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Träfflista för sökning "WFRF:(Pajalic Zada 1967 ) ;hsvcat:3"

Sökning: WFRF:(Pajalic Zada 1967 ) > Medicin och hälsovetenskap

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1.
  • Pajalic, Zada, 1967-, et al. (författare)
  • Food distribution within a municipality from different perspectives – older people, decision makers and professionals : an action research study
  • 2011
  • Konferensbidrag (refereegranskat)abstract
    • The present research project is one of Action Research (AR) projects in a region in southern part of Sweden, Scania. All the AR projects originate as result of a decision on the highest political level. The decision was to do changes within the care service where collaboration between different care organisations should be advocated in aim to support and help care consumers. The care should be provided in more care consumer centred ways in which care consumers should be in the centre. These changes should emphasise public and care users’ involvement and participation in decisions around the treatment, service development and evaluation. The participatory service should be performed through a constructive dialogue between care users, health care professionals as a catalyst to common practice change.  The overall aim of the project was to explore FD to older people living alone in their own  homes from different perspectives: elderly as consumers, decision-makers and various professionals.  The specific aims were: 1)to explore various professionals’ experiences in relation to their involvement in food distribution in order to get a comprehensive understanding of the organisation, responsibilities and roles in the specific context (“bottom-up” perspective);2) to explore older people’s experiences of food distribution and their suggestions what they whish to change (“bottom-up” perspective); 3) to identify, suggest, implement and evaluate chosen actions issues together with various professionals and elderly people (“bottom-up” perspective); 4) the results from the studies 1-3 will be given as feedback to the decision-makers level and it will be start point for reflective reasoning by using Story Dialogue Method in aim to identify conditions for development of food distribution chain (“top-down” perspective). The short paper and presentation, on how to identify the practical issues involved and what can be done to create a receptive context for change, would fit in the fourth key theme of the congress.
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2.
  • Pajalic, Zada, 1967-, et al. (författare)
  • Evaluation for change, the decision maker’s involvement in the development of food distribution to home living elderly people
  • 2012
  • Ingår i: International Conference Interprofessional Partnership: Improvement for Global Health Outcomes Thailand.
  • Konferensbidrag (refereegranskat)abstract
    • Findings from international research as well as fromSwedenshow that food distribution as a single inter­vention involves various professional groups on the various levels in organisation. The present research is one of several Action Research projects initiated as a result of a resolution on the highest political level aiming at achieving improvements within the care and service through collaboration between different levels in the organisations. The overall aim of this specific study is to describe the “top-down” perspective i.e. decision-makers involvement in identifying areas for the development of the food distribution chain. Data was collected in two steps, firstly by individual interviews with decision makers and secondly by group discussions. The group discussions were based on findings from individual interviews and results from two previous studies focused on interviews with various professionals and food distribution recipients. The findings were that food distribution was seen as a multifaceted system that included three interrelated issues: the administration of work, the professional’s competence in nutrition and the relationship between various professional groups. To achieve a change, the central component of complexity needs to be clarified. When the issues are multifaceted the solutions need to regard the whole picture rather than its parts. Keywords: action research, decision-makers, food distribution in Swedish context, “top-down” perspective The short paper and presentation would fit in the key theme Health Care Management of the congress. 
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  • Nyberg, Maria, 1977-, et al. (författare)
  • Eating difficulties, nutrition, meal preferences and experiences among elderly : a literature overview from a Scandinavian context
  • 2015
  • Ingår i: Journal of Food Research. - 1927-0887 .- 1927-0895. ; 4:1, s. 22-37
  • Forskningsöversikt (övrigt vetenskapligt/konstnärligt)abstract
    • The risk of malnutrition increases with ageing, resulting in poorer health and higher risk of disease. Eating difficulties are important risk factors for malnutrition. Moreover, independence in relation to food and meals is highly rated by the elderly and has been associated with health and well-being. The purpose of this literature overview was to provide insights into nutritional status, food choice and preferences as well as the meal situations of home-living elderly (65+) people with motoric eating difficulties focusing on Scandinavia. The overall aim is to support independence and to prevent malnutrition. Nutritional status in the elderly was found to be negatively influenced by motoric eating difficulties including problems with manipulating food on the plate and transporting food to the mouth. Motoric eating difficulties may result in practical simplifications such as use of pre-prepared meals, less advanced cooking, and omission of certain meal constituents in order to avoid e.g. mismanagement and spillage. Eating difficulties are often accompanied by feelings of guilt and shame. Choosing smaller portions, reducing the number of eating episodes and not cooking independently have been associated with a higher risk of malnutrition. The nutritional effects of eating difficulties may be exacerbated by diminished chemosensory functions. Furthermore, both past and present food preferences should be considered in order to meet nutritional needs and meal satisfaction. Development of refined and socially accepted eating aids, in combination with tasty and nutritious products, is important in order to promote healthy and independent living among home-living elderly with motoric eating difficulties.
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5.
  • Nyberg, Maria, et al. (författare)
  • The meal as a performance : Food and meal practices beyond health and nutrition
  • 2018
  • Ingår i: Ageing & Society. - : Cambridge University Press. - 0144-686X .- 1469-1779. ; 38:1, s. 83-107
  • Tidskriftsartikel (refereegranskat)abstract
    • The proportion of elderly people in the population is increasing, presenting a number of new challenges in society. The purpose of this qualitative study was to investigate how elderly persons with motoric eating difficulties perceive and perform their food and meal practices in everyday life. By using Goffman's concept of performance as a theoretical framework together with Bourdieu's thinking on habitus, a deeper understanding of food and meal practices is obtained. Semi-structured interviews were conducted with 14 elderly people (aged between 67 and 87 years) and meal observations were carried out with 11 of these people. Participants were found to manage food and meal practices by continuously adjusting and adapting to the new conditions arising as a result of eating difficulties. This was displayed by conscious planning of what to eat and when, avoiding certain foods and beverages, using simple eating aids, but also withdrawing socially during the meals. All these adjustments were important in order to be able to demonstrate proper food and meal behaviour, to maintain the facąde and to act according to the perceived norms. As well as being a pleasurable event, food and meals were also perceived in terms of being important for maintaining health and as 'fuel' where the main purpose is to sustain life. This was strongly connected to the social context and the ability to enjoy food and meals with family members and friends, which appeared to be particularly crucial due to the impending risk of failing the meal performance.
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6.
  • Olsson, Viktoria, et al. (författare)
  • Designing meals for elderly with eating difficulties : a cooperative approach
  • 2015
  • Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
    • Remaining independent in respect to eating is highly valued among elderly. By integrating various dimensions of the meal, including nutritional and sensory aspects, in the development of functional eating aids, the possibility of a healthy and independent living among elderly increases.
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8.
  • Pajalic, Zada, et al. (författare)
  • A Network for Eating and Nutrition as a platform for cooperation over the organisational borders between healthcare sectors in Sweden
  • 2014
  • Ingår i: Journal of Health Sciences. - 2232-7576. ; 4:3, s. 1-7
  • Tidskriftsartikel (refereegranskat)abstract
    • Introduction: Requirements to implement scientific knowledge in practice within the Swedish health and social care sectors have increased during the last decades. One of these networks was the Network for Eating and Nutrition that began in 2003. The aim of this study was to retrospectively evaluate how the Network for Eating and Nutrition has functioned during a period of ten years and in what way it has affected work practice.Methods: This is a descriptive qualitative study. Data sources for this study were meeting records collected over 10 years and two evaluation surveys (at five and 10 years).  Participants were members of the Network for Eating and Nutrition (n=12 at five years and n=10 at 10 years). The manifest qualitative content analysis was used.Results: The Network for Eating and Nutrition was seen as offering support for personal and organisational knowledge development. Further aspects of support from the workplaces of the members and the significance for the work places were described. Further the Network for Eating and Nutrition reached out to care receivers by using specifically tailored education programmes and material. The Network for Eating and Nutrition results and recommendations were described as important references for the development of nutrition routines.Conclusion: Networks between organisations with different professional backgrounds can form a basis for knowledge exchange both for focus on the specific topic but also on how to work with quality improvement, i.e. evidence based practice.
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