How do hospital staff’s professional perceptions of edible seaweed influence their use and prescription of this food for malnourished elderly patients?

Comment les représentations professionnelles des algues alimentaires par les personnels hospitaliers influencent-elles l’usage/la prescription qu’ils peuvent faire de cet aliment à destination des patients âgés dénutris ?

Béatrice Sommier () and Kimberley Girardon ()
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Béatrice Sommier: BBS - Brest business school, LEGO - Laboratoire d'Economie et de Gestion de l'Ouest - UBS - Université de Bretagne Sud - UBO EPE - Université de Brest - IMT - Institut Mines-Télécom [Paris] - IBSHS - Institut Brestois des Sciences de l'Homme et de la Société - UBO EPE - Université de Brest - UBL - Université Bretagne Loire - IMT Atlantique - IMT Atlantique - IMT - Institut Mines-Télécom [Paris]
Kimberley Girardon: UBO UFR DSE - Université de Bretagne Occidentale - UFR Droit et sciences économiques - UBO EPE - Université de Brest, LEGO - Laboratoire d'Economie et de Gestion de l'Ouest - UBS - Université de Bretagne Sud - UBO EPE - Université de Brest - IMT - Institut Mines-Télécom [Paris] - IBSHS - Institut Brestois des Sciences de l'Homme et de la Société - UBO EPE - Université de Brest - UBL - Université Bretagne Loire - IMT Atlantique - IMT Atlantique - IMT - Institut Mines-Télécom [Paris]

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Abstract: Given the challenges of food sustainability, seaweed appears to be an alternative to animal protein for addressing malnutrition among hospital patients. However, seaweed must first be accepted by hospital staff in both healthcare and food service departments. Through interviews, this research aims to understand the professional perceptions that these two groups have of seaweed to determine how these perceptions may influence the prescription and use of this food for malnourished elderly patients. The results show limited knowledge of seaweed, leading to limited professional perceptions, though these are favorable toward introducing this food if it enhances the dining experience. This requires, first and foremost, informing and training hospital staff on the nutritional benefits of seaweed and how to prepare it.

Keywords: hospital; food wellness; professional services; seaweed; hôpital; bien-être alimentaire; représentations professionnelles; algues (search for similar items in EconPapers)
Date: 2026-06-11
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Published in Journée interdisciplinaire de recherche sur les pratiques alimentaires, la santé et le territoire, laboratoire LEGO, Jun 2026, Brest, France

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-05642973

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