{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,5,14]],"date-time":"2026-05-14T10:43:54Z","timestamp":1778755434220,"version":"3.51.4"},"reference-count":50,"publisher":"Wiley","issue":"5","license":[{"start":{"date-parts":[[2023,7,31]],"date-time":"2023-07-31T00:00:00Z","timestamp":1690761600000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"DOI":"10.13039\/501100001602","name":"Science Foundation Ireland","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100001602","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Human Nutrition Diet"],"published-print":{"date-parts":[[2023,10]]},"abstract":"<jats:title>Abstract<\/jats:title>\n                  <jats:sec>\n                    <jats:title>Background<\/jats:title>\n                    <jats:p>This study aimed to explore older adults' and healthcare professionals' (HCPs) perceptions of dietary influences and food preferences in older age.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Methods<\/jats:title>\n                    <jats:p>The research design was phenomenological qualitative description. Semistructured one\u2010to\u2010one interviews and focus groups were held separately with community\u2010dwelling older adults and HCPs involved in care of the older person in Ireland. Data were analysed using inductive thematic analysis.<\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Results<\/jats:title>\n                    <jats:p>\n                      A total of 47 adults aged 55+ years were recruited (50% male; 49% aged 60\u201369 years; 28% aged above 70 years), and 26 HCPs were involved, comprising dietitians (\n                      <jats:italic>n<\/jats:italic>\n                      \u2009=\u20098); geriatricians (\n                      <jats:italic>n<\/jats:italic>\n                      \u2009=\u20096); clinical therapists (\n                      <jats:italic>n<\/jats:italic>\n                      \u2009=\u20094); and nurses, pharmacists, catering managers and meal delivery service coordinators (\n                      <jats:italic>n<\/jats:italic>\n                      \u2009=\u20092 each). There are strong desires for \u2018good, honest food\u2019 within the diet for an older person; however, gaps in current nutrition priorities, dietary guidance and health promotion were perceived. There were differences in the perspectives held by HCPs and adults aged 55+ years, as some HCPs centred their discussion around nutrition for preventing sarcopenia, frailty or cognitive decline, whereas many adults aged 55+ years desired foods which promote cardiometabolic health and reflect wider personal health and environmental values. Other themes included the impact of health and lifestyle changes accompanying ageing on dietary priorities, the importance of personal and psychosocial values in determining food choice and the impact of the external food environment on accessibility and shopping experiences.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Conclusions<\/jats:title>\n                    <jats:p>Influences on dietary choice for the older person are multifactorial, driven by a range of health, psychological, sociocultural and environmental perspectives. Future nutrition priorities for older adults should encourage health\u2010promoting approaches and not just disease\u2010mitigating efforts.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/jhn.13216","type":"journal-article","created":{"date-parts":[[2023,8,1]],"date-time":"2023-08-01T00:36:48Z","timestamp":1690850208000},"page":"1833-1844","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":8,"title":["\u2018Good, honest food\u2019: older adults' and healthcare professionals' perspectives of dietary influences and food preferences in older age in Ireland"],"prefix":"10.1111","volume":"36","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-4315-2947","authenticated-orcid":false,"given":"Lauren O.","family":"Mahony","sequence":"first","affiliation":[{"name":"Centre for Gerontology and Rehabilitation, School of Medicine University College Cork Cork Ireland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Emma O.","family":"Shea","sequence":"additional","affiliation":[{"name":"Centre for Gerontology and Rehabilitation, School of Medicine University College Cork Cork Ireland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Eibhl\u00eds M.","family":"O'Connor","sequence":"additional","affiliation":[{"name":"Department of Biological Sciences University of Limerick Limerick Ireland"},{"name":"Health Research Institute University of Limerick Limerick Ireland"},{"name":"APC Microbiome Ireland, Alimentary Pharmabiotic Centre University College Cork Cork Ireland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Audrey","family":"Tierney","sequence":"additional","affiliation":[{"name":"School of Allied Health University of Limerick Limerick Ireland"},{"name":"Health Implementation Science and Technology Research Cluster, Health Research Institute University of Limerick Limerick Ireland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Mary","family":"Harkin","sequence":"additional","affiliation":[{"name":"Age &amp; Opportunity Dublin Ireland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Janas","family":"Harrington","sequence":"additional","affiliation":[{"name":"School of Public Health University College Cork Cork Ireland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3825-3105","authenticated-orcid":false,"given":"Sharon","family":"Kennelly","sequence":"additional","affiliation":[{"name":"National Primary Care Strategy and Planning Health Service Executive Cork Ireland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Elke","family":"Arendt","sequence":"additional","affiliation":[{"name":"School of Food and Nutritional Sciences University College Cork Cork Ireland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Paul W.","family":"O'Toole","sequence":"additional","affiliation":[{"name":"APC Microbiome Ireland, Alimentary Pharmabiotic Centre University College Cork Cork Ireland"},{"name":"School of Microbiology University College Cork Cork Ireland"}],"role":[{"role":"author","vocabulary":"crossref"}]},{"given":"Suzanne","family":"Timmons","sequence":"additional","affiliation":[{"name":"Centre for Gerontology and Rehabilitation, School of Medicine University College Cork Cork Ireland"},{"name":"APC Microbiome Ireland, Alimentary Pharmabiotic Centre University College Cork Cork Ireland"}],"role":[{"role":"author","vocabulary":"crossref"}]}],"member":"311","published-online":{"date-parts":[[2023,7,31]]},"reference":[{"key":"e_1_2_11_2_1","unstructured":"World Health Organization. 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