'Good, honest food': older adults' and healthcare professionals' perspectives of dietary influences and food preferences in older age in Ireland

Lauren O Mahony; Emma O Shea; Eibhlís M O'Connor; Audrey Tierney; Mary Harkin; Janas Harrington; Sharon Kennelly; Elke Arendt; Paul W O'Toole; Suzanne Timmons

doi:10.1111/jhn.13216

'Good, honest food': older adults' and healthcare professionals' perspectives of dietary influences and food preferences in older age in Ireland

J Hum Nutr Diet. 2023 Oct;36(5):1833-1844. doi: 10.1111/jhn.13216. Epub 2023 Jul 31.

Authors

Lauren O Mahony¹, Emma O Shea¹, Eibhlís M O'Connor^{2

3

4}, Audrey Tierney^{5

6}, Mary Harkin⁷, Janas Harrington⁸, Sharon Kennelly⁹, Elke Arendt¹⁰, Paul W O'Toole^{4

11}, Suzanne Timmons^{1

4}

Affiliations

¹ Centre for Gerontology and Rehabilitation, School of Medicine, University College Cork, Cork, Ireland.
² Department of Biological Sciences, University of Limerick, Limerick, Ireland.
³ Health Research Institute, University of Limerick, Limerick, Ireland.
⁴ APC Microbiome Ireland, Alimentary Pharmabiotic Centre, University College Cork, Cork, Ireland.
⁵ School of Allied Health, University of Limerick, Limerick, Ireland.
⁶ Health Implementation Science and Technology Research Cluster, Health Research Institute, University of Limerick, Limerick, Ireland.
⁷ Age & Opportunity, Dublin, Ireland.
⁸ School of Public Health, University College Cork, Cork, Ireland.
⁹ National Primary Care Strategy and Planning, Health Service Executive, Cork, Ireland.
¹⁰ School of Food and Nutritional Sciences, University College Cork, Cork, Ireland.
¹¹ School of Microbiology, University College Cork, Cork, Ireland.

PMID: 37525412
DOI: 10.1111/jhn.13216

Abstract

Background: This study aimed to explore older adults' and healthcare professionals' (HCPs) perceptions of dietary influences and food preferences in older age.

Methods: The research design was phenomenological qualitative description. Semistructured one-to-one interviews and focus groups were held separately with community-dwelling older adults and HCPs involved in care of the older person in Ireland. Data were analysed using inductive thematic analysis.

Results: A total of 47 adults aged 55+ years were recruited (50% male; 49% aged 60-69 years; 28% aged above 70 years), and 26 HCPs were involved, comprising dietitians (n = 8); geriatricians (n = 6); clinical therapists (n = 4); and nurses, pharmacists, catering managers and meal delivery service coordinators (n = 2 each). There are strong desires for 'good, honest food' within the diet for an older person; however, gaps in current nutrition priorities, dietary guidance and health promotion were perceived. There were differences in the perspectives held by HCPs and adults aged 55+ years, as some HCPs centred their discussion around nutrition for preventing sarcopenia, frailty or cognitive decline, whereas many adults aged 55+ years desired foods which promote cardiometabolic health and reflect wider personal health and environmental values. Other themes included the impact of health and lifestyle changes accompanying ageing on dietary priorities, the importance of personal and psychosocial values in determining food choice and the impact of the external food environment on accessibility and shopping experiences.

Conclusions: Influences on dietary choice for the older person are multifactorial, driven by a range of health, psychological, sociocultural and environmental perspectives. Future nutrition priorities for older adults should encourage health-promoting approaches and not just disease-mitigating efforts.

Keywords: dietary preferences; health promotion; healthcare professionals; healthy ageing; nutrition; older adults.

Publication types

Research Support, Non-U.S. Gov't

MeSH terms

Aged
Delivery of Health Care
Diet*
Female
Food Preferences*
Health Personnel
Humans
Ireland
Male
Qualitative Research

Grants and funding

SFI_/Science Foundation Ireland/Ireland