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 f...
| Publicado en: | Nutrition Bulletin Vol. 48; no. 1; pp. 74 - 91 |
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| Autores principales: | , , , |
| Formato: | research tables/charts Journal Article |
| Publicado: |
Wiley-Blackwell
Mar2023
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=162081486&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 162081486 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 14719827 F0S jtl: Nutrition Bulletin issn: 14719827 maglogo: Y pubinfo: dt: Mar2023 vid: 48 iid: 1 pid: 480 pub: Wiley-Blackwell place: Malden, Massachusetts artinfo: ui: 162081486 161378342 162081486 162081486 10.1111/nbu.12600 162081486 ppf: 74 ppct: 17 formats: fmt: – @attributes: type: T – @attributes: type: C – @attributes: type: P tig: atl: Nutrition knowledge and influence on diet in the carer–client relationship in residential care settings for people with intellectual disabilities. aug: au: Özdemir, Aslıhan Hall, Rebecca Lovell, Andrew Ellahi, Basma affil: Department of Nutrition and Dietetics, Faculty of Health Sciences, Hacettepe University, Ankara, Turkey sug: subj: Caregivers Intellectual Disability Nutrition Education Caregiver Attitudes Human Residential Facilities Questionnaires Descriptive Statistics Cooking Dietary Supplementation Eating Behavior Patient Centered Care Semi-Structured Interview Collaboration Male Female Adolescence Young Adult Adult Middle Age Data Analysis Software Kruskal-Wallis Test One-Way Analysis of Variance Mann-Whitney U Test Thematic Analysis Funding Source Adolescent: 13-18 years Adult: 19-44 years Middle Aged: 45-64 years Male Female ab: 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. pubtype: Academic Journal doctype: research tables/charts Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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