Opinions and feelings on eating with complete dentures: a qualitative inquiry.
Identifieur interne : 011068 ( Main/Exploration ); précédent : 011067; suivant : 011069Opinions and feelings on eating with complete dentures: a qualitative inquiry.
Auteurs : A. Obrez ; P G GrussingSource :
- Special care in dentistry : official publication of the American Association of Hospital Dentists, the Academy of Dentistry for the Handicapped, and the American Society for Geriatric Dentistry [ 0275-1879 ]
Descripteurs français
- KwdFr :
- MESH :
English descriptors
- KwdEn :
- MESH :
- psychology : Dentures, Eating, Mouth, Edentulous.
- Adaptation, Psychological, Denture Retention, Female, Food, Humans, Male, Mastication, Surveys and Questionnaires.
Abstract
Our knowledge of variables affecting the coping strategies that lead to acceptance of foods in populations wearing complete dentures is limited. Focus groups were conducted with the specific aim of determining factors responsible for successful adaptation to chewing with complete dentures. Each of the five focus groups consisted of eight to 15 participants (mean = 11; mean age = 64 yrs), of mixed gender, with at least five years of denture-wearing experience (mean = 7 years), and with groups varying in their socio-economic and ethnic backgrounds. Participants' statements (n = 324) were sorted for their content, by consensus between the two investigators, into 12 conceptually independent domains (listed in decreasing order of frequency of mention): foods and food textures causing difficulties when eating, foods being avoided, stability and retention of dentures, social constraints, bolus size, general satisfaction with the current dentures, general experience with dentures, sensation of temperature, experience of pain during chewing, experiences with taste, experiences with rinsing the dentures after eating, and time involved with chewing. In addition, further analysis of statements showed that food texture was the most commonly mentioned with foods that were either difficult to chew or avoided. These perceptions significantly affected the choice of food. The results of this qualitative study indicate that food texture is one of the major factors influencing the choice of a coping strategy by denture wearers when trying to overcome difficulties in chewing specific foods. As such, food texture may have a significant effect on patients' success in the process of their functional adaptation.
PubMed: 10765890
Affiliations:
Links toward previous steps (curation, corpus...)
- to stream PubMed, to step Corpus: 003861
- to stream PubMed, to step Curation: 003861
- to stream PubMed, to step Checkpoint: 003861
- to stream Ncbi, to step Merge: 000313
- to stream Ncbi, to step Curation: 000313
- to stream Ncbi, to step Checkpoint: 000313
- to stream Main, to step Merge: 011A84
- to stream Main, to step Curation: 011068
Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Opinions and feelings on eating with complete dentures: a qualitative inquiry.</title><author><name sortKey="Obrez, A" sort="Obrez, A" uniqKey="Obrez A" first="A" last="Obrez">A. Obrez</name><affiliation><nlm:affiliation>University of British Columbia, Vancouver.</nlm:affiliation><wicri:noCountry code="subField">Vancouver</wicri:noCountry></affiliation></author><author><name sortKey="Grussing, P G" sort="Grussing, P G" uniqKey="Grussing P" first="P G" last="Grussing">P G Grussing</name></author></titleStmt><publicationStmt><idno type="wicri:source">PubMed</idno><date when="????"><PubDate><MedlineDate>1999 Sep-Oct</MedlineDate></PubDate></date><idno type="RBID">pubmed:10765890</idno><idno type="pmid">10765890</idno><idno type="wicri:Area/PubMed/Corpus">003861</idno><idno type="wicri:explorRef" wicri:stream="PubMed" wicri:step="Corpus" wicri:corpus="PubMed">003861</idno><idno type="wicri:Area/PubMed/Curation">003861</idno><idno type="wicri:explorRef" wicri:stream="PubMed" wicri:step="Curation">003861</idno><idno type="wicri:Area/PubMed/Checkpoint">003861</idno><idno type="wicri:explorRef" wicri:stream="Checkpoint" wicri:step="PubMed">003861</idno><idno type="wicri:Area/Ncbi/Merge">000313</idno><idno type="wicri:Area/Ncbi/Curation">000313</idno><idno type="wicri:Area/Ncbi/Checkpoint">000313</idno><idno type="wicri:doubleKey">0275-1879::Obrez A:opinions:and:feelings</idno><idno type="wicri:Area/Main/Merge">011A84</idno><idno type="wicri:Area/Main/Curation">011068</idno><idno type="wicri:Area/Main/Exploration">011068</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en">Opinions and feelings on eating with complete dentures: a qualitative inquiry.</title><author><name sortKey="Obrez, A" sort="Obrez, A" uniqKey="Obrez A" first="A" last="Obrez">A. Obrez</name><affiliation><nlm:affiliation>University of British Columbia, Vancouver.</nlm:affiliation><wicri:noCountry code="subField">Vancouver</wicri:noCountry></affiliation></author><author><name sortKey="Grussing, P G" sort="Grussing, P G" uniqKey="Grussing P" first="P G" last="Grussing">P G Grussing</name></author></analytic><series><title level="j">Special care in dentistry : official publication of the American Association of Hospital Dentists, the Academy of Dentistry for the Handicapped, and the American Society for Geriatric Dentistry</title><idno type="ISSN">0275-1879</idno></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>Adaptation, Psychological</term><term>Denture Retention</term><term>Dentures (psychology)</term><term>Eating (psychology)</term><term>Female</term><term>Food</term><term>Humans</term><term>Male</term><term>Mastication</term><term>Mouth, Edentulous (psychology)</term><term>Surveys and Questionnaires</term></keywords><keywords scheme="KwdFr" xml:lang="fr"><term>Adaptation psychologique</term><term>Aliments</term><term>Appareils de prothèse dentaire (psychologie)</term><term>Bouche édentée (psychologie)</term><term>Consommation alimentaire (psychologie)</term><term>Enquêtes et questionnaires</term><term>Femelle</term><term>Humains</term><term>Mastication</term><term>Mâle</term><term>Rétention d'appareil de prothèse dentaire</term></keywords><keywords scheme="MESH" qualifier="psychologie" xml:lang="fr"><term>Appareils de prothèse dentaire</term><term>Bouche édentée</term><term>Consommation alimentaire</term></keywords><keywords scheme="MESH" qualifier="psychology" xml:lang="en"><term>Dentures</term><term>Eating</term><term>Mouth, Edentulous</term></keywords><keywords scheme="MESH" xml:lang="en"><term>Adaptation, Psychological</term><term>Denture Retention</term><term>Female</term><term>Food</term><term>Humans</term><term>Male</term><term>Mastication</term><term>Surveys and Questionnaires</term></keywords><keywords scheme="MESH" xml:lang="fr"><term>Adaptation psychologique</term><term>Aliments</term><term>Enquêtes et questionnaires</term><term>Femelle</term><term>Humains</term><term>Mastication</term><term>Mâle</term><term>Rétention d'appareil de prothèse dentaire</term></keywords></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Our knowledge of variables affecting the coping strategies that lead to acceptance of foods in populations wearing complete dentures is limited. Focus groups were conducted with the specific aim of determining factors responsible for successful adaptation to chewing with complete dentures. Each of the five focus groups consisted of eight to 15 participants (mean = 11; mean age = 64 yrs), of mixed gender, with at least five years of denture-wearing experience (mean = 7 years), and with groups varying in their socio-economic and ethnic backgrounds. Participants' statements (n = 324) were sorted for their content, by consensus between the two investigators, into 12 conceptually independent domains (listed in decreasing order of frequency of mention): foods and food textures causing difficulties when eating, foods being avoided, stability and retention of dentures, social constraints, bolus size, general satisfaction with the current dentures, general experience with dentures, sensation of temperature, experience of pain during chewing, experiences with taste, experiences with rinsing the dentures after eating, and time involved with chewing. In addition, further analysis of statements showed that food texture was the most commonly mentioned with foods that were either difficult to chew or avoided. These perceptions significantly affected the choice of food. The results of this qualitative study indicate that food texture is one of the major factors influencing the choice of a coping strategy by denture wearers when trying to overcome difficulties in chewing specific foods. As such, food texture may have a significant effect on patients' success in the process of their functional adaptation.</div></front></TEI><affiliations><list></list><tree><noCountry><name sortKey="Grussing, P G" sort="Grussing, P G" uniqKey="Grussing P" first="P G" last="Grussing">P G Grussing</name><name sortKey="Obrez, A" sort="Obrez, A" uniqKey="Obrez A" first="A" last="Obrez">A. Obrez</name></noCountry></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
EXPLOR_STEP=$WICRI_ROOT/Wicri/Santé/explor/EdenteV2/Data/Main/Exploration
HfdSelect -h $EXPLOR_STEP/biblio.hfd -nk 011068 | SxmlIndent | more
Ou
HfdSelect -h $EXPLOR_AREA/Data/Main/Exploration/biblio.hfd -nk 011068 | SxmlIndent | more
Pour mettre un lien sur cette page dans le réseau Wicri
{{Explor lien
|wiki= Wicri/Santé
|area= EdenteV2
|flux= Main
|étape= Exploration
|type= RBID
|clé= pubmed:10765890
|texte= Opinions and feelings on eating with complete dentures: a qualitative inquiry.
}}
Pour générer des pages wiki
HfdIndexSelect -h $EXPLOR_AREA/Data/Main/Exploration/RBID.i -Sk "pubmed:10765890" \
| HfdSelect -Kh $EXPLOR_AREA/Data/Main/Exploration/biblio.hfd \
| NlmPubMed2Wicri -a EdenteV2
| This area was generated with Dilib version V0.6.32. |  |