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Home Delivered Meals: Exploring Perceptions and Acceptability among Swedish Older Adults
Kristianstad University, School of Education and Environment.
2017 (English)Independent thesis Advanced level (degree of Master (One Year)), 10 credits / 15 HE creditsStudent thesisAlternative title
Hemlevererade måltider : en utforskande studie av äldre svenskars uppfattningar och acceptans (Swedish)
Abstract [en]

Background: Approximately 48 000 meals are distributed to home-dwelling older adults every day in Sweden. The ability to influence the meals is of great importance for the quality of life and therefore it is important to include the views, needs and wishes of older adults when structuring the food distribution service.

Objective: The purpose is to explore the perceptions and acceptability of home delivered meals among home-dwelling older adults and professional caregivers.

Methods: The present study was the first qualitative phase of a mixed method study with an exploratory sequential design. Qualitative data was collected from five older adults >65 in five municipalities and two caregivers through interviews.

Results: Most of the participants were able to choose from two alternative dishes every day and they were pleased with the selection of dishes most of the time. Overall the menus were considered variated and seasonal and holiday themes were highly valued. The Swedish cuisine was their favorite, however many ethnic dishes were appreciated as well. The meals were considered delicious, however the texture of the vegetables, potatoes and meat was not optimal.

Conclusions: Sometimes two alternative dishes were not considered enough. More and a broader selection of dishes might increase older adults feeling of independence but also help meeting expectations of older adults with different cultural backgrounds. Familiar dishes, a conscious choice of condiments, enhanced flavors and improved textures and appearance might compensate for deteriorating senses. Descriptive information about the meals on the menus might also help meeting older adults’ expectations.

Abstract [sv]

Bakgrund: Det levereras cirka 48 000 måltider till äldre i ordinärt boende varje dag i Sverige. Möjligheten att påverka måltiderna är en viktig förutsättning för äldres livskvalitet, därför är det viktigt att inkludera äldres uppfattningar, önskemål och behov vid strukturering av måltidsdistributionen.

Syfte: Syftet var att utforska äldres uppfattningar och acceptans av hemlevererade måltider bland äldre och vårdgivare.

Metod: Studien var den första kvalitativa fasen av en mixed method studie med en exploratory sequential design. Kvalitativ data samlades in genom intervjuer med fem äldre i fem kommuner samt två undersköterskor.

Resultat: De flesta av deltagarna kunde välja mellan två måltidsalternativ varje dag och de var nöjda med måltidsutbudet för det mesta. Överlag ansågs menyerna vara varierande och säsongs-och högtids anpassade rätter var uppskattade. Även om det svenska köket var en favorit, uppskattades etniska rätter också. Måltiderna ansågs goda, men texturen på grönsaker, potatis och kött var inte optimal.

Slutsatser: Ibland uppfattades inte två måltidsalternativ som tillräckligt. Fler rätter och ett bredare utbud av rätter skulle kunna öka äldres känsla av självständighet men också möta förväntningar hos äldre från olika kulturer. Välbekanta rätter, medvetna val av tillbehör, förstärkta smaker och optimerade texturer och utseende kan möjligtvis kompensera för nedsatta sinnen. Detaljerad information om maträtterna på menyerna skulle kanske också kunna hjälp till att möta äldres förväntningar.

Place, publisher, year, edition, pages
2017. , p. 44
Keywords [en]
Home delivered meals, food distribution, home-dwelling, older adults, acceptability, perceptions
Keywords [sv]
Hemlevererade måltider, måltidsdistribution, hemmaboende, äldre, acceptans, uppfattningar
National Category
Public Health, Global Health, Social Medicine and Epidemiology
Identifiers
URN: urn:nbn:se:hkr:diva-17875OAI: oai:DiVA.org:hkr-17875DiVA, id: diva2:1182112
Educational program
Culinary Arts and Food Sciences
Supervisors
Examiners
Available from: 2018-02-14 Created: 2018-02-12 Last updated: 2018-02-14Bibliographically approved

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Citation style
  • apa
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