Older peoples involvement in activities related to meals

Statement of the Problem Eating and drinking are fundamental human needs Residents of nursing

The purpose of the study 1. To explore how residents in nursing homes perceive

Methodology & Theoretical Orientation A cross-sectional survey design A face-to-face interview questionnaire A total

Results I Table 1 a. Characteristics of the residents (N=204) Variable Gender Male Female

Results II Table 1 a. Characteristics of the residents (N=204) Variable N (%) Residents'

Results III Table 1 b. A description of the nursing homes Page 7 Variable

Results IV Table 2. The residents' participation in activities related to food and meals

Results V Table 2. The residents' participation in activities related to food and meals

Results VI Persons living in nursing homes with more than 80 residents and those

Conclusion & Significance The residents in this study appeared to be vulnerable to malnourishment.

Conclusion & Significance Management and nurses should focus on residents eating and drinking. The

Thank you for your attention! Contact information: E-mail: vigdis. a. grondahl@hiof. no Phone: +47

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Older people’s involvement in activities related to meals in nursing homes Vigdis Abrahamsen Grøndahl, RNT, MSc, Ph. D Heidi Aagaard, RNT, MSc Associate Professors in Nursing Science Faculty of Health and Welfare Østfold University College NORWAY

Statement of the Problem Eating and drinking are fundamental human needs Residents of nursing homes are vulnerable to malnourishment • The reported incidence varies from 10% to 60% Participation of older people in activities related to food and meals can prevent malnourishment Residents appear to have limited opportunities to influence meal situations Page 2

The purpose of the study 1. To explore how residents in nursing homes perceive their participation in activities related to food and meals. 2. To explore possible factors influencing the residents participation. Page 3

Methodology & Theoretical Orientation A cross-sectional survey design A face-to-face interview questionnaire A total of 204 residents (88 percent) in one Norwegian county participated The Norwegian Social Science Data Services approved the study (Ref. number 21083) Descriptive and comparative statistics were used Page 4

Results I Table 1 a. Characteristics of the residents (N=204) Variable Gender Male Female Age ≤ 65 years 66– 75 years 76– 85 years ≥ 86 years Body mass index (BMI) (N=174) 13– 19 20– 21 22– 27 28– 29 30– 39 Length of stay at the nursing home ˃ 4 months 4 – 12 months ˃ 12 months Page 5 N (%) 53 (26. 0) 151 (74. 0) 11 (5. 4) 23 (11. 3) 69 (33. 8) 101 (49. 5) 24 (13. 9) 29 (16. 8) 84 (48. 6) 7 (4. 0) 29 (16. 8) 68 (33. 8) 43 (21. 4) 90 (44. 8)

Results II Table 1 a. Characteristics of the residents (N=204) Variable N (%) Residents' appetite Poor Good Very good Problems with chewing Yes No Problems with swallowing Yes No 29 (14. 4) 122 (60. 4) 51 (25. 2) 33 (16. 5) 167 (81. 9) 24 (12. 1) 175 (85. 8) Page 6

Results III Table 1 b. A description of the nursing homes Page 7 Variable N (%) Number of residents at the nursing home ≤ 30 (small) 31 – 80 (medium) ≥ 81 (large) Dinner from own main kitchen Yes No 13 (6. 5) 127 (63. 5) 60 (30) 73 (36. 5) 127 (63. 5)

Results IV Table 2. The residents' participation in activities related to food and meals (N=204) 1 Never n (%) 2 Now and then n (%) I can have food beyond regular mealtimes (n=119) 28 (23. 5) 11 (9. 2) I take part in planning menus (n=199) I take part in food preparation (n=156) I take part in setting the table (n=145) I take part in clearing up after meals (n=144) 197 (99. 0) 2 (1. 0) 0 0 146 (93. 6) 4 (2. 6) 2 (1. 3) 140 (96. 6) 2 (1. 4) 3 (2. 1) 0 138 (95. 8) 2 (1. 4) 3 (2. 1) 1 (0. 7) Page 8 3 Often 4 Always n (%) 30 (25. 2) 50 (42. 0)

Results V Table 2. The residents' participation in activities related to food and meals (N=204) 1 Never 2 Now and then 3 Often 4 Always n (%) I decide when I want to eat (n=139) 106 (76. 3) 15 (10. 8) 10 (7. 2) 8 (5. 8) I decide whom to sit with at mealtimes (n=146) I decide whether to eat alone or together with others (n=162) I am given sufficient time to eat (n=199) I receive the help I need from the staff at mealtimes (n=127) 93 (63. 7) 11 (7. 5) 25 (17. 1) 17 (11. 6) 10 (6. 2) 5 (3. 1) 21 (13) 126 (77. 8) 1 (0. 5) 2 (1. 0) 11 (5. 5) 185 (93. 0) 0 5 (3. 9) 9 (7. 1) 113 (89. 0) Page 9

Results VI Persons living in nursing homes with more than 80 residents and those younger than 65 years of age, participated the most. Persons with poor appetite were able to choose more often where they wanted to eat, compared to those with a healthy appetite. Page 10

Conclusion & Significance The residents in this study appeared to be vulnerable to malnourishment. The results indicated that the residents only to a limited extent were involved in activities concerning food and meals at the nursing homes. Page 11

Conclusion & Significance Management and nurses should focus on residents eating and drinking. The residents should be asked, if they would like to participate in different mealtime activities. A person-centred care approach that facilitate activities concerning food and meals, should be promoted. Page 12

Thank you for your attention! Contact information: E-mail: vigdis. a. grondahl@hiof. no Phone: +47 69 608698 / +47 93052634 Østfold University College Faculty of Health- and Welfare N-1757 Halden, Norway Page 13