Abstract
The Breakfast Club – co-creational meal practices as rehabilitation strategies in nursing homes
L Justesen1, U Walter2, NH Kristensen3, AM Beck1 1Department of Nursing and Nutrition, University College Copenhagen, Copenhagen, Denmark 2School of Hospitality, Culinary Arts and Meal Science, Orebro University, O ¨ rebro, Sweden 3Department of People and Technology, Roskilde University, Roskilde, Denmark Contact: [email protected] Background: A growing aging population demands new welfare public health activities in nursing homes. Involving residents in meal activity through a co-creational approach as part of a rehabilitation strategy has been suggested as a solution, but knowledge is limited. This project explore how co-creational meal practices in a breakfast club might improve residents’ food related functionality and quality of life. Methods: The project is designed as a three-year complex intervention study in a Danish nursing home. A breakfast club is held with 4-5 residents (16 all together) and 2-6 staff members on a weekly basis during a period of 10 month. Residents are on shift hosting the club and all members are preparing the meal together. The degree of food related functionality is assessed after each club and is analyzed through paired t-test on mean values. Semi-structured interviews in combination with Research Driven Photo-Elicitation is conducted with 16 residents and 8-10 staff members before, during and after holding the clubs in order to evaluate quality of life and potentials for implementing meal practices to everyday practices. A hermeneutic analysis strategy is applied. Results: Preliminary results from 12 breakfast clubs finds an increase in residents food related functionality. Data will be presented in November 2019. All residents express impact on quality of life independent of physical or mental state. Improved functionality is not the main value for participation in the breakfast
178 European Journal of Public Health, Vol. 29, Supplement 4, 2019
Downloaded from https://academic.oup.com/eurpub/article-abstract/29/Supplement_4/ckz185.477/5624750 by guest on 17 December 2019
club. Staff became aware of utilizing residents food related functionality. Conclusions: The study will contribute with new knowledge about whether co-creational meal activities could have a positive effect on functional abilities and improve health-related quality of life in residents in nursing homes. A meal practice based on cocreation has potential to become implemented as a public health activity in nursing homes and increase residents’ quality of life and food related functionality.
L Justesen1, U Walter2, NH Kristensen3, AM Beck1 1Department of Nursing and Nutrition, University College Copenhagen, Copenhagen, Denmark 2School of Hospitality, Culinary Arts and Meal Science, Orebro University, O ¨ rebro, Sweden 3Department of People and Technology, Roskilde University, Roskilde, Denmark Contact: [email protected] Background: A growing aging population demands new welfare public health activities in nursing homes. Involving residents in meal activity through a co-creational approach as part of a rehabilitation strategy has been suggested as a solution, but knowledge is limited. This project explore how co-creational meal practices in a breakfast club might improve residents’ food related functionality and quality of life. Methods: The project is designed as a three-year complex intervention study in a Danish nursing home. A breakfast club is held with 4-5 residents (16 all together) and 2-6 staff members on a weekly basis during a period of 10 month. Residents are on shift hosting the club and all members are preparing the meal together. The degree of food related functionality is assessed after each club and is analyzed through paired t-test on mean values. Semi-structured interviews in combination with Research Driven Photo-Elicitation is conducted with 16 residents and 8-10 staff members before, during and after holding the clubs in order to evaluate quality of life and potentials for implementing meal practices to everyday practices. A hermeneutic analysis strategy is applied. Results: Preliminary results from 12 breakfast clubs finds an increase in residents food related functionality. Data will be presented in November 2019. All residents express impact on quality of life independent of physical or mental state. Improved functionality is not the main value for participation in the breakfast
178 European Journal of Public Health, Vol. 29, Supplement 4, 2019
Downloaded from https://academic.oup.com/eurpub/article-abstract/29/Supplement_4/ckz185.477/5624750 by guest on 17 December 2019
club. Staff became aware of utilizing residents food related functionality. Conclusions: The study will contribute with new knowledge about whether co-creational meal activities could have a positive effect on functional abilities and improve health-related quality of life in residents in nursing homes. A meal practice based on cocreation has potential to become implemented as a public health activity in nursing homes and increase residents’ quality of life and food related functionality.
| Originalsprog | Engelsk |
|---|---|
| Artikelnummer | supp 4 |
| Tidsskrift | European Journal of Public Health |
| Vol/bind | 29 |
| Udgave nummer | supp. 4 |
| Sider (fra-til) | 178-179 |
| Antal sider | 2 |
| ISSN | 1101-1262 |
| DOI | |
| Status | Udgivet - okt. 2019 |