Please use this identifier to cite or link to this item: http://buratest.brunel.ac.uk/handle/2438/12114
Title: Food activities and identity maintenance in old age: A systematic review and meta-synthesis
Authors: Plastow, NA
Atwal, A
Gilhooly, M
Keywords: Identity;Maintenance;Food;Nutrition;Active ageing
Issue Date: 2015
Publisher: Taylor & Francis
Citation: Aging and Mental Health,19, (8): pp. 667 - 678, (2015)
Abstract: Objectives: Services provided to older people should be developed based on active ageing policies. Nutrition is one aspect of active ageing, but little is known about how food activities contribute to psychological well-being in later life. This is a systematic review of qualitative and quantitative research that answers the question What is known about the relationship between food activities and the maintenance of identities in old age?.Methods: We followed the preferred reporting items for systematic reviews and meta-analyses guidelines and used quality assessment parameters to complete a systematic review and narrative synthesis. Academic Search Premier, MEDLINE, CINAHL Plus, and PsycINFO databases were searched.Results: We initially identified 8016 articles, of which 167 full-text articles were screened for inclusion. Twenty-two articles were included in the review. There was moderate evidence from nine qualitative and two quantitative studies, of variable quality, that food activities contribute to the maintenance of women's gendered identities, the ethnic identities of men and women, and community identities. There was moderate evidence from 10 qualitative studies, of variable quality, that a change in food choice and deteriorating health changed food activity participation. These changes threatened identities. Most studies included both younger adults and older adults.Conclusion: In later life, there are many life experiences leading to change. Further research is needed to develop understanding of how identity and mental well-being are maintained, despite changes in everyday activities like cooking and eating. This may enable health care professionals to meet psychological needs alongside biological needs during nutritional interventions.
URI: http://www.tandfonline.com/doi/full/10.1080/13607863.2014.971707
http://bura.brunel.ac.uk/handle/2438/12114
DOI: http://dx.doi.org/10.1080/13607863.2014.971707
ISSN: 1360-7863
1364-6915
Appears in Collections:Dept of Clinical Sciences Research Papers

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