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What makes women with food hypersensitivity do self-management work?
BACKGROUND: Managing a chronic condition takes work, and it is considered important that patients carry out this work. However, knowledge is lacking on what elements enhance self-management work. Persons with food hypersensitivity (FH) seem to do self-management work despite the relatively little su...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
BioMed Central
2019
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6615186/ https://www.ncbi.nlm.nih.gov/pubmed/31286940 http://dx.doi.org/10.1186/s12913-019-4243-6 |
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author | Jakobsen, Monika Dybdahl Obstfelder, Aud Braaten, Tonje Abelsen, Birgit |
author_facet | Jakobsen, Monika Dybdahl Obstfelder, Aud Braaten, Tonje Abelsen, Birgit |
author_sort | Jakobsen, Monika Dybdahl |
collection | PubMed |
description | BACKGROUND: Managing a chronic condition takes work, and it is considered important that patients carry out this work. However, knowledge is lacking on what elements enhance self-management work. Persons with food hypersensitivity (FH) seem to do self-management work despite the relatively little support they receive. Our aim is to explore what makes women with FH carry out the work of managing their condition. Our research will shed light on the health care needs of women with FH and contribute to the knowledge on self-management among persons with chronic conditions. METHODS: We used the Self-determination theory and the Conservation of resources theory to analyze 16 qualitative individual interviews with women with FH aged 39–67 years. RESULTS: Our participants reported that eating selected foods resulted in uncomfortable symptoms, and their main motivation for carrying out self-management work was the wish to avoid these symptoms and their consequences. Participants’ individual resources were crucial to the management of FH, and those who had a social network that included people with relevant competencies clearly benefited from this. Hindrances to the management of FH included competing priorities and not wanting to break with the social expectation of sharing a meal. CONCLUSIONS: Women with FH carried out self-management work because they were highly motivated. Important motivators included the uncomfortable symptoms that resulted from consuming some foods, which had negative consequences on their lives or could bring shame. The ability to perform self-management work was dependent on the availability of individual and social resources. Indeed, women with FH who have the individual and social resources necessary to manage their condition may not need health services, whereas those who do not have these resources, or have significant competing priorities, may need assistance from health services. The desire to avoid uncomfortable symptoms can be a motivator for persons with chronic conditions to do self-management work, while a lack of symptoms can reduce motivation. The competing role of basic needs can take two forms: when fulfilled, these needs may contribute to self-management work; however, people may opt out of self-management in order to fulfil basic needs. |
format | Online Article Text |
id | pubmed-6615186 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2019 |
publisher | BioMed Central |
record_format | MEDLINE/PubMed |
spelling | pubmed-66151862019-07-18 What makes women with food hypersensitivity do self-management work? Jakobsen, Monika Dybdahl Obstfelder, Aud Braaten, Tonje Abelsen, Birgit BMC Health Serv Res Research Article BACKGROUND: Managing a chronic condition takes work, and it is considered important that patients carry out this work. However, knowledge is lacking on what elements enhance self-management work. Persons with food hypersensitivity (FH) seem to do self-management work despite the relatively little support they receive. Our aim is to explore what makes women with FH carry out the work of managing their condition. Our research will shed light on the health care needs of women with FH and contribute to the knowledge on self-management among persons with chronic conditions. METHODS: We used the Self-determination theory and the Conservation of resources theory to analyze 16 qualitative individual interviews with women with FH aged 39–67 years. RESULTS: Our participants reported that eating selected foods resulted in uncomfortable symptoms, and their main motivation for carrying out self-management work was the wish to avoid these symptoms and their consequences. Participants’ individual resources were crucial to the management of FH, and those who had a social network that included people with relevant competencies clearly benefited from this. Hindrances to the management of FH included competing priorities and not wanting to break with the social expectation of sharing a meal. CONCLUSIONS: Women with FH carried out self-management work because they were highly motivated. Important motivators included the uncomfortable symptoms that resulted from consuming some foods, which had negative consequences on their lives or could bring shame. The ability to perform self-management work was dependent on the availability of individual and social resources. Indeed, women with FH who have the individual and social resources necessary to manage their condition may not need health services, whereas those who do not have these resources, or have significant competing priorities, may need assistance from health services. The desire to avoid uncomfortable symptoms can be a motivator for persons with chronic conditions to do self-management work, while a lack of symptoms can reduce motivation. The competing role of basic needs can take two forms: when fulfilled, these needs may contribute to self-management work; however, people may opt out of self-management in order to fulfil basic needs. BioMed Central 2019-07-08 /pmc/articles/PMC6615186/ /pubmed/31286940 http://dx.doi.org/10.1186/s12913-019-4243-6 Text en © The Author(s). 2019 Open AccessThis article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (http://creativecommons.org/publicdomain/zero/1.0/) applies to the data made available in this article, unless otherwise stated. |
spellingShingle | Research Article Jakobsen, Monika Dybdahl Obstfelder, Aud Braaten, Tonje Abelsen, Birgit What makes women with food hypersensitivity do self-management work? |
title | What makes women with food hypersensitivity do self-management work? |
title_full | What makes women with food hypersensitivity do self-management work? |
title_fullStr | What makes women with food hypersensitivity do self-management work? |
title_full_unstemmed | What makes women with food hypersensitivity do self-management work? |
title_short | What makes women with food hypersensitivity do self-management work? |
title_sort | what makes women with food hypersensitivity do self-management work? |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6615186/ https://www.ncbi.nlm.nih.gov/pubmed/31286940 http://dx.doi.org/10.1186/s12913-019-4243-6 |
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