The meal as a performance: food and meal practices beyond health and nutrition
dc.contributor.author | Nyberg, Maria | |
dc.contributor.author | Olsson, Viktoria | |
dc.contributor.author | Örtman, Gerd | |
dc.contributor.author | Pajalic, Zada | |
dc.contributor.author | Andersson, Håkan S | |
dc.contributor.author | Blücher, Anna | |
dc.contributor.author | Lindborg, AnnLouise | |
dc.contributor.author | Wendin, Karin | |
dc.contributor.author | Westergren, Albert | |
dc.date.accessioned | 2018-12-10T09:16:47Z | |
dc.date.accessioned | 2019-01-04T09:55:00Z | |
dc.date.available | 2018-12-10T09:16:47Z | |
dc.date.available | 2019-01-04T09:55:00Z | |
dc.date.issued | 2018-08-30 | |
dc.identifier.citation | Nyberg M, Olsson V, Örtman G, Pajalic Z, Andersson HS, Blücher A, Lindborg, Wendin K, Westergren A. The meal as a performance: food and meal practices beyond health and nutrition. Ageing & Society. 2018;38(1):83-107 | en |
dc.identifier.issn | 0144-686X | |
dc.identifier.issn | 0144-686X | |
dc.identifier.issn | 1469-1779 | |
dc.identifier.uri | https://hdl.handle.net/10642/6456 | |
dc.description.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. Semistructured interviews were conducted With elderly people (aged between and years) and meal observations were carried out with 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 façade 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. | en |
dc.language.iso | en | en |
dc.publisher | Cambridge University Press | en |
dc.relation.ispartofseries | Ageing & Society;Volume 38, Issue 1 | |
dc.rights | This is an Open Access article, Distributed under the terms of the Creative Commons Attribution licence (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted re-use, distribution, and reproduction in any medium, provided the original work is properly cited. | en |
dc.rights.uri | http://creativecommons.org/licenses/by/4.0/ | |
dc.subject | Elderly people | en |
dc.subject | Eating difficulties | en |
dc.subject | Food practices | en |
dc.subject | Meals | en |
dc.subject | Independence | en |
dc.subject | Eating aids | en |
dc.title | The meal as a performance: food and meal practices beyond health and nutrition | en |
dc.type | Journal article | en |
dc.type | Peer reviewed | en |
dc.date.updated | 2018-12-10T09:16:46Z | |
dc.description.version | publishedVersion | en |
dc.identifier.doi | http://dx.doi.org/10.1017/S0144686X16000945 | |
dc.identifier.cristin | 1377045 | |
dc.source.journal | Ageing & Society |
Tilhørende fil(er)
Denne innførselen finnes i følgende samling(er)
-
HV - Institutt for sykepleie og helsefremmende arbeid [1386]
HV - Department of Nursing and Health Promotion
Med mindre annet er angitt, så er denne innførselen lisensiert som This is an Open Access article, Distributed under the terms of the Creative Commons Attribution licence (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted re-use, distribution, and reproduction in any medium, provided the original work is properly cited.