Functional food literacy competencies of people with Parkinson's disease and multiple sclerosis: a qualitative study.

PURPOSE: Neurodegenerative diseases can impair food literacy skills such as meal planning, cooking, and management of food resources. This study aimed to identify the specific needs of individuals with Parkinson's disease and multiple sclerosis regarding functional food literacy, to inform the development of targeted interventions that promote nutritional autonomy.

METHODS

Four focus groups were conducted with 10 participants, including individuals living with a neurodegenerative disease and caregivers. Data were collected through semi-structured verbal questions and analyzed thematically using the International Classification of Functioning, Disability and Health (ICF), complemented by a functional food literacy model.

RESULTS

Participants reported significant challenges related to grocery shopping and cooking, mainly due to cognitive and physical fatigue. Difficulties using kitchen tools were also described, linked to reduced strength and mobility. All participants emphasized the essential role of caregiver support. Interest was expressed in assistive devices and learning strategies to facilitate food-related tasks. Some participants used compensatory strategies, such as task anticipation, sequencing, and selecting simple recipes.

CONCLUSIONS

This study led to eight recommendations and highlighted the need for a tailored functional food literacy intervention for individuals with neurodegenerative diseases. Such an intervention could enhance nutritional autonomy, improve quality of life, and reduce caregiver burden.