTOR and Web of Science, started with words in combination with "elderly and meal experiences" and were narrowed down to the most relevant papers with words from the six meal experience categories. Ultimately, 21 of 51 downloaded papers from international journals were reviewed. Findings - A comparison of the four elderly groups was made across the six different meal experience categories, which disclosed several gaps. Among the 21 papers, five focused on HE, 12 on older people living with home care, 16 on elderly living in institutions, and one on critical ill elderly. The specific under-researched gaps include room, company, atmosphere, and MCS. Research limitations/implications - Future research will need to investigate these groups more thoroughly, and the research should concentrate on the HE and critical ill in connection with the six meal experience aspects. Originality/value - The combination of meal experience aspects towards different elderly categories is an original perspective on the aim of the literature review.
机译：目的-随着老年人口的增加，人们对老年人的饮食习惯和进餐情况的兴趣与日俱增，这在包括挪威在内的许多国家都是挑战。本文的目的是调查挪威正在进行的项目的一部分，以解决四类老年人：健康的老年人（HE），有家庭护理的老年人，住在机构中的老年人和重症老年人。设计/方法/方法-这项研究的目的是调查与食物和老年人相关的四个分类类别的文章，定义六个不同的用餐经历类别，以揭示核心产品，房间，个人服务方面的研究差距，公司，大气和管理控制系统（MCS）。通过JSTOR和Web of Science进行的数据库搜索，首先是将单词与“老年人和用餐经历”相结合，然后从六个用餐经历类别中选出最相关的论文。最终，对来自国际期刊的51篇下载论文中的21篇进行了审查。调查结果-在六个不同的用餐经历类别中对四个老年人群进行了比较，发现了一些差距。在21篇论文中，有5篇针对HE，12篇针对有家庭护理的老年人，16篇针对机构中的老年人，另一篇针对重症老年人。未充分研究的具体差距包括房间，公司，氛围和MCS。研究的局限性/含意-未来的研究将需要对这些人群进行更彻底的研究，并且研究应集中在与六餐经历有关的HE和重症患者上。原创性/价值-结合不同老年人类别的就餐经历方面是对文献综述目的的原始见解。

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