A Lack of Knowledge and a Fear of Food Triggers Suffering in Patients with a History of Acute Diverticulitis: An Interpretative Phenomenological Analysis

Fiona Eberhardt; Julie Jenkins-Chapman; Romina Nucera; Phoebe Dalwood; Russell Canavan; Skye Marshall

doi:10.1016/S0261-5614(19)32165-X

Abstract

Rationale: The inpatient dietary management for diverticulitis routinely includes dietary restrictions for inpatient management despite a lack of evidence for this approach. There is also a dearth of qualitative research which prevents understanding of the patient experience, a barrier to providing patient-centred care. This study aims to understand the impact of dietary restrictions for the management of acute diverticulitis on patient experience.
Methods: Three semi-structured in-depth face to face interviews were conducted with adult patients admitted to a public hospital in South East Queensland, Australia for acute, uncomplicated diverticulitis treatment. Interviews were analysed following the interpretive phenomenological analysis (IPA) framework.
Results: Inter-related themes of knowledge, control, social stigmatisation, and vulnerability were found to sit within a broad experience driven by fear of food and suffering. Theme interpretation guided the development of a “diverticulitis fear and suffering framework” which explained a phenomenon experienced by the patients. Sitting in a context of a lack of knowledge by patients, family, and health professionals, food was used as a vehicle of blame and causality for diverticulitis occurrence. “Fear of food” was a trigger for a cycle, which commences with dietary restrictions and leads to stigma, loss of culture, failure, blame, guilt, vulnerability, and back to a fear of food. With each cycle, fear of food, dietary restrictions, and patient suffering worsen.
Conclusions: Considering patient experiences highlights the need for a multidisciplinary collaborative approach to avoid unnecessary dietary restrictions to prevent avoidable suffering by patients. Increased research regarding the dietary management of acute diverticulitis is essential to improve evidence-based practice to improve the quality of life for diverticulitis patients.

Original language	English
Article number	MON-PO330
Pages (from-to)	S180
Journal	Clinical Nutrition
Volume	38
Issue number	S1
DOIs	https://doi.org/10.1016/S0261-5614(19)32165-X
Publication status	Published - Sept 2019
Event	41st ESPEN Congress on Clinical Nutrition and Metabolism: Nutrition - A Highway to Health - Krakow, Poland Duration: 31 Aug 2019 → 3 Sept 2019 https://espencongress.com/

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10.1016/S0261-5614(19)32165-X

Poster - Corrupted diet-disease knowledge and fear of food trigger suffering in patients with a history of acute diverticulitisAccepted author manuscript, 1.39 MBLicence: CC BY-NC-ND

Nutrition for Chronic Disease and Disability: Research to improve health related quality of life and bring forward the under-represented voice
Reidlinger, D., Davidson, A., Campbell, K., Kelly, J., Mayr, H., English, C., Odgers-Jewell, K., MacKenzie-Shalders, K., Van der Meij, B., Crichton, M., Marshall, S., Turner, C., Marx, W., Utter, J., Maugeri, B. & Tang, X.
1/01/14 → 31/08/30
Project: Research
Research by Master of Nutrition and Dietetic Practice Students
Isenring, E., Marshall, S., Reidlinger, D., Kelly, J., Cox, G., Van der Meij, B., MacKenzie-Shalders, K., Mayr, H., Utter, J., Dahl, C., Crichton, M., O'Bryan, K. R., Norris, R., Warner, M., Davidson, A., Naranjo, A., Mahoney, S., Eberhardt, F., Dalwood, P., Lopez, E., Hofto, S., Innerarity, C., So, D., McIntosh, A., Gadd, N., Chan, H. C., Lan, X., Fei, X., Kostjasyn, S., Adhyaru, P., Giang, J., Leung, E. L. Y., Strike, K., Pearcy, J., Somani, A., Wright, C., Matthews, C., Lee, G. & Tang, X.
1/01/14 → 31/12/27
Project: Research
Nutrition Research for Digestive Health
Marshall, S., Crichton, M., Campbell, K., Lohning, A., Marx, W., Van der Meij, B., Angus, R., Canavan, R., Utter, J. & Tang, X.
1/01/14 → …
Project: Research

Fiona Ebehardt - Masters of Nutrition and Dietetic Practice research project
Skye Marshall (Supervisor)
25 Sept 2018 → 1 May 2019
Activity: Professional Development, Mentorship, Supervision and Other Activities › Non-HDR Student Supervision

Cite this

@article{4716c5be718c4d45970843aa7e749717,

title = "A Lack of Knowledge and a Fear of Food Triggers Suffering in Patients with a History of Acute Diverticulitis: An Interpretative Phenomenological Analysis",

abstract = "Rationale: The inpatient dietary management for diverticulitis routinely includes dietary restrictions for inpatient management despite a lack of evidence for this approach. There is also a dearth of qualitative research which prevents understanding of the patient experience, a barrier to providing patient-centred care. This study aims to understand the impact of dietary restrictions for the management of acute diverticulitis on patient experience. Methods: Three semi-structured in-depth face to face interviews were conducted with adult patients admitted to a public hospital in South East Queensland, Australia for acute, uncomplicated diverticulitis treatment. Interviews were analysed following the interpretive phenomenological analysis (IPA) framework. Results: Inter-related themes of knowledge, control, social stigmatisation, and vulnerability were found to sit within a broad experience driven by fear of food and suffering. Theme interpretation guided the development of a “diverticulitis fear and suffering framework” which explained a phenomenon experienced by the patients. Sitting in a context of a lack of knowledge by patients, family, and health professionals, food was used as a vehicle of blame and causality for diverticulitis occurrence. “Fear of food” was a trigger for a cycle, which commences with dietary restrictions and leads to stigma, loss of culture, failure, blame, guilt, vulnerability, and back to a fear of food. With each cycle, fear of food, dietary restrictions, and patient suffering worsen.Conclusions: Considering patient experiences highlights the need for a multidisciplinary collaborative approach to avoid unnecessary dietary restrictions to prevent avoidable suffering by patients. Increased research regarding the dietary management of acute diverticulitis is essential to improve evidence-based practice to improve the quality of life for diverticulitis patients. ",

author = "Fiona Eberhardt and Julie Jenkins-Chapman and Romina Nucera and Phoebe Dalwood and Russell Canavan and Skye Marshall",

note = "Submitted. Awaiting outcome.; 41st ESPEN Congress on Clinical Nutrition and Metabolism : Nutrition - A Highway to Health, ESPEN2019 ; Conference date: 31-08-2019 Through 03-09-2019",

year = "2019",

month = sep,

doi = "10.1016/S0261-5614(19)32165-X",

language = "English",

volume = "38",

pages = "S180",

journal = "Clinical Nutrition",

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A Lack of Knowledge and a Fear of Food Triggers Suffering in Patients with a History of Acute Diverticulitis: An Interpretative Phenomenological Analysis. / Eberhardt, Fiona; Jenkins-Chapman, Julie; Nucera, Romina et al.
In: Clinical Nutrition, Vol. 38, No. S1, MON-PO330, 09.2019, p. S180.

Research output: Contribution to journal › Meeting Abstract › Research › peer-review

TY - JOUR

T1 - A Lack of Knowledge and a Fear of Food Triggers Suffering in Patients with a History of Acute Diverticulitis: An Interpretative Phenomenological Analysis

AU - Eberhardt, Fiona

AU - Jenkins-Chapman, Julie

AU - Nucera, Romina

AU - Dalwood, Phoebe

AU - Canavan, Russell

AU - Marshall, Skye

N1 - Submitted. Awaiting outcome.

PY - 2019/9

Y1 - 2019/9

N2 - Rationale: The inpatient dietary management for diverticulitis routinely includes dietary restrictions for inpatient management despite a lack of evidence for this approach. There is also a dearth of qualitative research which prevents understanding of the patient experience, a barrier to providing patient-centred care. This study aims to understand the impact of dietary restrictions for the management of acute diverticulitis on patient experience. Methods: Three semi-structured in-depth face to face interviews were conducted with adult patients admitted to a public hospital in South East Queensland, Australia for acute, uncomplicated diverticulitis treatment. Interviews were analysed following the interpretive phenomenological analysis (IPA) framework. Results: Inter-related themes of knowledge, control, social stigmatisation, and vulnerability were found to sit within a broad experience driven by fear of food and suffering. Theme interpretation guided the development of a “diverticulitis fear and suffering framework” which explained a phenomenon experienced by the patients. Sitting in a context of a lack of knowledge by patients, family, and health professionals, food was used as a vehicle of blame and causality for diverticulitis occurrence. “Fear of food” was a trigger for a cycle, which commences with dietary restrictions and leads to stigma, loss of culture, failure, blame, guilt, vulnerability, and back to a fear of food. With each cycle, fear of food, dietary restrictions, and patient suffering worsen.Conclusions: Considering patient experiences highlights the need for a multidisciplinary collaborative approach to avoid unnecessary dietary restrictions to prevent avoidable suffering by patients. Increased research regarding the dietary management of acute diverticulitis is essential to improve evidence-based practice to improve the quality of life for diverticulitis patients.

AB - Rationale: The inpatient dietary management for diverticulitis routinely includes dietary restrictions for inpatient management despite a lack of evidence for this approach. There is also a dearth of qualitative research which prevents understanding of the patient experience, a barrier to providing patient-centred care. This study aims to understand the impact of dietary restrictions for the management of acute diverticulitis on patient experience. Methods: Three semi-structured in-depth face to face interviews were conducted with adult patients admitted to a public hospital in South East Queensland, Australia for acute, uncomplicated diverticulitis treatment. Interviews were analysed following the interpretive phenomenological analysis (IPA) framework. Results: Inter-related themes of knowledge, control, social stigmatisation, and vulnerability were found to sit within a broad experience driven by fear of food and suffering. Theme interpretation guided the development of a “diverticulitis fear and suffering framework” which explained a phenomenon experienced by the patients. Sitting in a context of a lack of knowledge by patients, family, and health professionals, food was used as a vehicle of blame and causality for diverticulitis occurrence. “Fear of food” was a trigger for a cycle, which commences with dietary restrictions and leads to stigma, loss of culture, failure, blame, guilt, vulnerability, and back to a fear of food. With each cycle, fear of food, dietary restrictions, and patient suffering worsen.Conclusions: Considering patient experiences highlights the need for a multidisciplinary collaborative approach to avoid unnecessary dietary restrictions to prevent avoidable suffering by patients. Increased research regarding the dietary management of acute diverticulitis is essential to improve evidence-based practice to improve the quality of life for diverticulitis patients.

U2 - 10.1016/S0261-5614(19)32165-X

DO - 10.1016/S0261-5614(19)32165-X

M3 - Meeting Abstract

SN - 0261-5614

VL - 38

SP - S180

JO - Clinical Nutrition

JF - Clinical Nutrition

IS - S1

M1 - MON-PO330

T2 - 41st ESPEN Congress on Clinical Nutrition and Metabolism

Y2 - 31 August 2019 through 3 September 2019

ER -

A Lack of Knowledge and a Fear of Food Triggers Suffering in Patients with a History of Acute Diverticulitis: An Interpretative Phenomenological Analysis

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Nutrition for Chronic Disease and Disability: Research to improve health related quality of life and bring forward the under-represented voice

Research by Master of Nutrition and Dietetic Practice Students

Nutrition Research for Digestive Health

Related Activities

Fiona Ebehardt - Masters of Nutrition and Dietetic Practice research project

Cite this