Table 2 Themes and sub-themes derived from focus groups and interviews
Themes | Sub-themes |
|---|---|
Person-centred nutritional care | Stage of dementia Psychosocial factors Life histories Health conditions Generational factors Cultural factors |
Availability of food and drinks | Accommodating changing tastes and preferences Presentation of meals Modification of food e.g. food fortification and using food purees Supplements Prioritisation of food and drink Delivery, prompting and offering a drink |
Tools, resources and environment | Nutrition screening Modified equipment Ready plated meal choice options Contrasting colours Constant prompting/encouragement/giving time to person Environmental factors: Setting the table |
Relationship to others when eating and drinking | Relationship to family members Relationship to care staff Relationship to other residents |
Participation in Activities | Create aromas to stimulate appetite and evoke memories Enhance appetite and sense of purpose and identity ‘Themed days’ |
Consistency of care | Prioritisation of nutrition and hydration Improved communication between all those involved in care |
Provision of Information | Access to trusted information and resources Education and training Current guidelines |