Affective feeding in mental health care: an experience report

Abstract

Introduction: Food is necessary for life, but it is not limited to its biological role of providing nutrients to maintain vitality. In the context of mental health, enabling autonomy, seeking to understand the uniqueness of each individual and their relationship with food. Objective: This paper aims to report the experience of a resident nutritionist in the Multiprofessional Adult Mental Health Residency Program, and the importance of affective nutrition as an enhancer in the maintenance and/or improvement of mental health. Methods: This is a qualitative study, with descriptive approach, including experience report about nutritional care between August 2020 and February 2021. The study is based on the food preferences of two participants in a psychiatric hospitalization. Results: Providing autonomy in food choices within the participants’ preferences is possible with strategies such as hospital gastronomy. Using adaptations in gastronomy contributes to better acceptance of ingredients, in addition to valuing the sensory characteristics of food, its symbolism, as well as cultural value. Conclusion: Respecting the patient's choices is possible and contributes to psychosocial rehabilitation in mental health care.