Jane McClinchy

A nutritionally adequate diet is essential for older adults to support healthy ageing and reduce the risk of malnutrition. With over a million older adults in the UK affected or at risk, understanding where they source nutrition information is critical for designing effective public health interventions. This scoping review mapped existing studies on the sources and preferences for nutrition information among older adults. A comprehensive search of PUBMED, Scopus, and CINAHL (March 2023; updated February 2025) yielded 8936 records, of which 15 studies reporting on 14 research projects met inclusion criteria. The majority of studies reported on multiple sources including magazines, family and friends, television, dietitians, general practitioners, internet and embodied knowledge (hidden and unconscious gained from personal experience). Educational level, gender, and trust were found to influence uptake and use. Further research is needed to assess the impact of these information sources and identify strategies to support older adults in making informed food choices that promote healthy ageing.

Introduction: Nutrition information practice is fundamental to the process of nutritional self‐management for people living with Type 2 diabetes (PLWT2DM). Lay‐led, peer support groups have been proposed as a mechanism offering a source of nutrition information. However, there is limited research exploring how support groups facilitate nutrition information practices in PLWT2DM. The aim of this study was to explore the accessibility, acceptability and effectiveness of lay‐led peer support groups in the nutrition information practice of PLWT2DM. Methods: The study took a mixed methods qualitative approach through the lens of practice theory and information practice. Twenty participants (19 were PLWT2DM and one partner) were interviewed following a 4‐week diary data collection period where peer support interactions relating to nutrition information practices were recorded by participants. Data were analysed using thematic analysis. Results: Participants used their experiences of advice from a dietitian and structured education sessions to emphasise the relative influence of peer support groups on their nutrition information practices. Particularly their accessibility, ongoing nature and facilitatory environment enabling social interactions. However, key competencies participants needed were feeling that diabetes was an embodied (integrated) part of everyday life, group communication skills and facilitation skills (considered essential for group leaders). Conclusion: Peer support groups provide a useful addition to the nutrition information landscape of PLWT2DM. However, the stage of disease embodiment (integration) and skills in social interaction impacted on their perceived effectiveness. Dietitians need to consider the benefit and potential longevity of peer support for PLWT2DM particularly since the COVID‐19 pandemic, as a shift towards online formats for peer support groups have changed their availability and possible effectiveness.

Background: Evidence suggests that women should eat a healthy diet during pre‐conception and pregnancy as this benefits their own health as well as reducing the risk of non‐communicable diseases in offspring (such as obesity, diabetes, hypertension, cardiovascular and mental health problems); however, previous work indicates that the recommendations are not being followed. This study aimed to understand: the facilitators and barriers to healthy food and diet practices during pre‐conception and pregnancy; how these barriers could be addressed, and the changes required to facilitate good food practices. Methods: The research used a qualitative approach; five online focus groups were undertaken with 19 women living across the UK who were trying to conceive, pregnant or had babies under 6‐months old. Data were thematically analysed. Results: The findings revealed three main themes (Challenges of trying to eat healthily; Facilitators to eating healthily; Changes required) and six subthemes (Mothers' load; Body sabotage; Food environment; Information not individualised; Planning skills; Family support; Co‐creation and investment for the future; Access to professional advice). Participants spoke of internal factors (such as tiredness and nausea) and external influences (e.g., their financial situation) that impacted on their ability to eat healthily. They identified the need to access more effective professional advice. Conclusions: This unique study demonstrated a need for clear, consistent, engaging and culturally appropriate dietary information, as well as access to professionals (such as nutritionists and dietitians) who can give both generic and tailored advice to those trying to conceive and those who are already pregnant.

A nutritionally adequate diet is needed for older people to optimise their nutritional status and promote healthy ageing. Making use of nutrition information can inform in people’s food choices to help them improve their health and food experience. Over a million older people in the UK are at risk of or experience malnutrition. This number is likely to increase as the population ages. Understanding where older people source their nutrition information could help inform public health interventions to reduce the prevalence of malnutrition. This scoping review aims to summarise studies that examined sources of nutrition information used by older people. A scoping review in order to map and explore studies that examine the current sources of nutritional knowledge used by older people was undertaken using PUBMED, Scopus and CINAHL databases during March 2023. Of the 8819 studies identified, 13 studies reporting on 12 research projects met the inclusion criteria of exposure to, impact by, or preference for at least one source of nutrition information. Eight studies showed that older people used magazines; 6 studies showed that TV, dietitians, embodied knowledge, family and friends and GPs were the main sources of nutrition information. Educational level, gender and trust in the messages influenced their ability to use these sources to inform their food choices. Research is needed to further explore the impact of nutritional information in order to identify ways in which to support older adults to make use of nutrition information to help make food choices that would facilitate healthy ageing.

Background: Healthy diet during preconception and pregnancy is evidenced to benefit maternal health and reduce risk of non-communicable diseases | POSTER

Background: The consumption of a healthy balanced diet is the cornerstone of treatment for people living with type 2 diabetes (PLWT2DM). The United Kingdom recommends a standardised voluntary front‐of‐pack food labelling system which uses the green–amber–red colour coding to indicate the presence of nutrients in a food item. Research with PLWT2DM suggests that they may find it challenging to interpret the information on food labels. This paper draws from a larger study exploring nutrition information practices for PLWT2DM. The aim of this paper is to explore the experiences of using nutrition information found on food labels among PLWT2DM and their partners/carers.Methods: This study used a qualitative and mixed methods design, using a solicited 4‐week unstructured diary followed by a qualitative interview with each participant. The theoretical framework drew on practice theory. Data were analysed using thematic analysis.Results: Nineteen PLWT2DM and one partner took part. Data consisted of 19 diaries and interviews. Almost all participants used food labels to help manage their condition; however, the colour‐coding link with traffic lights appeared to overemphasise the need to avoid foods with red labels. Participants' beliefs about sugar influenced their food choices which in turn could impact on their nutritional intake. Highly developed mathematical skills were needed to interpret information about portion sizes.Conclusions: Healthcare professionals and patient support groups should focus more on educating PLWT2DM about how to interpret food labels so that they are able to apply these to their own food choices. Future research and development of subsequent versions of the food labelling system should include PLWT2DM to ensure that labels are both clear and relevant to them.

This article discusses the development and use of the solicited unstructured diary-interview method to explore the everyday tacit and mundane nutrition information activities (NIA) of people who have type 2 diabetes. Diary completion was followed by individual qualitative interviews with individuals (n = 18) and one couple. Diary entry styles ranged from succinct daily logs of their NIA to extensive prose reflecting on the nutrition information they used and associated practices. Development of the method incorporated piloting and advice from lay groups who checked acceptability and understanding of the research tools, and highlighted the need for regular contact between the researcher and participants throughout the diary completion phase. Participants engaged positively with the diary approach. The findings highlight the extent to which the everyday NIA is mundane and thus unavailable for academic exploration. The diary-interview method exposed these practices to both the researcher and participant, and supported them to reflect on the practices they engage in every day in order to self-manage their type 2 diabetes. Although this article draws on an example from health, the article demonstrates how the diary-interview method has utility for researchers exploring other everyday tacit and mundane experiences.

Long term health conditions either wholly or partly diet-related continue to increase. Although pharmacists and allied health professionals (AHPs) have a role in the management of patients with long term conditions, there is limited research exploring whether pharmacists and AHPs other than dietitians have a role in the delivery of dietary advice. This research aimed to explore their views regarding the provision of dietary advice to patients. The research involved a qualitative methodology utilising five uni-professional focus groups with a total of 23 participants. All groups considered the provision of dietary advice in the context of their own professional roles, discussed issues relating to referral to the dietitian for specialist advice and most discussed the need for written information. Interprofessional and collaborative working is needed to maximise the role in the delivery of dietary advice, access to evidence based nutritional information and utlisation of referral pathways across pharmacists and AHPs to ensure the timely provision of nutritional advice to patients. There is a potential role for dietitians to take the lead and further research should focus on this area.

Background: In primary care, leaflets are often used to communicate health information. Increasingly, primary healthcare practitioners need to provide dietary advice. There is limited research exploring how nutrition information leaflets are used in primary care. The present study explored practitioner and lay experiences with respect to providing and receiving nutrition information in primary care, focusing in particular on the use of leaflets for nutrition information. Methods: A qualitative design was used incorporating focus groups with 57 practitioners based at seven general practitioner practices and a purposive sample of 30 lay participants attending six Consumer Health Organisations within one primary care trust. Focus groups were taped and transcribed verbatim and data were analysed thematically, assisted by computer software n6® (QSR International Pty Ltd, Melbourne, Australia). Results: Practitioners discussed barriers to giving nutritional advice, access to leaflets, lay receptiveness to advice and their perceptions about the value of leaflets to lay people. Food was not considered in terms of its nutritional components by lay participants and the need for nutritional information was not perceived to be relevant until they had received a medical diagnosis. Lay participants discussed the importance of receiving nutritional advice relating to their medical diagnosis and the altered status of written information that was delivered personally. Practitioner and lay groups suggested improvements to ensure that nutritional advice be supported by relevant and appropriate written information. Conclusions: This research has underlined the continuing importance of nutrition information leaflets and concludes that there is particular value in involving lay participants in the development of nutrition information leaflets.