2024 年 74 巻 2 号 p. 147-152
Aims & Methods: The objective of this study was to examine the self-management behavior of cancer survivors with taste alterations, regarding their role as cooks. Fifteen gynecological or breast cancer survivors who experienced taste alterations due to outpatient chemotherapy and were responsible for preparing meals for their families participated in semi-structured interviews. The responses were analyzed using a qualitative inductive method.
Results: Self-management behaviors of survivors under the conditions mentioned above were divided into five categories: use ready-made products to avoid having to season food myself, try different methods of seasoning and tasting food, so I can cook on my own, cook the same as before sense of taste was impaired, cook with family cooperation; adjusting taste based on their feedback, and have family members take over the role of cooking.
Conclusions: Survivors with taste alterations try various ways to carry out their cooking role; they need specific information on methods for improving their taste issues as well as suggestions for cooking and recipes that will make it easier for them to eat. These findings suggest that it is important for nurses to provide specific advice and approve survivor self-management when taste alterations.
