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Volume 7, Issue 5 (Suppl) J Palliat Care Med, an open access journal
ISSN: 2165-7386 Geriatrics 2017
September 4-5, 2017
Page 29
Notes:
conferenceseries.com
September 4-5, 2017 | Edinburgh, Scotland
Geriatrics Gerontology & Palliative Nursing
7th International Conference on
Vigdis Abrahamsen Grøndahl, J Palliat Care Med 2017, 7:5(Suppl)
DOI: 10.4172/2165-7386-C1-011
OLDER PEOPLE’S INVOLVEMENT IN ACTIVITIES RELATED TO MEALS IN NURSING
HOMES
Statement of the Problem: Eating and drinking are fundamental human needs, and consequently essential parts of nursing
and nursing care. Therefore and as part of nursing care encouraging older people in nursing homes to engage in different
mealtime activities could be one way to increase participation in activities of daily living and more optimal nutrition status
among older people. The purpose of this study is to explore how residents in nursing homes perceive their participation in
activities related to food and meals, and possible factors influencing their involvement.
Methodology & Theoretical Orientation: A cross-sectional survey design was used. A total of 204 residents (88 percent)
in one Norwegian county agreed to participate and completed a face-to-face interview questionnaire about food and meal
experiences. Descriptive and comparative statistics was used.
Results: Close to 30 percent of the residents were vulnerable to malnourishment. None of the residents were involved in menu
planning, and more than 90 percent did not participate in food preparation or setting/clearing tables. Ten percent were able
to choose where they could eat and five percent when they could eat. Older persons living in nursing homes with more than
80 residents and those younger than 65 years of age, participated the most, while older people with poor appetites were able to
choose more often where they wanted to eat, compared to those with a healthy appetite.
Conclusion & Significance: The residents in this study appeared to be vulnerable to malnourishment. The results indicated
that they only to a limited extent were involved in activities concerning food and meals at the nursing homes. Management
and nurses should focus on residents eating and drinking which are essentials of nursing care. The residents should be asked, if
they would like to participate in different mealtime activities. Further, a person-centred care approach that facilitates activities
concerning food and meals should be promoted.
Biography
Vigdis Abrahamsen Grøndahl works at Østfold University College in Norway. She has experience from medical wards and intensive care units. She has worked as a
nursing teacher for 25 years, including 6 years as head of bachelor in nursing, 1 year as protector and the last 9 years as both teacher and researcher. Her PhD degree
concerned health care quality from the patients’ perspective, and her special interest in research concerns person centered care both in community health care and hos-
pital, elderly care and healthcare quality from the patients’ perspective.
Vigdis Abrahamsen Grøndahl
Østfold University College, Norway