SATISFACTION WITH FOOD IN INSTITUTIONALIZED OLDER ADULTS: ASSOCIATION WITH AGE AND YEARS OF RESIDENCE

Abstract

Introduction: The increase in the elderly population requires strategies to promote healthy aging. Nutrition is a central element in achieving this, and the concept of quality of life associated with food has been defined, referring to the impact that diet and eating habits have on a person's overall well-being. Due to demographic changes, the number of individuals requiring long-term care facilities has risen, leading to the recognition of the need for comprehensive measures that include elements of quality of life.

The objective of this study was to assess satisfaction with food among independent elderly individuals in institutional settings.

Methodology: This is a cross-sectional mixed study, where individuals aged 60 and over who were institutionalized and independent were evaluated. Satisfaction with food was measured in the participating elderly using the SWFL (Satisfaction with Food-related Life) scale. Additionally, a semi-structured interview was conducted with the same participants to explore their opinions about the food provided in the residence.

Results: Individuals (56) with higher satisfaction scores regarding food are significantly older and have longer residency periods (p=0.01 and p=0.005, respectively). Those with greater satisfaction enjoy a wider variety of foods and strongly value companionship during meals. Conversely, individuals with lower food satisfaction scores express the need for their dietary preferences to be considered in meal planning at the residence.

Conclusion: Being institutionalized can provide elderly individuals with the benefit of companionship during meals, which is highly valued, even more so than the quality of the food itself. It is necessary to incorporate elements of individual preferences in the design of meal guidelines in long-term care facilities for the elderly.