Table 2 Themes and sub-themes derived from focus groups and interviews
| Themes | Sub-themes |
|---|---|
| Person-centred nutritional care |
Stage of dementia
Psychosocial factors Life histories Health conditions Generational factors Cultural factors |
| Availability of food and drinks |
Accommodating changing tastes and preferences
Presentation of meals Modification of food e.g. food fortification and using food purees Supplements Prioritisation of food and drink Delivery, prompting and offering a drink |
| Tools, resources and environment |
Nutrition screening
Modified equipment Ready plated meal choice options Contrasting colours Constant prompting/encouragement/giving time to person Environmental factors: Setting the table |
| Relationship to others when eating and drinking |
Relationship to family members
Relationship to care staff Relationship to other residents |
| Participation in Activities |
Create aromas to stimulate appetite and evoke memories
Enhance appetite and sense of purpose and identity ‘Themed days’ |
| Consistency of care |
Prioritisation of nutrition and hydration
Improved communication between all those involved in care |
| Provision of Information |
Access to trusted information and resources
Education and training Current guidelines |
