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Mat för äldre: äldres och personals upplevelse av levererad mat på ett vårdboende
Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
2012 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Abstract [sv]

Syfte:Syftet med föreliggande arbete är att undersöka hur äldre personer och personal på ett vårdboende i Uppsala uppfattar kvalitéten på den mat som levereras färdig till boendet och sedan serveras. Metod: Studien har en kvalitativ design och genomfördes genom intervjuer på fem äldre och fem personal på ett vårdboende. Intervjuerna analyserades genom en kvalitativ analysmetod. Resultat: I studien framkom att de äldre och personalen ofta hade samma uppfattning om vad bra mat var. De äldre hade dock kritik angående matens temperatur, doft, smaksättning och variation i större utsträckning än personalen. De äldre tyckte att serveringen kunde gå annorlunda till och att personalen skulle sitta med vid bordet mer ofta medan personalen tyckte att måltidsituationen var god. Slutsats: Konkluderat kan vi se att det finns likheter såväl som skillnader bland de äldres och personalens uppfattning gällande maten och måltidssituationen på vårdboendet. Både de äldre och personalen tyckte det var viktigt med smak, doft och utseende samt att maten var välbekant. Däremot hade de äldre kritik mot organisatoriska aspekter såsom bordsplacering, servering och personalens delaktighet vid måltiden.

Abstract [en]

The purpose: The purpose of this study is to investigate how elderly people and staff in a nursing home in Uppsala perceive the quality of the food that is delivered ready to the nursing home and then served. Method: The study has a qualitative design and was conducted through interviews of five elderly and five of the staff in a nursing home. The interviews were analyzed through a qualitative analysis. Results: The study revealed that the elderly and the staff often had the same idea of what good food was. The elderly, however, had criticism about the foods temperature, aroma, flavour and variety to a greater extent than the staff. The elderly thought that the service could go differently and that the staff should sit with them at the table more often, while the staff thought the meal situation was good. Conclusion: Concludes to similarities as well as to differences among the elderly and the staff´s perception regarding food and meal situation at the nursing home. Both the elderly and the staff thought it was important with flavour, scent and the appearance and that the food was familiar. In contrast, the early criticise of the organizational aspects such as seating at the table, service and how the staff participated in the meal situation.

Place, publisher, year, edition, pages
2012. , 35 p.
Keyword [sv]
Mat, äldre, vårdboende, kvalitét, uppfattning
National Category
Basic Medicine
Identifiers
URN: urn:nbn:se:uu:diva-167276OAI: oai:DiVA.org:uu-167276DiVA: diva2:482991
Subject / course
Caring Sciences
Educational program
Registered Nurse Programme
Uppsok
Medicine
Supervisors
Examiners
Available from: 2012-01-24 Created: 2012-01-24 Last updated: 2012-01-24Bibliographically approved

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CiteExportLink to record
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