Eating Alone or Together among Community-Living Older People—A Scoping Review

Björnwall, Amanda; Sydner, Ylva Mattsson; Koochek, Afsaneh; Neuman, Nicklas

doi:10.3390/ijerph18073495

Cited by 49 publications

(28 citation statements)

References 108 publications

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“…In addition, the correct dietary concept could be communicated in the process through the transmission and exchange of nutritional information. These findings are consistent with the results of previous studies [67,68]. Furthermore, the older adults feel at ease to eat at a fixed meal time, feeling that it can reduce the burden and trouble of their children in the meal preparation [69], and that they need not rely on relatives and friends to live.…”

Section: Discussionsupporting

confidence: 92%

Understanding the Key Factors of Older Adults’ Continuance Intention in Congregate Meal Halls

Tsai

Chen

2021

Foods

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Eating congregate/community meals with friends promotes a balanced and healthy diet among older adults. It is helpful for postponing aging, preventing chronic diseases, and improving their quality of life. However, little research has examined the continuance intention for older adults with the congregate meal program in Taiwan. This study established a model for key factors of older adults’ continuance intention dining at senior meal halls, and hypotheses to explain them, and subsequently designed questionnaires and scales. By analyzing the longitudinal data collected from 416 individuals using survey questionnaires, we found that the perceived service quality is the main factor that affects the perceived satisfaction, and the perceived satisfaction of the older adults plays an important role in this survey. It showed that if the older adults are satisfied with the service quality provided by the senior meal halls, which will accordingly affect the post-use trust, they will show a positive continuance intention to participate in the senior meal halls. We also found that the older adults have positive views on the planning and service contents of the existing senior meal halls. Together, these results illustrate the process and provide comprehensive insights and evidence to create a better user experience and improve the satisfaction of the congregate meal for older adults.

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Section: Discussionsupporting

confidence: 92%

Understanding the Key Factors of Older Adults’ Continuance Intention in Congregate Meal Halls

Tsai

Chen

2021

Foods

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“…Alternatively, telecommuting may be affecting individuals’ loneliness and mental health, thus affecting their dietary patterns. 31 , 32 , 33 …”

Section: Discussionmentioning

confidence: 99%

A cross-sectional study of the association between frequency of telecommuting and unhealthy dietary habits among Japanese workers during the COVID-19 pandemic

Kubo

Ishimaru

Hino

et al. 2021

Journal of Occupational Health

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Objective Due to the COVID‐19 pandemic, telecommuting has become a new way of working that has not only changed individuals’ work, but also their health and lifestyle. We examined the relationship between telecommuting frequency and unhealthy dietary habits among Japanese workers. Methods A total of 33,302 workers completed an Internet survey about telecommuting and dietary habits. Data from 13,468 office workers who telecommuted were analyzed. Telecommuting frequency during the COVID‐19 pandemic was extracted from a questionnaire. The odds ratios (ORs) of four types of dietary habits, namely, skipping breakfast, solitary eating, lower meal frequency, and meal substitution associated with telecommuting frequency were estimated using multilevel logistic regression nested in the prefecture of residence to control for differences in residential area. Results The multivariate OR of skipping breakfast was 1.15 (95% CI: 1.03–1.29, p = .013) for participants who telecommuted in excess of four days per week compared to those who rarely telecommuted. Similarly, the OR of solitary eating, lower meal frequency and meal substitution were 1.44 (95% CI: 1.28–1.63, p < .001), 2.39 (95% CI: 1.66–3.44, p < .001), and 1.26 (95% CI: 1.04–1.51, p = .015) for those who telecommuted in excess of four days per week compared to those who rarely telecommuted. There was a statistically significant increase in the dose‐response trend in ORs of solitary eating ( p for trend <.001), lower meal frequency ( p for trend <.001), and meal substitution ( p for trend = .001) with increasing telecommuting frequency. Conclusion Telecommuters may develop unhealthy dietary habits, indicating the need for strategies to help telecommuters manage their nutrition and diet.

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“…Alternatively, telecommuting may be affecting individuals' loneliness and mental health, thus affecting their dietary patterns. [30][31][32] Additionally, we found that increased telecommuting frequency was associated with more frequent meal substitution with individual food items and processed or packaged foods such as bread, cookies, nutritional supplements, yogurt, and pastries. Eating a few individual items and packaged foods may compensate for the consumption of fewer meals.…”

Section: Discussionmentioning

confidence: 70%

“…Alternatively, telecommuting may be affecting individuals’ loneliness and mental health, thus affecting their dietary patterns. 31–33…”

Section: Discussionmentioning

confidence: 99%

A cross-sectional study of the association between frequency of telecommuting and unhealthy dietary habits among Japanese workers during the COVID-19 pandemic

Kubo

Ishimaru

Hino

et al. 2021

Preprint

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Background: As a consequence of the COVID-19 pandemic, telecommuting has become a new way of working that has not only changed individuals' work, but also their health, lifestyle, family and community relationships. However, the impact of telecommuting on diet is not well understood. The aim of this study was to determine the relationship between telecommuting frequency and unhealthy dietary habits among Japanese workers during the COVID-19 pandemic. Methods: A total of 33,302 Japanese workers completed an Internet survey about telecommuting and dietary habits. Data from 13,468 office workers who telecommuted were analyzed. Telecommuting frequency during the COVID-19 pandemic was extracted from a questionnaire. The odds ratios (ORs) of four types of dietary habits, namely, skipping breakfast, solitary eating, lower meal frequency, and meal substitution associated with telecommuting frequency were estimated using multilevel logistic regression. Results: The multivariate OR of skipping breakfast was 1.15 (95% CI: 1.03-1.29, p=0.013) for participants who telecommuted in excess of four days per week compared to those who rarely telecommuted. Similarly, the multivariate OR of solitary eating, lower meal frequency and meal substitution were 1.44 (95%CI: 1.28-1.63, p<0.001), 2.39 (95%CI: 1.66-3.44, p<0.001), and 1.26 (95%CI: 1.04-1.51, p=0.015) for those who telecommuted in excess of four days per week compared to those who rarely telecommuted. There was a statistically significant increase in the dose-response trend in ORs of solitary eating (p for trend <0.001), lower meal frequency (p for trend <0.001), and meal substitution (p for trend =0.001) with increasing telecommuting frequency. Conclusion: Increasing telecommuting frequency was associated with an increasing number of unhealthy dietary habits in Japanese workers. Telecommuting during the COVID-19 pandemic, together with other social changes such as refraining from going out and socializing, is having a significant impact on workers' daily lives and behaviors. This study suggests that in addition to challenges related to physical activity, loneliness, and mental health, telecommuters may also be developing unhealthy dietary habits, indicating the need for strategies to help telecommuters manage their nutrition and diet.

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Eating Alone or Together among Community-Living Older People—A Scoping Review

Cited by 49 publications

References 108 publications

Understanding the Key Factors of Older Adults’ Continuance Intention in Congregate Meal Halls

Understanding the Key Factors of Older Adults’ Continuance Intention in Congregate Meal Halls

A cross-sectional study of the association between frequency of telecommuting and unhealthy dietary habits among Japanese workers during the COVID-19 pandemic

A cross-sectional study of the association between frequency of telecommuting and unhealthy dietary habits among Japanese workers during the COVID-19 pandemic

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