Attractiveness and consumption of finger foods in elderly Alzheimer’s disease patients

Pouyet, Virginie; Giboreau, Agnès; Benattar, Linda; Cuvelier, Gérard

doi:10.1016/j.foodqual.2013.12.011

Cited by 31 publications

(38 citation statements)

References 32 publications

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“…Table provides a summary of the publication characteristics. Publications reported studies undertaken in long‐term care settings in the USA , the UK and France . None described the use of a finger foods in acute care settings.…”

Section: Resultsmentioning

confidence: 99%

“…None described the use of a finger foods in acute care settings. Study designs varied, including observational studies , a pilot study , a case study and a reterospective study , although they did not include randomised controlled trials. Sample sizes were generally small, ranging from six participants to 114 participants using a range of outcome measures.…”

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

The use of finger foods in care settings: an integrative review

Heelan

Prieto

Roberts

et al. 2019

J Human Nutrition Diet

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Background Reduced food intake is prevalent in people in residential and hospital care settings. Little is known about the use of finger foods (i.e. foods eaten without cutlery) with respect to increasing feeding independence and food intake. The Social Care Institute for Excellence (Malnutrition Task Force: State of the Nation, 2017) recommends the use of finger foods to enable mealtime independence and to prevent loss of dignity and embarrassment when eating in front of others. The aim of this review is to identify and evaluate the existing literature regarding the use and effectiveness of finger foods among adults in health and social care settings. Methods An integrative review methodology was used. A systematic search of electronic databases for published empirical research was undertaken in October 2018. Following screening of titles and abstracts, the full texts of publications, which investigated outcomes associated with the provision of finger foods in adult care settings, were retrieved and assessed for inclusion. Two independent investigators conducted data extraction and quality assessment using Critical Appraisal Skills Programme checklists. Thematic analysis was used to summarise the findings. Results Six studies met the inclusion criteria. Four themes were identified: Finger food menu implementation; Importance of a team approach; Effect on nutrition; and Influence on wellbeing. Study designs were poorly reported, with small sample sizes. Conclusions There is some evidence that the provision of finger foods may positively affect patient outcomes in long‐term care settings. There is a paucity of research evaluating the use of a finger food menu in acute care settings, including economic evaluation. Future high quality trials are required.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

The use of finger foods in care settings: an integrative review

Heelan

Prieto

Roberts

et al. 2019

J Human Nutrition Diet

View full text Add to dashboard Cite

show abstract

“…Le « manger mains » propose des bouchées que la personne malade peut manger seule plutôt que d'être nourrie à la cuiller par un tiers. En 2011, le groupe Orpea a établi une collaboration avec l'institut Paul Bocuse dans le cadre d'une étude visant à développer une gamme de repas de type « Fingerfood » pour redonner le plaisir de manger aux personnes âgées atteintes de la maladie d'Alzheimer [8,9]. Ces différentes actions sont menées en milieu institutionnel tel que les services hospitaliers de gérontologie ou en EHPAD.…”

Section: Importance Des Repasunclassified

Le « Sans fourchette® », l’intergénération au service de la convivialité

Verdureau¹,

Métais²,

Lepage³

et al. 2015

NPG Neurologie - Psychiatrie - Gériatrie

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“…Indeed, some authors have suggested that this method is well-suited to subjects with limited cognitive abilities such as young children (Guinard, 2000;Tuorila, 2007), so it may also be applicable in cognitively impaired older adults. Indeed, a previous study using paired-comparison tests in older Alzheimer's disease patients was able to produce significant results concerning their food choices and consumption (Pouyet, Giboreau, Benattar, & Cuvelier, 2014). However, pairedcomparison tests may not be suited to real-life mealtime situations.…”

Section: Introductionmentioning

confidence: 98%