A Reflexive Thematic Analysis Concerning Highly Valued Food

doi:10.15344/2394-4978/2022/369

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Google scholar citations: 1471

International Journal of Nursing & Clinical Practices has received 1471 citations as per Google scholar report

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International Journal of Nursing & Clinical Practices Volume 9 (2022), Article ID 9:IJNCP-369, 5 Pages
https://doi.org/10.15344/2394-4978/2022/369

Original Article

A Reflexive Thematic Analysis Concerning Highly Valued Food

Michiyo Oka^1*, Haruka Yoshii², Mitsuhiro Matsumoto¹, Hiroki Matsui¹, Natsumi Shirato¹, and Ichiro Koshiishi¹

¹ Graduate School of Health Sciences, Gunma University, Gunma 371-8514, Japan
² Gunma University Hospital, Gunma 371-8511, Japan

Corresponding Author Details: Prof. Michiyo Oka, Graduate School of Health Sciences, Gunma University, 3-39-22 Showa-machi, Maebashi, Gunma 371-8514, Japan, Tel: +81-27-220-8926; Fax: +81-27-220-8999; E-mail: michiyooka@gunma-u.ac.jp

Received: 22 December 2022; Accepted: 02 January 2023; Published: 04 January 2023

Citation: Oka M, Yoshii H, Matsumoto M, Matsui H, Shirato N, et al. (2022) A Reflexive Thematic Analysis Concerning Highly Valued Food . Int J Nurs Clin Pract 9: 369. doi: https://doi.org/10.15344/2394-4978/2022/369

Funding: The authors disclosed receipt of the following financial support for the research, authorship, and/or publication of this article: This work was supported by the Gunma University Center for Food Science and Wellness (https://www.cfw.gunma-u.ac.jp/) [grant number620606035]. Data statement The datasets generated and/or analyzed during the current study are available from the corresponding author on reasonable request.

Copyright: © 2022 Oka et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

Prior research has studied food safety and nutrients, but not food values. Therefore, we aimed to clarify individuals’ perceptions of highly valued food to apply them to dietary guidance. Thirteen individuals participated in this study (three men and ten women) with the most common age group being 40-50 years old, and a reflexive thematic analysis was conducted. Four themes related to highly valued food were generated: safe and reliable, necessities for sustaining life, satisfying the desire for self-actualization, and things with social value. We revealed that the high value-added view of food extends from personal values, such as safe and reliable, to social values, such emaias contributing to the community. It is necessary for nurses to consider these four values of food as well as dietary guidance when educating patients about non-communicable diseases to reflect patient-centered dietary guidance that respects the patient's values.

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