Background

As dementia progresses, people with dementia experience many problems during mealtimes that seriously affect their physical, psychological, and social health and quality of life. Formal caregivers play an important role in optimizing mealtime care.

Objective

To systematically review and synthesise relevant qualitative studies exploring the experience and perceptions of formal caregivers regarding optimizing mealtime care for people with dementia.

Design

A systematic review of qualitative research.

Data sources

The PubMed, Web of Science, Cochrane Library, Embase, CINAHL, CNKI, WanFang and Vip databases were systematically searched.

Review methods

Two reviewers independently screened the titles and abstracts, extracted the data and performed critical appraisals of each included study. The data synthesis was conducted using thematic analysis.

Findings

A total of 10 studies were included. The formal caregivers included nursing assistants, nurses, speech and language therapists, nursing students, dietitians, a social worker, a professional educator, physiotherapists, health care aides, kitchen staff, diversional therapy assistants and other unidentified care staff. The findings were synthesised into the following 3 analytical themes: (1) tailored rather than standardized; (2) emotional nurturance; and (3) beyond the individual level.

Conclusions

Mealtimes involve complex physiological and psychological processes. Formal caregivers should develop tailored care practices based on individual patients’ preferences and needs. Emotional connection plays a key role and has a positive impact on the mealtime experience. Further research is needed to explore the specific effects of emotional connections on optimizing mealtime care.

中文翻译：

---

从正式护理人员的角度优化痴呆症患者的进餐时间护理：对定性研究的系统评价

背景

随着痴呆症的进展，痴呆症患者在进餐时会遇到许多问题，严重影响他们的身体、心理和社会健康以及生活质量。正式护理人员在优化进餐时间护理方面发挥着重要作用。

客观的

系统地审查和综合相关的定性研究，探索正式护理人员在优化痴呆症患者的进餐时间护理方面的经验和看法。

设计

定性研究的系统评价。

数据源

系统检索了 PubMed、Web of Science、Cochrane Library、Embase、CINAHL、CNKI、万方和 Vip 数据库。

复习方法

两名评价员独立筛选标题和摘要，提取数据并对每项纳入的研究进行批判性评价。使用专题分析进行数据合成。

发现

共纳入 10 项研究。正式护理人员包括护理助理、护士、言语和语言治疗师、护理学生、营养师、社会工作者、专业教育家、物理治疗师、保健助手、厨房工作人员、转移治疗助理和其他身份不明的护理人员。调查结果综合为以下 3 个分析主题：（1）量身定制而非标准化；(2) 情感滋养；(3) 超越个人层面。

结论

进餐时间涉及复杂的生理和心理过程。正式护理人员应根据个别患者的偏好和需求制定量身定制的护理措施。情感联系起着关键作用，并对用餐体验产生积极影响。需要进一步的研究来探索情感联系对优化进餐时间护理的具体影响。