Dzialendzik, Sasha

Jager-Wittenaar, Harriët

Keller, Heather

Roodenburg, Jan L.N.

ter Beek, Lies

van der Schans, Cees P.

van der Vaart, Hester

Wempe, Johan

Hanze UAS repository

In this qualitative study, we aimed to explore dietary resilience: the process of development of strategies for nutrition-related challenges, experienced by patients with Chronic Obstructive Pulmonary Disease (COPD). Patients with COPD are susceptible to dietary challenges in grocery shopping, preparing and eating food, possibly resulting in an unhealthy diet.An unhealthy diet may result in malnutrition, which in turn may negatively impact clinical outcome and is related to poorer quality of life. Aim Challenges in grocery shopping, cooking, eating and used strategies were identified (Table 1) Key themes: ‘Wanting to be as healthy as possible’, ‘Getting support from loved ones’, and ‘Staying independent’ Two patients achieved a healthy diet. Participants that did not have a healthy diet mostly had insufficient intake of fruit, bread and dairy products ConclusionDietary resilience in COPD patients at the start of a pulmonary rehabilitation programResultsl.ter.beek@pl.hanze.nlLies ter Beek1,2, Aliaksandra O. Dzialendzik3, Hester van der Vaart2, Johan B. Wempe2, Jan L.N. Roodenburg4, Cees P. van der Schans1,5, Heather Keller6, Harriët Jager-Wittenaar1,41. Hanze University of Applied Sciences, Research Group Healthy Ageing, Allied Health Care and Nursing, Groningen, The Netherlands2. University of Groningen, University Medical Center Groningen, Department of Pulmonary Diseases and Tuberculosis, Center for Rehabilitation, Haren, Groningen, The Netherlands 3. Hanze University of Applied Sciences, Program of Applied Psychology, Groningen, The Netherlands4. University of Groningen, University Medical Center Groningen, Department of Oral and Maxillofacial Surgery, Groningen, The Netherlands5. University of Groningen, University Medical Center Groningen, Department of Rehabilitation Medicine, Groningen, The Netherlands6. Schlegel-UW Research Institute for Aging & Department of Kinesiology, University of Waterloo, Waterloo Ontario, CanadaFigure 1. Deductive conceptualmodel in COPD patientsTable 1. Challenges and strategies in COPD patientsBackgroundMethodsThe key themes show that motivation for the development of strategies can derive from either wanting to do anything that helps to stay as healthy as possible, the need to be independent, or from being stimulated by family to eat well. COPD patients develop a wide range of strategies, i.e. show dietary resilience, although most of the patients in our study do not achieve a healthy diet. Deductive conceptual model, adapted from Vesnaver et al.1, used to develop a semi-structured topic list (Figure 1) Interviews in 13 COPD patients (aged 46-70 years; 9 female) with ≥2 risk factors for nutritional vulnerability, i.e. nutrition impact symptoms or living alone, at the start of a rehabilitation program Recruitment occurred until satiation of themes was reached Healthy diet was defined as ≥80% of Recommended Daily Allowance for all food groups, as assessed by 24 hour recall Data were analyzed through thematic descriptive analysis1. Vesnaver E, Keller HH, Payette H, Shatenstein B. Appetite 2012;58(2): 730-738.ReferencesChallenges StrategiesGrocery shoppingChest tightnessLack of energyLack of physicalstrengthBeing overweightLimited mobilityNervousnessWindy, hot, misty or coldweatherLimited financial resourcesGetting help from othersAdjust to a slower paceUse of a car/e-bikeUse of a trolley/cartChoose a particular point in time to avoidcrowded conditionsCookingSteam from cookingSmell of foodLack of energyLimited mobilityGetting help from othersAir-refreshing measures, like opening allwindows, or use of a cooking hoodSpecific choice of food (with regard to time to cook or smell)Adjust to a lower paceEating fast food now and thenOne-pan dishPrepare food for several daysReady-made mealsHairdresser chair, to easily move around the kitchen while sittingEatingLoss of partnerStressSmell of cooked foodDry mouthChest tightnessFatigueLack of appetiteEarly satiationEating too fastCreating a pleasant atmosphere at the dinnertable with music and/or readingSearch for companion to have dinner withLook ahead into the futureUse of ‘meal boxes’Drinking with mealBreathing techniquesAdjust the amount of activity before eatingSmaller portions and spreading of mealsUse of flavorantsSelf-discipline by talking to one-self in a firmwayImplementation of regularityBeing encouraged by partnerAlternatives like liquid foods or specific choiceof foodBeing encouraged by own childrenTaking extra time

Dietary resilience in COPD patients at the start of a pulmonary rehabilitation program

https://research.hanze.nl/ws/files/9476325/Ter_Beek_Dietary_resilience_ESPEN_2016.pdf

Dietary resilience in COPD patients at the start of a pulmonary rehabilitation program

Abstract

Similar works

Full text

Available Versions

Hanze UAS repository