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Conceptual relationships between the ICF and experiences of mealtimes and related tasks among persons with Parkinson's disease
RISE, SP – Sveriges Tekniska Forskningsinstitut, SP Food and Bioscience.
2016 (English)In: Nordic journal of nursing research, ISSN 2057-1585, E-ISSN 2057-1593, Vol. 36, no 4, 201-208 p.Article in journal (Refereed) Published
Abstract [en]

The aim was to investigate experiences of mealtimes and related tasks among people with Parkinson’s disease (PD) and to link these conceptually to the International Classification of Functioning, Disability and Health (ICF). Data were collected by use of semi-structured interviews of 19 people with PD. Inductive content analysis resulted in five categories: 1) Managing mealtime preparations and related tasks, 2) Compromised physical control, 3) Difficulties enjoying meals, 4) Difficulties eating together with others, and 5) Strategies to maintain conventional norms and independence. Deductive content analysis linked the categories to the ICF categories: body functions (mental, sensory, neuromusculoskeletal and movement-related functions); activities (self-determination and chores); participation (interpersonal interactions and relationships); and environmental factors (conventional norms, attitudes of friends and strangers). Emotional and involuntary movement functions were represented in all five inductively derived categories. Eating difficulties may have negative consequences on participation and the emotional wellbeing of people with Parkinson’s disease.

Place, publisher, year, edition, pages
2016. Vol. 36, no 4, 201-208 p.
Keyword [en]
content analysis, cooking, eating difficulties, ICF, mealtime, Parkinson’s disease
National Category
Nursing
Identifiers
URN: urn:nbn:se:ri:diva-26216DOI: 10.1177/2057158516642386OAI: oai:DiVA.org:ri-26216DiVA: diva2:1051589
Available from: 2016-12-02 Created: 2016-12-02 Last updated: 2016-12-06Bibliographically approved

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