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Table 2 Summary of intervention development feedback from focus group interviews (phase 1) that led to iterative changes for phase 2

From: Development and feasibility of a tailored habit-based dietary intervention coupled with natural tooth replacement on the nutritional status of older patients

Theme

Quotation

Changes made

Habit suggestions

‘I switched to 1% [milk] with the red top and I haven’t noticed any difference’ FG3 P05

Healthy protein habit section

â–ª Milk habit suggestion changed to semi-skimmed or skimmed milk only to avoid full fat versions being used

‘A switch to a healthier protein source, I’d say I would change to chicken or turkey because you can introduce it into so many things.. it’s so adaptable’ FG1 P04

Healthy protein habit section

â–ª Added into fish/chicken suggested habit that they should be non-battered/ non-breaded

‘How about adding a hard-boiled egg into a salad sandwich?’ FG4 P02

Healthy protein habit section

â–ª Fried egg removed from list of suggested habits

Habit variety

‘Well you could have it 3 times a week maybe [soup]. If you have it every day, I know if you live alone you think ‘oh, this again’ FG1 P04

‘I wouldn’t want to eat fish every day. Nor would you want to eat chicken repeatedly. You know the way you can have the fruit everyday’ FG4 P04

Language updated throughout healthy habit suggestions to allow for more variability

Healthy protein habit section

â–ª Other healthier dairy alternatives added into suggested habits such as quark and fromage frais

Intervention booklet suggestions

‘What about ‘purpose’ at the very beginning of the document, a section, just a very short section introducing the purpose of the document’ FG1 P06

Introduction section

â–ª A short section added introducing the purpose of the research

‘Can I just say if it’s for folk who are older that you would need to put in not just grams’ FG1 P05

Measurements updated to ounces and grams throughout document

‘Not enough adults are computer competent [to have an online component to intervention] at 70 beyond’ FG P05

An online component to the intervention was not pursued

‘Maybe sweeten isn’t the right word but flavour’ FG3 P02

Healthy protein habit section

â–ª Language terminology changed to flavour yoghurt rather than sweeten yoghurt

Food clarity

‘I’m not too sure that adults know what they [wholegrains] are or not’ FG1 P01

‘What are wholemeal breakfasts cereals?’ FG2 P02

Wholegrain habit section

â–ª Examples of breads that are brown in colour but not wholegrain were added to avoid confusion

â–ª Examples of wholemeal cereals added