Title |
Implementing nutrition guidelines for older people in residential care homes: a qualitative study using Normalization Process Theory
|
---|---|
Published in |
Implementation Science, October 2012
|
DOI | 10.1186/1748-5908-7-106 |
Pubmed ID | |
Authors |
Claire Bamford, Ben Heaven, Carl May, Paula Moynihan |
Abstract |
Optimizing the dietary intake of older people can prevent nutritional deficiencies and diet-related diseases, thereby improving quality of life. However, there is evidence that the nutritional intake of older people living in care homes is suboptimal, with high levels of saturated fat, salt, and added sugars. The UK Food Standards Agency therefore developed nutrient- and food-based guidance for residential care homes. The acceptability of these guidelines and their feasibility in practice is unknown. This study used the Normalization Process Theory (NPT) to understand the barriers and facilitators to implementing the guidelines and inform future implementation. |
X Demographics
Geographical breakdown
Country | Count | As % |
---|---|---|
United Kingdom | 3 | 43% |
Unknown | 4 | 57% |
Demographic breakdown
Type | Count | As % |
---|---|---|
Members of the public | 5 | 71% |
Practitioners (doctors, other healthcare professionals) | 1 | 14% |
Science communicators (journalists, bloggers, editors) | 1 | 14% |
Mendeley readers
Geographical breakdown
Country | Count | As % |
---|---|---|
United Kingdom | 1 | <1% |
Netherlands | 1 | <1% |
Argentina | 1 | <1% |
Australia | 1 | <1% |
Unknown | 184 | 98% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Student > Master | 31 | 16% |
Student > Ph. D. Student | 30 | 16% |
Researcher | 23 | 12% |
Student > Bachelor | 15 | 8% |
Student > Doctoral Student | 13 | 7% |
Other | 30 | 16% |
Unknown | 46 | 24% |
Readers by discipline | Count | As % |
---|---|---|
Medicine and Dentistry | 38 | 20% |
Nursing and Health Professions | 25 | 13% |
Social Sciences | 24 | 13% |
Psychology | 17 | 9% |
Agricultural and Biological Sciences | 7 | 4% |
Other | 23 | 12% |
Unknown | 54 | 29% |