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Conceptual relationships between the ICF and experiences of mealtimes and related tasks among persons with Parkinson’s disease
Kristianstad University, School of Health and Society, Avdelningen för Sjuksköterskeutbildningarna. Kristianstad University, Research Environment PRO-CARE, Patient Reported Outcomes - Clinical Assessment Research and Education. Kristianstad University, Research Platform for Collaboration for Health.ORCID iD: 0000-0003-4820-6203
Kristianstad University, School of Health and Society, Avdelningen för Sjuksköterskeutbildningarna. Kristianstad University, Research Environment PRO-CARE, Patient Reported Outcomes - Clinical Assessment Research and Education. Kristianstad University, Research Platform for Collaboration for Health.ORCID iD: 0000-0003-2174-372X
Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).ORCID iD: 0000-0002-7249-2628
Kristianstad University, School of Health and Society. Kristianstad University, Research Environment PRO-CARE, Patient Reported Outcomes - Clinical Assessment Research and Education.
2016 (English)In: Nordic journal of nursing research, ISSN 2057-1585, E-ISSN 2057-1593, Vol. 36, no 4, p. 201-208Article in journal (Refereed) Published
Abstract [en]

The aim was to investigate experiences of mealtimes and related tasks among people with Parkinson’s disease (PD) and to link these conceptually to the International Classification of Functioning, Disability and Health (ICF). Data were collected by use of semi-structured interviews of 19 people with PD. Inductive content analysis resulted in five categories: 1) Managing mealtime preparations and related tasks, 2) Compromised physical control, 3) Difficulties enjoying meals, 4) Difficulties eating together with others, and 5) Strategies to maintain conventional norms and independence. Deductive content analysis linked the categories to the ICF categories: body functions (mental, sensory, neuromusculoskeletal and movement-related functions); activities (self-determination and chores); participation (interpersonal interactions and relationships); and environmental factors (conventional norms, attitudes of friends and strangers). Emotional and involuntary movement functions were represented in all five inductively derived categories. Eating difficulties may have negative consequences on participation and the emotional wellbeing of people with Parkinson’s disease.

Place, publisher, year, edition, pages
2016. Vol. 36, no 4, p. 201-208
Keywords [en]
content analysis, cooking, eating difficulties, ICF, mealtime, Parkinson’s disease
National Category
Nursing
Identifiers
URN: urn:nbn:se:hkr:diva-15373DOI: 10.1177/2057158516642386OAI: oai:DiVA.org:hkr-15373DiVA, id: diva2:916980
Funder
Swedish Research CouncilVårdal FoundationAvailable from: 2016-04-05 Created: 2016-04-05 Last updated: 2017-11-30Bibliographically approved

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Westergren, AlbertHagell, PeterWendin, KarinSjödahl Hammarlund, Catharina

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Westergren, AlbertHagell, PeterWendin, KarinSjödahl Hammarlund, Catharina
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Avdelningen för SjuksköterskeutbildningarnaResearch Environment PRO-CARE, Patient Reported Outcomes - Clinical Assessment Research and EducationResearch Platform for Collaboration for HealthAvdelningen för HumanvetenskapResearch Environment Food and Meals in Everyday Life (MEAL)School of Health and Society
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