Abstract
ABSTRACTThe proportion of elderly people in the population is increasing, presenting a number of new challenges in society. The purpose of this qualitative study was to investigate how elderly persons with motoric eating difficulties perceive and perform their food and meal practices in everyday life. By using Goffman's concept of performance as a theoretical framework together with Bourdieu's thinking on habitus, a deeper understanding of food and meal practices is obtained. Semi-structured interviews were conducted with 14 elderly people (aged between 67 and 87 years) and meal observations were carried out with 11 of these people. Participants were found to manage food and meal practices by continuously adjusting and adapting to the new conditions arising as a result of eating difficulties. This was displayed by conscious planning of what to eat and when, avoiding certain foods and beverages, using simple eating aids, but also withdrawing socially during the meals. All these adjustments were important in order to be able to demonstrate proper food and meal behaviour, to maintain the façade and to act according to the perceived norms. As well as being a pleasurable event, food and meals were also perceived in terms of being important for maintaining health and as ‘fuel’ where the main purpose is to sustain life. This was strongly connected to the social context and the ability to enjoy food and meals with family members and friends, which appeared to be particularly crucial due to the impending risk of failing the meal performance.
Highlights
In Europe and in many other parts of the world, the proportion of elderly people (⩾ years) in the population is growing
The purpose of this study is to investigate how elderly people with motoric eating difficulties perceive and perform their food and meal practices in everyday life
The adjustments were primarily enforced with the purpose of establishing and maintaining a sense of normality in life, and in order to be independent in relation to food and meals
Summary
In Europe and in many other parts of the world, the proportion of elderly people (⩾ years) in the population is growing. Motoric eating difficulties affect the ability to handle food on the plate as well as to transport the food to the mouth (Jacobsson et al ; Westergren et al ). These difficulties may consist of, for example, tremors, weaknesses in arms, fingers or shoulders, and low handgrip, making it difficult to grasp the cutlery or lift the arm. The problems may influence the ability to prepare food, set the table, handle and clean the plates and glasses (Gustafsson et al ) and, as a result, may affect total energy and nutrient intakes (McLaren and Dickerson ; Wylie, Copeman and Kirk ). Eating difficulties are described as an important risk factor for malnutrition among older people (Ekberg et al ; Maitre et al ; Nyberg et al )
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