QM News 63 (pdf 752KB) - Queen Margaret University

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PAGE 08 ‘RECIPE FOR LIFE’ - ADDRESSING THE NUTRITIONAL NEEDS OF OLDER PEOPLE A study into the food and nutrition needs of older people has highlighted the role which service providers and older people themselves can play in ensuring this age group eats well. Researchers at Queen Margaret’s Royal Bank of Scotland Centre for the Older Person’s Agenda (RBS COPA), along with the University of Stirling and Age Concern Scotland, examined the various barriers to eating well faced by older people who live alone and have difficulty leaving the house, and how this affects their physical and social wellbeing. Researchers obtained information from ten older people on their food and drink intake and examined the factors that support or hinder good nutrition. They also sought views on older people’s expectations of the people providing services relating to food and nutrition, and explored the problems facing organisations and front-line staff when providing these services. “As we get older, a number of things can lead to us not eating well,” explains Belinda Dewar, project manager of the research. “An illness or disability may make it difficult for us to get to the shops or to cook and enjoy food. Also, someone who lives alone may feel it is not worth cooking a meal for one.” Home care workers play an important role in encouraging older people to eat well by building trusting relationships, suggesting new recipes and providing opportunities for social eating. However, it is important that a system of assessment is in place to ensure careful matching of clients and workers to build a positive relationship and to identify older people whose situation requires monitoring or referral to a specialist dietician. “Very frail older people can experience sensory, physical and cognitive impairment, as well as long-term medical conditions which can impact on their ability to eat well,” explains Belinda. “The complexity of the needs of older people means that a complex assessment process and range of solutions is needed to identify and meet their needs. “Workers must have specific knowledge of the nutrition needs of frail older people and the skills to elicit the social and psychological meaning of food in their lives. Proper assessment will provide some structure to any investigation of nutrition-related problems and ensure the needs of the individual are met.” An initiative has been developed in conjunction with South Lanarkshire Council to develop a training resource pack for home care workers that will raise awareness of the specific nutritional needs of frail older people. There is a need for home care workers to gain more knowledge and skills in the area of food and nutrition, and establishing an induction programme and specialist courses would help them to identify risk factors and helpful interventions if necessary. A booklet containing good practice guidance for home care workers is being piloted in a separate initiative. Many older people have a bland and unexciting diet due to a lack of appetite or to changes in their tastes and digestion, which have led them to reduce the range of foods that they can eat. The effects of the ageing process on appetite are well known as is the need to provide nutritionally-balanced meals. However, while services may be well set up to provide for people’s basic needs for food and cooking, they are less well equipped to address some of the social and psychological components that contribute to older people’s ability to eat well and to quality of life, such as cooking or eating with others. The research found that there may be a role for older people to contribute to some food-related training or to teach younger home care workers about traditional meals. An intergenerational project in which older people share skills and knowledge about cooking and food with pupils at a local high school is currently underway. “A key finding from our research is that there is a need to ‘reconnect’ older people with food,” explains Caroline Donaldson, Research Assistant at RBS COPA, who is leading the initiative.
PAGE 09 “Some older people who live alone or have difficulty leaving home have little opportunity to take part in food related activities such as shopping, cooking, preparing meals and talking about food. This can impact on their interest in food which, in turn, impacts on appetite and motivation to eat.” A booklet containing recipes and cooking tips will be produced based on their findings which is hoped will prove useful to older people and home care workers as a way of involving older people with food through conversation around food and cooking. “Workers must have specific knowledge of the nutrition needs of older people and the skills to elicit the social and psychological meaning of food in their lives.”
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QM News 63 (pdf 752KB) - Queen Margaret University

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