Food-related quality of life among older adults living in community: A multi-factorial approach

• Type: Article in International Scientific Journal
• Date: 2021

Authors

Oliveira, L (Author) Other; Poínhos, Rui (Author) FCNAUP; Almeida, Maria Daniel Vaz de (Author) FCNAUP

Journal

Title: Clinical Nutrition ESPEN

Vol. 44

Pages: 224-229

Publisher: Elsevier

Indexing

ISI Web of Knowledge - 4 Citations

Scopus - 5 Citations

Scientific classification

CORDIS: Health sciences

FOS: Medical and Health sciences

Associated Projects

PRONUTRISENIOR - PRONUTRISENIOR - Capacidade de profissionais de saúde em nutrição na idade senior: uma abordagem holística

Other information

Authenticus ID: P-00V-58Z

DOI: 10.1016/j.clnesp.2021.06.013

Abstract (EN): Background & aims: Food-related quality of life (FRQoL) assesses the specific impact of diet, eating behaviors, and food-related anxiety on a person's Health-related quality of life. The food serves a set of purposes that go beyond supplying the basic physiological needs, it also has a hedonic and social dimension. In addition, the relationship between food and health and well-being nowadays is unquestionable. This study aims to investigate the multidimensional aspects of FRQoL by identification the underlying factors associated to it. Methods: This cross-sectional study is part of the Pronutrisenior project and included 602 older adults (>65 years old) from Vila Nova da Gaia, Portugal. Data were collected by a questionnaire of indirect application by trained nutritionists in a face-to-face situation. FRQoL was assessed by The Satisfaction with Food-Related Life Scale. Results: Women, younger individuals and those with inadequate social support network had lower FRQoL. Insomnia and nutritional risk were also related to lower FRQoL. Conclusions: Our findings should be taken into account in clinical practice in order to optimize the intervention of health professionals, and the groups identified as having lower FRQoL should be given special attention. © 2021 European Society for Clinical Nutrition and Metabolism

Language: English

Type (Professor's evaluation): Scientific