营养知识及其对智力残疾人士住宿照顾中照顾者与客户关系的影响。

IF 2.7 4区 医学 Q3 NUTRITION & DIETETICS Nutrition Bulletin Pub Date : 2023-03-01 DOI:10.1111/nbu.12600
Aslıhan Özdemir, Rebecca Hall, Andrew Lovell, Basma Ellahi
{"title":"营养知识及其对智力残疾人士住宿照顾中照顾者与客户关系的影响。","authors":"Aslıhan Özdemir,&nbsp;Rebecca Hall,&nbsp;Andrew Lovell,&nbsp;Basma Ellahi","doi":"10.1111/nbu.12600","DOIUrl":null,"url":null,"abstract":"<p><p>People with intellectual disabilities generally have poorer health outcomes compared with those who do not, including outcomes related to nutrition-related non-communicable diseases. Carers support people with intellectual disabilities in many aspects including habitual shopping and preparation of food, but their own nutrition knowledge and the influence this may have on dietary intakes of clients is unknown. We explored the nutrition knowledge of carers of people with intellectual disabilities in residential care settings, their dietary habits and their influence on clients' food shopping and preparation and therefore the diet consumed by their clients. Ninety-seven carers belonging to a large independent care sector organisation specialising in the care of people with an intellectual disability completed a validated general nutrition knowledge and behaviour questionnaire. Seventeen carers from the residential care settings were interviewed to contextualise practice. Knowledge about key dietary recommendations scored highly. Carers who had more work experience were found to have higher scores in 'making everyday food choices' (p = 0.034). Daily consumption of fruit and vegetables (at least one portion per day) was observed (for fruit by 46% of the carers and for vegetables by 60% of the carers), whilst most carers reported avoiding consuming full-fat dairy products, sugary foods and fried foods. The concept of a healthy diet; typical dietary habits of clients; role in food acquisition; and training in nutrition emerged as themes from the interviews. Carers discussed various topics including the importance of a balanced diet, cooking fresh foods and control of food portion sizes for clients relative to the care philosophy of a client-centred approach, which encapsulates client autonomy. Gaps in knowledge around specific nutrients, making healthy choices and cooking skills remain. Carers have an influence on clients' dietary choices; they are able to provide healthy meals and share good dietary habits with clients. Further training in nutrition is recommended for impact on clients' health.</p>","PeriodicalId":48536,"journal":{"name":"Nutrition Bulletin","volume":null,"pages":null},"PeriodicalIF":2.7000,"publicationDate":"2023-03-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Nutrition knowledge and influence on diet in the carer-client relationship in residential care settings for people with intellectual disabilities.\",\"authors\":\"Aslıhan Özdemir,&nbsp;Rebecca Hall,&nbsp;Andrew Lovell,&nbsp;Basma Ellahi\",\"doi\":\"10.1111/nbu.12600\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>People with intellectual disabilities generally have poorer health outcomes compared with those who do not, including outcomes related to nutrition-related non-communicable diseases. Carers support people with intellectual disabilities in many aspects including habitual shopping and preparation of food, but their own nutrition knowledge and the influence this may have on dietary intakes of clients is unknown. We explored the nutrition knowledge of carers of people with intellectual disabilities in residential care settings, their dietary habits and their influence on clients' food shopping and preparation and therefore the diet consumed by their clients. Ninety-seven carers belonging to a large independent care sector organisation specialising in the care of people with an intellectual disability completed a validated general nutrition knowledge and behaviour questionnaire. Seventeen carers from the residential care settings were interviewed to contextualise practice. Knowledge about key dietary recommendations scored highly. Carers who had more work experience were found to have higher scores in 'making everyday food choices' (p = 0.034). Daily consumption of fruit and vegetables (at least one portion per day) was observed (for fruit by 46% of the carers and for vegetables by 60% of the carers), whilst most carers reported avoiding consuming full-fat dairy products, sugary foods and fried foods. The concept of a healthy diet; typical dietary habits of clients; role in food acquisition; and training in nutrition emerged as themes from the interviews. Carers discussed various topics including the importance of a balanced diet, cooking fresh foods and control of food portion sizes for clients relative to the care philosophy of a client-centred approach, which encapsulates client autonomy. Gaps in knowledge around specific nutrients, making healthy choices and cooking skills remain. Carers have an influence on clients' dietary choices; they are able to provide healthy meals and share good dietary habits with clients. Further training in nutrition is recommended for impact on clients' health.</p>\",\"PeriodicalId\":48536,\"journal\":{\"name\":\"Nutrition Bulletin\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":2.7000,\"publicationDate\":\"2023-03-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Nutrition Bulletin\",\"FirstCategoryId\":\"3\",\"ListUrlMain\":\"https://doi.org/10.1111/nbu.12600\",\"RegionNum\":4,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"NUTRITION & DIETETICS\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Nutrition Bulletin","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.1111/nbu.12600","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"NUTRITION & DIETETICS","Score":null,"Total":0}
引用次数: 0

摘要

智力残疾者的健康状况通常比正常人差,包括与营养有关的非传染性疾病的健康状况。护理人员在许多方面为智障人士提供支持,包括习惯性购物和准备食物,但他们自己的营养知识以及这可能对客户饮食摄入量产生的影响尚不清楚。我们探讨了智力残疾人士在住宿护理机构的护理人员的营养知识,他们的饮食习惯,以及他们对客户的食物购买和准备的影响,从而影响他们的客户的饮食。97名护理人员属于一个大型的独立护理部门组织,专门照顾智障人士,他们完成了一份有效的一般营养知识和行为问卷。17名来自住宿护理机构的护理人员接受了采访,以了解实践的背景。对关键饮食建议的了解得分很高。工作经验丰富的护理人员在“日常食物选择”方面得分更高(p = 0.034)。观察到每天食用水果和蔬菜(每天至少一份)(46%的照顾者食用水果,60%的照顾者食用蔬菜),而大多数照顾者报告避免食用全脂乳制品、含糖食品和油炸食品。健康饮食的概念;客户的典型饮食习惯;在食物获取中的作用;营养方面的培训也成为了访谈的主题。护理人员讨论了各种主题,包括平衡饮食的重要性,烹饪新鲜食物和控制食物分量,以及以客户为中心的护理理念,这包含了客户的自主权。在特定营养素、健康选择和烹饪技能方面的知识差距仍然存在。护理人员对客户的饮食选择有影响;他们能够提供健康的膳食,并与客户分享良好的饮食习惯。建议进一步进行营养方面的培训,以对客户的健康产生影响。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
查看原文
分享 分享
微信好友 朋友圈 QQ好友 复制链接
本刊更多论文
Nutrition knowledge and influence on diet in the carer-client relationship in residential care settings for people with intellectual disabilities.

People with intellectual disabilities generally have poorer health outcomes compared with those who do not, including outcomes related to nutrition-related non-communicable diseases. Carers support people with intellectual disabilities in many aspects including habitual shopping and preparation of food, but their own nutrition knowledge and the influence this may have on dietary intakes of clients is unknown. We explored the nutrition knowledge of carers of people with intellectual disabilities in residential care settings, their dietary habits and their influence on clients' food shopping and preparation and therefore the diet consumed by their clients. Ninety-seven carers belonging to a large independent care sector organisation specialising in the care of people with an intellectual disability completed a validated general nutrition knowledge and behaviour questionnaire. Seventeen carers from the residential care settings were interviewed to contextualise practice. Knowledge about key dietary recommendations scored highly. Carers who had more work experience were found to have higher scores in 'making everyday food choices' (p = 0.034). Daily consumption of fruit and vegetables (at least one portion per day) was observed (for fruit by 46% of the carers and for vegetables by 60% of the carers), whilst most carers reported avoiding consuming full-fat dairy products, sugary foods and fried foods. The concept of a healthy diet; typical dietary habits of clients; role in food acquisition; and training in nutrition emerged as themes from the interviews. Carers discussed various topics including the importance of a balanced diet, cooking fresh foods and control of food portion sizes for clients relative to the care philosophy of a client-centred approach, which encapsulates client autonomy. Gaps in knowledge around specific nutrients, making healthy choices and cooking skills remain. Carers have an influence on clients' dietary choices; they are able to provide healthy meals and share good dietary habits with clients. Further training in nutrition is recommended for impact on clients' health.

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Nutrition Bulletin
Nutrition Bulletin NUTRITION & DIETETICS-
CiteScore
4.50
自引率
12.10%
发文量
58
期刊介绍: The Nutrition Bulletin provides accessible reviews at the cutting edge of research. Read by researchers and nutritionists working in universities and research institutes; public health nutritionists, dieticians and other health professionals; nutritionists, technologists and others in the food industry; those engaged in higher education including students; and journalists with an interest in nutrition.
期刊最新文献
Radium levels in Brazil nuts: A review of the literature. Higher cost of gluten-free products compared to gluten-containing equivalents is mainly attributed to staple foods. A randomised controlled trial to determine the effect of genotype-based personalised diet and physical activity advice for FTO genotype (rs9939609) delivered via email on healthy eating motivation in young adults. The association between ultra-processed food consumption and low-grade inflammation in childhood: A cross-sectional study. A systematic review and meta-analysis of functional vitamin B12 status among adult vegans.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
0
微信
客服QQ
Book学术公众号 扫码关注我们
反馈
×
意见反馈
请填写您的意见或建议
请填写您的手机或邮箱
已复制链接
已复制链接
快去分享给好友吧!
我知道了
×
扫码分享
扫码分享
Book学术官方微信
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术
文献互助 智能选刊 最新文献 互助须知 联系我们:info@booksci.cn
Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。
Copyright © 2023 Book学术 All rights reserved.
ghs 京公网安备 11010802042870号 京ICP备2023020795号-1