A Qualitative Analysis of Experiences With Food-Related Activities Among People Living With Parkinson Disease and Their Care-Partners

• Published in: Journal of applied gerontology Vol. 42; no. 1; pp. 131 - 140
• Main Authors: Ferguson, Christine C., Jung, Seung Eun, Lawrence, Jeannine C., Douglas, Joy W., Halli-Tierney, Anne, Bui, Chuong, Ellis, Amy C.
• Format: Journal Article
• Language: English
• Published: Los Angeles, CA SAGE Publications 01.01.2023; SAGE PUBLICATIONS, INC
• Subjects: Aged; Diet; Diet, Healthy; Disease; Food; Humans; Nutrition; Nutritional Status; Older people; Parkinson Disease - psychology; Parkinson's disease; Qualitative Research; Social Cognitive Theory; Parkinson disease; food-related activities; diet
• ISSN: 0733-4648; 1552-4523
• DOI: 10.1177/07334648221118358

Objectives: The purpose of this qualitative study was to explore factors associated with the ability of people with PD to perform food-related activities (FRAs). Methods: Eleven dyads, older adults with Parkinson disease (PD) and their care-partners (n = 22), completed virtual semi-structured interviews guided by the Social Cognitive Theory (SCT) that were independently analyzed by two coders via directed content analysis. Results: The following themes were identified—(1) Personal: perception of a healthy diet, perception of how nutrition influences PD, confidence in following a healthy diet, and barriers to performing FRA; (2) Environmental: previous sources of nutrition information and willingness to changing their diet with a registered dietitian; and (3) Behavioral: modifications to FRA due to food-medication interactions, and skills necessary to maintain a healthy diet. Discussion: Findings from this study highlight the need for nutrition intervention research to inform evidence-based guidelines in order to provide tailored education for people with PD and care-partners.