Experiences and Perceptions Around Eating Among Older Adults with Serious Mental Illness: A Qualitative Analysis

Background People with serious mental illness (SMI) have a reduced lifespan, 10–20 years shorter than those without SMI. They experience an increased level of comorbidities such as metabolic syndrome (comprised of abdominal obesity, hypertension, impaired glucose tolerance, and hypertriglyceridemia), contributing to type 2 diabetes and cardiovascular disease. External circumstances such as precarious living environments and poor socioeconomic status influence access to healthy food, and psychiatric symptoms may further impede healthy eating habits. To better understand facilitators and barriers to healthy eating among community-dwelling older adults with SMI, we report the results of a qualitative analysis. Methods We interviewed 10 community-dwelling older adults with SMI (mean age 64.57, SD 6.815, range 53–76). A qualitative analysis using constructed grounded theory methodology was conducted to assess participants’ experiences and perceptions around eating and access to food. Results Two main themes emerged in our analyses: 1. Salient exposures influencing the development of eating habits and 2. The influence of convenience on eating. Participants indicated that the early home environment, work experience, and time spent in mental health programs can influence eating habits. Participants also described how convenience guided the types of food they consume. This convenience-based approach to nutrition often determined whether participants ate non-nutrient-dense foods. Conclusion Early childhood environments, employment, and mental health programs that incorporate cooking experiences and nutrition or health groups provide opportunities for people to learn and practice changes to diet and eating habits. The convenience of healthy food can promote healthy eating habits.