The Impact of Food-Shaping Techniques on Nutrition, Mealtime Experiences, and Quality of Life for Older Adults in Aged Care Settings: A Systematic Review.

IF 4.6 3区 医学 Q1 NUTRITION & DIETETICS
Current Nutrition Reports Pub Date : 2023-12-01 Epub Date: 2023-09-04 DOI:10.1007/s13668-023-00493-w
Lily Chen, Bronwyn Hemsley, Deborah Debono
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引用次数: 0

Abstract

Objective: Food-shaping methods, particularly for texture-modified foods, present numerous opportunities to improve the visual appeal of food and potentially the nutrition of older people with dysphagia (swallowing difficulty). This review appraises and synthesizes the evidence on the use of food-shaping methods to enhance nutrition in older adults with swallowing difficulties.

Methods: In August 2022, five electronic databases (PubMed, CINAHL, Scopus, Cochrane Library, and Web of Science) were searched for original research related to the intersection of nutrition, food shaping, and older adults with swallowing difficulties. Characteristics of included studies were described and data from results and findings extracted for analysis across studies.

Results: Eighteen studies met the inclusion criteria and encompassed a variety of settings, including aged care settings (n = 15) and food science laboratories (n = 3). Qualitative and quantitative findings demonstrated a variety of impacts of food shaping for the older adult with swallowing difficulty, including enhanced nutrition and wellbeing. The content themes identified across studies were: links between food shaping and nutrition, shaping food for individual choice, food shaping for enjoyment, a combination of supporting factors, collaborative inter-disciplinary teams and roles, and implementation aligns with local contexts.

Conclusion: With recent growth in research on food shaping, the body of studies reviewed identified an influence of food-shaping methods on the nutritional status of older adults with swallowing difficulties. Given the identified potential benefit of food shaping and attention to the visual appeal of food for older people, further research examining links between food shaping and nutrition are warranted.

食物整形技术对老年护理机构中老年人营养、用餐体验和生活质量的影响:系统回顾
目的:食品塑形方法,尤其是质地改良食品的塑形方法,为改善食品的视觉吸引力提供了许多机会,并有可能改善吞咽困难(吞咽困难)老年人的营养状况。本综述评估并综合了有关使用食物整形方法为有吞咽困难的老年人增加营养的证据:2022 年 8 月,我们在五个电子数据库(PubMed、CINAHL、Scopus、Cochrane Library 和 Web of Science)中搜索了与营养、食物塑形和有吞咽困难的老年人相关的原始研究。对纳入研究的特点进行了描述,并提取了研究结果和结论中的数据,以便对不同研究进行分析:结果:18 项研究符合纳入标准,涵盖各种环境,包括老年护理环境(15 项)和食品科学实验室(3 项)。定性和定量研究结果表明,食物塑形对有吞咽困难的老年人有多种影响,包括增强营养和提高健康水平。各项研究确定的内容主题包括:食物塑形与营养之间的联系、为个人选择而塑形、为享受而塑形、支持因素的组合、跨学科团队和角色的合作以及根据当地情况实施:随着最近食物塑形研究的发展,所审查的研究发现食物塑形方法对有吞咽困难的老年人的营养状况有影响。鉴于食物塑形的潜在益处以及对老年人食物视觉吸引力的关注,有必要进一步研究食物塑形与营养之间的联系。
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来源期刊
Current Nutrition Reports
Current Nutrition Reports Agricultural and Biological Sciences-Food Science
CiteScore
7.70
自引率
2.00%
发文量
59
期刊介绍: This journal aims to provide comprehensive review articles that emphasize significant developments in nutrition research emerging in recent publications. By presenting clear, insightful, balanced contributions by international experts, the journal intends to discuss the influence of nutrition on major health conditions such as diabetes, cardiovascular disease, cancer, and obesity, as well as the impact of nutrition on genetics, metabolic function, and public health. We accomplish this aim by appointing international authorities to serve as Section Editors in key subject areas across the field. Section Editors select topics for which leading experts contribute comprehensive review articles that emphasize new developments and recently published papers of major importance, highlighted by annotated reference lists. We also provide commentaries from well-known figures in the field, and an Editorial Board of more than 25 internationally diverse members reviews the annual table of contents, suggests topics of special importance to their country/region, and ensures that topics and current and include emerging research.
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