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題名 | 分析國內外老人飲食建議及質地分級現況=Recommended Diets and Texture Classification for Older Adults |
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作者 | 張家臻; 莊筑雅; 鍾采玲; 莊雅硯; 陳怡安; 邱麗玲; Chang, Chia-chen; Zhuang, Zu-ya; Zhong, Cai-ling; Chuang, Ya-yen; Chen, I-an; Chiu, Li-ling; |
期刊 | 臺灣營養學會雜誌 |
出版日期 | 20161200 |
卷期 | 41:4 2016.12[民105.12] |
頁次 | 頁113-123 |
分類號 | 411.3 |
語文 | chi |
關鍵詞 | 老人飲食; 質地分級; 飲食分類; 咀嚼困難; 介護食品; Older adults' diet; Texture classification; Diet classification; Dysphagia; Nursing food; |
中文摘要 | 目的:人口老化問題日趨繁複,考量高齡者飲食需求為維持日後良好生活品質之要項,本研究引用創新傳播理論及溝通說服模式,根據傳播者、傳播內容、傳播管道及閱聽人等,探討各國老人飲食建議及食物質地分類現況。方法:採系統性文獻回顧方式,搜尋期刊、論文及Google等資料共計24篇(2002~2016),關鍵字包括「老人飲食建議」、「質地分級」、「飲食分類」、「Nursing food」及「dysphagia」等。結果:傳播者以政府機關及民間機構為主,舉凡美國美國農業部(USDA)、美國健康和人類服務部(HHS)或日本介護食品協會等;傳播內容包括質地及飲食建議等資訊,又以國際吞嚥障礙飲食標準指引(IDDSI)針對固體與液體進行分級最為常見;傳播管道包括網站、新聞報導及期刊等,以透過機關網站最為常見;閱聽人依老人年齡、咀嚼困難及吞嚥困難、或無特殊限定等各有所見。結論:各國雖常見老人飲食建議,但多未明訂食物質地,或針對咀嚼吞嚥困難者提出介護食品建議之標準。建議由政府訂定政策、根據實證資料確認高齡者飲食與質地準則,並透過網路普及效益。 |
英文摘要 | Objectives: Global population aging is increasingly becoming an important concern in the 21st century; in particular, the diets of older adults are critical. To explore diets and food texture classifications for older adults, this research applied a diffusion of innovation theory and community theory, including sources, messages, channels, and receivers. Methods: This research used a systematic literature review, journal searches, and Google Scholar to collect 24 articles (2002~2016) that included key words related to dietary advice for older adults, texture classification, food categories, nursing food, and dysphagia. Results: The review results indicated that the most common sources of information were civil organizations and private institutions, such as the US Department of Agriculture (USDA), Health and Human Services (HHS), and Japan Care Food Conference; messages included texture and diet recommendations. The International Dysphagia Diet Standardisation Initiative (IDDSI) has developed a standardized terminology for texture-modified foods and thickened liquids to improve the diet of individuals with dysphagia of all ages; different channels covered networks, media, and journal reports; receivers included older age groups and dysphagia patients; and distribution covered older adults and their caregivers. Conclusions: Among the dietary recommendations commonly seen, most did not define food texture. Although nursing food was recommended for older adults with dysphagia, no standards were specified. We recommend that governments provide clear evidence-based policies for the diets of older adults and food texture classification and distribute these policies. |
本系統之摘要資訊系依該期刊論文摘要之資訊為主。