Source avec lien : Scandinavian Journal of Caring Sciences, n/a(n/a), . 10.1111/scs.12866
Le vieillissement des populations dans le monde entier signifie que les services de santé sont confrontés à de nouveaux défis, notamment en ce qui concerne la fourniture de nourriture pendant le séjour à l’hôpital. Les connaissances sur la façon dont les patients âgés vivent les repas à l’hôpital sont insuffisantes. L’objectif de cet article était donc de passer en revue les connaissances actuelles sur les repas à l’hôpital du point de vue des patients âgés. Une recherche documentaire a été effectuée à l’aide de sept bases de données : PubMed, Web of Science, Scopus, Sociological Abstracts, SweMed+, ASSIA et CINAHL, sans limite de date de publication. Les critères d’inclusion étaient des articles évalués par des pairs en anglais ou en suédois qui utilisaient des méthodes qualitatives pour examiner les expériences des patients âgés (>65 ans) en matière de repas. Le Five Aspect Meal Model (FAMM) a servi de cadre pour comprendre la complexité d’une expérience de repas.
The increasing age of populations throughout the world means that healthcare services are faced with new challenges, not least regarding the provision of food during hospital stay. There is a lack of knowledge of how hospital mealtimes are experienced by older patients, and so the aim of this article was to review current knowledge regarding mealtimes in hospitals from the perspectives of older patients. A literature search was performed using seven databases: PubMed, Web of Science, Scopus, Sociological Abstracts, SweMed+, ASSIA and CINAHL with no limits regarding publication date. The inclusion criteria were peer-reviewed articles in English or Swedish that used qualitative methods to examine older patients’ (>65 years) mealtime experiences. The Five Aspect Meal Model (FAMM) served as a framework for understanding the complexity behind a mealtime experience. Qualitative content analysis was used as a guide when analysing the material. The search produced 415 studies, 14 of which were included in the review. The findings generated three main themes for understanding how older patients experience mealtimes while in hospital: (1) the food and the food service, (2) mealtime assistance and commensality during mealtimes and (3) the importance of retaining one’s independence. The review also clearly indicated a shortage of studies that solely focus on older patients’ experiences of their mealtime. More research is therefore needed to be fully able to understand the complex task of providing meals in hospitals.