重度精神疾患を有する個人の栄養行動とテクノロジー利用行動分析

This study examined nutritional behaviours, barriers and facilitators to healthy eating and digital technology use among individuals with severe mental illness. A mixed-methods design was employed, utilising both quantitative (questionnaire) and qualitative (observations) approaches. The study was conducted across four high-support mental health hostels and included nineteen staff/clinicians (10 females, 9 males), aged 18-64 years (mean 44.8) and 33 service users (19 females, 14 males), aged 30-90 years. Participation was voluntary, with informed consent obtained. The questionnaire assessed staff/clinicians' perceptions of service users' nutrition and digital technology capabilities, opportunities and motivations (COM-B model). Observations captured food choices, eating behaviours, and fluid intake. Descriptive statistics summarised questionnaire responses, which were categorised under COM-B, while inductive thematic analysis was used to identify key themes from the observational data, which were subsequently mapped to the COM-B and the Theoretical Domains Framework. Findings indicated that facilitators included psychological and physical capability to engage in nutrition-related activities, while barriers included limited food autonomy, lack of fruit and vegetables, and inconsistent access to water. Technology use was limited, with lack of access and low digital literacy identified as key barriers. Findings suggest that digital nutrition interventions could be effective if they first address barriers such as digital literacy and/or meal preparation skills, and are co-designed with service users to ensure digital tools are user-friendly and engaging.